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

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dc.contributor.authorDonlan, C. Joshen
dc.contributor.authorSorice, Michael G.en
dc.contributor.authorContreras-Drey, Francisco J.en
dc.contributor.authorOyanedel, Rodrigoen
dc.contributor.authorAvila-Thieme, M. Isidoraen
dc.contributor.authorGelcich, Stefanen
dc.coverage.countryChileen
dc.date.accessioned2023-04-18T12:17:36Zen
dc.date.available2023-04-18T12:17:36Zen
dc.date.issued2022-11en
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.en
dc.description.notesThis work was funded by the Walton Family Foundation, Fondecyt 1190109, Fondecyt 3220110, ANID PIA/BASAL FB0002, and Millennium Science Initiative Program ICN 2019-015.en
dc.description.sponsorshipWalton Family Foundation; ANID PIA/BASAL; Millennium Science Initiative Program; [Fondecyt 1190109]; [Fondecyt 3220110]; [FB0002]; [ICN 2019-015]en
dc.description.versionPublished versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.doihttps://doi.org/10.3389/fmars.2022.1009130en
dc.identifier.eissn2296-7745en
dc.identifier.other1009130en
dc.identifier.urihttp://hdl.handle.net/10919/114535en
dc.identifier.volume9en
dc.language.isoenen
dc.publisherFrontiersen
dc.rightsCreative Commons Attribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectchefsen
dc.subjectchoice experimenten
dc.subjectrestaurantsen
dc.subjectseafooden
dc.subjectsustainabilityen
dc.subjecttraceabilityen
dc.titleRestaurateurs' context, decisions, and views on supporting sustainable seafood: Insights from Chileen
dc.title.serialFrontiers in Marine Scienceen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten

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