SOCIAL RESPONSIBILITY IN MEAL PRODUCTION UNITS AFTER THE COVID-19 PANDEMIC

Abstract

Social responsibility, based on principles of equality, social justice and democracy, is achieved by partnerships with food banks and waste monitoring actions, encompassing the acquisition of ecologically produced food, fair and equitable remuneration, as well as respect and opportunities for minorities, in addition to the redistribution of the surplus of ready-to-eat meals and participation in social projects. In this context, a cross-sectional study was performed in 12 restaurants located in the central region of São Paulo. Regarding social responsibility, it was verified that 91.66% of the surveyed restaurants have employees with a formal contract, and only one (8.33%) adopts a mixed system of contracts, with only 66.66% providing the written contract to the collaborators. Professional training is offered by 91.66% of the restaurants. Hiring employees with a physical disability is a reality in 33.33% of the establishments, whereas the job opportunity for minority groups occurs in 66.66%, covering LGBTQIA+, black people, women and single mothers, elderly people and ex-prisoners. The COVID-19 pandemic affected 58.33% of the restaurants, resulting in resignations and wage reduction in 2020. Only 25.00% of the restaurants perform donations of the surplus food to NGOs or other institutions and people in situation of social vulnerability or nutritional risk. Regarding gender equality, all employees receive an equal salary for equivalent functions. Although hiring social minorities is a common practice in these units, there is little hiring of people with disabilities.