Sustainability and responsible consumption in Barcelona’s restaurant industry

New academic article on sustainability as a determining factor in catering in Barcelona, carried out in collaboration between three EUM lecturers and a researcher from the Department of Business, a former student of the Double Degree in Tourism and Marketing.

Publication in a scientific journal

The prestigious academic journal Documents d’Anàlisi Geogràfica has published in its issue 71(2) (May 2025) the article entitled “Sustainability as a determining factor in the decisions and preferences of consumers in the restaurant sector in Barcelona and its metropolitan area” (https://dag.revista. uab.cat/article/view/v71-n2-gutierrez-et-al), written by Professor Dr. Óscar Gutiérrez Aragón, Professor Dr. Gaspar Berbel Giménez, Professor Dr. Joan Francesc Fondevila Gascón and Department of Business researcher Alex Sánchez-Rodríguez, former student of the Double Degree in Tourism and Marketing at EUM.

Sustainable preferences in gastronomic consumption

The main objective of the research carried out was to carry out an analysis of sustainability as a determining factor in consumers’ decisions and preferences in the restaurant industry. The results obtained reveal a strong preference for local and seasonal products and that the use of sustainable methods generates greater consumer confidence and improves the reputation of establishments.

These findings not only reinforce the role of sustainability in the business strategies of the gastronomic sector, but also evidence a change of mentality in the profile of today’s consumers, who are more conscious and demanding about the environmental and social impact of their decisions. Incorporating responsible practices is no longer just an ethical option, but a key competitive advantage.

Academic commitment to the future of tourism and catering

From EUM, this type of research demonstrates the relevance of integrating sustainability in the curricula of the field of tourism, marketing and hospitality. At the same time, they demonstrate the ability of our teachers and graduates to generate useful knowledge applicable to sectors in transformation, such as the catering industry, which is increasingly aligned with the Sustainable Development Goals (SDGs).

Access the full article

We invite you to read the full academic article: SUSTAINABILITY AS A DETERMINANT FACTOR IN THE DECISIONS AND PREFERENCES OF CONSUMERS IN THE FOOD AND BEVERAGE SECTOR.