Abstract
There is an increasing amount of literature that examines the challenges of restaurants regarding the construction of positive relationships with their stakeholders and ecosystems. Although most studies have focused on the negative environmental impacts of the industry, many of them have also analyzed problems that affect workers as well as other actors along the supply chain. Some research has also addressed practices related to animal mistreatment. These problems are often aggravated in emerging countries with weak regulation and poor law enforcement. In spite of this, research specifically aimed at establishing standards for measuring these practices is still lacking. Drawing on theoretical and empirical literature on sustainability, corporate social responsibility, and ethical eating in restaurants, this paper aims at developing a set of standards for measuring sustainable and socially responsible practices in the industry, with a particular emphasis on the situation in emerging countries. The primary method is the Delphi Technique, based on the consultation and validation of indicators with key experts in the industry, including restaurateurs, chefs, representatives of restaurant associations, professors of gastronomy schools, and officials of the related government agencies. The standards comprise four key dimensions: green practices, animal welfare, fair work environment, and fair relationships along the supply chain. By establishing these standards, this study makes possible the development of future systematic diagnosis about these practices in the sector and, on this basis, opens the door for a broader discussion about the level of incidence of these problems and the need for policy changes to revert them.
Presenters
Maria E Sanchez ZambranoEconomist, Management, Pontifical Catholic University of Perú, Lima, Peru Mario Marcello Pasco-Dalla-Porta
Associate Professor, Departamento Académico de Ciencias de la Gestión, PONTIFICIA UNIVERSIDAD CATÓLICA DEL PERÚ / RUC: 20155945860, Peru Maria Elena Esparza
Profesora Asociada, Departamento Académico de Ciencias de la Gestión, Pontificia Universidad Católica del Perú, Lima, Peru
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
Critical Issues in Tourism and Leisure Studies
KEYWORDS
Sustainable Gastronomy, Responsible Gastronomy, Ethical Eating, Sustainability Standards, Gastronomy industry
