A Model of Corporate Social Responsibility in a Competitive Environment based on Improving Labor Productivity in Food Industry

The present study on cooperate social responsibility(CSR) aimed at providing a model of CSR in food industry based on improving labor productivity. This qualitative research was an applied-exploratory one. To this end, 13 food industry experts were identified using targeted and snowball sampling methods and were interviewed. The data was gathered through in-depth interviews and analysed according to the grounded theory with the Strauss and Corbin ‘s systematic approach. The results based on the grounded theory approach revealed that there were 161 open codes, 46 axial codes and 20 selective codes. According to the results of the study, the use of the model would result in improved customer experience, brand reputation and economic independence, which, in the current situation of the country that is under economic sanctions, is an effective factor in reducing Iran's dependence on other countries. Moreover, it was found that labour productivity can be improved through the cleanliness and neatness of the work environment.