Analysis of the activity of amrest and Mcdonald’s gastronomic networks as the basis for verification of the sustainable gastronomy model

• Autorzy: Malinowska Ewa , Płoska Renata , Chmielewski Mariusz

Identyfikatory

DOI

10.29119/1641-3466.2025.216.20

• Języki publikacji: EN

Abstrakty

EN

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.

Słowa kluczowe

EN

sustainable gastronomy; sustainable development; system gastronomy; fast food

PL

zrównoważona gastronomia; rozwój zrównoważony; gastronomia systemowa; fast food

• Wydawca: Wydawnictwo Politechniki Śląskiej
• Czasopismo: Zeszyty Naukowe. Organizacja i Zarządzanie / Politechnika Śląska
• Rocznik: 2025
• Tom: z. 216
• Strony: 303--324
• Opis fizyczny: Bibliogr. 67 poz.

Twórcy

autor

Malinowska Ewa

• Uniwersytet Gdański, Katedra Strategicznego Rozwoju, Zakład Zrównoważonego Rozwoju i Nauk o Jakości

• https://orcid.org/0000-0002-9409-7856

autor

Płoska Renata

• Uniwersytet Gdański, Katedra Strategicznego Rozwoju, Zakład Zrównoważonego Rozwoju i Nauk o Jakości

• https://orcid.org/0000-0002-1716-4496

autor

Chmielewski Mariusz

• Uniwersytet Gdański, Katedra Strategicznego Rozwoju, Zakład Zrównoważonego Rozwoju i Nauk o Jakości

