Environmental Awareness and Moral Commitment in Water Usage in Gastronomy SMEs

Abstract

In recent years, awareness of the sustainable use of water has grown across various industries, including the gastronomic sector. This study aimed to examine the impact of corporate social responsibility (CSR) on environmental awareness, moral commitment, corporate image, and the intention of employees from gastronomic SMEs to responsibly manage water usage. To achieve this objective, 354 surveys were conducted with employees from restaurants in Santiago, Chile, and a PLS-SEM model was utilized for data analysis. The results revealed that CSR had a significant impact on ecological awareness and the intention to conserve water. These findings highlight the critical role entrepreneurs and their employees play in water conservation, as they are directly involved in the management of this vital resource.

1. Introduction

Today, companies are increasingly recognizing the importance of adopting some or all of the Sustainable Development Goals (SDGs) established in the 2030 Agenda, which includes 169 targets and indicators set in 2015 [1,2]. This agenda requires coordinated efforts over the next seven years through three strategic pillars: economic growth, social development, and the sustainable management of natural resources [1]. United Nations member states have committed to working strategically and adopting a transformative approach to these goals, moving away from the outdated practices where some countries offered conditional aid to others. Instead, the focus has shifted to fostering development opportunities that actively involve all countries.

In this context, the research focuses on SDG 6, which aims to ensure the availability and sustainable management of water and sanitation for all [3]. Companies play a crucial role in this, as they must responsibly manage water resources involved in the creation, production, and distribution of their goods and services. Furthermore, they are expected to promote improved water management practices across their value chains and invest in education and innovation in this critical area.

Proper management of water resources is a global, urgent issue. Researchers around the world emphasize the relationship between water use and sustainability, identifying it as a critical ethical challenge of our time [3]. Water, as a finite resource essential for human life and the functioning of ecosystems, represents both a bioethical and abiotic fundamental value.

However, from the perspective of small and medium-sized (SMEs) restaurants created and managed by entrepreneurs, certain factors arising from a lack of knowledge may be causing negative impacts on the proper use of this resource [2]. These factors include informality, low resource management capacity, limited access to financing for equipment, the growing demand for new markets, inefficient machinery, dishwashing (one of the most water-intensive activities in food businesses), the lack of small water-saving devices, access to tap or treated water, inefficient kitchen processes, leaks, unsustainable structures, water source contamination, atmospheric emissions, wastewater generation, inefficient water use, among others [3].

According to the restaurant network [3] during the first week of October of that year, the restaurant review website reported its second census of restaurants in Santiago. Currently, there are 8500 food establishments in the capital, marking a 13.3% increase compared to the previous year, when the number was 7500. In terms of cuisine types, fast food leads with 24.4%, followed by sandwich establishments at 23.6%. Other significant categories include homemade food (15%), cafes (13%), sushi/Chinese food (15%), and Venezuelan cuisine, which represents 10% of all establishments [4].

As a result, data from various sources highlight the fragile state of water resources in Chile: 76% of the country’s territory is affected by drought, desertification, and soil degradation, and 110 aquifers have a demand that exceeds their recharge capacity, according to the Ministry of the Interior, 2015. Additionally, according to the Ecological and Development Foundation 2022, a bar can consume 130 L per seat per day, a café can consume 500 L per table per day, and a restaurant can consume 145 L per seat per day [4,5].Given all these figures, it is time to fully recognize the need to take care of the planet, particularly through the contributions of SMEs in the food sector [6]. Therefore, the restaurant industry could implement actions and best practices aimed at ensuring the efficient consumption of water, while providing a quality service that promotes savings and the optimal distribution of this vital resource.

This highlights the critical importance of managing and administering this valuable resource within SMEs in the restaurant industry. It raises questions about strategies to conserve water and their implications for personal and commercial well-being [6,7]. As a result, the objective of this research project is to analyze ecological awareness and moral obligation in water use within SMEs in the food sector during times of water scarcity.

According to a study conducted in 2021 by the World Resources Institute and the United Nations Global Compact, 17 out of 164 countries, representing a quarter of the world’s population, are experiencing water stress. In Latin America, countries are categorized into medium-high, medium-low, and low levels of water stress. Areas with extremely high water stress occur when the demand for water exceeds the available supply [4,5]. Chile ranks 18th globally in the “high water stress” category, making it the most affected country by water stress in Latin America. The report emphasizes the particularly critical situation in regions like the metropolitan area and Atacama, where water availability is severely restricted and demand continues to grow due to population and economic expansion.

