ANALYSIS OF THE ACTIVITY OF AMREST AND MCDONALD'S GASTRONOMIC NETWORKS AS THE BASIS FOR VERIFICATION OF THE SUSTAINABLE GASTRONOMY MODEL

Purpose: The aim of this paper is to verify and improve the sustainable gastronomy model developed by the authors and presented in Malinowska et al. (2024). The verification and refinement of the model is based on the results of the analysis of the sustainable activities carried out by two large global food service chains, AmRest and McDonald's Design/methodology/approach: The article uses the method of critical literature analysis, analysis of secondary data, case studies, and the method of synthesis and logical inference. Findings: The analysis of the two food service chains’ operations confirmed that the developed sustainable gastronomy model consists of properly defined main components. Furthermore, based on the findings of an analysis it was possible to refine some elements of the model and add new ones. The result is the improved version of the sustainable gastronomy model. Research limitations/implications: The study is based on an analysis of two global food service chains, operating largely or exclusively in the area of system gastronomy - fast food. The analysis, which formed the basis for the verification and refinement of the sustainable gastronomy model, was based only on information made public by both chains in their sustainability reports and on their websites. Practical implications: The conclusions of the research, in the form of the revised and refined sustainable gastronomy model, can serve as inspiration and a set of basic guidelines for food service companies to design and carry out sustainable changes to their operations and offers. Social implications: The proposed model of sustainable gastronomy can be used to build and raise public awareness in identifying the characteristics of sustainable gastronomy and quantifying their importance, thereby developing responsible consumer attitudes. It can also serve as a tool to assess the sustainability of companies operating in the food service market. Originality/value: The revised model is the author's proposal to describe the specifics of sustainable gastronomy.