International Business Management
ISSN: OnlineISSN: Print 1993-5250
Abstract
One of the major problems that organic food faces in Spain is low consumption rates compared to high production figures. The weight of restaurants in Spain becomes one of the main ways to increase the consumption of organic food. Based on the statistical PLS method, we propose a model to measure whether the demand and supply of the product on the one side and price and limitations of organic products on the other are crucial for the development of organic restaurants. This study attempts to shed light on an approach of the first national census in Spain to link the production of organic produce with these variables and menu preparation processes and certification as a system of quality assurance and product variety.
How to cite this article:
Rafael Robina Ramirez, Luis Manuel Cerda Suarez and Pedro Ramiro Palos Sanchez. Organic Menus in Restaurants: A Proposal to Increase their Demand among
Tourists and Citizens.
DOI: https://doi.org/10.36478/ibm.2016.6093.6104
URL: https://www.makhillpublications.co/view-article/1993-5250/ibm.2016.6093.6104