Since 2010, Chile has faced uninterrupted and severe drought, with average rainfall deficits ranging from 20% to 40%. This megadrought has affected vast areas, particularly in the central region, causing significant impacts on water availability, vegetation, and an increase in forest fires, which have had substantial social and economic repercussions [4]. Furthermore, water management issues in this region are rooted in decades of low environmental awareness and lack of moral commitment. These deficiencies have led to challenges such as legal appropriation disputes, inefficient water management, overexploitation, and contamination of freshwater and groundwater reserves [6,7]. These factors have exacerbated water stress, degraded ecosystems related to water, and further impacted human health, economic activities, and the availability of food and energy.

Regarding sustainable water use, a study conducted between 2018 and 2022 by the Sustainability and Climate Change Agency and the Ecological and Development Foundation (2022) in the Metropolitan Region of Chile revealed notable patterns of water consumption in the food sector [4]. According to the study, a bar or restaurant consumes an average of 130 L of water per seat per day, a café consumes 500 L per table per day, and a restaurant consumes 145 L per seat per day.

On average, the restaurant industry in the Metropolitan Region uses about 30 L of water per customer. Currently, there are 8500 food establishments in Santiago, marking a 13.3% increase compared to the previous year, when the total was 7500 establishments. In terms of cuisine types, fast food leads the market with 24.0%, closely followed by sandwich establishments at 23.0%. Other notable categories include homemade food (15%), cafes (13%), sushi and Chinese food (15%), and other international cuisines, which together represent 15.3% of all establishments [4].

This study aims to examine the impact of corporate social responsibility (CSR) on environmental awareness, moral commitment, corporate image, and the intention of employees of gastronomic SMEs to responsibly manage water usage. to explore how corporate social responsibility (CSR) influences environmental awareness, moral commitment, corporate image, and water use practices among SMEs in the restaurant industry. The results offer valuable insights for academics, professionals, and policymakers [7]. Additionally, the research examines the positive impacts of best water management practices within small and medium-sized restaurant businesses in Chile, addressing the country’s urgent water crisis that requires innovative and immediate solutions. It is worth noting that no previous studies have analyzed these constructs collectively within a theoretical framework or examined the interrelations between these dimensions.

Today, the global challenge of sustainable water management has become increasingly urgent, especially in countries like Chile, which is facing a severe water crisis. SMEs in the food sector play a key role in addressing this issue, as their operations are directly linked to water use [7]. Corporate social responsibility (CSR) provides a framework for these businesses to adopt sustainable water management practices, while fostering environmental awareness, moral commitment, and a strong corporate image.

Exploring these dynamics can provide valuable insights into how SMEs can contribute to solving national water challenges and promoting sustainability [4,5]. How does corporate social responsibility (CSR) influence environmental awareness, moral commitment, corporate image, and water use practices in SMEs in Chile’s food sector, and what are the impacts of best water management practices in addressing the national water crisis?

This document is structured as follows: after the introduction, a literature review is presented to frame the study and explain the purpose of the research. This section highlights the theoretical foundation used as a method to establish the importance of theoretical constructs derived from specific contexts and the issues or areas of interest within that context. Subsequently, the results are discussed, demonstrating the importance of entrepreneurship from this perspective. Finally, the discussion presents the study’s conclusions.

2. Contextual Framework

2.1. Corporate Social Responsibility (CSR)

According to [7] CSR is the commitment that companies make to society for the benefit of sustainable development; in other words, it is the balance between economic growth and social well-being. Likewise, CSR is the voluntary actions that companies carry out to improve their performance in environmental, social, and economic [8]. Nevertheless, ref. [7] chose to represent corporate social responsibility through a pyramid structure in which each element of the pyramid stands as an essential contributor to this responsibility. Indeed, the pyramid is made up of economic, legal, ethical, and philanthropic aspects. According to the literature, corporate social responsibility (CSR) encompasses issues such as legal compliance, corporate governance, community involvement, workers’ rights, environmental sustainability, welfare practices, philanthropy, and market relations [7,8]. It is important to note that CSR has evolved to encourage companies to address environmental and sustainability concerns, aligning them with the Circular Economy (CE) approach. This approach focuses on the reuse and renewal of materials or products to ensure sustainable or environmentally responsible production. It also emphasizes the principles of reducing, reusing, and recycling (3R) [7,8].

According to Kim (2023) [9], companies that implement CSR practices are positively perceived by their customers, which, in turn, significantly influences their attitudes and intentions toward sustainable behaviors. Moreover, CSR has a significant impact on a company’s image, as customers tend to value companies committed to CSR [9]. To predict specific behaviors related to environmental care, the norm activation model (NAM) proposed by Schwartz (1977) [10] was employed. This model is particularly relevant as it assumes that humans are rational beings, not solely driven by internal individual norms [11,12], making it suitable for research focused on predicting behaviors related to psychological states, as is the case in this study.

