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2017 Autumn | Business & Sustainability, Education & Outreach, Sustainability

“From Blue to Green with Blue C Sushi: Do Restaurant Guests Care about Environmental Sustainability?

Student(s):

Jocelina LaRue

Program or Department(s):

  • Program on the Environment
  • University of Washington

Site supervisor(s):

Michael Johnson

Partner(s):

  • Blue C Sushi

Faculty advisor(s):

Kristi Straus, Program on the Environment, University of Washington

The goal of this project was to help Blue C Sushi become environmentally sustainable, find a way to spread public awareness of their sustainability measures, and understand consumer behaviors. The research on consumer behavior was carried out to clarify which is aspects of sustainability are most important, so businesses can make a plan of action to implement sustainable measures.