Rethinking Sustainable Food Offering in Peru: Understanding Managerial Drivers for Healthy Food Restaurants

By María Elena Esparza, Juan Carlos Rivero Isla and María Elena Sánchez.

Published by Change Management: An International Journal

Format Price
Article: Print $US10.00
Published Online: September 13, 2016 $US5.00

This paper investigates the managerial drivers for operating healthy food restaurants. An economic model is constructed by using information from a national survey of a sample of 703 valid restaurant observations. This model was built based on the concept of “sustainable food systems” choosing four variables as managerial drivers: economic, social, environmental, and educational. When running a logistic regression the results show that efficiency and specialization have stronger relationships with the probability of being a healthy food restaurant. These results provide useful insights for policy makers approaching to develop the gastronomy industry, an economic sector in which knowledge is still very limited.

Keywords: Productive Chains, Sustainability, Healthy Food

Change Management: An International Journal, Volume 16, Issue 3, September 2016, pp.19-32. Article: Print (Spiral Bound). Published Online: September 13, 2016 (Article: Electronic (PDF File; 1011.445KB)).

María Elena Esparza

Associate Professor, Department of Management, Pontificia Universidad Catolica del Peru, Lima, Peru

Juan Carlos Rivero Isla

Professor, Department of Management, Pontificia Universidad Catolica del Peru, Lima, Peru

María Elena Sánchez

Professor, Department of Management, Pontificia Universidad Catolica del Peru, Lima, Peru