DSpace About DSpace Software

DSpace at the University of Vermont Libraries >
Environmental Program >
Environmental Studies Senior Theses >

Please use this identifier to cite or link to this item: http://library.uvm.edu/jspui/handle/123456789/374

Title: The Dilemma of the Triple Bottom Line: How Four Restaurants in Vermont are Addressing the Challenges and Opportunites of Sustainability
Authors: Della-Badia, Daniel
Keywords: sustainability
triple bottom line
Issue Date: 10-May-2013
Abstract: Three major challenges facing the world today include environmental degradation, social injustice, and economic instability. Large contributors to environmental problems seen today are businesses and corporations (Hillary, 2000). These entities make the goods and services that people consume, resulting in excess waste, resource depletion, and inequity. Establishments in the US such as restaurants are particularly important given the fact that they provide something necessary for human existence - food. Questions arise when one considers how restaurant food is produced and prepared and how the food affects the person eating it, the community, and the environment. The focus of this research is a small sector of the restaurant industry in Burlington Vermont that emphasize principles and practices of sustainability. Sustainability in this context refers to the triple bottom line - people, planet, and profit. Through interviews with restaurant owners and managers, and careful analysis of the data, the researcher paints a picture of four restaurants that have embraced the construct of sustainability. This information is universally pertinent given the increasing attention to local and organic food and the evidence for the significance of sustainability in the business operation. Four restaurants were studied: Magnolia Bistro, Penny Cluse Cafe, and Boloco in Burlington, and American Flatbread in Waitsfield. It is found that each of the restaurants places different weight on different values and contributes to its environment and community in different ways. There appears to be no set recipe for a sustainable restaurant; rather, they must be analyzed on an individual basis given available resources and personal philosophy. Additional discussion reveals that business decisions place heavy weight on social considerations and environmental considerations, but confine them within economic means.
URI: http://library.uvm.edu/jspui/handle/123456789/374
Appears in Collections:Environmental Studies Senior Theses

Files in This Item:

There are no files associated with this item.

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.


Valid XHTML 1.0! DSpace Software Copyright © 2002-2010  Duraspace - Feedback