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Place-Branded Foods with Responsible and Sustainable Management: A La Carte Serving in Regional Restaurants

Author

Listed:
  • Celso Lopes

    (Departamento de Arte y Ciencias del Territorio, Facultad de Filosofía y Letras, Universidad de Extremadura, 10003 Cáceres, Spain
    NECE—Research Center in Business Sciences, University of Beira Interior, 6201-001 Covilhã, Portugal)

  • João Leitão

    (NECE—Research Center in Business Sciences, University of Beira Interior, 6201-001 Covilhã, Portugal
    Department of Management and Economics, University of Beira Interior, 6201-001 Covilhã, Portugal
    CEG-IST—Centre for Management Studies of Instituto Superior Técnico, ICS—Instituto de Ciências Sociais, University of Lisbon, 1649-004 Lisbon, Portugal)

  • Juan Rengifo-Gallego

    (Departamento de Arte y Ciencias del Territorio, Facultad de Filosofía y Letras, Universidad de Extremadura, 10003 Cáceres, Spain)

Abstract

This study assesses whether the association of place-branded foods and the adoption of responsible and sustainable management practices (e.g., quality management, environmental management, and corporate social responsibility) influence the financial performance of regional restaurants linked to the land of origin. The data collected from 265 regional restaurants located in the Centre Region of Portugal allowed estimation of a selected set of discrete-choice model specifications, namely, probit, logit and generalised extreme value regression models. The empirical findings reveal that the use of place-branded foods increases the demand for regional restaurants, which positively influences their financial performance. In addition, responsible sustainable management practices such as collaboration with customers to improve products and services, quality and safety control, choice of organic foods, commitment to maintaining jobs and cooperation with the community reveal a positive and significant influence on financial performance. Conversely, the results show that the use of origin certification in marketing and advertising campaigns and improvement of the restaurant’s image through the use of place-branded products have a significantly negative influence on regional restaurants’ financial performance, considering the pandemic crisis and the additional costs associated with this differentiation procedure.

Suggested Citation

  • Celso Lopes & João Leitão & Juan Rengifo-Gallego, 2022. "Place-Branded Foods with Responsible and Sustainable Management: A La Carte Serving in Regional Restaurants," Sustainability, MDPI, vol. 14(11), pages 1-28, May.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:11:p:6615-:d:826510
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