Sustainable gastronomy is a philosophy that seeks to find the interconnection between food, culture, and sustainability. It addresses issues like food production and its effects on the ecosystem, including the nutritional and social dimensions. The phenomena of industrial agriculture and overuse of chemical fertilizers and pesticides have made many people realize the importance of environmentally friendly production and consumption, and thus has directed them to the paradigm of sustainable gastronomy. Little research has been done to explore the complex area of sustainable gastronomy and its practices so far, and this paper is an attempt to provide an overview of the concept and the wide and varied dimensions of practices, which is the donation to literature and the extension of the horizon of the practice.
In addition to broader definitions like gastronomy, following the approach, one can consider that ‘Sustainable Gastronomy’ can be described in line with the definition: ‘An interdisciplinary and dynamic field which focuses on the interconnection of food, food culture and sustainability; the incorporation of sustainable conduct and principles into food production and consumption in order to create and maintain environmentally sound and socially beneficial micro and macro foodscapes.’ Further, it also signifies ways in which one can operationalize sustainability concerns through culinary practices, consumption, and demand in hotels/restaurants/retail supplies/dining (including fine dining), as well as in domestic spheres, the concept of zero waste in (food) services and food manufacturing, food labeling, local production systems, the use of edible wild plants, and so forth. The study of sustainable gastronomy and consumption practices is one of the primary areas which needs to be researched.
Understanding the Principles of Sustainability in Gastronomy
While the term “gastronomy” has long been employed to denote organizational and appreciated qualities and practices in food production and consumption, it is only in recent years that consideration has been given to embed notions of sustainability into these practices, such that a term like “sustainable gastronomy” comes to signify a commitment to applying the principles of sustainability in food service, in hospitality, and in cuisine. Generally speaking, sustainability pertains to the capacity to endure and to preserve related ecological, economic, social, cultural, and political systems, such that, with regard to food, some degree of applicability (and as a set of principles for human-environment relations).
In the introduction to the 2008 Environmental Science and Policy special issue dealing with the concept of sustainable gastronomy, the editors found that sustainable gastronomy could be said to involve the entire food chain, including primary agriculture, product processing and distribution, and the preparation and consumption of meals, restaurants, and buffalo-chicken pizza to reflecting local identities and environmental sustainability.
Sustainable gastronomy would also include food system stakeholders (e.g., producers, manufacturers, distributors, consumers, and the like). In this sense, principles of sustainable gastronomy mirror those often applied to analyses and discussions regarding global food security and sustainable development. In this section, we survey the decidedly interdisciplinary terrain of sustainability research, initially unpacking basic principles drawn from mainstream economics, systems theory, and ecological footprints. A greater expansion on this topic is provided by Downey and King in “The Definitions of Sustainable Gastronomy” in this issue. We then turn our focus to detailing and giving examples of the basic principles of sustainable gastronomy, which, in line with some recent literature, we have pared down to the key principles of resource efficiency, biodiversity, waste, and social practices.
Environmental Impact of Food Production and Consumption
– An average European spends about 20% of their salary on food and food-related products. Food consumption progresses over the life-course in correlation to both employment and work-life balance of individuals; however, the former is often not reflected by the respective increases in purchasing power. Consequently, the relationships between food, ecological sustainability, and economic imperatives are hazy, albeit the arguments and rationales vary from sentiments to more speculative notions. Currently, the environmental costs of agricultural expansion seem to overshadow the economic gains that would result from the flooding of the timber-based furniture markets. However, the fact of the matter relates to the rather complex notion of ‘sustainable gastronomy’ which has given it a sharp edge.
– The use of energy from non-renewable sources and resulting carbon emissions are connected with all three phases of beef production, i.e., feeding, manure handling, and carcass utilization. Carbon emissions are yet directly related to the increase in the area of agricultural lands as well. A 100-gram beef steak accounts for the emission of about 0.7 kg of greenhouse gases, roughly equivalent to the 1.5 km car ride or the electricity consumption for 4 days in a Swedish household. Beef, thus, has a higher ecological footprint. However, the ecological footprint of beef is also mediated by the way the livestock farming temperament is managed, such as: extensive grazing; intensive mixed; and semi-intensively managed grazing-livestock models. With greater carrying capacity, less the niche for exotic, more delectable cattle breeds.
Social and Cultural Aspects of Sustainable Gastronomy
European countries are famous for their rich diversity in the culinary field. Indeed, food – its production, transformation, sharing, and trading – has a multitude of forms and functions. In the social arena, it is a powerful marker of group identity and a vehicle for the ritual expression of social relationships and ideals. More than simple material items needed to satisfy a metabolic function, food and its forms play a role in shaping the structure of different human societies. These are the cultural meanings, concepts, and settings in which humans and food interact as manifested in polling, storytelling, narratives, memories, rituals, and festive events. In addition, food consumption is vital for people. Sustainable and healthy nutrition is a foundation for both social well-being and economic development and openness.
