Performance of Sustainable Alternatives Using an Integrated Multi-Criteria Method: Evidence from Brazilian Food Sector

Sustainable production and consumption in the food sector have attracted the attention of researchers, marketers, companies, and environmental policymakers in recent decades. However, the restaurant sector strongly impacts the environment due to its unsustainable practices. Given the topic’s relevance, this article aims to prioritize the criteria and evaluate the performance of sustainable alternatives, using an integrated multi-criteria method to improve food sector sustainability. To define the criteria and alternatives, a literature search was conducted to select seven criteria and 24 alternatives for evaluation. For the data analysis, the integrated methodology the Fuzzy AHP and Fuzzy TOPSIS was applied to evaluate the criteria and alternatives to establish a direction for the best results. The results revealed that “Cr1 – Quality” is the most prioritized practice among managers. On the other hand, about the performance of the alternatives, “A1 - correct destination and disposal of burnt cooking oil” had the most significant weight. This article presents theoretical and practical contributions to the field, reflecting on themes that address sustainable production and consumption in restaurants. The purpose is to contribute to the literature by conducting empirical research based on evidence in which the viewpoints of managers and sustainable practices are highlighted.