Fonte: El Periplo Sustentable; Núm. 47 (2024): Número cuarenta y siete; 369 - 387
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Resumo: The professional field of gastronomy has been essential in the training of food experts for centuries. However, the current model of university studies has lagged behind in a global context that faces unprecedented food challenges. The global food crisis, driven by climate change, biodiversity loss and inequalities in food access, requires a more holistic and responsible approach in training future leaders in the food sector. This work proposes to integrate the principles of sustainability, food sovereignty, agroecology and sustainable gastronomy in professional training programs in gastronomy. By doing so, a new generation of food professionals capable of transforming the food system and contributing to a more equitable and sustainable future can be cultivated, through learning methods based on critical and reflective praxis that guide professional practice towards sustainable gastronomy.
