9 documents found, page 1 of 1

Moving toward sustainability and circular economy in the restaurant industry

The United Nations 2030 Agenda emphasizes reducing food waste through responsible consumption and production. The concept and principles of Circular Economy (CE) propose rethinking the entire food chain to minimize environmental impact. This chapter aims to characterize the adoption and implementation level of CE dimensions by restaurants in specified regions of Portugal. An exploratory quantitative study was p...

Explorando a Intersecção entre Economia Circular, Gastronomia e Sustentabilidad...

The purpose of this research is to examine the scienti c production and international trends and recommendations on circular economy, gastronomy, and sustainability concepts. A bibliometric analysis was carried out in the SCOPUS and Web of Science (WOS) databases, and the extracted results considered relevant were processed in the VOSviewer software. In a total of four hundred articles considered, Italian, Span...

Exploring the Intersection between Circular Economy, Gastronomy, and Sustainabi...

The purpose of this research is to examine the scientific production and international trends and recommendations on circular economy, gastronomy, and sustainability concepts. A bibliometric analysis was carried out in the SCOPUS and Web of Science (WOS) databases, and the extracted results considered relevant were processed in the VOSviewer software. In a total of four hundred articles considered, Italian, Spa...

Navigating the crossroads of circular economy, gastronomy, and sustainability

Social sustainability: challenges to the restaurant sector

The guarantee of sustainable development has been a growing concern in various economic sectors, particularly from the economic and environmental perspective. In a post-pandemic scenario, the restaurant industry was one of the most affected worldwide and had to undergo abrupt changes to remain operational. Thus, this study primarily focuses on addressing the challenges faced by Human Resources Management (HRM) ...

Explorando a Intersecção entre Economia Circular, Gastronomia e Sustentabilidade

The purpose of this research is to examine the scienti c production and international trends and recommendations on circular economy, gastronomy, and sustainability concepts. A bibliometric analysis was carried out in the SCOPUS and Web of Science (WOS) databases, and the extracted results considered relevant were processed in the VOSviewer software. In a total of four hundred articles considered, Italian, Span...

Cooking up a sustainable future: insights of circular economy in the restaurants

Restaurants increasingly prioritize promoting sustainability within their kitchen’s operations, focusing their offers on valuing raw materials as a central point of gastronomy, thus highlighting the importance of local, responsible consumption and respect for nature and the environment. The Circular Economy (CE) emerges as a new sustainability paradigm, uncovering valuable opportunities for organizations and cu...

Used territory, indigenous health and Covid-19 in Brazil

This paper wonders how the new habits of the Covid-19 pandemic interfere in the community of the Santuário Sagrado dos Pajés everyday life, in Brasília. Therefore, the aim objective is to identify the potential changes in the territorial dynamics of the indigenous community in the Covid-19 context. The research methodology involved bibliographic research, fieldwork conducted during the years 2019 and 2020, and ...

Território usado, saúde indígena e Covid-19 no Brasil

O presente trabalho parte do questionamento de como os novos hábitos da pandemia da Covid-19 interferem no cotidiano da comunidade Santuário Sagrado dos Pajés, em Brasília. Para tanto, elenca-se como objetivo geral, apreender possíveis alterações nas dinâmicas territoriais da comunidade indígena no contexto da Covid-19. A metodologia da pesquisa envolveu levantamentos bibliográficos, saídas de campo realizadas ...