Evaluating the sustainability of restaurant supply chains

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.