Moreover, the implementation of CSR practices not only has a positive impact on a company’s image but also influences customer loyalty and long-term purchase intention. Today’s consumers are increasingly interested in how companies manage their environmental and social practices. According to recent studies, consumers who value sustainability tend to prefer products and services from companies that demonstrate a genuine commitment to social and environmental well-being [13]. In this context, CSR has become a key differentiator in highly competitive markets, providing added value for companies by strengthening their relationship with customers and improving their market positioning.

At the organizational level, companies that adopt effective CSR strategies also experience improvements in the work environment, as they promote a corporate culture based on ethics and social commitment. Employees working in organizations that value social and environmental well-being tend to feel more motivated and engaged with their work, which leads to increased productivity and a lower employee turnover rate [14]. Additionally, the implementation of sustainable practices in a company’s internal processes can generate operational efficiencies, resulting in cost reductions and more efficient use of resources.

Finally, the circular economy model, as an approach within CSR, has transformative potential by changing the way companies manage resources and waste. Instead of following the traditional linear model of “take, make, dispose”, the circular economy promotes the idea of closing the product lifecycle, reducing waste, and maximizing resource use. This shift toward more circular production not only has environmental benefits but also represents an opportunity for companies to create new innovative business models that foster collaboration throughout the value chain and contribute to the creation of a more sustainable future [15].

2.2. CSR and the Intention for Sustainable Water Use

Previous studies have suggested that behavioral intention is closely related to actual behavior [13]. In the context of sustainability, intention plays a critical role in predicting sustainable behaviors [14]. In fact, Tao, Lin, and Khan (2022) [15] noted that when a company communicates its CSR activities to customers, it increases their intention to engage in pro-environmental behavior. Similarly, Han et al. (2020) [16] stated that CSR initiatives significantly enhance a company’s reputation, leading customers to adopt more positive attitudes and demonstrate a greater intention to support environmental activities. Within this literary framework, CSR is viewed as a set of company policies and practices that extend beyond legal obligations or profit motives [17]. Furthermore, CSR is considered essential for SMEs in the gastronomic sector to meet environmental and social demands and enhance their competitiveness [18,19].

Corporate social responsibility (CSR) not only has a positive impact on the company’s image and the consumers’ intention to adopt more sustainable behaviors, but it also plays a key role in creating an organizational culture that promotes long-term sustainability [15,16,17,18,19]. By integrating responsible and ethical practices into their business model, companies not only meet external expectations from consumers and other stakeholders, but they can also experience significant internal improvements.

The adoption of CSR initiatives can strengthen team cohesion, boost employee morale, and foster a sense of purpose within the organization. In this way, CSR is not just perceived as a marketing or public relations strategy, but as an integral part of the company’s mission and vision that can contribute to sustainable growth in both environmental and economic aspects [17,18]. This is especially relevant for small and medium-sized enterprises (SMEs) in the gastronomic sector, where close relationships with the community and public perception are critical for long-term success. For example, [15]. found that CSR activities have a positive and significant influence on the intention to engage in sustainable practices in SMEs in Pakistan during the COVID-19 pandemic. The same way, [13]. demonstrated that CSR positively influences firm management’s intention to install wastewater treatment plants. Moreover, [18]. highlighted the positive and direct relationship between the perception of CSR activities of Nigerian companies towards young millennials who want to be hired by them to be part of CSR activities. Based on this, the following hypothesis is proposed:

H1: 

Corporate social responsibility has a positive effect on the intention for sustainable water use in gastronomic SMEs.

2.3. CSR and Environmental Awareness

The relationship between CSR and environmental awareness has often been misunderstood, as environmental awareness tends to be addressed at a macro level, whereas CSR focuses on the industry level [15]. Environmental awareness is defined by [7]. as an integrator of environmental sensations and specific objectives that promote pro-environmental behaviors. For example, [8], pointed out that CSR had a direct influence, through organizational identification, on pro-environmental behavior. Similarly, Shah et al. (2023) [19] found that when employees perceive organizational commitment to CSR, they reciprocate in their pro-environmental behavior; in other words, employees working in an organization actively involved in CSR display higher levels of environmental consciousness and reciprocate by engaging in pro-environmental behaviors. refers to an individual’s knowledge of environmental issues [20]. Tao et al. (2022) [15] demonstrated that CSR was significantly related to business awareness in Taiwan. Similarly, Newton et al. (2015) [21] stated that environmental awareness positively influences the relationship between external ecological rankings and corporate sustainability awareness. Based on this, the following hypothesis is proposed:

H2: 

CSR has a positive effect on environmental awareness in gastronomic SMEs.

