ABSTRACT
Restaurants are involved in a food chain of production, distribution and consumption which impacts the planet and should be considered in the discussion for achieving the Sustainable Development Goals (SDGs). The aim of this work is to discuss the aspects that involve restaurants as promoters of sustainable development and to present practical solutions to be implemented in these places to contribute to achieving SDGs. An investigation in bibliography, social media and direct observation was conducted. The data collected was categorized and organized focusing on four areas: menu design, supply and suppliers, restaurant management and customer relations. The SDGs most related to the proposals were 2, 3 and 12, while goals 9, 11, 16 and 17 weren’t related to any of them. The work concludes that for restaurants to be more actively involved in achieving SDGs, it is necessary to change some logics in which they are based.
