MANAGER'S PERCEPTION ABOUT ENVIRONMENTAL SUSTAINABILITY IN MEAL PRODUCING ESTABLISHMENTS

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.