• https://orcid.org/0000-0002-0775-621X

Bibliografia

• 1. AmRest (2024). Statement of Non-financial Information. Retrived from: https://www.amrest.eu/en/sustainability/reports.
• 2. AmRest (n.d.). Responsible business. https://www.amrest.eu/en/sustainability/responsiblebusiness.
• 3. Arslan, E., Kendir, H., Akmeşe, H., Özçelik Bozkurt, H., Hiçyakmazer, C.T. (2023). Investigation of Tokat Bez Sucuk, a geographically indicated local food, within the scope of sustainable gastronomy. Sustainability, 15(23), 12889. https://doi.org/10.3390/ su15112889
• 4. Blennow, K., Persson, J. (2009). Climate change: Motivation for taking measure to adapt. Global Environmental Change, 19(1), 100-104. https://doi.org/10.1016/j.gloenvcha. 2008.10.003
• 5. Burchard-Dziubińska, M., Rzeńca, A., Drzazga, D. (2014). Zrównoważony rozwój - naturalny wybór. Łódź: Wydawnictwo Uniwersytetu Łódzkiego.
• 6. CBOS (2020). Świadomość ekologiczna Polaków. Komunikat z badań Nr 163/2020. Retrived from: https://www.cbos.pl/SPISKOM.POL/2020/K_163_20.PDF
• 7. Chiti, E. (2022). Managing the Ecological Transition of the EU: The European Geen Deal as a Regulatory Process. Common Market Law Review, 59, 19-48.
• 8. Cifuentes-Faura, J. (2022). European Union policies and their role in combating climate change over the years. Air Quality, Atmosphere & Health, 15, 1333-1340. https://doi.org/10.1007/s11869-022-01156-5
• 9. Civero, G., Rusciano, V., Scarpato, D., Simeone, M. (2021). Food: Not Only Safety, but Also Sustainability. The Emerging Trend of New Social Consumers. Sustainability, 13, 12967. https://doi.org/10.3390/ su132312967
• 10. Dhir, A., Talwar, S., Kaur, P., Malibari, A. (2020). Food waste in hospitality and food services: A systematic literature review and framework development approach. Journal of Cleaner Production, 270, 122861. https://doi.org/10.1016/j.jclepro.2020.122861
• 11. DiPietro, R.D., Cao, Y., Partlow, C. (2013). Green practices in upscale foodservice operations. Customer perceptions and purchase intentions. International Journal of Contemporary Hospitality Management, 25(5), 779-796. https://doi.org/10.1108/IJCHMMay-2012-0082
• 12. Dvořáková, L., Zborková, J. (2014). Integration of Sustainable Development at Enterprise Level. Procedia Engineering, 69, 686-695.
• 13. Elghannam, A., Mesias, F.J., Escribano, M., Fouad, L., Horrillo, A., Escribano, A.J. (2019). Consumers' Perspectives on Alternative Short Food Supply Chains Based on Social Media: A Focus Group Study in Spain. Foods, 9(1), 22. https://doi.org/10.3390/foods9010022
• 14. European Commission (2024). Attitudes of Europeans towards the environment. Special Eurobarometer, 550.
• 15. Farooq, M., Rehman, A., Pisante, M. (2019). Sustainable Agriculture and Food Security. In: M. Farooq, M. Pisante (Eds.), Innovations in Sustainable Agriculture. Cham: Springer. https://doi.org/10.1007/978-3-030-23169-9_1
• 16. Filimonau, V., Coşkun, A., Derqui, B., Matute, J. (2022). Restaurant management and food waste reduction: Factors affecting attitudes and intentions in restaurants of Spain. International Journal of Contemporary Hospitality Management, 34(3), 1177-1203. https://doi.org/10.1108/IJCHM-07-2021-0899
• 17. Giddings, B., Hopwood, B., O'Brien, G. (2002). Environment, economy and society: fitting them together into sustainable development. Sustainable Development, 20(4), 187-196. https://doi.org/10.1002/sd.199
• 18. Glinkowska, B. (2010). Modelowanie w procesach usprawniania organizacji-Uwagi teoretyczno-metodyczne. Acta Universitatis Lodziensis, 234, 255-264.
• 19. Gonçalves, C., Saraiva, S., Nunes, F., Saraiva, C. (2023). Food Waste in Public Food Service Sector-Surplus and Leftovers. Resources, 12(10), 120. https://doi.org/10.3390/resources12100120
• 20. GRI (2024). Consolidated Set of GRI Standards. Retrieved from: https://www.globalreporting.org/how-to-use-the-gri-standards/gri-standards-englishlanguage/
• 21. Hardy, A., Beeton, R.J.S., Pearson, L. (2002). Sustainable Tourism: An Overview of the Concept and its Position in Relation to Conceptualisations of Tourism. Journal of Sustainable Tourism, 10(6), 475-496. https://doi.org/10.1080/09669580208667183
• 22. Henninger, C.E., Alevizou, P.J., Oates, C.J. (2016). What is sustainable fashion? Journal of Fashion Marketing and Management: An International Journal, 20(4), 400-416. https://doi.org/10.1108/JFMM-07-2015-0052
• 23. Hozer, J., Kokot, S. (2002). Wyniki zastosowania nieklasycznego modelu ekonometrycznego wartości nieruchomości w praktyce. Przegląd Statystyczny, 49(1), 127-131.
