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Evaluating the sustainability of restaurant supply chains: A case study of organic restaurants in urban Thailand

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Listed:
  • Thongplew, Natapol
  • Kantamaturapoj, Kanang
  • Pongkijvorasin, Sittidaj
  • Tawinnorppanan, Parcharapat
  • Laborgne, Pia

Abstract

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.

Suggested Citation

  • Thongplew, Natapol & Kantamaturapoj, Kanang & Pongkijvorasin, Sittidaj & Tawinnorppanan, Parcharapat & Laborgne, Pia, 2025. "Evaluating the sustainability of restaurant supply chains: A case study of organic restaurants in urban Thailand," Journal of Agriculture, Food Systems, and Community Development, Center for Transformative Action, Cornell University, vol. 14(3).
    • Handle: RePEc:ags:joafsc:362801
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