2.4. CSR and Moral Commitment

According to Müller et al. (2021) [22], moral commitment occurs when an individual engages in a particular action and experiences feelings of either pride or guilt. As Ajzen (1991) [23] notes, a person may feel compelled to act in a certain way based on their response to specific circumstances. In terms of CSR and its influence on moral commitment, research has shown that promoting social and environmental behaviors enhances the moral commitments of ethical consumers, appealing to their altruistic emotions to encourage ethical consumption [12]. Similarly, Golob et al. (2019) [24] demonstrated a direct relationship between CSR and moral commitment to participating in environmental care activities. Likewise, employees’ CSR-induced attributions will influence employees’ organizational commitment [8]. In addition, [15]. found that internal corporate social responsibility is a positive predictor of organizational commitment since the employees who are happy with their company’s internal CSR practices are more likely to want to be a part of it. Based on this, the following hypothesis is proposed:

H3: 

Corporate social responsibility has a positive effect on the moral commitment of gastronomic SMEs.

2.5. CSR and Corporate Image

According to Chen et al. (2021) [25], corporate image is shaped by the reactions to the level of trust, confidence, perceptions, and attitudes that communities have toward a company’s direction. Previous studies have shown that companies demonstrating concern for the common good, particularly in terms of environmental care, enhance their corporate image in the markets they target, as seen in Kim et al.’s (2017) [26] study within the hospitality industry. Similarly, Chen et al. (2021) [27] confirmed that CSR significantly impacts corporate image in Pakistan’s hotel sector. Additionally, Park, Lee, and Kim (2014) [28] found that socially responsible companies project a positive image to young consumers in South Korea. Based on this, the following hypothesis is proposed:

H4: 

CSR has a positive effect on the corporate image of gastronomic SMEs.

2.6. Environmental Awareness and Intention for Sustainable Water Use

Environmental awareness involves recognizing that natural resources are finite and must be managed responsibly and sustainably [20]. From a business perspective, this includes reducing energy and water consumption, managing waste effectively, conserving biodiversity, and promoting sustainable practices across the organization’s lifecycle [11]. In particular, gastronomic SMEs bear significant responsibility in promoting environmental awareness by educating their employees about environmental issues and encouraging behavioral changes toward more sustainable water practices. This, in turn, supports sustainability and environmental conservation (González-Díaz et al., 2021) [29]. Based on this, the following hypothesis is proposed:

H5: 

Environmental awareness positively affects the intention for sustainable water use in gastronomic SMEs.

2.7. Moral Commitment and Intention for Sustainable Water Use

Markets are currently seeking new ways to adopt more sustainable practices and more responsible approaches toward their stakeholders, both internally and externally. Business owners are becoming increasingly aware of how their management practices affect the environment [30]. Moral commitment refers to the ethical obligation that a person or organization feels to act responsibly and ethically [31]. Moreover, companies with strong moral commitments to sustainability and CSR are more likely to implement practices that reduce their environmental impact [22]. In fact, gastronomic SMEs are currently facing the challenge of moral commitment, with the belief that all employees have an ethical responsibility to preserve and protect water as a vital natural resource [32]. Based on this, the following hypothesis is proposed:

H6: 

Moral commitment positively affects the intention for sustainable water use in gastronomic SMEs.

2.8. Corporate Image and Intention for Sustainable Water Use

Today, companies are increasingly focused on developing a sustainable corporate image to communicate effectively in the global market, driven by the pressures of the communities in which they operate [33]. As a result, businesses have had to expand their environmental initiatives, such as managing water usage in their operations [34]. In fact, a study by Jabeen et al. (2023) [7] showed that improving corporate image sustainably led to greater customer intention to engage in environmental protection activities in Pakistan. Similarly, Shah et al. (2020) [19] found that a sustainable corporate image in fast-food restaurants enhanced customers’ intention to support environmental care activities. Based on this, the following hypothesis is proposed:

H7: 

Corporate image positively and directly affects the intention for sustainable water use in gastronomic SMEs.

2.9. Environmental Awareness and Moral Commitment

It is well established that business owners and managers with greater environmental awareness are more committed to adopting sustainable practices in their operations to reduce their environmental impact [35]. Additionally, moral commitment to the proper use of water is crucial, as it goes beyond compliance with environmental regulations and laws; it represents an ethical commitment by the company to reduce its environmental impact and contribute to environmental conservation [36,37]. Furthermore, moral commitment can positively influence corporate culture and employee motivation. As Si et al. (2020) [38] highlighted, employees working for an environmentally committed company may feel more motivated and prouder of their work, which can enhance their performance and retention (see Figure 1). Therefore, environmental awareness could be positively related to moral commitment to the proper use of water in gastronomic SMEs. Based on this, the following hypothesis is proposed:

H8: 

Environmental awareness is positively related to moral commitment in water use in gastronomic SMEs.

