Social Gastronomy for Sustainable Food System

Eriş E. D.

Novel Techniques in Nutrition and Food Science, cilt.7, sa.1, ss.663-665, 2023 (Hakemli Dergi)

  • Yayın Türü: Makale / Kısa Makale
  • Cilt numarası: 7 Sayı: 1
  • Basım Tarihi: 2023
  • Dergi Adı: Novel Techniques in Nutrition and Food Science
  • Derginin Tarandığı İndeksler: Other Indexes
  • Sayfa Sayıları: ss.663-665
  • Dokuz Eylül Üniversitesi Adresli: Evet

Özet

Today’s way of food production and consumption causes depletion of natural resources, environmental pollution, climate change, loss of biodiversity and injustice. For this reason, sustainable food systems that need to be created aim to make food production fairer, more efficient, and more environmentally friendly considering the principle of environmental, social, and economic sustainability at all stages from food production to consumption. An important approach that contributes to these systems is social gastronomy, and chefs working in this field play an important role. It can be easily said that social gastronomy chefs play a critical role in promoting sustainability and environmental stewardship through their culinary practices and advocacy work. By incorporating sustainable practices into their work, they can help to create a more equitable and environmentally friendly food system for all. Therefore, to understand sustainable food production systems, it is necessary to define social gastronomy and the chefs, who are also defined as social entrepreneurs working in this field.