Evaluating the sustainability of restaurant supply chains: A case study of organic restaurants in urban Thailand
2
Issued Date
2025-06-01
Resource Type
eISSN
21520801
Scopus ID
2-s2.0-105007905266
Journal Title
Journal of Agriculture Food Systems and Community Development
Volume
14
Issue
3
Rights Holder(s)
SCOPUS
Bibliographic Citation
Journal of Agriculture Food Systems and Community Development Vol.14 No.3 (2025)
Suggested Citation
Thongplew N., Kantamaturapoj K., Pongkijvorasin S., Tawinnorppanan P., Laborgne P. Evaluating the sustainability of restaurant supply chains: A case study of organic restaurants in urban Thailand. Journal of Agriculture Food Systems and Community Development Vol.14 No.3 (2025). doi:10.5304/jafscd.2025.143.015 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/110817
Title
Evaluating the sustainability of restaurant supply chains: A case study of organic restaurants in urban Thailand
Corresponding Author(s)
Other Contributor(s)
Abstract
This study investigates the sustainability of the organic restaurant supply chain, particularly in the Bangkok Metropolitan Area and Phuket in Thai-land. The objectives of this study are to (1) establish sustainability criteria suitable for different con-texts in urban Thailand, (2) evaluate the existing degree of sustainability in the organic restaurant supply, and (3) compare the interests and view-points of organic farmers, restaurateurs and consumers concerning supply chain sustainability. The scoping review was conducted to establish the sus-tainability criteria for the organic restaurant supply chain and implement these criteria in the context of urban Thailand. A total of 21 key informants underwent in-depth interviews to investigate their current sustainable practices as well as their perspectives regarding sustainability concerns. The sustainability criteria can be classified into four pri-mary dimensions: economic; environmental and welfare; sociocultural; and governance. The find-ings of the study indicate that the organic restaurant supply chain has made substantial progress toward sustainability in the sociocultural and governance dimensions. However, the economics as well as the environmental and welfare dimensions have received lower levels of recognition by consumers.