Rethinking sustainable food offering in Peru: Understanding managerial drivers for healthy food restaurants

Maria Elena Esparza, Juan Carlos Rivero, Maria Elena Sanchez

Producción científica: Contribución a una revistaArtículorevisión exhaustiva

Resumen

This paper investigates the managerial drivers for operating healthy food restaurants. An economic model is constructed by using information from a national survey of a sample of 703 valid restaurant observations. This model was built based on the concept of “sustainable food systems” choosing four variables as managerial drivers: economic,social,environmental,and educational. When running a logistic regression the results show that efficiency and specialization have stronger relationships with the probability of being a healthy food restaurant. These results provide useful insights for policy makers approaching to develop the gastronomy industry,an economic sector in which knowledge is still very limited.

Idioma originalInglés
Páginas (desde-hasta)19-32
Número de páginas14
PublicaciónChange Management
Volumen16
N.º3
DOI
EstadoPublicada - set. 2016

Huella

Profundice en los temas de investigación de 'Rethinking sustainable food offering in Peru: Understanding managerial drivers for healthy food restaurants'. En conjunto forman una huella única.

Citar esto