دراسات العدد الاقتصادي
Volume 17, Numéro 2, Pages 131-141
2026-06-30
From Sustainable Development Challenges To The Construction Of Sustainable Economic Models: A Theoretical Discussion Applied To The Food Service
Authors : Gahlam Nadia .
Abstract
Restaurateurs today face significant challenges in adopting sustainable practices, particularly regarding costs, sourcing, and customer awareness. This article offers a theoretical discussion analyzing the development of sustainable business models in the restaurant industry, drawing on existing literature on sustainable entrepreneurship, social entrepreneurship, and sustainable business models. It adopts a conceptual approach where the business model is considered a central component, based on the GRP model (Generation, Remuneration, and Sharing of Value). Finally, it highlights the structuring role of the hybridization of objectives, resources, and organizational logics, emphasizing the dynamic nature of the sustainable business model and its interplay between entrepreneurial values, market constraints, and stakeholder expectations.
Keywords
Sustainable Entrepreneurship ; Business Model ; Food sector ; Value creation
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