Sustainability practices in public institutional restaurants: definition of criteria using the Delphi technique

• Published in: Journal of foodservice business research Vol. 27; no. 5; pp. 632 - 649
• Main Authors: Tasca, Cassiani Gotâma, Martinelli, Suellen Secchi, Cavalli, Suzi Barletto
• Format: Journal Article
• Language: English
• Published: Philadelphia Routledge 02-09-2024; Taylor & Francis Ltd
• Subjects: Criteria; Delphi method; Delphi technique; food services; Natural resources; Restaurants; Sustainability
• ISSN: 1537-8020; 1537-8039
• DOI: 10.1080/15378020.2022.2159300

The objective of this investigation was to define criteria for environmental, economic and social sustainability practices at all stages of the institutional restaurant meal production process.The method was based on an initial 35 criteria model relying on the literature, and subdivided into three dimensions: natural resources, stages of the meal production process, as well as certification and training programs for employees. This model was sent to 36 specialists for the application of the Delphi Technique, through an online form, using the 5-point Likert scale, considering the relevance and difficulty of the execution of each of the criteria.The criteria that reached an average greater than or equal to 3.5 in relation to the level of relevance were considered accepted. After the analysis of the dimensions by the investigation participants indicated that the 35 criteria were approved and two new ones were included. The 37 criteria are arranged in order of relevance and levels of difficulty. This order is intended to help to instruct managers and nutritionists in assessing and determining priority actions in institutional restaurants, in order to achieve sustainable practices. The 37 defined criteria can help institutional restaurants determine priority actions for sustainability practices. In addition, it can be inferred that the 37 criteria defined and validated by experts can support the design of programs or policies related to FNS (Food and Nutritional Security) and to sustainability.