Green Supply Chain Management in the Gastronomy Sector: Trends, Challenges, and Opportunities Based on a Literature Review

Abstract

The implementation of Green Supply Chain Management (GSCM) in the gastronomy industry presents a unique opportunity to enhance environmental sustainability while improving operational efficiency. This paper explores the key opportunities associated with adopting GSCM practices, including waste reduction, energy efficiency, and meeting growing consumer demand for sustainable food. By integrating sustainable sourcing, waste management, and energy-saving technologies, gastronomic businesses can reduce their ecological footprint and cut operational costs. Additionally, GSCM practices help improve brand reputation, contribute to regulatory compliance, and foster consumer loyalty. The research further examines the role of GSCM in meeting global sustainability goals, such as responsible consumption and production, climate action, and zero hunger. This paper highlights the significant potential of GSCM in reshaping the gastronomy industry, encouraging a shift toward more sustainable and ethically responsible practices in food production and service.