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Sustainable Development of Foodservices under Uncertainty

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  • Sohrab Abdollahzadeh

    (Faculty of Industrial Technologies Department, Urmia University of Technology, Urmia 5716693187, Iran)

Abstract

The purpose of the present study is to provide an approach to identify and investigate the effects of each factor on the development of foodservices in cities. The factors influencing the development of foodservices are extracted. Since there are many factors, interpretive structural modeling is used to rate the key factors. Foodservice improvement action plans are determined by experts and ranked using the slack-based data envelopment analysis method. “Area facilities” and “government support” are the main factors in the development of foodservice units in cities. Factors such as the culture of the region, the size of the units, and systematic recycling of raw materials are also priorities and should be emphasized. Improvement action plans including the action plans of “building the main infrastructure” and “government protection approval” are the priority. According to the findings of this study, foodservices and their development in West Azerbaijan province in Iran need government efforts to provide infrastructure facilities, legal support of units, and create a culture of healthy nutrition in the community. Reconstruction of foodservices and the use of recyclables should also be put on the agenda.

Suggested Citation

  • Sohrab Abdollahzadeh, 2021. "Sustainable Development of Foodservices under Uncertainty," Sustainability, MDPI, vol. 13(9), pages 1-14, May.
    • Handle: RePEc:gam:jsusta:v:13:y:2021:i:9:p:5182-:d:549460
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