Social Technologies as a Social Sustainability Practice

Abstract

Social Technologies (ST) can emphasize social sustainability and provide improvements in human beings’ basic condition. This study aims to analyze whether ST carried out between restaurants and their partners also promoted social sustainability. It is a qualitative, descriptive and multicase study, with cases selected by judging. It was possible to realized that the cooperative experiences were characterized as ST, since they were activities organized and systematized, with social relevance and effectiveness and that dialogued amongst knowledge, so that it would promote social sustainability. The cooperative experiments here studied fit in the social sustainability criteria, where they promoted opportunities for stable jobs, income generation, promotion of workers' rights, professional development, training and increase of the skills of those involved. Information sharing and trust were fundamental to the success of actions. As not all partnerships and processes were formalized, social relationships and reciprocity helped the development of activities.