Farm-to-Fork and Sustainable Agriculture Practices: Perceived Economic Benefit as a Moderator and Environmental Sustainability as a Mediator

Ibrahim A. Elshaer (), Alaa M. S. Azazz (), Salah S. Hassan and Sameh Fayyad
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Ibrahim A. Elshaer: Department of Management, College of Business Administration, King Faisal University, Al-Ahsaa 380, Saudi Arabia
Alaa M. S. Azazz: Department of Tourism and Hospitality, Arts College, King Faisal University, Al-Ahsaa 380, Saudi Arabia
Salah S. Hassan: School of Business, The George Washington University, Washington, DC 20052, USA
Sameh Fayyad: Hotel Studies Department, Faculty of Tourism and Hotels, Suez Canal University, Ismailia 41522, Egypt

Sustainability, 2023, vol. 15, issue 14, 1-16

Abstract: In recent years, there has been growing interest in promoting sustainable agriculture and reducing the environmental impact of the food system. One approach to achieving these goals is through farm-to-Fork (FTF) sourcing, which involves direct procurement of food products from local farms to restaurants table. This approach has been touted as a way to support sustainable agriculture and decrease the carbon footprint of the food supply chain. This study aims to explore the relationship between farm-to-fork sourcing, perceived economic benefit, and environmental sustainability. Specifically, the research examines the moderating effect of the perceived economic benefit as well as the mediating role of environmental sustainability in the relationship between farm-to-fork (FTF) sourcing and sustainable agriculture practices. To investigate these relationships, a web-based questionnaire was designed and collected from 298 farmers. The collected data were analyzed via PLS-SEM. The results of the study suggest that farm-to-fork sourcing has a positive impact on sustainable agriculture practices and both perceived economic benefit and environmental sustainability have a moderating and mediating role in these relationships. This finding is consistent with the idea that direct procurement of food from local farms can lead to economic benefits for both farmers and restaurants, while also reducing the carbon footprint of the food supply chain.

Keywords: farm-to-fork; sustainable agriculture; environmental sustainability; perceived economic benefit; green management; sustainable performance (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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