Evaluating the sustainability of restaurant supply chains: A case study of organic restaurants in urban Thailand

Natapol Thongplew, Kanang Kantamaturapoj, Sittidaj Pongkijvorasin, Parcharapat Tawinnorppanan and Pia Laborgne

Journal of Agriculture, Food Systems, and Community Development, 2025, vol. 14, issue 3

Abstract: This study investigates the sustainability of the organic restaurant supply chain, particularly in the Bangkok Metropolitan Area and Phuket in Thai­land. The objectives of this study are to (1) estab­lish sustainability criteria suitable for different con­texts in urban Thailand, (2) evaluate the existing degree of sustainability in the organic restaurant supply, and (3) compare the interests and view­points of organic farmers, restaurateurs and con­sumers concerning supply chain sustainability. The scoping review was conducted to establish the sus­tainability 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 pri­mary dimensions: economic; environmental and welfare; sociocultural; and governance. The find­ings 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.

Keywords: Demand; and; Price; Analysis (search for similar items in EconPapers)
Date: 2025
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