The contribution of cleaner production and eco-efficiency in fostering sustainable growth of food and beverage service businesses in Uganda

Purpose This study aims to explore the status and contribution of cleaner production and eco-efficiency in catalyzing the sustainable growth of food and beverage (F&B) service businesses in Uganda. Design/methodology/approach This study was cross-sectional and adopted a qualitative approach in which 32 business owners from Uganda’s F&B service sector were engaged using semi-structured interviews. The data were transcribed verbatim and analyzed using ATLAS.ti. Findings The results show that F&B service business owners undertake activities revolving around endurance, manipulation of tactical business decisions, management of utilities to shield profit and behavioral and innovative practices to increase profitability as indicators of eco-efficiency status. On the other hand, cleaner production is mainly centered on controlling the emission of fumes using chimneys, hygiene at the workplace and the management of waste that emanates from business operations. These actions were noted to minimize costs incurred on utilities and create a conducive environment for serving customers that are retained, increasing the financial well-being of the F&B service business while conserving the environment and the values of society. However, the uptake of cleaner production and eco-efficiency by F&Bs is constrained by affordability, knowledge of usage, awareness and limited business operations. Originality/value This study makes a significant contribution to the existing body of knowledge on the sustainable growth of micro, small and medium enterprises in general and F&Bs in particular. Specifically, it provides initial empirical evidence on the status and contribution of eco-efficiency and cleaner production to the sustainable growth of F&Bs using evidence from Uganda’s F&B sector.