The Dynamics of Green Restaurant Patronage

Not only is it good for the environment, but it pays to advertise your “green” practices.  In fact it could pay up to 12% more according to “The Dynamics of Green Restaurant Patronage,” by Hsin-Hui “Sunny” Hu, H.G. Parsa, and John Self, a study published in the August 2010 issue of Cornell Hospitality Quarterly (CQ).   Based on the responses of 393 residents of Taiwan, research findings indicate that a substantial percentage of respondents would be willing to pay more for menu items that are produced using sustainable restaurant practices such as recycling and composting, using sustainable food sources, preventing or reducing pollution, increasing energy and water efficiency, and using green building and construction practices.  The researchers found a strong connection between the respondents’ own ecological behavior and their intention to patronize a “green” restaurant. Well over 90 percent of the respondents claimed that they were willing to pay more for a “green” restaurant. One-third said they would pay up to 12 percent more, and just 8 percent said they wouldn’t pay anything extra.

Restaurants can take advantage of this by marketing their sustainability efforts.  The Green Restaurant Association suggests multiple areas where restaurants can have an ecologically or environmentally friendly impact and become certified “green” restaurants.

The full study is available as a featured article from the Cornell Hospitality Quarterly.

Linking Food and Culture-Taylor Cocalis

Taylor Cocalis 4.29.2010, University Photography Photo By: Lindsay France

On April 29, 2010, Taylor Cocalis, SHA ’05 and former director of education at Murray’s Cheese in NYC,  discussed the relationship between good food and culture, history, psychology and sociology with students and community members at Cornell University. As Taylor shared the unique stories of five great cheeses with her audience, she also shared her passion for education and explored the elaborate intertwining of culture and food.  The origin, growth, production, preparation, and consumption of food is woven into the basic elements of who we are and how we operate as a society.  To further grow the many ways in which people develop relationships with food, Taylor has co-founded “goodfoodjobs.com” a website devoted to bringing together employers and people who love good food and want to explore new food careers.   The event was co-sponsored by The Cheese Club at Cornell and the SHA/CIA Alliance.

Jenny Harris, Executive Chef of Tria

Jenny Harris, A&S ’00, Executive chef of Tria, a wine cheese and beer café in Philadelphia, PA, spoke at Cornell April 7, 2010.  Jenny tested her love for the culinary arts through on the job experiences and became an avid reader, soaking up college texts on the culinary arts, cheese making and business management to perfect her skills.  Even as a romance studies major at Cornell University, Jenny knew she was destined to work with food.  She pursued her passion at restaurants like the famous vegetarian Moosewood Restaurant in Ithaca, New York and the White Dog Café, in Philadelphia, PA, a restaurant known for its social conscience.  Now, as Executive Chef at Tria, Jenny is passing on her knowledge to others.  The event was co-sponsored by the Cheese club at Cornell and the SHA/CIA Alliance.

Jenny and Tria were highlighted in the Summer 09 issue of Culture.

Jenny Harris: Getting to Tria

Jenny  Harris will discuss her career path from aspiring engineer at Cornell University to cheese aficionado.  She has worked at such well known restaurants as  Moosewood Restaurant in Ithaca, NY and the White Dog Café in Philadelphia, PA and is now the Executive Chef at Tria in Philadelphia, a wine, cheese, and beer café.

Wednesday, April 7, 2010

204 Stocking Hall

5:15 PM

Read more about Jenny and Tria at:

http://www.calkinscreamery.com/uploads/culture_magazine.pdf