Green revolution: A systematic review of sustainable practices in restaurants

Abstract

Sustainable practices have become a central concern in the restaurant industry, reflecting global efforts to mitigate climate change and achieve the United Nations Sustainable Development Goals (SDGs ¹). This study presents a systematic literature review and bibliometric meta-analysis of academic research on the nexus between restaurants and sustainable. Drawing on 737 peer-reviewed articles indexed in Scopus (april 2024) that contain the keywords “sustainable” and “restaurant,” we analyze publication trends, thematic focuses, regional patterns, and knowledge gaps, following PRISMA guidelines to ensure rigor. Results reveal an exponential growth in scholarly output over the past 15 years, especially after 2015, indicating intensifying academic interest. However, the literature remains fragmented, spanning diverse topics—from waste management and consumer behavior to energy efficiency and marketing—without a unified conceptual framework. We identify clear gaps such as the limited attention to social sustainability and weak cross-citation between studies. The review highlights five dominant thematic clusters: supply operations, demand and consumer behavior, destination and gastronomy, marketing, and environmental impact. The data also reveal geographic imbalances, with a strong concentration in Europe, Asia, and North America, and underrepresentation of the Global South. Strengthening collaboration among researchers, practitioners, and policymakers is essential to accelerate the “green revolution” in restaurant industry and help restaurants with this transition towards truly sustainable models.