IDEAS home Printed from https://ideas.repec.org/a/gam/jsusta/v13y2021i16p9234-d616056.html
   My bibliography  Save this article

COVID-19 Pandemic Is a Wake-Up Call for Sustainable Local Food Supply Chains: Evidence from Green Restaurants in the USA

Author

Listed:
  • Omar Alsetoohy

    (Department of Hotel Management, Faculty of Tourism and Hotels, University of Sadat City, Sadat 32897, Egypt)

  • Baker Ayoun

    (Department of Nutrition, Dietetics, and Hospitality Management, Auburn University, Auburn, AL 36849, USA)

  • Mahmoud Abou-Kamar

    (Department of Hotel Management, Faculty of Tourism and Hotels, University of Sadat City, Sadat 32897, Egypt)

Abstract

The COVID-19 outbreak has forced customers to shift their food habits to more locally grown products. Therefore, restaurants have begun to provide local food, which is reflected in “farm to fork” or “locally-sourced” or “farm to table” restaurants. Thus, purchasing sustainable food, specifically local food products, has become one of the most salient sustainability practices in restaurants. Therefore, this study seeks to further explore the influences of the Sustainable Local Food Supply Chain (SLFSC) of green fine-dining restaurants on tourist food experiences and destination branding in the USA. Data were analyzed using the partial least square (PLS) technique of a sample of 232 respondents. The findings of this study showed positive impacts of all sustainability dimensions on most consumption values of tourists (i.e., emotional, epistemic, health, taste/quality, etc.). The findings indicated that each sustainability dimension and overall sustainability of the local food supply chain had strong positive effects on destination branding. Finally, tourist food experiences in totality mediated the relationship between the overall Sustainable Local Food Supply Chain and destination branding. This study contributes to the existing literature by developing and validating a scale to measure the sustainability practices of local food supply chains in restaurants to fill this gap in the literature. Additionally, the findings have intimate important theoretical and practical implications.

Suggested Citation

  • Omar Alsetoohy & Baker Ayoun & Mahmoud Abou-Kamar, 2021. "COVID-19 Pandemic Is a Wake-Up Call for Sustainable Local Food Supply Chains: Evidence from Green Restaurants in the USA," Sustainability, MDPI, vol. 13(16), pages 1-24, August.
    • Handle: RePEc:gam:jsusta:v:13:y:2021:i:16:p:9234-:d:616056
    as

    Download full text from publisher

    File URL: https://www.mdpi.com/2071-1050/13/16/9234/pdf
    Download Restriction: no
    File URL: https://www.mdpi.com/2071-1050/13/16/9234/
    Download Restriction: no
    ---><---

