Sustainable gastronomy is recognized as a contemporary theme that advocates an articulation between the principles of environmental sustainability and gastronomic activity. The importance of gastronomy as an integral part of the offer of a tourist destination is clear, particularly when it comes to restaurants’ use of local organic produce in their dishes, as well as other actions aimed at environmental sustainability. The main goal of this research is to analyze sustainable gastronomy in a systemic view, through the relationships between the restaurants of a tourist destination, and local organic produce. The research was carried out in Balneário Camboriú, in the state of Santa Catarina, one of the main tourist centers in southern Brazil.
It explores the universe of restaurants that use local organic produce, through a relationship with organic food producers, which are identified as direct suppliers. The results showed that there is no predominant factor or variable indicating that the use of organic produce is linked to the capacity, services, or typology of the restaurant. There was also a distancing in the relationship between the restaurants and local organic production.