Navigating the Twin Transition in the Seafood Industry: Exploring the Role of Restaurants

This research originates from the concept of twin transition, the combined ecological and digital transformation currently affecting various productive sectors across Europe. Specifically, the study explores how these transitions are applied in the context of fisheries, aquaculture, and seafood production, which is called blue transition-the sustainable evolution of marine and coastal value chains. Following an initial general background chapter and a systematic literature review focused on sustainability in the food service sector, the research focuses on the final stage of the supply chain. Restaurateurs are examined as key actors in the intersection of production and consumption, with the ability to influence procurement choices, sustainability practices, and consumer awareness. This thesis aims to gather and analyze qualitative data through interviews with a sample of 7 seafood restaurants. The objective is to understand their level of awareness, their approach and the concrete practices adopted to reach sustainability.