Rethinking Sustainable Food Offering in Peru

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Abstract

This paper investigates the managerial drivers for operating healthy food restaurants. An economic model is constructed by using information from a national survey of a sample of 703 valid restaurant observations. This model was built based on the concept of “sustainable food systems” choosing four variables as managerial drivers: economic, social, environmental, and educational. When running a logistic regression the results show that efficiency and specialization have stronger relationships with the probability of being a healthy food restaurant. These results provide useful insights for policy makers approaching to develop the gastronomy industry, an economic sector in which knowledge is still very limited.