3. Materials and Methods

The research was conducted using a quantitative approach, focusing on environmental awareness and moral commitment as critical needs of gastronomic SMEs. A cross-sectional survey-type data collection instrument was applied, sent by e-mail to managers of Chilean gastronomic SMEs, which were contacted through organizations such as the Technical Cooperation Service (Sercotec) and the Business Development Centers (CDN). These organizations facilitated contact with the entrepreneurs, allowing the researchers to reach them and distribute the survey among their members, resulting in a sample of 354 participants. It should be noted that the surveys were applied to company employees to find out their opinion on the social responsibility activities of their employers. According to data from the Chilean Gastronomy Association (Achiga), in 2023 there were a total of 64,162 food service companies in Chile. Although the text does not specify the exact number of employees per company, it is important to note that more than 99% of companies in Chile are classified as SMEs, suggesting that the majority of respondents are likely to come from small and medium-sized enterprises.

The sample was composed of managers and employees of gastronomic SMEs located in the Metropolitan Region of Santiago, Chile. It should be noted that, since there was no list of all the elements that make up the population, the most appropriate sampling technique was non-probabilistic for convenience. According to Chile’s National Institute of Statistics (INE), the latest survey available in 2022 estimated that there were approximately 1.7 million companies in Chile, of which more than 99% were SMEs. At the regional level, according to the Confederación de la Producción y del Comercio (CPC), approximately 40% of the country’s companies are located in the Santiago Metropolitan Region, most of which are SMEs. An important part of these companies belongs to the commerce sector, including the gastronomic industry.

Regarding the application of the instrument, it was sent via e-mail to the workers and included an informed consent with ethics committee code, indicating that by completing the questionnaire, they authorized the researchers to use their answers anonymously for this research [39]. Prior to data collection, which took place between March and June 2024, a pilot test was conducted in February 2024 with a sample of 90 employees to assess the reliability and validity of the instrument.

The items were measured using a 5-point Likert scale, where 1 = strongly disagree and 5 = strongly agree. The variable of corporate social responsibility, consisting of four dimensions (economic, legal, ethical, and social), was measured based on Chen et al. (2021) [39], and Kim, Rhou, Uysal, and Kwon (2017) [40], in which items were selected that covered all dimensions and Asif et al. (2018) [41], Imani et al. (2021) [42], and Jaiswal and Kant (2018) [43]. The corporate image variable was measured according to Chen et al. (2021) [38]. The environmental awareness variable was based on Imani et al. (2021) [42], Rausch and Kopplin (2021) [44]., Dangelico, Alvino, and Fraccascia (2022) [45], Rusyani et al. (2021) [45], Chen et al. (2021) [39], Rusyani, E., Lavuri, R., & Gunardi, A. (2021) [46], and Ruangkanjanases et al. (2020) [47]. The moral commitment variable was based on Keles, Yayla, Tarinc, and Keles (2023) [48], Yayla et al. (2020), [49] and Si et al. (2020) [38]. Finally, the usage intention variable was based on Mitev et al. (2024) [50], Fatoki (2022) [51], and Salem and Ertz (2023) [52].

Table A1. Measures of the constructs of the study.

Construct	Questions	References
CSR1	Owners/managers are informed about relevant environmental laws	Kim et al. (2017) [26]
CSR2	The restaurant makes efforts to fairly treat customers	Kim et al. (2017) [26]
CSR3	Employees of our organization follow professional standards	Kim et al. (2017) [26]
CSR4	The restaurant properly implements health and safety rules and regulations	Chen et al. (2021) [26]
CSR5	The restaurant tries to contribute toward bettering the local community	Kim et al. (2017) [26]
CSR6	The restaurant participates in a variety of volunteer activities by starting the company’s volunteer group.	Chen et al. (2021) [25]
CSR7	The restaurant generates employment through its operations	Chen et al. (2021) [25]
CSR8	We continually improve the quality of our products/service	Kim et al. (2017) [26]
IC1	In my opinion, the restaurant has a good image in the minds of consumers	Chen et al. (2021) [27]
IC2	The restaurant has a poweful image	Chen et al. (2021) [27]
IC3	I have good impressions of the restaurant	Chen et al. (2021) [25]
IC4	The appearance of the restaurant is appealing	Chen et al. (2021) [25]
IC5	We work in a great restaurant	Chen et al. (2021) [25]
ENVC1	I am very concerned about the environment	Dangelico, Alvino and Fraccascia (2022) [45]     Rausch and Kopplin (2021) [44]
ENVC2	I would be willing to reduce or change my consumption to help protect the environment
ENVC3	Protecting the natural environment increases my quality of life
ENVC4	I am concerned about the long-term consequences of unsustainable behavior
ENVC5	I am concerned that humanity will cause a lasting damage towards the environment
MC1	The environmental concern of my restaurant means a lot to me	Keles, Yayla, Tarinc, and Keles (2023) [48]   Yayla et al. (2020) [49]
MC2	I feel a sense of duty to support the environmental efforts of my restaurant.
MC3	I really feel as if my hotel’s environmental problems are my own
MC4	I think that I will deal with environmental activities more in the future.
MC5	I am quite committed to the natural environment of the business I work for.
INT1	I will try to save water in my activities	Mitev et al. (2024) [50]     Fatoki (2022) [51]
INT2	The next time that washing fruit and vegetables I will use a bowl of cold water rather than continuously running the tap
INT3	I intend to save water in the restaurant
INT4	I am willing to save water in the restaurant

