Abstract
Awareness and green consumption modes are becoming increasingly popular. Consumers are concerned about the environment, which leads to an increase in interest in consuming healthier and more sustainable meals. Green restaurants are based on the implementation of environmental management. They are closely related to quality management through a set of instruments and programs, which aim to provide a process of organizational change and continuous improvement of the environmental quality of services and products. Their focus is on activities that include social, environmental, and economic indicators to reduce environmental damage. In this sense, restaurants need changes, thinking about the future based on renewable energies, with less waste and rational use of water and energy sources. Growth must also analyze planetary boundaries without compromising the earth’s biocapacity and species biodiversity. The meal production system must be socially fair and environmentally sustainable.
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Maynard, D.d.C., Zandonadi, R.P., Braz Assunção Botelho, R. (2021). Green Restaurants. In: The Palgrave Handbook of Global Sustainability. Palgrave Macmillan, Cham. https://doi.org/10.1007/978-3-030-38948-2_129-1
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DOI: https://doi.org/10.1007/978-3-030-38948-2_129-1