Restaurateurs’ context, decisions, and views on supporting sustainable seafood: Insights from Chile
While 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...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2022-11-01
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| Series: | Frontiers in Marine Science |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fmars.2022.1009130/full |
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| author | C. Josh Donlan C. Josh Donlan C. Josh Donlan Michael G. Sorice Francisco J. Contreras-Drey Francisco J. Contreras-Drey Francisco J. Contreras-Drey Rodrigo Oyanedel Rodrigo Oyanedel Rodrigo Oyanedel M. Isidora Ávila-Thieme M. Isidora Ávila-Thieme M. Isidora Ávila-Thieme Stefan Gelcich Stefan Gelcich Stefan Gelcich |
| author_facet | C. Josh Donlan C. Josh Donlan C. Josh Donlan Michael G. Sorice Francisco J. Contreras-Drey Francisco J. Contreras-Drey Francisco J. Contreras-Drey Rodrigo Oyanedel Rodrigo Oyanedel Rodrigo Oyanedel M. Isidora Ávila-Thieme M. Isidora Ávila-Thieme M. Isidora Ávila-Thieme Stefan Gelcich Stefan Gelcich Stefan Gelcich |
| author_sort | C. Josh Donlan |
| collection | DOAJ |
| description | While 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. |
| first_indexed | 2024-04-11T07:34:01Z |
| format | Article |
| id | doaj.art-784a3cfc39334a5790f114febf0def10 |
| institution | Directory Open Access Journal |
| issn | 2296-7745 |
| language | English |
| last_indexed | 2024-04-11T07:34:01Z |
| publishDate | 2022-11-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Marine Science |
| spelling | doaj.art-784a3cfc39334a5790f114febf0def102022-12-22T04:36:46ZengFrontiers Media S.A.Frontiers in Marine Science2296-77452022-11-01910.3389/fmars.2022.10091301009130Restaurateurs’ context, decisions, and views on supporting sustainable seafood: Insights from ChileC. Josh Donlan0C. Josh Donlan1C. Josh Donlan2Michael G. Sorice3Francisco J. Contreras-Drey4Francisco J. Contreras-Drey5Francisco J. Contreras-Drey6Rodrigo Oyanedel7Rodrigo Oyanedel8Rodrigo Oyanedel9M. Isidora Ávila-Thieme10M. Isidora Ávila-Thieme11M. Isidora Ávila-Thieme12Stefan Gelcich13Stefan Gelcich14Stefan Gelcich15Advanced Conservation Strategies, Midway, UT, United StatesCornell Lab of Ornithology, Cornell University, Ithaca, NY, United StatesInstituto Milenio en Socio-Ecología Costera (SECOS), Santiago, ChileDepartment of Forest Resources and Environmental Conservation, Virginia Tech, Blacksburg, VA, United StatesInstituto Milenio en Socio-Ecología Costera (SECOS), Santiago, ChileFacultad de Ciencias Biológicas, Departamento de Ecología, Pontificia Universidad Católica de Chile, Santiago, ChileCenter of Applied Ecology and Sustainability (CAPES), Department of Ecology, Pontificia Universidad Católica de Chile, Santiago, ChileInstituto Milenio en Socio-Ecología Costera (SECOS), Santiago, ChileCenter of Applied Ecology and Sustainability (CAPES), Department of Ecology, Pontificia Universidad Católica de Chile, Santiago, ChileCentro de Investigación en Dinámica de Ecosistemas Marinos de Altas Latitudes (IDEAL), Universidad Austral de Chile, Valdivia, ChileAdvanced Conservation Strategies, Midway, UT, United StatesInstituto Milenio en Socio-Ecología Costera (SECOS), Santiago, ChileFacultad de Ciencias Biológicas, Departamento de Ecología, Pontificia Universidad Católica de Chile, Santiago, ChileInstituto Milenio en Socio-Ecología Costera (SECOS), Santiago, ChileFacultad de Ciencias Biológicas, Departamento de Ecología, Pontificia Universidad Católica de Chile, Santiago, ChileCenter of Applied Ecology and Sustainability (CAPES), Department of Ecology, Pontificia Universidad Católica de Chile, Santiago, ChileWhile 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.https://www.frontiersin.org/articles/10.3389/fmars.2022.1009130/fullchefschoice experimentrestaurantsseafoodsustainabilitytraceability |
| spellingShingle | C. Josh Donlan C. Josh Donlan C. Josh Donlan Michael G. Sorice Francisco J. Contreras-Drey Francisco J. Contreras-Drey Francisco J. Contreras-Drey Rodrigo Oyanedel Rodrigo Oyanedel Rodrigo Oyanedel M. Isidora Ávila-Thieme M. Isidora Ávila-Thieme M. Isidora Ávila-Thieme Stefan Gelcich Stefan Gelcich Stefan Gelcich Restaurateurs’ context, decisions, and views on supporting sustainable seafood: Insights from Chile Frontiers in Marine Science chefs choice experiment restaurants seafood sustainability traceability |
| title | Restaurateurs’ context, decisions, and views on supporting sustainable seafood: Insights from Chile |
| title_full | Restaurateurs’ context, decisions, and views on supporting sustainable seafood: Insights from Chile |
| title_fullStr | Restaurateurs’ context, decisions, and views on supporting sustainable seafood: Insights from Chile |
| title_full_unstemmed | Restaurateurs’ context, decisions, and views on supporting sustainable seafood: Insights from Chile |
| title_short | Restaurateurs’ context, decisions, and views on supporting sustainable seafood: Insights from Chile |
| title_sort | restaurateurs context decisions and views on supporting sustainable seafood insights from chile |
| topic | chefs choice experiment restaurants seafood sustainability traceability |
| url | https://www.frontiersin.org/articles/10.3389/fmars.2022.1009130/full |
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