Environmental management in the collective food sector: environmental education strategies and green marketing
DOI:
https://doi.org/10.6008/CBPC2179-6858.2018.008.0028Keywords:
Social and Environmental Management Tools, Environmental marketing, School-Restaurant, Environmental awareness, SustainabilityAbstract
Companies are going through a period of transition and implementation of sustainable actions and are being challenged to find new ways and sustainable production practices. This requires understanding the environmental knowledge of employees and customers. The objective of this study was to make a diagnosis of environmental impact and social and environmental perception in a school restaurant, aiming to develop actions of sustainable practices based on environmental education tools and green marketing. A qualitative and quantitative mixed characteristic research was applied, with field research conducted through systematic observations of the establishment's production and management processes, and application of the research instruments (questionnaires and environmental impact matrix). It was applied, with the 13 collaborators, an instrument composed by four blocks of perception questionnaires in the following themes: ecological behavior; social behavior; individualism and collectivism; and socio-environmental knowledge. For the 300 clients, the scale of the new ecological paradigm was adopted, where the results were analyzed, in order to characterize the individuals evaluating the factors: global and local concern; green consumption; local attitude; degrowth; anthropocentrism; beliefs; control of economic growth. After the application of the diagnostic instruments, the environmental management proposal was presented. From the analysis of perception, it was found that those involved have an environmental concern, but green consumption is not yet realized and social and environmental management tools come to contribute to this change by transmitting ecological values ​​and adopting sustainable practices and actions so that it can become a green company.
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