Evaluating the sustainability of restaurant supply chains
This study investigates the sustainability of the organic restaurant supply chain, particularly in the Bangkok Metropolitan Area and Phuket in Thailand. The objectives of this study are to (1) establish sustainability criteria suitable for different contexts in urban Thailand, (2) evaluate the e...
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| Format: | Article |
| Language: | English |
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Lyson Center for Civic Agriculture and Food Systems
2025-06-01
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| Series: | Journal of Agriculture, Food Systems, and Community Development |
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| Online Access: | https://www.foodsystemsjournal.org/index.php/fsj/article/view/1378 |
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| author | Natapol Thongplew Kanang Kantamaturapoj Sittidaj Pongkijvorasin Parcharapat Tawinnorppanan Pia Laborgne |
| author_facet | Natapol Thongplew Kanang Kantamaturapoj Sittidaj Pongkijvorasin Parcharapat Tawinnorppanan Pia Laborgne |
| author_sort | Natapol Thongplew |
| collection | DOAJ |
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This study investigates the sustainability of the organic restaurant supply chain, particularly in the Bangkok Metropolitan Area and Phuket in Thailand. The objectives of this study are to (1) establish sustainability criteria suitable for different contexts in urban Thailand, (2) evaluate the existing degree of sustainability in the organic restaurant supply, and (3) compare the interests and viewpoints of organic farmers, restaurateurs and consumers concerning supply chain sustainability. The scoping review was conducted to establish the sustainability criteria for the organic restaurant supply chain and implement these criteria in the context of urban Thailand. A total of 21 key informants underwent in-depth interviews to investigate their current sustainable practices as well as their perspectives regarding sustainability concerns. The sustainability criteria can be classified into four primary dimensions: economic; environmental and welfare; sociocultural; and governance. The findings of the study indicate that the organic restaurant supply chain has made substantial progress toward sustainability in the sociocultural and governance dimensions. However, the economics as well as the environmental and welfare dimensions have received lower levels of recognition by consumers.
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| format | Article |
| id | doaj-art-8b525fd961c848da8135e64cbeeda8e2 |
| institution | DOAJ |
| issn | 2152-0801 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Lyson Center for Civic Agriculture and Food Systems |
| record_format | Article |
| series | Journal of Agriculture, Food Systems, and Community Development |
| spelling | doaj-art-8b525fd961c848da8135e64cbeeda8e22025-08-20T03:07:43ZengLyson Center for Civic Agriculture and Food SystemsJournal of Agriculture, Food Systems, and Community Development2152-08012025-06-0114310.5304/jafscd.2025.143.015Evaluating the sustainability of restaurant supply chainsNatapol Thongplew0Kanang Kantamaturapoj1Sittidaj Pongkijvorasin2Parcharapat Tawinnorppanan3Pia Laborgne4Ubon Ratchathani UniversityMahidol UniversityChulalongkorn UniversityChulalongkorn UniversityKarlsruhe Institute of Technology This study investigates the sustainability of the organic restaurant supply chain, particularly in the Bangkok Metropolitan Area and Phuket in Thailand. The objectives of this study are to (1) establish sustainability criteria suitable for different contexts in urban Thailand, (2) evaluate the existing degree of sustainability in the organic restaurant supply, and (3) compare the interests and viewpoints of organic farmers, restaurateurs and consumers concerning supply chain sustainability. The scoping review was conducted to establish the sustainability criteria for the organic restaurant supply chain and implement these criteria in the context of urban Thailand. A total of 21 key informants underwent in-depth interviews to investigate their current sustainable practices as well as their perspectives regarding sustainability concerns. The sustainability criteria can be classified into four primary dimensions: economic; environmental and welfare; sociocultural; and governance. The findings of the study indicate that the organic restaurant supply chain has made substantial progress toward sustainability in the sociocultural and governance dimensions. However, the economics as well as the environmental and welfare dimensions have received lower levels of recognition by consumers. https://www.foodsystemsjournal.org/index.php/fsj/article/view/1378organic restaurantrestaurant supply chainorganic food supply chainsustainable food supply chainsustainability criteriarestaurant sustainability framework |
| spellingShingle | Natapol Thongplew Kanang Kantamaturapoj Sittidaj Pongkijvorasin Parcharapat Tawinnorppanan Pia Laborgne Evaluating the sustainability of restaurant supply chains Journal of Agriculture, Food Systems, and Community Development organic restaurant restaurant supply chain organic food supply chain sustainable food supply chain sustainability criteria restaurant sustainability framework |
| title | Evaluating the sustainability of restaurant supply chains |
| title_full | Evaluating the sustainability of restaurant supply chains |
| title_fullStr | Evaluating the sustainability of restaurant supply chains |
| title_full_unstemmed | Evaluating the sustainability of restaurant supply chains |
| title_short | Evaluating the sustainability of restaurant supply chains |
| title_sort | evaluating the sustainability of restaurant supply chains |
| topic | organic restaurant restaurant supply chain organic food supply chain sustainable food supply chain sustainability criteria restaurant sustainability framework |
| url | https://www.foodsystemsjournal.org/index.php/fsj/article/view/1378 |
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