Manager's Perception About Environmental Sustainability in Meal Producing Establishments
Year: 2025
Type: article
Abstract: The United Nations (UN) published in 2015 the document Sustainable Development Goals (SDGs) for a sustainable agenda until 2030 to make the world more equitable and livable. Food Services (FS) are excellent ways to create a culture of sustainability, but the effective participation of managers and employees is necessary. The present study sought to assess the manager's perception of environmental sustainability in FS. This is a cross-sectional study with the participation of 12 restaurant managers located in the central region of the city of São Paulo. Data were obtained from face-to-face interviews with the help of a questionnaire prepared on the Google Forms® platform and tabulated in the Microsoft Excel 2010 program. In the present study, 100% of the participants believe that water and energy control are important while nine (75%) apply water control and seven (58.3%) perform energy control. For 11 (91.7%) it is possible to develop some sustainability plan. Environmental sustainability trainings are offered in seven (58.3%) of the restaurants. It is possible to say that all managers believe that a food service can be sustainable and that it is possible to develop sustainability projects in their establishments. The inclusion of environmental sustainability topics as training for employees can be observed.
Authors: Fernandes, Paulo Rogério, Cabral, Ana Cristina Medeiros Moreira, Matias, Andrea Carvalheiro Guerra, Spinelli, Mônica Glória Neumann
Language: English
Subfield: Marketing
Domain: Social Sciences
Open Access status: diamond
OpenAlex ID: W7083691470
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