Sustainability transitions in small, entrepreneurial food services through systems innovation

Carlos Martin-Rios

Journal of the International Council for Small Business, 2025, vol. 6, issue 1, 99-113

Abstract: Sustainability is essential for the longevity and competitiveness of small businesses in the foodservice sector. This article explores how innovation drives the transformation of business models and practices in small, entrepreneurial foodservice firms, with a focus on independent restaurants. By integrating insights from sustainability transitions theory and sustainability innovation, the study develops a practical framework for operational and business model innovations aimed at enhancing sustainability. The findings provide actionable strategies for practitioners and policy makers to address sustainability challenges, offering guidance on how to implement these innovations effectively within the unique context of small foodservice businesses.

Date: 2025
References: Add references at CitEc
Citations:

Downloads: (external link)
http://hdl.handle.net/10.1080/26437015.2024.2396077 (text/html)
Access to full text is restricted to subscribers.

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:taf:ucsbxx:v:6:y:2025:i:1:p:99-113

Ordering information: This journal article can be ordered from
http://www.tandfonline.com/pricing/journal/ucsb20

DOI: 10.1080/26437015.2024.2396077

Access Statistics for this article

Journal of the International Council for Small Business is currently edited by Eric Liguori

More articles in Journal of the International Council for Small Business from Taylor & Francis Journals
Bibliographic data for series maintained by Chris Longhurst ().