Analysis of modern approaches to understanding factors which motivate adoption and integration of sustainable practices within foodservice organizations

This article describes the main theoretical approaches to determining the factors that influence the formation of sustainable practices in public catering organizations. It is shown that at the moment, when determining the phenomenon of practices, as well as in developing a model for analyzing factors influencing them, due attention is not paid to understanding the relationships between the actions of individuals and external stimuli. One potential concept that takes this situation into account is the “practice theory”. In this article, the author proposes to apply this approach to understanding the full picture of all potential factors affecting the formation of sustainable practices, and their analysis, taking into account the relationship between the activities of individuals and external factors.