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Top1. Introduction
Developing technologies and knowledge are principles by means of which a society evolves. It is the technology that shapes society, its lifestyle and social dynamics (Gapinski, Freitas, Gonzaga and Fujinaga, 2018). One of the technologies that generates improvement of living conditions of disadvantaged populations are Social Technologies (ST) (Medeiros, Galvão, Belt, Gómez and Castilho, 2017).
Social Technologies can be developed in different contexts, such as, in interorganizational cooperation between restaurants and their partner organizations, when organic waste is taken to composting or when products are used for family farming. Social Technologies can also emphasize social sustainability and provide improvements in human beings’ basic condition, which can be seen in income generation for people in vulnerable conditions.
The restaurants (also called Food Services) serve meals within pre-established patterns for different publics. Thus, there are restaurants of different sizes , using different forms of administration and offers (Alves, 2014; Novinski, Araujo and Parnikoza, 2017).
Due to growth in sales’ volume and to the increase of the competitiveness of Food Services, global trends of economic sustainability, as new production arrangements, offering new products and services (Borges, Borges Neta and Lopes, 2016) and new technologies are being incorporated into the daily routine of these organizations, aiming at reducing costs, increasing its competitiveness and increasing its customers’ loyalty degree (Costa, Farias, Araujo, Rodrigues, Oliveira and Days, 2017)
Actions aimed at environmental sustainability were also being implemented, such as the implementation of ISO 14.000, environmental damage control, reduction of waste and residues, conscious use of energy and water resources, purchase of local and agro products, among others (Borges et al, 2016; Macedo et al, 2015).
According to Alves and Segatto (2012), it is possible to include the perspective of social sustainability in restaurants. However, the discussion of solidary economies, social inclusion and empowerment of local communities in food services is still scarce.
Experience based on the concept of solidary economy, such as Social Technologies (ST) have multiplied in Brazil as a way to stimulate social sustainability (Rodrigues and Barbieri, 2008; Gapinski et al, 2018). ST’s goals go beyond economic ones and include products, techniques and/or replicable methodologies developed from interactions with the community. ST are developed towards effective solutions to social transformation (MCTI, 2017), adjusting themselves to the social, economic and technological context of its users (Medeiros et al, 2017).
The effectiveness of solidary economic relations, present in ST, can be expanded by means of cooperation between organizations. Thus, costs can be reduced, discrimination and disintegration processes can be avoided, technological risks can be decreased, environmental damage, as well as excessive accumulation and non-environmentally sustainable production can be controlled (Thomas, 2009; Oliveira, Addor and Maia, 2018).
Within this perspective, this study aims to analyze whether collaborative actions, characterized as Social Technologies, carried out between restaurants and their partners, also promote social sustainability. Thus, the study is presented in five sections, in addition to this introduction. In the theoretical review, sustainability (with an emphasis on the social issue) that can be obtained by means of cooperation that develop Social Technology (ST) in restaurants is addressed. Next, methodological procedures are described, the results are presented, analyzed and discussed. Finally, the final considerations of the research are outlined.