Fonte: El Periplo Sustentable; Núm. 43 (2022): Número Cuarenta y tres; 120 - 153
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Resumo: The objective of this research is to analyze the concept of sustainable gastronomy and identify sustainable gastronomy strategies and the benefits obtained from its application in restaurants and gastronomic events in tourist destinations in the international context.
Methodologically, an exhaustive review of the existing literature in secondary sources (books, academic journals, web pages) was carried out to obtain the most relevant information. This is presented in six areas: characterization of sustainable gastronomy, stakeholders in gastronomy, sustainable gastronomic businesses, events in gastronomy, public policies and, finally, strategies for the generation of sustainable gastronomy. It concludes with the features that define it, the actors that are involved in it and the destinations that stand out at the international level. In the case of European countries (Italy, United Kingdom, Spain) the bases of sustainability in gastronomy are revealed. However, in Latin America (Peru, Chile, Mexico) they try to incorporate sustainability aspects into the growing development of gastronomy. While in European countries quality standards and guidelines associated with sustainable gastronomy stand out, in Latin America regulations are largely absent. In the case of Mexico, the Gastronomy Promotion Policy was recently established (2015), being the basis for the development of gastronomy with strategic points aimed at the sustainability of the sector.