in Appendix A depicts the measures of the constructs of the study.

4. Results

4.1. Data Analysis

To perform the descriptive analysis of employee demographic data, SPSS version 25 was utilized. Subsequently, the hypotheses were tested using partial least squares structural equation modeling (PLS-SEM) with SMART PLS4 software version 4. The validation of the measurement model was conducted by assessing reliability and discriminant validity [47]. Reliability was evaluated using Cronbach’s alpha, composite reliability (CR), and average variance extracted (AVE), with thresholds of >0.7 for Cronbach’s alpha, >0.7 for CR, and >0.5 for AVE considered acceptable [43]. Discriminant validity was assessed to ensure that each construct was distinct from others [43], employing the heterotrait–monotrait (HTMT) ratio with a recommended threshold of <0.90 [48], which is recognized for its robustness [49].

4.2. Demographic Data

The detailed demographic data of the participants are presented in

Table 1. Respondent demographics.

Variable	Frequency	Percentage
Sex
Man	149	42.20
Woman	204	57.79
Age
18–22	47	12.0
23–27	70	17.9
28–32	41	10.5
33–37	47	12.0
38–42	36	9.2
43–47	42	10.7
48–52	37	9.4
Older than 52	33	8.4
Time working
Less than 6 months	36	9.2
6 months to 1 year	72	18.4
1 to 2 years	119	30.4
More than 2 years	126	32.2
Job position
Kitchen	111	28.3
Toilet	7	1.8
Cafeteria	2	0.5
Barista	5	1.3
Cashier	62	15.8
Waiter	139	35.5
Dishwasher	3	0.8
Manager or supervisor	24	6.1

Source: Own elaboration based on data analysis in SPSS version 25.

. In terms of gender, 42.20% were male and 57.79% were female. As for age, 12% were between 18 and 22 years old, 17.9% between 23 and 27 years old, 10.5% between 28 and 32 years old, 12% between 33 and 37 years old, 9.2% between 38 and 42 years old, 10.7% between 43 and 47 years old, 9.4% between 48 and 52 years old, and 8.4% were older than 52 years. In terms of years worked in the gastronomic SME, 9.2% had been employed for less than 6 months, 18.4% for 6 months to 1 year, 30.4% for 1 to 2 years, and 32.2% for more than 2 years. In terms of position, 28.3% worked in the kitchen, 1.8% in cleaning, 0.5% were baristas, 15.8% were cashiers, 35.5% were waiters, 0.8% were waiters, and 6.1% were restaurant managers or supervisors (see Table 1).

4.3. Model Validation

Table 2. Model validation.

Items	Charges >0.70	AVE >0.50	Cronbach’s Alpha	Composite Reliability	Rho_A
Intention of sustainable water use
INT1	0.821	0.741	0.883	0.919	0.886
INT2	0.844
INT3	0.887
INT4	0.889
Moral commitment
MC1	0.769	0.596	0.830	0.881	0.837
MC2	0.700
MC3	0.773
MC4	0.792
MC5	0.823
Corporate image
CI1	0.710	0.597	0.778	0.855	0.783
CI3	0.786
CI4	0.740
CI5	0.848
Corporate social responsibility
CSR2	0.776	0.631	0.853	0.895	0.859
CSR3	0.856
CSR4	0.826
CSR6	0.784
CSR8	0.723
Environmental awareness
ENVC1	0.773	0.598	0.831	0.881	0.833
ENVC2	0.745
ENVC3	0.731
ENVC4	0.788
ENVC5	0.825

Source: Own elaboration based on data analysis in SMART PLS4.

shows the results of reliability, convergent validity, and discriminant validity for the model. In terms of model measurement, this is done through factor loadings, Cronbach’s alpha, composite reliability (CR), and average variance extracted (AVE) [43]. The results show that all items in the model have a factor loading of 0.7 or higher, indicating high reliability of the indicators with their corresponding construct; however, the items CI2, CSR1, CSR5, and CSR7 were removed for not meeting the required loadings. As for Cronbach’s alpha and the CR values, they also exceeded the suggested threshold of 0.70 [50]. In terms of convergent validity, this was calculated through the average variance extracted (AVE), which should be above 0.5 to confirm the construct’s validity. Indeed, the AVE values for all constructs are above the 0.5 threshold [51] (see Table 2).

