@article{MAKHILLIBM2016102627016,
    title = {Organic Menus in Restaurants: A Proposal to Increase their Demand among
Tourists and Citizens},
    journal = {International Business Management},
    volume = {10},
    number = {26},
    pages = {6093-6104},
    year = {2016},
    issn = {1993-5250},
    doi = {ibm.2016.6093.6104},
    url = {https://makhillpublications.co/view-article.php?issn=1993-5250&doi=ibm.2016.6093.6104},
    author = {Rafael Robina,Luis Manuel Cerda and},
    keywords = {Certification,demand,limitations,organic menu,organic restaurant,price,supply},
    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.}
    }