• 24. Hu, H.-H., Parsa, H.G., Self, J. (2010). The Dynamics of Green Restaurant Patronage. Cornell Hospitality Quarterly, 51(3), 344-362. https://doi.org/10.1177/1938965510370564
• 25. Hull, Z. (1993). Dylematy i wymiary ekorozwoju. Postępy Nauk Rolniczych, 3, 5-14.
• 26. Hummel, K., Jobst, D. (2024). An Overview of Corporate Sustainability Reporting Legislation in the European Union. Accounting in Europe (Latest articles), 1-36. https://doi.org/10.1080/17449480.2024.2312145
• 27. ISO (2010). ISO 26000:2010 - Guidance on social responsibility. Retrieved from: https://www.iso.org/standard/42546.html
• 28. ISO (2024). ISO 20121:2024 - Event sustainability management systems - Requirements with guidance for use. Retrieved from: https://www.iso.org/standard/86389.html
• 29. Jaros, B. (2016). Zrównoważona konsumpcja w praktyce. Raport z badań. Optimum. Studia Ekonomiczne 3(81), 148-161. https://doi.org/10.15290/ose.2016.03.81.10
• 30. Jones, P., Hillier, D., Comfort, D. (2017). The Sustainable Development Goals and the Financial Services Industry. Athens Journal of Business & Economics, 3(1), 37-50. https://doi.org/10.30958/ajbe.3.1.3
• 31. Kasavan, S., Mohamed, A.F., Abdul Halim, S. (2019). Drivers of food waste generation: Case study of island-based hotels in Langkawi, Malaysia. Waste Management, 91, 72-79. https://doi.org/10.1016/j.wasman.2019.04.055
• 32. Lévesque, J., Godin, L., Perreault, V., Mikhaylin, S. (2024). Identifying the factors affecting the implementation of food waste reduction strategies in independent restaurants: Moving towards eco-efficiency. Journal of Cleaner Production, 440, 140765. https://doi.org/10.1016/j.jclepro.2024.140765
• 33. Lévesque, J., Perreault, V., Bazinet, L., Mikhaylin, S. (2022). Food waste in a hotel foodservice: A case study identifying hot spots and strategies to prioritize towards a reduction. International Journal of Gastronomy and Food Science, 30, 100600. https://doi.org/10.1016/j.ijgfs.2022.100600
• 34. Macdonald, D. (2023). The Elements of the Deterministic Prediction of Physico-Chemical Phenomena. Journal of Mineral and Material Science, 4(4), 1-5. https://doi.org/10.54026/JMMS/1068
• 35. Malinowska, E., Płoska, R., Chmielewski, M., Śledzik, K. (2024). Sustainable gastronomy - a model approach. Zeszyty Naukowe Politechniki Śląskiej. Organizacja i Zarządzanie, 193, 63-76. https://doi.org/10.29119/1641-3466.2024.193.4
• 36. Martin-Rios, C., Demen-Meier, C., Gössling, S., Cornuz, C. (2018). Food waste management innovations in the foodservice industry. Waste Management, 79, 196-206. https://doi.org/10.1016/j.wasman.2018.07.033
• 37. Mazur-Wierzbicka, E. (2016). Zachowania konsumenckie w kontekście społecznej odpowiedzialności biznesu. Studia i Prace Wydziału Nauk Ekonomicznych i Zarządzania, 43(3), 241-250.
• 38. McDonald's (2024). Our Purpose & Impact Report 2022-2023. Retrieved from: https://corporate.mcdonalds.com/content/dam/sites/corp/nfl/pdf/McDonalds_PurposeImpa ct_ProgressReport_2022_2023.pdf
• 39. McDonald's (n.d.). Our Purpose & Impact. https://corporate.mcdonalds.com/corpmcd/ourpurpose-and-impact.html
• 40. Moral-Cuadra, S., Acero De La Cruz, R., Rueda López, R., Salinas Cuadrado, E. (2020). Relationship between Consumer Motivation and the Gastronomic Experience of Olive Oil Tourism in Spain. Sustainability, 12(10), 4178. https://doi.org/10.3390/su12104178
• 41. Nascimento, M.A. (2023). Sustainable restaurants in Barcelona (Spain): identity and sustainability in local cuisine. In: F. X. Medina, D. Conde-Caballero, L. Mariano-Juárez, (Eds.), Food, Gastronomy, Sustainability, and Social and Cultural Development. Academic Press.
• 42. Nasevich, V. (2021). Modeling the Past: 30 Years Later. Иcтopичecкая Инфopматика, 4, 67-78. https://doi.org/10.7256/2585-7797.2021.4.36733
• 43. Nicolau, J.L., Guix, M., Hernandez-Maskivker, G., Molenkamp, N. (2020). Millennials' willingness to pay for green restaurants. International Journal of Hospitality Management, 90, 102601. https://doi.org/10.1016/j.ijhm.2020.102601
• 44. OECD (2018). OECD Due Diligence Guidance for Responsible Supply Chains in the Garment and Footwear Sector. Paris: OECD Publishing. https://doi.org/10.1787/9789264290587-en
• 45. Östergren, D., Walter, U., Gustavsson, B., Jonsson, I.M. (2023). Gastronomy: An Overlooked Arena for the Cultivation of Sustainable Meaning? Challenges, 14(4), 41. https://doi.org/10.3390/challe14040041
• 46. Parasecoli, F., Rodriguez-Garcia, G. (2023). Politics beyond the Plate: Embracing Transdisciplinarity in Addressing the Gastronomic Heritage of Spain. Gastronomy, 1(1), 18-31. https://doi.org/10.3390/gastronomy1010003
