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Introduction
The use of green practices in the foodservice industry is a growing area of interest in the world of travel, tourism, and hospitality. Green practices refer to actions that protect the environment and/or products made with little environmental harm because they are produced in an environmentally and ecologically friendly way ([33], [34] Tzschentke et al. , 2004, 2008). Examples of green practices include using renewable resources, conserving water, and implementing a recycling program. Many organizations are trying to slow the negative impacts that the hospitality industry has on the global environment by implementing practices that are environmentally friendly and safe ([33], [34] Tzschentke et al. , 2004, 2008). Some of the practices that have been adopted by hospitality businesses are: recycling glass, cardboard, cooking oil; composting; purchasing local or organic products; installing water saving devices; and even building leadership in energy and environmental design (LEED) certified restaurants in chains such as Arby's, Chipotle, and Subway ([9] Elan, 2009; [15] Hu et al. , 2010; [34] Tzschentke et al. , 2008). Implementing green or sustainable practices is not just the right thing to do, but it is a necessity for organizations that want to gain a competitive advantage.
Restaurant industry sales are projected to reach $632 billion in 2012, which represents approximately 4 percent of the US gross domestic product. By the end of 2012, the number of foodservice locations in the USA is projected to reach 970,000 ([24] National Restaurant Association, 2012). Because of the size and economic impact of the restaurant industry, there are many pressures by consumers, environmental regulations, and managerial concerns regarding being more environmentally friendly and green ([7] Dodds and Kuehnel, 2010; [10] Foster et al. , 2000). One of the top trends noted by the National Restaurant Association for 2012 is sustainability and the use of locally sourced and grown meats and produce ([24] National Restaurant Association, 2012). Despite the growing interest in green initiatives in the hospitality research literature, there has been a lack of studies related to customers' perceptions of green practices specifically in restaurants ([15] Hu et al. , 2010; [16] Jang et al. , 2011). Most notably, there is a paucity of research regarding perceptions of green practices in the upscale restaurant segment of...