Sustainable gastronomy and its socio-environmental impact: a literature review

Authors

  • Carolina de Fatima Mantovani Godoy Unicesumar
  • Daniele Fernanda Felipe Unicesumar
  • Ariana Ferrari Unicesumar

DOI:

https://doi.org/10.34024/revbea.2023.v18.15144

Keywords:

Sustainability, Environment, Solid Waste, Food

Abstract

The insertion of sustainable practices in gastronomy, such as the full use of food and its reuse, contributes to reducing the negative effect of food consumption on the environment and, consequently, assists in food and nutritional security. Therefore, the present work aims to review the scientific literature on the impact of sustainable gastronomy on socio-environmental development. The sustainable gastronomy model includes the creation of menus with seasonal foods, using, whenever possible, food in its entirety, thus avoiding the generation of solid waste in addition to reducing food waste.

Author Biographies

  • Carolina de Fatima Mantovani Godoy, Unicesumar

    Programa de Pós-graduação em Tecnologias Limpas

  • Ariana Ferrari, Unicesumar

    Programa de Pós-Graduação em Tecnologias Limpas

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Published

2023-12-01

Issue

Vol. 18 No. 7 (2023)

Section

Artigos

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Copyright (c) 2023 Brazilian Journal of Environmental Education

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How to Cite

GODOY, Carolina de Fatima Mantovani; FELIPE, Daniele Fernanda; FERRARI, Ariana. Sustainable gastronomy and its socio-environmental impact: a literature review. Brazilian Journal of Environmental Education, [S. l.], v. 18, n. 7, p. 425–433, 2023. DOI: 10.34024/revbea.2023.v18.15144. Disponível em: https://periodicos.unifesp.br/index.php/revbea/article/view/15144. Acesso em: 5 dec. 2025.
Received 2023-05-29
Accepted 2023-09-26
Published 2023-12-01