This study examines the impact of institutional pressures on restaurant entrepreneurs' adoption of biodegradable cutlery and tableware at the Macao Food Festival. Through semi-structured interviews and thematic analysis with 30 entrepreneurs, the study reveals that despite the increasing demand for sustainability, entrepreneurs often prioritise other business concerns. However, findings highlight that implementing regulations at the food festival can create learning opportunities that influence entrepreneurs' psychological mechanisms, leading to a favourable attitude, intention and behaviour towards sustainable practice. Drawing on Institutional Theory and the Theory of Planned Behaviour, the study develops an Integrated Model of Institutions and Planned Actions, shedding light on the institutionalisation process. Additionally, the 5Ps typology captures the diverse range of entrepreneurial attitudes towards sustainable practices. These insights provide valuable implications for policymakers and practitioners seeking to promote sustainable entrepreneurship in the restaurant industry.

中文翻译：

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推动可持续创业：澳门美食节的制度和心理影响


本研究探讨制度压力对餐饮业者在澳门美食节采用可生物降解餐具的影响。通过对 30 名企业家的半结构化访谈和主题分析，该研究表明，尽管对可持续发展的需求不断增加，但企业家往往会优先考虑其他业务问题。然而，研究结果强调，在美食节上实施规定可以创造学习机会，影响企业家的心理机制，从而形成对可持续实践的良好态度、意图和行为。该研究借鉴制度理论和计划行为理论，开发了制度和计划行动的综合模型，揭示了制度化过程。此外，5P 类型体现了企业家对可持续实践的各种态度。这些见解为寻求促进餐饮业可持续创业的政策制定者和从业者提供了宝贵的启示。