This seminar will be held on Friday 13 May 2022 from 13:00 - 15:00 (CET) online.
Participation is free of charge, but do make sure to register here for the Seminar 'Gastronomy as an Engine of Change'.
Gastronomy is a component of the global food system that has played an important role in defining many cultures throughout history. It values the origin of ingredients, how they are grown, how they reach our markets and our dishes. It can therefore be a useful tool to move towards a more balanced food production and consumption since it has a fundamental impact on society.
We can find many areas of improvement in the gastronomic value chain that can contribute to slowing the progression of climate change. One of these problems lies in the food waste that our system of production, distribution, and consumption currently generates – impacting negatively the social, environmental, and economic spheres. For that reason, one of the first actions we must take to guide the sector toward a sustainable gastronomy is to develop new, more efficient, environmentally friendly systems.
The complexity of this situation represents a challenge, but also an opportunity to find proposals focused on reducing food waste, including changes both in production models, distribution channels and in the food culture of consumers.
This seminar is part of the series 'Sustainable Food Systems: Connecting Expertise in Academia and Industry' organized by the EFFoST Working Group on Sustainable Food Systems. The seminar series aims to provide detailed insights into various facets of sustainability in the food sector. The seminars will include expert talks, practical indications from industry professionals, as well as short presentations from selected early stage researchers.
For more information, visit the Seminar - Gastronomy as an Engince of Change homepage.
