Human Factor and Sustainable Energy Consumption in Restaurants

The restaurant is one of the components of the food service industry with high energy demand. The sustainability of its energy consumption is highly desirable for profitability and climate change mitigation. ‘Human factor’ is a phenomenon that is difficult to control in all businesses including the restaurant, and it unfortunately coordinates all other resources. This article reviewed the effects of human factors on sustainable energy consumption, to provide information that will aid better restaurant management towards sustainable operations. A scoping review was employed for the study. Many published articles including grey literature were consulted, but only those with related content were included in the study. The articles were grouped according to several themes capturing issues relating to human factors and the various effects were identified. The study found energy literacy and awareness, behavioral intentions and attitudes, social norms and cultural influences, training and employee engagement, and customer perceptions, expectations, and preferences to be among the human factor issues that affect energy sustainability behaviors. Relevant lessons were drawn from the findings of the study to help restaurants navigate the human factor issues toward sustainable energy utilization. This paper provides information relevant for policy and on-ground administration of restaurants towards enhancing the sustainability of restaurants’ operations. Enhanced energy sustainability in restaurants will contribute greatly to the drive towards climate change mitigation and its consequential benefits.