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THE RELATIONSHIP OF RESTAURANTS IN A TOURIST DESTINATION WITH LOCAL ORGANIC PRODUCTION

Abstract:

Sustainable gastronomy is recognized as a contemporary theme that advocates the articulation of the environmental sustainability principles with gastronomic activity. In this sense, the importance of gastronomy as an integral part of the offer of a tourist destination becomes evident, in particular, regarding the use by restaurants of local organic products as ingredients, in addition to other actions aimed at environmental sustainability. The research's main goal is to analyze sustainable gastronomy in a systemic view, through the relationships between the restaurants of a tourist destination, and local organic products. The research was performed in Balneário Camboriú-SC, one of the main tourist centers in southern Brazil, as the study intends to explore the universe of restaurants that use local organic products in their relationship with organic food producers identified as their direct suppliers. The results showed that there is no predominant factor or variable indicating that the use of organic products is linked to the capacity, services, or typology of the restaurant. There was also a gap in the relationship between the restaurants and local organic production.

Keywords:
Sustainable Gastronomy; Tourist Destination; Restaurants; Organic Products

Universidade do Vale do Itajaí Quinta Avenida, 1100, bloco 7, CEP: 88337-300, Balneário Camboriú, SC - Brasil, Tel.: (47)3261-1315 - Balneário Camboriú - SC - Brazil
E-mail: revistaturismo@univali.br