Abstract

The goal was create and validate a booklet about sustainable environmental practices in the production line of commercial restaurants. Theoretical, empirical and analytical references were used. The theoretical procedure was based on the literature. Contents considered relevant to sustainable environmental practices were identified. In the empirical research, an on line checklist was applied to restaurant owners, which resulted in the content and illustration of the booklet. In the analytical research, the booklet was submitted for the final evaluation of a panel of nutritionists. A subject was considered relevant when it obtained a minimum agreement of 80% of the judges. The booklet presented a result of 96% to 100% agreement in eleven topics and their respective items and illustrations. The final booklet was composed of six topics. Because it’s comprehensive, it’s an information tool that makes possible to assist managers and other workers in the food segment, allowing adaptations to the different food Units.