Measuring Sustainable Entrepreneurship in the Food Sector

Abstract

The current study aims to investigate the concept of sustainable entrepreneurship (SE) in the Greek domain for the food sector. The study is based upon the decomposition of the triple bottom line framework (TBL) that characterises entrepreneurs' behavioural goals and values (internal-external, social, environmental, and economic). Data were collected from 150 Greek food companies where managers were asked to rank the importance of 36 attributes that originated from the qualitative interviews and from the literature review findings. The authors found that the first three ranked variables in the ISE domain are the safety and hygiene issues, the continuous training, and job creation opportunities. Next, in the evaluation of the ESE part, entrepreneurs give great importance to the promotion of the local economy and to the betterment of humanity-life through promoting social change paradigms. In the ENE domain, food entrepreneurs produce products that have low-environmental impact, protect human rights, and use energy savings mechanisms.

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