Abstract

The global food system contributes significantly to climate change and environmental degradation. New dynamics are needed to sustainably transform the system. Using the theoretical frames of food democracy and a food systems approach, interviews were conducted with ten chefs practicing sustainable gastronomy with the aim of determining their contribution to the system transition and their practices in this process. Results show that the chefs use the principles of food democracy to engage and motivate people, find new forms of collaboration and ways to promote sustainable food practices, and improve food values and sustainable food behaviors.

Keywords

Sustainable gastronomy; chef; food democracy; food system; food citizenship; sustainability transformation

Published in

Journal of Hunger and Environmental Nutrition
2024, Volume: 19, number: 2, pages: 260-276
Publisher: ROUTLEDGE JOURNALS, TAYLOR AND FRANCIS LTD

SLU Authors

• Fernqvist, Fredrik

  • Department of People and Society, Swedish University of Agricultural Sciences
    

Sustainable Development Goals

SDG2 Zero hunger
SDG12 Responsible consumption and production
SDG16 Peace, justice and strong institutions


UKÄ Subject classification

Food Science


Publication identifier

DOI: https://doi.org/10.1080/19320248.2022.2059428

Permanent link to this page (URI)

https://res.slu.se/id/publ/117586