    References listed on IDEAS

    as
    1. Beske, Philip & Land, Anna & Seuring, Stefan, 2014. "Sustainable supply chain management practices and dynamic capabilities in the food industry: A critical analysis of the literature," International Journal of Production Economics, Elsevier, vol. 152(C), pages 131-143.
    2. Gianluca Brunori & Francesca Galli & Dominique Barjolle & Rudolf Van Broekhuizen & Luca Colombo & Mario Giampietro & James Kirwan & Tim Lang & Erik Mathijs & Damian Maye & Kees De Roest & Carin Rougoo, 2016. "Are Local Food Chains More Sustainable than Global Food Chains? Considerations for Assessment," Sustainability, MDPI, vol. 8(5), pages 1-27, May.
    3. Martinez, Steve & Hand, Michael & Da Pra, Michelle & Pollack, Susan & Ralston, Katherine & Smith, Travis & Vogel, Stephen & Clarke, Shellye & Lohr, Luanne & Low, Sarah & Newman, Constance, 2010. "Local food systems: concepts, impacts, and issues," MPRA Paper 24313, University Library of Munich, Germany.
    4. Shoshanah Inwood & Jeff Sharp & Richard Moore & Deborah Stinner, 2009. "Restaurants, chefs and local foods: insights drawn from application of a diffusion of innovation framework," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 26(3), pages 177-191, September.
    5. Alderighi, Marco & Bianchi, Carluccio & Lorenzini, Eleonora, 2016. "The impact of local food specialities on the decision to (re)visit a tourist destination: Market-expanding or business-stealing?," Tourism Management, Elsevier, vol. 57(C), pages 323-333.
    6. Sheila Matson-Barkat & Philippe Robert-Demontrond, 2018. "Who's on the tourists' menu? Exploring the social significance of restaurant experiences for tourists," Post-Print hal-02471541, HAL.
    7. Barnes, Stuart J. & Mattsson, Jan & Sørensen, Flemming, 2014. "Destination brand experience and visitor behavior: Testing a scale in the tourism context," Annals of Tourism Research, Elsevier, vol. 48(C), pages 121-139.
    8. Gentile, Chiara & Spiller, Nicola & Noci, Giuliano, 2007. "How to Sustain the Customer Experience:: An Overview of Experience Components that Co-create Value With the Customer," European Management Journal, Elsevier, vol. 25(5), pages 395-410, October.
    9. Amy Guptill & Jennifer Wilkins, 2002. "Buying into the food system: Trends in food retailing in the US and implications for local foods," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 19(1), pages 39-51, March.
    10. Esfahbodi, Ali & Zhang, Yufeng & Watson, Glyn, 2016. "Sustainable supply chain management in emerging economies: Trade-offs between environmental and cost performance," International Journal of Production Economics, Elsevier, vol. 181(PB), pages 350-366.
    11. Kim, Yeong Gug & Eves, Anita, 2012. "Construction and validation of a scale to measure tourist motivation to consume local food," Tourism Management, Elsevier, vol. 33(6), pages 1458-1467.
    12. Sheila Matson-Barkat & Philippe Robert Demontrond, 2018. "Who's on the tourist's menu? Exploring the social significance of restaurant experiences for tourists," Post-Print hal-01992429, HAL.
    13. Stylos, Nikolaos & Vassiliadis, Chris A. & Bellou, Victoria & Andronikidis, Andreas, 2016. "Destination images, holistic images and personal normative beliefs: Predictors of intention to revisit a destination," Tourism Management, Elsevier, vol. 53(C), pages 40-60.
    14. Caterina Contini & Caterina Romano & Fabio Boncinelli & Gabriele Scozzafava & Leonardo Casini, 2017. "Does ‘local’ matter in restaurant choice? Results of a discrete choice experiment targeting German and Italian consumers," Agricultural and Food Economics, Springer;Italian Society of Agricultural Economics (SIDEA), vol. 5(1), pages 1-15, December.
    15. Brandenburg, Marcus & Govindan, Kannan & Sarkis, Joseph & Seuring, Stefan, 2014. "Quantitative models for sustainable supply chain management: Developments and directions," European Journal of Operational Research, Elsevier, vol. 233(2), pages 299-312.
    Full references (including those not matched with items on IDEAS)

    Citations

    Citations are extracted by the CitEc Project, subscribe to its RSS feed for this item.
    as


    Cited by:

    1. Hyo-Sun Jung & Hye-Hyun Yoon & Min-Kyung Song, 2021. "A Study on Dining-Out Trends Using Big Data: Focusing on Changes since COVID-19," Sustainability, MDPI, vol. 13(20), pages 1-23, October.
    2. Yuying Huang & C. Michael Hall, 2023. "Locality in the Promoted Sustainability Practices of Michelin-Starred Restaurants," Sustainability, MDPI, vol. 15(4), pages 1-18, February.
    3. Mahmoud Abou Kamar & Nadir Aliane & Islam Elbestawi & Mohamed Fathy Agina & Omar Alsetoohy, 2023. "Are Coastal Hotels Ready for Climate Change? The Case of Alexandria, Egypt," IJERPH, MDPI, vol. 20(6), pages 1-22, March.
    4. Feijó Almeida Giovana Goretti & Almeida Paulo, 2024. "Researching destination branding in pandemic crises: A research agenda," European Journal of Tourism, Hospitality and Recreation, Sciendo, vol. 14(1), pages 165-178.
    5. Felix Haifeng Liao & Robert Heinse & Darin Saul & Soren Newman & Li Huang & Colette DePhelps & Steven Peterson, 2023. "Assessment of the Environmental Impacts of a Localized Food System and Food Waste Reduction in a Water-Scarce Region Using Diet Optimization Models," IJERPH, MDPI, vol. 20(10), pages 1-18, May.

