Abstract
This article aimed to understand the operational activities that gastronomic companies consider in the economic, social, and environmental spheres within the framework of sustainable development. Through a study methodology of non-experimental design, with a quantitative approach of exploratory, descriptive and cross-sectional level, and a data collection technique based on the survey, the correlation between three dimensions and 35 indicators was analyzed. The results showed that there is a greater awareness on the part of companies about social and economic principles than environmental ones; 21 indicators do not significantly align with the proposed model, and the variables of sustainable development can act as partial and total mediators among them. It is concluded that companies must consider the principles of sustainable development of each dimension, based on good business practices, to achieve a balanced model.
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