Regarding discriminant validity, this reflects how indicators from different constructs correlate with each other and is measured using the heterotrait–monotrait correlation (HTMT) ratio. According to Henseler et al. (2015) [53], an HTMT value lower than 0.9 is considered a good indicator of discriminant validity.

Table 3. HTMT criteria.

	INT	MC	ENVC	CI	CSR
Intention of sustainable water use
Moral commitment	0.319
Environmental awareness	0.612	0.337
Corporate image	0.339	0.355	0.370
CSR	0.685	0.319	0.775	0.323

Source: Own elaboration based on data analysis in SMART PLS4.

shows that the values indicate that discriminant validity for the constructs is well established (see Table 3).

Subsequently, the relationship between the constructs was determined by applying the PLS bootstrapping algorithm with a full result, with a subsample of 5000, and a one-tailed t-test, with a significance level of 0.05%. Figure 2 shows the results of the structural model with the path coefficient (see Figure 2).

Furthermore, the multicollinearity factor was measured using the variance inflation factor (VIF), which was lower than [53,54,55], suggesting the absence of multicollinearity in the exogenous variables (see

Table 4. Hypothesis testing.

Hypothesis	VIF	Path	p-Value	Result
CSR → INT	1.798	0.422	0.000	Accepted
CSR → ENVC	1.000	0.657	0.000	Accepted
CSR → MC	1.760	0.159	0.017	Accepted
CSR → CI	1.000	0.275	0.000	Accepted
ENVC → INT	1.834	0.200	0.000	Accepted
MC → INT	1.159	0.078	0.038	Accepted
CI → INT	1.171	0.090	0.015	Accepted
ENVC → MC	1.760	0.178	0.009	Accepted

Source: Own elaboration based on data analysis in SMART PLS4.

). Regarding the previous considerations, Table 4 shows the hypothesis testing results, where it can be observed that the variable that most affects the sustainable water usage intention was the role of corporate social responsibility (β = 0.422, p < 0.000), followed by environmental awareness (β = 0.200, p < 0.000), corporate image (β = 0.90, p < 0.015), and, finally, moral commitment (β = 0.078, p < 0.038). Therefore, Hypotheses 1 and 5–7 were accepted. Regarding the impact of corporate social responsibility, the variable with the most significant impact was environmental awareness (β = 0.657, p < 0.000), followed by corporate image (β = 0.275, p < 0.000) and moral commitment (β = 0.150, p < 0.017), so Hypotheses 2–4 are accepted. Finally, the environmental awareness variable significantly affected moral commitment (β = 0.178, p < 0.009), so Hypothesis 8 is accepted.

Based on the results presented above, the coefficient of determination (R²) for the variables corporate social responsibility, environmental awareness, corporate image, and moral commitment on the sustainable water usage intention was examined. The obtained R² was 0.406, which is sufficiently substantial (moderate to weak) to explain the variation in sustainable water usage intention by the variable’s corporate social responsibility, environmental awareness, corporate image, and moral commitment (Chin, 1998; Hair Jr. et al., 2019) [55,56,57].

Regarding the effect of corporate social responsibility on environmental awareness, it was almost moderate (R² = 0.432), while the effects on corporate image (R² = 0.075) and moral commitment (R² = 0.094) were weak [47] (see Table 4).

5. Discussion

It is important to highlight that, although the study demonstrates the willingness of employees in companies implementing CSR to participate in ecological actions, provided that the company carries out these activities ethically and responsibly [58], the discussion of these findings could benefit from a more robust comparative approach with previous works [7,8,9,10,11,12,13,14,15,16,17,18,19,20,21,22,23,24,25,26,27,28,29,30,31,32,33,34,35,36,37,38,39,40,41,42,43,44,45,46,47,48,49,50,51,52,53,54,55,56,57,58,59]. While the study makes a relevant contribution by illustrating how CSR can influence employees’ proactive behavior toward the responsible use of water, it is essential to contextualize these results within broader research that has examined similar issues both nationally and internationally [60,61]. Moreover, prior studies have emphasized that employee engagement in sustainability initiatives is often linked to organizational culture, leadership commitment, and perceived corporate authenticity in CSR efforts [62,63]. Therefore, a deeper exploration of these factors could further enhance the understanding of how CSR fosters environmental responsibility within the workplace.