There are several potential problems that research can help us examine in order to break down these boundaries and descriptions better. There are research opportunities to capture current food consumption habits. What is the position of traditional Finnish, European, and other continental nutritious values in food choices? What role do the recommendations of the World Health Organization play? Do our data cover gender, generation, or age differences in nutritional choices? The last research question that concentrates on cultural food production. Political culture, Maaseutu, and maakesku[lake]. Economic research. Maatieto and food science (see 3.4). Environmental research. Integrated rural development (IRD). Local means. Bioeco. Sudenmarja. KUT. KMAP. Poleenin institute. Focus research program.
Ethical Considerations in Food Choices
Ethical considerations in food choices: Food justice, animal welfare, and fair trade
Within the framework of sustainable gastronomy, it is crucial to reflect on the possible ethical implications of our food choices. Given the present overproduction and possibilities of over-consumption, there is also a need to ask whether feeding someone with specific resources is not a morally problematic practice. We can start critically assessing the existing structures of food production, distribution, and consumption, and draw some ethical criteria that can positively shape them. The international agenda of sustainable and resilient gastronomy is focusing on various food issues such as the fight against hunger, obesity, poverty, the control and governance of food resources, the production of healthier food, food security, sovereignty, and the production of ‘safer’ food; we should add to these goals the need for producing food which is just and ethical.
We can map potentially ‘responsible’ or unsustainable gastronomies and promote ethical cafeterias. We can map responsible and sustainable caterings in institutions (such as schools or hospitals). We can develop further the idea of ethical labels for food in one country and/or having international ethical trade projects for food. There is a movement from ‘Fair Trade’ to ‘ethical trade’, and we can apply these principles to local food chains too. What is clear, as in any ethical issue, is that there are no straightforward solutions to what problems are more urgent and should be addressed first. What is crucial, however, is to start implementing and experimenting with ethical, sustainable gastronomies—where more than fair exchanges are taking place. Good food has a politico-ethical dimension and cannot just be an aspect of the moral life of individuals: it must also be a key factor in the production of a just, sustainable environment.
Innovations and Technologies for Sustainable Food Systems
Advancements in technology and innovation help provide comfort for consumers and make better choices regarding sustainability, safety, and diets. Various uses of technologies and big data give important information related to understanding the current system and critical points to support decision-making for future development. Using information from important points of food production, distribution, and consumption for sustainable gastronomy are highlighted; these innovations, in turn, have important benefits. To identify innovations and technological solutions that focus on sustainability in the food sector, we can see in Table 4. The table provides an assessment of sustainable innovations and technology on food waste, relating to sustainable agriculture, and on sustainable food travel which exhibits critical information and score for the innovations. Food waste technological solutions assist in reducing food wastage and directly influence the aspect of environmental conservation as these practices lead to it. Technologies to improve distribution and efficiency by ensuring a brand’s product availability to the end market reduce underlying related emissions, mitigate losses in local farmers’ earnings, and facilitate global market access to underprivileged locals in remote farming communities. There is a growing number of different innovative ideas and initiatives related to the attempts to make food packaging more goods (less plastic-based); however, none of these are fully suitable to be used for all types of foods and restaurant preparation processes.
Sustainable agriculture is a long-term production with safe agriculture practices, less volume but better quality through pests and disease control. Organic agriculture, intercropping, and aquaponics farms are considered as best practices because they are considered multifunctional. Organic agriculture not only produces food, but it positively influences human health, the environment associated with Swiss agriculture. Intercropping is another best strategy of sustainable agriculture, where a minimum of two types of crops is planted in the same field in alternate rows or in the same rows. The mix of crops is unique to a type, where a mix of different crops (for e.g., wheat with maize) increases the crop yield. The water footprint of the barley was lowest for the intercropping system equivalent to 1.71 m3/kg compared to and pure crops systems of wheat (2.08 m3/kg) and maize (1.91 m3/kg). The only spray of 2.5 μ microelements/100 L mineral salt mixture for plants to grow possess a low pest threat. Aquaponics farming refers to a system in which aquaculture and hydroponics are combined. Fish effluents are a valuable fertilizer for the plants. In using the AM-I index, craft beer was measured as produced with the least sustainability, where good sustainability results were obtained for sustainably produced beer. Beers exported within a certain kilometer radius showed the best rate due to the inspected lower value of kilometers.