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Operational Efficiency and Environmental Impacts of Food Service Establishments in Phuket, Thailand

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  • Hong Anh Thi Nguyen

    (Joint Graduate School of Energy and Environment (JGSEE), King Mongkut’s University of Technology Thonburi, (KMUTT), Bangkok 10140, Thailand
    Center of Excellence on Energy Technology and Environment (CEE), Ministry of Higher Education, Science, Research and Innovation, Bangkok 10400, Thailand)

  • Shabbir H. Gheewala

    (Joint Graduate School of Energy and Environment (JGSEE), King Mongkut’s University of Technology Thonburi, (KMUTT), Bangkok 10140, Thailand
    Center of Excellence on Energy Technology and Environment (CEE), Ministry of Higher Education, Science, Research and Innovation, Bangkok 10400, Thailand)

  • Kritana Prueksakorn

    (Faculty of Environment and Resource Studies, Mahidol University, Nakhon Phathom 73170, Thailand
    Faculty of Technology and Environment, Prince of Songkla University, Phuket Campus, Phuket 83120, Thailand)

  • Supatsara Khunsri

    (Faculty of Technology and Environment, Prince of Songkla University, Phuket Campus, Phuket 83120, Thailand)

  • Jutarat Thaweechot

    (Faculty of Technology and Environment, Prince of Songkla University, Phuket Campus, Phuket 83120, Thailand)

  • Pornpimol Raksa

    (Faculty of Technology and Environment, Prince of Songkla University, Phuket Campus, Phuket 83120, Thailand)

Abstract

The expansion of global tourism development has led to an increase in environmental burdens. This study aimed to assess the operational performance and the environmental impacts associated with food service establishments in Phuket, an international tourist island in Thailand. A joint application of life cycle assessment and data envelopment analysis was employed to evaluate environmental burdens and calculate the efficiency scores encompassing several inputs and outputs of each food service establishment. There are several characteristics of food service establishments that affect their operational and environmental performance. The results showed that location, opening hours, and surrounding conditions are key factors driving the performance of air-conditioned food service establishments, while the performance of non-air-conditioned ones is mainly decided by opening hours. However, these factors are not significant for the performance of street food service establishments. It is advised to carefully consider the characteristics of the included food service establishments based on their products and services to enhance their performance. As an effort to achieve a balanced connection between environmental quality and economic growth, it is essential to evaluate both operational and environmental performance. Attaining maximum operational efficiency does not necessarily ensure the same for eco-efficiency.

Suggested Citation

  • Hong Anh Thi Nguyen & Shabbir H. Gheewala & Kritana Prueksakorn & Supatsara Khunsri & Jutarat Thaweechot & Pornpimol Raksa, 2023. "Operational Efficiency and Environmental Impacts of Food Service Establishments in Phuket, Thailand," Sustainability, MDPI, vol. 15(24), pages 1-22, December.
    • Handle: RePEc:gam:jsusta:v:15:y:2023:i:24:p:16820-:d:1299690
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    References listed on IDEAS

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    1. Zahra Payandeh & Ahmad Jahanbakhshi & Tarahom Mesri-Gundoshmian & Sean Clark, 2021. "Improving Energy Efficiency of Barley Production Using Joint Data Envelopment Analysis (DEA) and Life Cycle Assessment (LCA): Evaluation of Greenhouse Gas Emissions and Optimization Approach," Sustainability, MDPI, vol. 13(11), pages 1-16, May.
    2. Elkhan Richard Sadik-Zada & Andrea Gatto, 2023. "Grow First, Clean Up Later ? Dropping Old Paradigms and Opening Up New Horizons of Sustainable Development," Sustainability, MDPI, vol. 15(4), pages 1-6, February.
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