Ecogastronomia : um estudo no restaurante do Hotel Verde Green, na cidade de João Pessoa.

Abstract

When the environment is protected, it guarantees future food. From this viewpoint, the harmonious relationship between nature and sustainability assures us the right to good food. The subject of this research consists of the sustainable practices in the restaurant, having as object of study the restaurant called Citron, whose differentiated purpose is to offer a hospitality with respect and social responsibility to its customers, guests and local community. In this perspective, this research is characterized as a case study and sought to answer the following question: How does the Verde Green Hotel restaurant offer its sustainable cuisine according to its demand? The methodology adopted in this case study was, first of all, a research and a bibliographic review in the following areas: Gastronomy, Hotel Management, Sustainability, Slow Food and Ecogastronomy, in order to understand the relationship of the environment with the professional practices of the restaurant, to understand how they work regarding the reduction of food waste, how the sustainable practice is carried out in the kitchen, the use of peels and the composting work, as well as to understand the seasonal process that impacts the kitchen and the restaurant. Aiming to obtain data about the object in question, a semi-structured interview was conducted with the chef of Citron Restaurant in order to learn about the practices of the food sector and its handling of ingredients with the use of vegetables and unconventional food plants. The data obtained were analyzed with the intention of obtaining an answer to the research question. Therefore, the data collected was cross-referenced with the literature review. Based on the analysis, it was found that the restaurant is concerned with environmental, social and local culture issues. It can be concluded that Citron Restaurant provides its guests, clients and collaborators with a well-being based on its green policy.