ABSTRACT
Five dimensions allow to understand sustainable development from a multidisciplinary perspective: the geographic, the economic, the ecological, the social and the cultural ones. Different attitudes can be adopted by the gastronomic sector which contribute to a sustainability-focused management. In view of this, the aim of the present article is to discuss the perception of sustainability from the gastronomy industry perspective. For this, in addition to a literature review a quali-quantitative approach was taken through the compilation of a questionnaire which was electronically sent to establishments that form the Campos Gerais gastronomic network in Parana. The current pandemic scenario was taken into account in order to identify attitudes that allowed the establishments to remain operational in the face of the restrictions imposed by Covid-19. Twenty-two of twenty-five associated establishments responded to the survey, most of them showing to have adopted sustainable management actions and, especially regarding the pandemic scenario, adaptations that allowed them to remain in business.