Title:	Práticas de sustentabilidade em um restaurante universitário brasileiro : percepção dos consumidores
Authors:	Schneider, Ana Paula Gomes Calmon
Orientador(es)::	Botelho, Raquel Braz Assunção
Assunto::	Sustentabilidade Restaurante universitário Percepção Consumidores Prática
Issue Date:	24-Nov-2025
Data de defesa::	31-Jul-2025
Citation:	SCHNEIDER, Ana Paula Gomes Calmon. Práticas de sustentabilidade em um restaurante universitário brasileiro: percepção dos consumidores. 2025. 67 f., il. Dissertação (Mestrado em Nutrição Humana) — Universidade de Brasília, Brasília, 2025.
Abstract:	Sustainability in university food systems represents a strategic axis for the integration of health, environment, social justice, and civic education within the context of higher education. In this scenario, university restaurants play a central role not only in providing accessible and balanced meals but also as spaces conducive to the implementation of sustainable practices. The evaluation of these practices, however, has focused on the management perspective, particularly through the use of institutional checklists such as the Green Restaurants Assessment, while consumer perception — the direct users of these services — remains little explored in Brazil. The present study aimed to develop, validate, and apply an original instrument for evaluating sustainability in university restaurants from the consumers’ perspective. The methodological construction of the instrument took place in multiple stages: a review of national and international literature on sustainability in food and nutrition units, adaptation and integration of items present in the Green Restaurants Assessment and Schools’ Green Restaurant Assessment instruments, incorporation of attributes identified in international studies, and content validation by experts using the Delphi method. The final instrument, composed of 26 items, was structured with five-point Likert-type scales to measure both the importance attributed to and the perceived performance of sustainable practices. The instrument was then applied in a cross-sectional, descriptive study with 1,345 patrons of university restaurants at a public university in the Federal District. The collected data were analyzed using descriptive statistics, significance tests, and importance–performance analysis (IPA), a technique that makes it possible to identify management priorities based on consumer perceptions. The results revealed relevant discrepancies between the value attributed to practices and the perception of their execution, especially in items related to food donation and customer satisfaction, which were positioned at the borderline of the “Concentrate Efforts” quadrant of the IPA matrix. Stratified analyses indicated that women, students with lower income, and less frequent users of the restaurants presented more critical evaluations of institutional performance. Additionally, when comparing the validated instrument data with the results from the Green Restaurants Assessment checklist, high divergence was observed in several practices, showing that there are idealized expectations regarding the service’s performance. This asymmetry reinforces the need for evaluation mechanisms that consider the users’ voice as a strategic part of management and institutional governance. The proposed instrument proved to be effective and applicable for measuring consumer perception of sustainability in university restaurants, establishing itself as a promising tool for participatory monitoring, continuous evaluation, and improvement of institutional practices. The findings of this dissertation provide relevant insights for managers, policymakers, and researchers interested in aligning food services with the food sustainability agenda.
metadata.dc.description.unidade:	Faculdade de Ciências da Saúde (FS)
Description:	Dissertação (mestrado) — Universidade de Brasília, Faculdade de Ciências da Saúde, Programa de Pós-Graduação em Nutrição Humana, 2025.
metadata.dc.description.ppg:	Programa de Pós-Graduação em Nutrição Humana
Licença::	A concessão da licença deste item refere-se ao termo de autorização impresso assinado pelo autor com as seguintes condições: Na qualidade de titular dos direitos de autor da publicação, autorizo a Universidade de Brasília e o IBICT a disponibilizar por meio dos sites www.unb.br, www.ibict.br, www.ndltd.org sem ressarcimento dos direitos autorais, de acordo com a Lei nº 9610/98, o texto integral da obra supracitada, conforme permissões assinaladas, para fins de leitura, impressão e/ou download, a título de divulgação da produção científica brasileira, a partir desta data.
Agência financiadora:	Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES).
Appears in Collections:	Teses, dissertações e produtos pós-doutorado

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