profit or social purposes. See the many aspects discussed by Germán De Bonis (2023)12. The sector includes restaurants, bars, cafés, parrillas, pizzerias, fastfood outlets, bakeries, catering services, food trucks, and hybrid ventures. Its regulation, as previously mentioned, requires constant interaction with food law, consumer protection law, labor law, environmental law, commercial law, and administrative law. Under Argentina’s federal system, legislative power is divided between the national government and the provinces. This means that there are regulations of general scope, applicable nationwide, and others of a local nature, enacted by each province and the Autonomous City of Buenos Aires as part of their autonomy. These local regulations often have a more immediate impact on the opening, operation, and oversight of gastronomic establishments. The Autonomous City of Buenos Aires is a paradigmatic example in this regard, as it has a broad and detailed set of local regulations governing everything from building and safety to food hygiene, waste management, activity licensing, and special permits for live entertainment or the sale of alcoholic beverages. This coexistence of regulations means that gastronomic entrepreneurs must comply with multiple layers of regulation, requiring technical knowledge and constant management to remain compliant. III. NATIONAL LEGAL FRAMEWORK OF GASTRONOMIC BUSINESSES In response to the question “How many regulations govern the gastronomic sector?”, a study conducted by Santiago Aramburu (2019) at the request of the Association of Hotels, Restaurants, Cafés, and Confectioneries13 provides the answer: approximately 123 different regulations. What types of regulations are involved? They range across all levels: 73% are national laws, decrees, and resolutions, while 27% are local ordinances, laws, decrees, resolutions, and directives. Argentina’s national regulatory framework affecting the gastronomic sector encompasses various laws that directly impact the day-to-day management of establishments. These include: 12 De Bonis, German (2023) Administración de negocios gastronómicos. Ugerman editor Buenos Aires. Argentina. 13 https://ahrcc.org.ar/ 688 GONZALO A. CASANOVA FERRO
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