Restaurateurs' context, decisions, and views on supporting sustainable seafood: Insights from Chile

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dc.contributor.authorDonlan, C. Josh
dc.contributor.authorSorice, Michael G.
dc.contributor.authorContreras-Drey, Francisco J.
dc.contributor.authorOyanedel, Rodrigo
dc.contributor.authorAvila-Thieme, M. Isidora
dc.contributor.authorGelcich, Stefan
dc.date.accessioned2025-01-20T21:01:13Z
dc.date.available2025-01-20T21:01:13Z
dc.date.issued2022
dc.description.abstractWhile restauranteurs are important actors in seafood systems, information on their decisions and views on sustainability is lacking. Using mixed methods, we explored Chilean restauranters' contexts, decisions, and views on seafood sustainability. Menus in Chile are diverse and dominated by domestic and wild-caught sources. Restauranters are willing to participate in traceability programs, especially when it is for both sustainability and health safety reasons. Restauranters believe that seafood is an elite resource and high prices are inhibiting access. They also believe patrons care little about seafood sustainability yet are willing to pay a premium for it. This contradiction suggests a mechanism for activating values via situational factors. While demand and benefits for seafood traceability programs appear present, challenges threaten successful implementation. Complex socio-economic factors, such as affordability, elitism, and inequity, need to be integrated into traceability program design to contribute to the necessary transformation of seafood systems.
dc.fuente.origenWOS
dc.identifier.doi10.3389/fmars.2022.1009130
dc.identifier.eissn2296-7745
dc.identifier.urihttps://doi.org/10.3389/fmars.2022.1009130
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/92834
dc.identifier.wosidWOS:000897635200001
dc.language.isoen
dc.revistaFrontiers in marine science
dc.rightsacceso restringido
dc.subjectchefs
dc.subjectchoice experiment
dc.subjectrestaurants
dc.subjectseafood
dc.subjectsustainability
dc.subjecttraceability
dc.subject.ods15 Life on Land
dc.subject.ods14 Life Below Water
dc.subject.odspa15 Vida de ecosistemas terrestres
dc.subject.odspa14 Vida submarina
dc.titleRestaurateurs' context, decisions, and views on supporting sustainable seafood: Insights from Chile
dc.typeartículo
dc.volumen9
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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