From sustainable development challenges to the construction of sustainable economic models: A theoretical discussion applied to the food service

Nadia  Gahlam

doi:10.34118/djei.v17i2.4681

Nadia Gahlam National Higher School of Management (Algeria) https://orcid.org/0000-0002-4588-1337

DOI: https://doi.org/10.34118/djei.v17i2.4681

Keywords: Sustainable Entrepreneurship, usiness Model, Food sector, Value creation

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.

Downloads

Download data is not yet available.

References

Austin, J., Stevenson, H., & Wei-Skillern, J. (2012). Social and commercial entrepreneurship: same, different, or both?. Revista de Administração, 47(3), 370-384. https://doi.org/10.5700/rausp1055

Battilana, J., & Casciaro, T. (2012). Change agents, networks, and institutions: A contingency theory of organizational change. Academy of Management Journal, 55(2), 381-398. https://doi.org/10.5465/amj.2009.0891

Berger-Douce & al. (2023). PME et entrepreneuriat : ajuster la recherche aux réalités sociales, environnementales et économiques du monde des affaires en transformation. Revue internationale P.M.E., 36(1), 6–25. https://doi.org/10.7202/1098936ar.

Bocken, N. M., Short, S. W., Rana, P., & Evans, S. (2014). A literature and practice review to develop sustainable business model archetypes. Journal of cleaner production, 65, 42-56. https://doi.org/10.1016/j.jclepro.2013.11.039

Bon, V. & Van Der Yeught, C. (2018). L’entrepreneur responsable en développement durable : un cadre conceptuel intégrateur. Revue internationale P.M.E., 31(2), 127–160. https://doi.org/10.7202/1049964ar.

Chesbrough, H. (2010). Business model innovation: opportunities and barriers. Long range planning, 43(2-3), 354-363. https://doi.org/10.1016/j.lrp.2009.07.010

Cohen B., Winn M.I., 2002, « Market imperfections, opportunity and sustainable entrepreneurship », Journal of Business Venturing, 22, p29-49. https://doi.org/10.1016/j.jbusvent.2004.12.001

Defourny, J., & Nyssens, M. (2011). Approches européennes et américaines de l’entreprise social: une perspective comparative. Revue internationale de l'économie sociale, (319), 18-35. https://doi.org/10.7202/1020805ar

Elkington, J. (1997). The triple bottom line. Environmental management: Readings and cases, 2(1997), 49-66.

Franceschelli, M. V., Santoro, G., & Candelo, E. (2018). Business model innovation for sustainability: a food start-up case study. British Food Journal, 120(10), 2483-2494. https://doi.org/10.1108/BFJ-01-2018-0049.

Gahlam, N. (2019). L'entrepreneuriat durable: essai de modélisation d'un processus innovant jury. Doctoral dissertation, Université de Reims Champagne Ardenne (URCA).

Garnett, T. (2014). Three perspectives on sustainable food security: efficiency, demand restraint, food system transformation. What role for life cycle assessment?. Journal of cleaner production, 73, 10-18. https://doi.org/10.1016/j.jclepro.2013.07.045Get rights and content

Geissdoerfer, M., Vladimirova, D., & Evans, S. (2018). Sustainable business model innovation: A review. Journal of cleaner production, 198, 401-416. https://doi.org/10.1016/j.jclepro.2018.06.240

Hall, J. K., Daneke, G. A., & Lenox, M. J. (2010). Sustainable development and entrepreneurship: Past contributions and future directions. Journal of business venturing, 25(5), 439-448. https://doi.org/10.1016/j.jbusvent.2010.01.002

Jouison, E. (2008). L'opérationnalité du Business Model en contexte de création d'entreprise: recherche action sur le terrain des porteurs de projet de création d'entreprise (Doctoral dissertation, Bordeaux 4).

Khosravi, A. (2026). Building Environmentally Sustainable Restaurants in France Through CSR, GSCM, and Circular Economy. In S. Ananthan, A. Kohli, T. Manickam, & T. Dhanabalan (Eds.), Strategic Innovation and Sustainable Customer-Centric Growth (pp. 157-202). IGI Global Scientific Publishing. https://doi.org/10.4018/979-8-3373-6955-6.ch006.

Lang, T., & Heasman, M. (2015). Food wars: the global battle for mouths, minds and markets. Routledge. https://doi.org/10.4324/9781315754116

Lecocq, X., Demil, B. and Ventura, J. (2010). Business Models as a Research Program in Strategic Management: An Appraisal Based on Lakatos. M@n@gement, . 13(4), 214-225. https://doi.org/10.3917/mana.134.0214.

