Ações de sustentabilidade em restaurantes de regiões turísticas: uma revisão

Abstract

Restaurants act as a gastronomic part of the tourist market and have shown interest in applying sustainability practices to reduce costs, preserve the environment and to present a competitive differential in the market. The study aims to analyze the sustainability actions implemented in restaurants in touristic destinations. This is a literature review carried out in the PUBMED and LILACS databases, using as descriptors: waste management, food wastefulness, sustainability, environmental sustainability, restaurants, food services, tourism and gastronomy. A total of 1,507 documents were retrieved, from which 7 made the portfolio of this study. The results obtained present the characterization of the establishments, the objectives of each selected study and the sustainability actions found. The main actions found were segregation and proper disposal of organic waste; changes in the menu allowing consumers to choose smaller portions; raising diners' awarenes; and providing doggy bags to take the leftovers. Possible future alternatives include: apply a checklist of good practices and technology development such as the Internet of Things. Due to the scarcity of available materials, it is suggested that actions and research be carried out to encourage the adoption of sustainable measures in this segment of restaurants.