Abstract

To evaluate sustainable practices in the production of meals: the use of water and energy, the presence of chemical products, the generation of organic and inorganic residues and criteria related to the purchase of food. Methods: This cross-sectional study was carried out from October 2015 to January 2016. The convenience sample consisted of 20 commercial self-service restaurants of varied gastronomy in the city of Santos-SP, of which 10 were located in the region of Orla and 10 downtown. Information was obtained by means of the application of a structured checklist based on the recommendations of the American Dietetic Association (ADA) and an interview. Results: In the descriptive data analysis, we observed a greater number of sustainable actions in the region of Orla, corresponding to 75% (n=12) of the sixteen items evaluated, which are evidenced in the questions that refer to the sustainable use of water 100% (n=4) and electrical energy: 100% (n=3), adequate management of organic and inorganic waste: 66,66% (n=2) and rationality in aspects related to economy: 66,66% (n=2). Conclusion: Sustainability in the production of meals involves a set of practices, which were observed more expressively in the Orla region.