In previous research, such as that of Müller-Pérez et al. (2022) [57] and Shah et al. (2020) [36], it has been shown that CSR not only has a direct impact on the environmental actions of companies but also improves public perception of the corporate image and strengthens employees’ commitment to sustainability [64]. However, this study expands on these approaches by specifically focusing on the responsible use of water in the Chilean foodservice sector, a field that has been underexplored in the global literature [65].

The relationship between the implementation of CSR policies and employees’ environmental awareness has also been documented in other studies, but in many cases, these studies have not focused on the particular context of food SMEs, which represents a novelty in this work [65,66,67]. This study helps bridge that gap, suggesting that the positive effect of CSR on environmental awareness may be even more significant in sectors vulnerable to water stress, such as the foodservice sector in the Metropolitan Region of Santiago [68,69,70].

On the other hand, by not mentioning previous studies that have addressed the relationship between CSR and sustainable water use in the Chilean or Latin American context, the study enriches its discussion by linking its findings to those of other works that address similar issues in countries with similar economic and environmental characteristics [71,72,73,74]. The comparative analysis with previous studies allowed for a deeper identification of contextual factors that may influence the effectiveness of CSR in promoting sustainable practices and, thus, contribute to the creation of a sustainable corporate image that favors the positioning of companies as responsible social and environmental actors [75,76,77].

Therefore, although this study provides valuable insights into the impact of CSR on Chilean foodservice SMEs, especially regarding efficient water management, further integration of previous studies into the discussion would allow for a more thorough comparison and a better understanding of the similarities and differences with prior research [78,79]. This would offer a more comprehensive perspective on the role of CSR in promoting sustainable behaviors within the sector and its impact on the corporate image of companies.

6. Conclusions

This study has highlighted the crucial role of corporate social responsibility (CSR) in promoting sustainable practices, with a particular focus on the efficient use of water within the gastronomic sector. In this context, the aim was to understand the perception of workers regarding sustainable practices in small and medium-sized enterprises (SMEs) in the Metropolitan Region of Santiago, Chile. The results suggest that CSR has a significant impact on environmental awareness, ethical commitment, and corporate image, which, in turn, influences SMEs’ intention to adopt responsible water usage practices. These findings underscore the importance of CSR policies as a key driver for fostering more sustainable practices within the business sector.

Regarding future research directions, the study offers several valuable avenues. First, it would be relevant to expand the geographical scope of this analysis to include other regions of Chile or even compare it with different countries in order to assess the applicability of these results in diverse cultural and economic contexts. Additionally, a longitudinal approach could provide deeper insights into how CSR policies evolve over time and their long-term impacts on water sustainability in SMEs. It would also be useful to explore specific subsectors within the gastronomic industry, considering their particular characteristics in responsible water management. Another interesting aspect for future research would be the consumers’ perception of CSR policies, as well as the impact of these perceptions on their purchasing decisions within the gastronomic sector. Finally, research on the impact of technology, particularly the adoption of innovations such as water recycling systems or water-saving technologies, could provide valuable information on how these tools enhance sustainable practices within SMEs.

As for the limitations of the study, it is important to acknowledge that, although the findings provide relevant insight into the influence of CSR on gastronomic SMEs, the study relies on information provided by the companies and the perceptions of employees, which may be subject to certain biases, such as the desire of companies to project a more favorable image to the researchers. This aspect limits the ability to generalize the results without considering these potential biases. Furthermore, it should be clarified that both employees’ opinions and the information provided by the companies regarding their CSR practices and water usage were measured. This should be clearly differentiated in future research to avoid confusion and provide a more accurate understanding of the collected data.

6.1. Limitations of the Study

The study focused on SMEs in the Metropolitan Region of Santiago, Chile, so the results may not be generalizable to other regions or businesses of different sizes. The research employed a quantitative approach with statistical models to analyze the data; however, a qualitative approach could provide deeper insights into the attitudes and motivations of entrepreneurs and employees regarding sustainability. Additionally, the self-reporting of companies on their CSR practices and water usage may be subject to biases, such as the desire to present a more favorable image to the researchers.

6.2. Implications of the Study

The results suggest that SMEs can derive significant benefits from implementing CSR policies that promote responsible water use, which could enhance not only their environmental sustainability but also their corporate image and employee motivation. Companies should recognize the importance of raising awareness among their staff about the value of sustainable practices, particularly in relation to the efficient use of water. Educating employees in this area can increase their willingness to actively participate in environmental care initiatives. Furthermore, SMEs that adopt sustainable water use practices can use their environmental commitment as a key differentiator in their marketing strategy, boosting their competitiveness in an increasingly sustainability-conscious market.