Lejuste, D., Boumedjaoud, D., & Ghamgui, N. (2025). From health crisis to green digital leap: Entrepreneurial responses in French local businesses. The International Journal of Entrepreneurship and Innovation, 0(0). https://doi.org/10.1177/14657503251355466

Lüdeke‐Freund, F., Gold, S., & Bocken, N. M. (2019). A review and typology of circular economy business model patterns. Journal of industrial ecology, 23(1), 36-61.

https://doi.org/10.1111/jiec.12763

Mair, J., & Martí, I. (2006). Social entrepreneurship research: A source of explanation, prediction, and delight. Journal of world business, 41(1), 36-44. https://doi.org/10.1016/j.jwb.2005.09.002

Malinowska, E., Płoska, R., Chmielewski, M., & Śledzik, K. (2024). Sustainable gastronomy-a model approach. Zeszyty Naukowe Politechniki Śląskiej. Organizacja i Zarządzanie, (193). https://doi.org/10.29119/1641-3466.2024.193.4

Martinet V. Defining sustainability objectives. 2009. Working paper. https://hal.science/hal-04140888/

Micheaux, H., & Aggeri, F. (2016). Innovation environnementale et création de valeur. In AIMS. Lyon, 15-16 septembre 2016. https://minesparis-psl.hal.science/hal-01368036/

Moingeon, B. et Lehmann-Ortega, L. (2010). Genèse et Déploiement d'un Nouveau Business Model : l'Etude d'un Cas Désarmant. M@n@gement,. 13(4), 266-297. https://doi.org/10.3917/mana.134.0266.

Pache, A. C., & Santos, F. (2013). Inside the hybrid organization: Selective coupling as a response to competing institutional logics. Academy of management journal, 56(4), 972-1001. https://doi.org/10.5465/amj.2011.0405

Rahmawati, D. M., & Novani, S. (2024). Embracing circular economy principles: How Indonesian MSMEs food services drive sustainability through local sourcing. Economics and Business Quarterly Reviews, 7(2). https://doi.org/10.31219/osf.io/d4fyx

Rockström, J., Steffen, W., Noone, K., Persson, Å., Chapin III, F. S., Lambin, E., ... & Foley, J. (2009). Planetary boundaries: exploring the safe operating space for humanity. Ecology and society, 14(2). https://www.jstor.org/stable/26268316

Schaltegger S., Wagner M., 2011, « Sustainable entrepreneurship and sustainability innovation : Categories and interactions », Buisness Strategy and Environment, 20, p 222-237. https://doi.org/10.1002/bse.682Digital Object Identifier (DOI)

Schaltegger, S., Lüdeke-Freund, F., & Hansen, E. G. (2016). Business models for sustainability: A co-evolutionary analysis of sustainable entrepreneurship, innovation, and transformation. Organization & environment, 29(3),P.264-289. https://doi.org/10.1177/1086026616633272

Schmitt, C. (2017). Integrating sustainable development in value models in entrepreneurship. Projectics/Proyéctica/Projectique, 18(3).P107-122. https://doi.org/10.3917/PROJ.018.0107

Shepherd, D. A., & Patzelt, H. (2011). The New Field of Sustainable Entrepreneurship: Studying Entrepreneurial Action Linking “What is to be Sustained” with “What is to be Developed”. Entrepreneurship Theory and Practice, 35(1), 137-163. https://doi.org/10.1111/j.1540-6520.2010.00426.x

Sundbo, J. (2016). Food scenarios 2025: Drivers of change between global and regional. Futures, 83, 75-87. https://doi.org/10.1016/j.futures.2016.03.003

Teece, D. J. (2010). Business models, business strategy and innovation. Long range planning, 43(2-3), 172-194. https://doi.org/10.1016/j.lrp.2009.07.003

Verstraete, T., & Jouison-Laffitte, E. (2009). Business Model pour entreprendre : le modèle GRP : théorie et pratique. Paris : De Boeck.

Yunus, M. (2007). Credit for the poor: Poverty as distant history. Harvard International Review, 29(3), 20.

Yunus, M. (2009). Economic security for a world in crisis. World Policy Journal, 26(2), 5-12.

Yunus, M., Moingeon, B., & Lehmann-Ortega, L. (2010). Building social business models: Lessons from the Grameen experience. Long range planning, 43(2-3), 308-325. https://doi.org/10.1016/j.lrp.2009.12.005

Zahra, S. A., Gedajlovic, E., Neubaum, D. O., & Shulman, J. M. (2009). A typology of social entrepreneurs: Motives, search processes and ethical challenges. Journal of business venturing, 24(5), 519-532. https://doi.org/10.1016/j.jbusvent.2008.04.007