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How important are these factors in making a restaurant sustainable?*

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Sources

Release date

June 2013

Region

United States

Survey time period

May 2013

Number of respondents

500 respondents

Method of interview

Online survey

Supplementary notes

* Top-two-box responses on a four-point scale; "don't know" option also given.

Citation formats

Factors making a restaurant sustainable 2013

Published by ÌÇÐÄÆƽâ°æ Research Department, Jun 19, 2013
The statistic shows what factors are most important to consumers in making a restaurant sustainable. ** percent of respondents said that the use of local food was very important in making a restaurant sustainable.
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Topics

Sustainable food industry Organic food market in the U.S. Local foods in the U.S.
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For single users
$0 USD
Always free
Access limited to Free Statistics. Premium Statistics are not included.
  • Free Statistics
Based on your interests

Starter Account

For single users
$199 USD
per month, billed annually 1
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For teams of up to 99 users
Talk to sales for pricing
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