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Exploring the Potential of Belgium’s Social Restaurants for Poverty Reduction

Author

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  • Tuur GHYS

    (Faculty of Political Sciences of the Universidad Autonoma de Nuevo Leon)

Abstract

This article will examine the potential of the Belgian social restaurants as a type of social enterprise for poverty reduction. A case study will be analyzed according to five factors relevant to poverty reduction using interview and survey data. It shows how the most direct contribution lies in social employment, while creating more indirect opportunities to counter social inclusion.

Suggested Citation

  • Tuur GHYS, 2017. "Exploring the Potential of Belgium’s Social Restaurants for Poverty Reduction," Japan Social Innovation Journal, University of Hyogo Institute for Policy Analysis and Social Innovation, vol. 7(1), pages 1-23, March.
    • Handle: RePEc:hyo:journl:v:7:y:2017:i:1:p:23
    DOI: 10.12668/jsij.7.23
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    References listed on IDEAS

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    3. Stijn Oosterlynck & Yuri Kazepov & Andreas Novy & Pieter Cools & Eduardo Barberis & Florian Wukovitsch & Tatiana Saruis & Bernhard Leubolt, 2013. "The butterfly and the elephant: local social innovation, the welfare state and new poverty dynamics," ImPRovE Working Papers 13/03, Herman Deleeck Centre for Social Policy, University of Antwerp.
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    More about this item

    Keywords

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    JEL classification:

    • I3 - Health, Education, and Welfare - - Welfare, Well-Being, and Poverty
    • J2 - Labor and Demographic Economics - - Demand and Supply of Labor

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