La sustentabilidad en la industria de restaurantes: prácticas, desafíos y oportunidades

Sustainability in the restaurant industry: Practices, challenges and opportunities

Ángel Gabriel de Niz Sedano y Areli Nájera González

Suma de Negocios, 14(31), 164-172, julio-diciembre 2023, ISSN 2215-910X

https://doi.org/10.14349/sumneg/2023.V14.N31.A8

Recibido el 25 de junio de 2023
Aceptado el 12 de agosto de 2023
Online el 31 de agosto de 2023

Resumen

Introducción/objetivo: los restaurantes son fundamentales en la economía global y un facilitador clave para la transición hacia la sustentabilidad. La industria de restaurantes enfrenta el desafío de equilibrar la demanda de alimentos de alta calidad, con la necesidad de adoptar prácticas sustentables para preservar el medioambiente y promover un futuro más viable. En este sentido, nos preguntamos, ¿cómo se ha abordado el tema desde el ámbito académico?, ¿qué se ha investigado respecto a la implementación de prácticas de sustentabilidad ambiental en la industria de restaurantes?

Metodología: esta revisión sistematizada examina la literatura existente publicada entre el 2007 y 2023 sobre las prácticas sustentables en restaurantes.

Resultados: se analizaron a detalle 131 artículos, puntualizando el año de publicación, palabras clave asociadas y prácticas sustentables desarrolladas en estudios de caso. Posteriormente, la revisión se condujo para discutir tres temáticas: experiencias positivas de las prácticas sustentables en restaurantes, crítica a prácticas alejadas de la sustentabilidad y la relación entre la implementación de prácticas sustentables, y las capacidades de los administradores y empleados de la industria de restaurantes.

Conclusiones: se destaca la importancia de abordar aspectos relacionados con la motivación organizacional, la gestión de residuos, la calidad del servicio, la cadena de suministro y la adopción de tecnologías innovadoras, como las principales claves para incorporar procesos sustentables en la industria de restaurantes.


Palabras clave:
Responsabilidad ambiental,
revisión de literatura,
gastronomía,
alimentos,
impactos ambientales,
prácticas verdes,
sustentabilidad.

Códigos JEL:
M1, M2, M3, Z3.

Abstract

Introduction/objective: Restaurants are fundamental to the global economy and a key driver of the transition to sustainability. The restaurant industry faces the challenge of balancing the demand for high-quality food with the need to adopt sustainable practices to preserve the environment and promote a more viable future. In this sense we wonder how the topic has been approached from the academic?, what has been researched regarding the implementation of environmental sustainability practices in the restaurant industry?

Methodology: This systematic review examines the existing literature published between 2007 and 2023 on sustainable practices in restaurants.

Results: As a result of the search, 131 articles were analyzed in detail, focusing on year of publication, associated keywords, and sustainable practices developed in case studies. Subsequently, the review was conducted to discuss three themes; positive experiences of sustainable practices in restaurants, criticism of practices far from sustainability, and the link between sustainable practices and the capabilities of managers and employees in the restaurant and foodservice sector.

Conclusions: The conclusions highlight the importance of considering aspects related to organizational motivation, waste management, service quality, supply chain and the adoption of innovative technologies, as the main keys to incorporate sustainable processes in the restaurant industry.


Keywords:
Environmental responsibility,
literature review,
gastronomy,
food,
environmental impacts,
green practices,
sustainability.

Artículo Completo
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Universidad de Guadalajara, Jalisco, México
Universidad Autónoma de Nayarit, Nayarit, México.
Copyright © 2023. Fundación Universitaria Konrad Lorenz, Colombia

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