Sustainability is the integration of actions focused on three pillars: environmental, social, and economical. Implementing sustainable development ranges from the pursuit of quality of life, and from environmental balance to break with the current pattern of development. Therefore, the objective of this work was to understand and analyze the sustainability indicators implemented in the production of meals in food services. The authors developed specific search strategies for Scopus, Web of Science, Pubmed, Lilacs, Google Scholar, and ProQuest Dissertations & Theses Global to perform the systematic review. The authors evaluated the methodological quality of the included studies using the Meta-analysis Statistical Assessment and Review Instrument (MASTARI). A total of 31 cross-sectional studies were analyzed. Twenty four (77.41%) of the studies had activities that covered the three indicators (environmental, social, and economic); 22.59% (n = 7) used two indicators in which 12.90% (n = 4) presented environmental and economic indicators and 9.67% (n = 3) with environmental and social indicators. This research indicates that the studies in food services are seeking to insert indicators that cover the three pillars of sustainable meal production. It is worth mentioning that in the literature, many works encompasses the importance of sustainability, but few explore which indicators are most applied or detail their implementation in food services. More studies are needed to estimate better the indicators being applied in food services.

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The service offered by restaurants is considered part of the population's lifestyle and contributes to the employability and economic growth of the countries. Leadership is an influencing variable for both positive and negative organizational outcomes. The objective of this Systematic Review was to identify the main organizational variables that leadership influences in restaurants. The authors developed specific search strategies for the PsycInfo, Pubmed, Web of Science, Scopus, Embase, Lilacs, Spell, Google Scholar, ProQuest Global, and BDLTD databases. The authors assessed the methodological quality of the included studies using MASTARI. Eighty-one studies were analyzed, 75 studies used quantitative data, and six studies used qualitative between 1996 and 2020. The leadership styles that showed the most favorable results were Transformational Leadership (20.9%), Leader-Member Exchange (14.8%), Supervisor Support (13.6%), and Servant Leadership (11.1%). The most researched organizational outcomes associated with leadership were Intention to Turnover and Turnover (31.9%), Organizational Commitment (22.2%), Work Performance ( 17.2%), and Job Satisfaction (15.8%). The most investigated variables in the surveys on leadership in restaurants were primarily focused on the led, indicating that researchers in the field still see the leader-led relationship in restaurants as the most needed work topic rather than organizational level variables.