Construção de consciência socioambiental no ambiente de restaurantes no Brasil

Abstract

Seeking to deepen the discussion about sustainability, as a necessary action to mitigate the impacts that the current model of men's life causes to the planet and society, this work presented a vision focused on the restaurant sector, detecting problems from the actual sistem and deepening concepts involving sustainability, such as the sustainable development goals stipulated by ONU, the model of ESG goals that are starting to be a necessary part of the companies, aspects related to the waste of resources and forms of energy, which are global agendas and are undergoing changes in the sense of giving importance to renewal capacity. In a complementary way, in order to understand the processes and initiatives that permeate the operation of the restaurant supply chain, research was carried out that points out some of the concepts that involve the management of the supply chain, such as the definition of agents, supply processes, logistics, storage and relationship. With this theoretical basis developed, a bibliographic survey was carried out with case studies of four restaurants that focus on sustainability as a personal mission, in order to identify the actions that relate these two themes, such as the supply from local producers with the modification seasonal menu, generation of renewable energy for operation and management of waste and resources, activities guided by the development of R's: rethink, reduce, refuse, reuse and recycle