Practices adopted by commercial restaurants to promote social sustainability
DOI:
https://doi.org/10.12957/demetra.2022.66576Palabras clave:
Sustainability. Social Responsibility. Social Sustainability. Restaurant. Food Services.Resumen
Introduction: Commercial restaurants have the potential to promote the social dimension of sustainability. establishments, knowledge about social practices is incipient in these cases. Objective: To identify actions carried out by commercial restaurants to promote social sustainability. Methods: A questionnaire composed of fifty-two questions distributed in 9 themes was answered by those responsible for fifteen commercial restaurants in the municipality of Governador Valadares, Brazil. Results: All establishments were small size and most of them did not have nutritionists (80%) or technical nutrition (93.3%). These restaurants promoted 87.8% of the evaluated actions related to the theme “health and safety of employees”; 80% of those related to employee compensation and benefits; and 89.1% of those aimed at consumer relations. The topics with the lowest percentage of taken actions were those related to the relationship with employees (66.7%), working conditions, quality of life and working hours for employees (61.8%), support for supplier development (60,5%), commitment to professional development (50.6%), commitment to community development and management of social actions (44.0%). Conclusion: The commercial restaurants analyzed promoted mandatory and voluntary actions that contribute to the promotion of social sustainability. However, actions related to employees, suppliers, and community still needs to be further explored.
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