Sustainability Indicators in Restaurants: The Development of a Checklist

Dayanne da Costa Maynard, Renata Puppin Zandonadi, Eduardo Yoshio Nakano and Raquel Braz Assunção Botelho
Additional contact information
Dayanne da Costa Maynard: Department of Nutrition, University of Brasília, Brasília 70910-900, Brazil
Renata Puppin Zandonadi: Department of Nutrition, University of Brasília, Brasília 70910-900, Brazil
Eduardo Yoshio Nakano: Department of Statistics, University of Brasília, Brasília 70910-900, Brazil
Raquel Braz Assunção Botelho: Department of Nutrition, University of Brasília, Brasília 70910-900, Brazil

Sustainability, 2020, vol. 12, issue 10, 1-25

Abstract: This study aimed to develop and carry out content validation, semantic evaluation, reproducibility, and internal consistency of a checklist designed to verify the sustainability indicators in foodservice. The preliminary version of the checklist was prepared based on the international standards ISO (International Organization for Standardization) 14000, ISO 14001, ISO 14004 and documents from the Sustainable Restaurant Association (SRA) Certification, Green Seal Certifications, and Green Restaurant Association (GRA) certification, in addition to the American Dietetic Association (ADA) position. Thirteen experts in the study topic performed the content validation and semantic evaluation of the checklist (a minimum of 80% agreement among experts and mean value ≥4 on a 5-point Likert scale were needed to keep the item in the instrument). After consensus was reached by the experts’ panel, two different researchers applied the checklist in 20 restaurants (at the same time, in the same place, without communication between them) for the analysis of reproducibility and internal consistency (Federal District, Brazil). The agreement among answers was verified by Cohen’s Kappa coefficient. The final version of the checklist consisted of 76 items, divided into three sections (1. water, energy, and gas supply; 2. menu and food waste; 3. waste reduction, construction materials, chemicals, employees, and social sustainability). The developed checklist was validated concerning the content, approved in the semantic evaluation, reproducible, and with good reliability (Intraclass Correlation Coefficient (ICC) > 0.9 and alpha > 0.672).

Keywords: sustainability; checklist; foodservice; validation (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2020
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (10)

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Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:12:y:2020:i:10:p:4076-:d:358888

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