Perception of Social Responsibility in Gastronomy from the Perspective of the Sustainable Development Goals (SDGs) During and After the Covid-19 Pandemic

Objective: The study proposes to analyze the perception of social responsibility in gastronomy from the perspective of the sustainable development goals (SDGs) during and after the COVID-19 pandemic. Theoretical framework: During the COVID-19 pandemic, social responsibility in gastronomy, focused on food and nutritional security, gained importance. By adopting sustainable practices gastronomy can become a positive force for society, contributing to a fairer and more sustainable future. Applying the Sustainable Development Goals (SDGs) in restaurants not only meets the demands of conscious customers but also brings economic benefits, market differentiation, resilience, talent attraction, and the possibility of strategic partnerships. Method: A survey of 157 restaurants, selected by convenience and quota sampling, was carried out. Interviews and questionnaires were conducted on the basis of a detailed script. The research instrument used consisted of a structured questionnaire with 26 questions, carefully divided between the profile of the sample and social responsibility actions in terms of the Sustainable Development Goals established in the project. Resuls and Discussion: Restaurants have a strong interest in and commitment to sustainability, resource management, waste management and the wellbeing of employees and the community. However, it is clear that some key concepts related to the Sustainable Development Goals (SDGs) still need to be more widely known by the interviewees. Research Implications: The survey identified opportunities for greater awareness of the SDGs and the importance of Social Responsibility for sustainable development in the gastronomy and hospitality fields. Originality/Value: The present article concentrated on the evidence provided by restaurants that projects advocating social responsibility in the field of gastronomy have the capacity to influence public policies related to food systems, agriculture, and sustainability. The generation of this evidence-based research contributes to projects in gastronomy that incorporate social responsibility and sustainable practices, thereby contributing to the scientific understanding of food systems, agriculture, nutrition, and their impacts on society and the environment.