Applying the Positive Theory of Social Entrepreneurship to Understand Food Entrepreneurs and Their Operations

Abstract

This study examines the potential application of the Positive Theory of Social Entrepreneurship to food entrepreneurs. Three food entrepreneurs, who serve both residents and tourists as part of their customer base, were interviewed in semi-structured interview formats about their operations as well as their motivations for beginning each of their businesses; each have a concentrated target market with travelers. The findings showed that each of the three food entrepreneurs had definite traits and motivations associated with not only value creation but also in regards to the four propositions of social entrepreneurship proposed by Santos. Each entrepreneur had a unique and varied approach, however they all were driven by enthusiasm for addressing problems involving neglected positive externalities, operating in areas that would benefit a powerless segment of the population, seeking sustainable solutions, and focusing on empowerment rather than control. Additionally it became apparent that these food entrepreneurs also exhibit traits of Social Constructionists as well as Lifestyle Entrepreneurs. These findings reveal nuanced research opportunities in the field of food and tourism entrepreneurs, advance our understanding of food entrepreneur operations in the retail sector, and introduce a promising new theory to tourism literature.