Purpose

This study aims to critically evaluate the factual triple bottom line (TBL) sustainability performance of commercial foodservices as featured in peer-reviewed academic publications.

Design/methodology/approach

The commercial foodservices’ sustainability performance-related articles were collected for a systematic review. An inductive thematic analysis was applied to the eligible articles.

Findings

The contribution of the commercial foodservice sector to the TBL sustainability is highlighted through eight themes: food waste management; food safety and hygiene; food allergy management; provision of healthy meals; local food use; employment of the disadvantaged; well-being of (non)managerial personnel; and noise level management.

Originality/value

The critical evaluation of the actual TBL sustainability measures adopted by commercial foodservice providers highlights the feasibility of the measures, thus calling for their broader industry uptake. Research gaps and issues for future investigations are accentuated for scholars to support the industry in its progress towards the goals of the TBL sustainability.

中文翻译：

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可持续发展的秘诀：评估商业餐饮服务向三重底线可持续性目标的转变

目的

本研究旨在批判性地评估同行评审学术出版物中提到的商业餐饮服务的实际三重底线 (TBL) 可持续性表现。

设计/方法/方法

收集了商业餐饮服务与可持续性绩效相关的文章进行系统审查。对符合条件的文章进行归纳主题分析。

发现

商业餐饮服务部门对 TBL 可持续性的贡献通过八个主题突出显示：食物浪费管理；食品安全和卫生；食物过敏管理；提供健康膳食；当地食品使用；弱势群体的就业；（非）管理人员的福利；和噪音水平管理。

原创性/价值

对商业餐饮服务提供商采用的实际 TBL 可持续性措施的批判性评估强调了这些措施的可行性，从而呼吁他们在更广泛的行业中采用。学者们强调了未来调查的研究差距和问题，以支持该行业朝着 TBL 可持续性目标取得进展。