    Most related items

    These are the items that most often cite the same works as this one and are cited by the same works as this one.
    1. Čaušević Amra & Fusté-Forné Francesc, 2022. "Local Cuisine in a Tourist City: Food Identity in Sarajevo Restaurant Menus as a Source of Destination Marketing," European Journal of Tourism, Hospitality and Recreation, Sciendo, vol. 12(1), pages 61-77, December.
    2. Mainolfi, Giada & Marino, Vittoria, 2020. "Destination beliefs, event satisfaction and post-visit product receptivity in event marketing. Results from a tourism experience," Journal of Business Research, Elsevier, vol. 116(C), pages 699-710.
    3. Oriana Gava & Francesca Galli & Fabio Bartolini & Gianluca Brunori, 2018. "Linking Sustainability with Geographical Proximity in Food Supply Chains. An Indicator Selection Framework," Agriculture, MDPI, vol. 8(9), pages 1-22, August.
    4. Ehsan Shekarian & Behrang Ijadi & Amirreza Zare & Jukka Majava, 2022. "Sustainable Supply Chain Management: A Comprehensive Systematic Review of Industrial Practices," Sustainability, MDPI, vol. 14(13), pages 1-30, June.
    5. Rohmer, S.U.K. & Gerdessen, J.C. & Claassen, G.D.H., 2019. "Sustainable supply chain design in the food system with dietary considerations: A multi-objective analysis," European Journal of Operational Research, Elsevier, vol. 273(3), pages 1149-1164.
    6. Martins, C.L. & Melo, M.T. & Pato, M.V., 2019. "Redesigning a food bank supply chain network in a triple bottom line context," International Journal of Production Economics, Elsevier, vol. 214(C), pages 234-247.
    7. Sharma, Varun & Vijayaraghavan, T.A.S. & Raghu Ram, Tata L., 2023. "Resolving operational paradox of sustainable supply chain: A decision framework approach," Socio-Economic Planning Sciences, Elsevier, vol. 87(PB).
    8. Rouvière, Elodie, 2016. "Small is beautiful: firm size, prevention and food safety," Food Policy, Elsevier, vol. 63(C), pages 12-22.
    9. Sgarbossa, Fabio & Russo, Ivan, 2017. "A proactive model in sustainable food supply chain: Insight from a case study," International Journal of Production Economics, Elsevier, vol. 183(PB), pages 596-606.
    10. Manel Elmsalmi & Wafik Hachicha & Awad M. Aljuaid, 2021. "Prioritization of the Best Sustainable Supply Chain Risk Management Practices Using a Structural Analysis Based-Approach," Sustainability, MDPI, vol. 13(9), pages 1-15, April.
    11. Mariana Toussaint & Pablo Cabanelas & Alicia Blanco‐González, 2021. "Social sustainability in the food value chain: An integrative approach beyond corporate social responsibility," Corporate Social Responsibility and Environmental Management, John Wiley & Sons, vol. 28(1), pages 103-115, January.
    12. Naoum Tsolakis & Foivos Anastasiadis & Jagjit Singh Srai, 2018. "Sustainability Performance in Food Supply Networks: Insights from the UK Industry," Sustainability, MDPI, vol. 10(9), pages 1-13, September.
    13. Campbell, Jeffrey M. & DiPietro, Robin B., 2014. "Sign of the times: Testing consumer response to local food signage within a casual dining restaurant," Journal of Retailing and Consumer Services, Elsevier, vol. 21(5), pages 812-823.
    14. Yali Lu & Chenyang Zhao & Leimeng Xu & Lei Shen, 2018. "Dual Institutional Pressures, Sustainable Supply Chain Practice and Performance Outcome," Sustainability, MDPI, vol. 10(9), pages 1-25, September.
    15. Dongwook Kim & Sungbum Kim, 2017. "Sustainable Supply Chain Based on News Articles and Sustainability Reports: Text Mining with Leximancer and DICTION," Sustainability, MDPI, vol. 9(6), pages 1-44, June.
    16. Xinqing Xiao & Xu Zhang & Zetian Fu & Weisong Mu & Xiaoshuan Zhang, 2018. "Energy Conservation Potential Assessment Method for Table Grapes Supply Chain," Sustainability, MDPI, vol. 10(8), pages 1-14, August.
    17. Esfahbodi, Ali & Zhang, Yufeng & Liu, Yang & Geng, Duanyang, 2023. "The fallacy of profitable green supply chains: The role of green information systems (GIS) in attenuating the sustainability trade-offs," International Journal of Production Economics, Elsevier, vol. 255(C).
    18. Karen Hills & Jessica Goldberger & Stephen Jones, 2013. "Commercial bakers and the relocalization of wheat in western Washington State," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 30(3), pages 365-378, September.
    19. Kim, Sun-Hwa & Huang, Ran, 2021. "Understanding local food consumption from an ideological perspective: Locavorism, authenticity, pride, and willingness to visit," Journal of Retailing and Consumer Services, Elsevier, vol. 58(C).
    20. Taghikhah, Firouzeh & Voinov, Alexey & Shukla, Nagesh & Filatova, Tatiana & Anufriev, Mikhail, 2021. "Integrated modeling of extended agro-food supply chains: A systems approach," European Journal of Operational Research, Elsevier, vol. 288(3), pages 852-868.

    More about this item

    Keywords

    ;
    ;
    ;
    ;
    ;
    ;
    ;
    ;

    Statistics

    Access and download statistics

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:gam:jsusta:v:13:y:2021:i:16:p:9234-:d:616056. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    If CitEc recognized a bibliographic reference but did not link an item in RePEc to it, you can help with this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: MDPI Indexing Manager (email available below). General contact details of provider: https://www.mdpi.com .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.