Paradigmas das práticas de gestão ambiental no segmento de produção de refeições no Brasil

Abstract

The processes related to the production of meals for consumers cause impacts on the environment. The objective of this study is to identify the practices of Brazilian restaurants regarding to environmental management and sustainability. This is a systematic study reviewing publications from 2000 to 2015. Among the findings, the generation of food waste in the process of production and consumption of food can be highlighted, as well as investigations on packaging, recycling and residues disposal. It also presents the themes of resources using (water and energy) and an overview of the evaluation of environmental aspects through the practice of certifying commercial restaurants with sustainability seals. Evaluative studies of this nature are important to contribute to the diagnosis of reality in meal production segment and also to promote further investigations that show the reduction of environmental impacts on this activity.