Sustainable food: analysis of reverse logistics in Florianópolis restaurants, Brazil

Abstract

The reverse logistics deals with the recovery and the management of goods, being able to add values to an image of the company and environment. To analyze the logistics process in the activities of the restaurants of Greater Florianópolis for the purpose of this work. The data were collected quantitatively through a questionnaire applied to a non-probabilistic sample of 24 establishments selected for convenience, located in three gastronomic routes: Coqueiros, Sambaqui and Ribeirão da Ilha. It was observed that these are restaurants and practices that are positive and negative for the environment under the aspect of reverse logistics, and the positive ones are the recycling of cooking oil, solid waste and the Collaboration training. The negatives are related to reuse and recycling of packaging, a lack of composting and a small number of vegetable gardens in restaurants. It was concluded that the environmental concern of the managers is only a requirement of the legislation and not a philosophy of the company. It is observed the lack of incentives and governmental supervision on the environmental aspects, as well as academic research in differentiated segments.