Publicação
Lowering the entry barrier: developing FMG-light sourcing pillar
| datacite.subject.fos | Ciências Sociais::Economia e Gestão | |
| dc.contributor.advisor | Miller, Graham | |
| dc.contributor.author | Mayr, Benedetto Antonio | |
| dc.date.accessioned | 2026-05-04T15:28:20Z | |
| dc.date.available | 2026-05-04T15:28:20Z | |
| dc.date.issued | 2026-01-13 | |
| dc.date.submitted | 2026-02-04 | |
| dc.description.abstract | This individual study develops and evaluates a simplified sustainable sourcing framework within the FMG-Light model, focusing on the sourcing pillar of the Food Made Good Standard. Drawing on an extensive literature review on sustainable supply chain management, local and seasonal sourcing, plant-forward strategies, ethical procurement, and sustainable seafood, a set of low-effort, high-impact sourcing indicators was designed using a three-stage maturity model. These indicators were tested through ten semi-structured interviews with managers at a Portuguese golf resort and experts from the Sustainable Restaurant Association. Findings reveal that sustainable sourcing is primarily constrained by structural factors such as scale dependency, bounded autonomy, and low data maturity. In response, a revised FMG-Light Sourcing Pillar (V2) is proposed as a transitional capability framework towards full certification. | eng |
| dc.identifier.tid | 204239230 | |
| dc.identifier.uri | http://hdl.handle.net/10362/202805 | |
| dc.language.iso | eng | |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | |
| dc.subject | Sustainable hospitality | |
| dc.subject | Certification | |
| dc.subject | SMEs | |
| dc.subject | Paradox theory | |
| dc.subject | Maturity models | |
| dc.subject | Capability building | |
| dc.title | Lowering the entry barrier: developing FMG-light sourcing pillar | eng |
| dc.type | master thesis | |
| dspace.entity.type | Publication | |
| thesis.degree.name | A Work Project, presented as part of the requirements for the Award of a Master’s degree in Management specialising in Hospitality and Customer Experience from the Nova School of Business and Economics |