• 47. Pasco-Dalla-Porta, M.M., Zambrano, M.E.S., Esparza, M.E. (2018). Sustainable gastronomy in the Peruvian Amazon: An observational approach to touristic restaurants. J. Tour. Leis. Stud., 3, 1-22. 10.18848/2470-9336/CGP/v03i01/1-22
• 48. Paunić, M., Kalenjuk Pivarski, B., Tešanović, D., Novaković, D., Šmugović, S., Šarenac, N., Ivanović, V., Mlinarević, P., Marjanović, J. (2024). Gastronomic Identity Factors in the Function of Sustainable Gastronomy: A Case Study of Tourist Destinations in the Republic of Serbia and Bosnia and Herzegovina. Sustainability, 16, 8493. https://doi.org/10.3390/su16198493
• 49. Pereira, L.M., Calderón-Contreras, R., Norström, A.V., Espinosa, D., Willis, J., Guerrero Lara, L., Khan, Z., Rusch, L., Correa Palacios, E., Pérez Amaya, O. (2019). Chefs as change-makers from the kitchen: Indigenous knowledge and traditional food as sustainability innovations. Global Sustainability, 2, e16. https://doi.org/10.1017/ S2059479819000139
• 50. Richardson, L., Fernqvist, F. (2024). Transforming the Food System through Sustainable Gastronomy-How Chefs Engage with Food Democracy. Journal of Hunger & Environmental Nutrition, 19(2), 260-276. https://doi.org/10.1080/19320248.2022.2059428
• 51. Rogall, H. (2010). Ekonomia zrównoważonego rozwoju. Teoria i praktyka. Poznań: Zysk i S-ka.
• 52. Schaefer, A., Crane, A. (2005). Addressing Sustainability and Consumption. Journal of Macromarketing, 25(1), 76-92. https://doi.org/10.1177/0276146705274987
• 53. Sidhu, I., Lavian, T., Howell, V. (2015). R&D models for advanced development & corporate research: Understanding six models of advanced R&D. 2015 IEEE International Conference on Engineering, Technology and Innovation/ International Technology Management Conference (ICE/ITMC), 1-6. https://doi.org/10.1109/ICE.2015.7438653
• 54. Sloan, P., Legrand, W., Hindley, C. (Eds.) (2015). The Routledge Handbook of Sustainable Food and Gastronomy. London: Routledge.
• 55. Stangierska, D. (2016). Slow Food w gastronomii w kontekście zrównoważonego rozwoju. Handel Wewnętrzny, 16(1), 122-132.
• 56. Strezov, V., Evans, A., Evans, T.J. (2017). Assessment of the Economic, Social and Environmental Dimensions of the Indicators for Sustainable Development. Sustainable Development, 25(3), 242-253. https://doi.org/10.1002/sd.1649.
• 57. Suna, B., Alvarez, M.D. (2021). The role of gastronomy in shaping the destination's brand identity: An empirical analysis based on stakeholders' opinions. Journal of Hospitality Marketing & Management, 30(6), 738-758.
• 58. Vadakkepatt, G.G., Winterich, K.P., Mittal, V., Zinn, W., Beitelspacher, L., Aloysius, J., Ginge, J. (2021). Sustainable Retailing. Journal of Retailing, 97(1), 62-80. https://doi.org/10.1016/j.jretai.2020.10.008
• 59. Vancouver, J.B., Wang, M., Li, X. (2020). Translating Informal Theories Into Formal Theories: The Case of the Dynamic Computational Model of the Integrated Model Work Motivation. Organizational Research Methods, 23(2), 238-274. https://doi.org/10.1177/1094428118780308
• 60. Wang, J., Wang, S., Xue, H., Wang, Y., Li, J. (2018). Green image and consumers' wordof-mouth intention in the green hotel industry: The moderating effect of Millennials. Journal of Cleaner Production, 181, 426-436. https://doi.org/10.1016/j.jclepro.2018. 01.250
• 61. WCED (1987). Our Common Future. World Commission on Environment and Development. Retrieved from: https://sustainabledevelopment.un.org/content/ documents/5987our-common-future.pdf
• 62. What is Sustainable Gastronomy? (2024, July 26). https://www.un.org/en/observances/ sustainable-gastronomy-day
• 63. Wiśniewska, M., Grybek, T. (2022). Realizacja celów zrównoważonego rozwoju z perspektywy doświadczeń organizacji łańcucha dostaw żywności. Zarządzanie i Jakość, 4(2), 386-404.
• 64. Wolska, H. (2023). Model jako forma poznania naukowego: Próba zdefiniowania. Prawo i Więź, 2(45), 53-72. https://doi.org/10.36128/PRIW.VI45.492
• 65. Yoon, B., Chung, Y., Jun, K. (2020). Restaurant Industry Practices to Promote Healthy Sustainable Eating: A Content Analysis of Restaurant Websites Using the Value Chain Approach. Sustainability, 12(17), 7127. https://doi.org/10.3390/su12177127
• 66. Zalega, T. (2013). Nowe trendy i makrotrendy w zachowaniach konsumenckich gospodarstw domowych w XXI wieku. Konsumpcja i Rozwój, 2(5), 3-21.
• 67. Zalejski, J., Faszczewska, K. (2012). Zachowania polskich konsumentów wobec produktów ekologicznych. Economy and Management, 3, 92-104.