Barriers to sustainable entrepreneurship of fine dining restaurants: Lessons from an environmental crisis

Abstract

Background: Sustainability is increasingly recognised as a cornerstone of entrepreneurship to achieve the United Nations Sustainable Development Goals by 2030. The water crisis in Cape Town highlighted the vulnerability of the urban system to climate change, which created significant challenges in implementing water-saving strategies.
Aim: The study examines the barriers that prevent fine dining entrepreneurs from achieving sustainable entrepreneurship during a water crisis, employing insightful analysis strategies to support sustainable entrepreneurship in combating future environmental crises.
Setting: Cape Town.
Methods: Using purposive and snowball sampling, qualitative face-to-face interviews with 10 (n = 10) fine dining restaurant owners were conducted. A thematic analysis presents the findings.
Results: Findings revealed key persistent challenges, including political dynamics, lack of financial support for sustainable ventures, limited access to the innovation ecosystem, resistance to change and regulatory inconsistencies or lack of governance accountability. These challenges, exacerbated by the ongoing water crisis, underscore the need for sustainability through industry collaboration and comprehensive stakeholder training.
Conclusion: Furthermore, findings highlighted practical recommendations for industry collaboration and stakeholder training to strengthen sustainability efforts in the tourism and hospitality sector.
Contribution: The study identifies strategic interventions that promote sustainable entrepreneurship and contribute to building long-term resilience within the hospitality sector for future crises.