Eating Out Sustainably – A Review on “Sustainability in Gastronomy” in the Academic Literature

Abstract

While gastronomy may contribute to a more sustainable food system, what sustainability in gastronomy means is still unclear. This literature analysis aims to identify what the scientific discourses on “sustainability in gastronomy” regard as important. The study further identifies several actor groups relevant to sustainability in gastronomy. By using a system approach, it deduces practically and theoretically relevant sustainability topics and trade-offs between sustainability dimensions.

Resource management, such as the reduction of food waste, responsible sourcing of ingredients, and a shift towards vegetal diets are frequently targeted sustainability outcomes in the ecologic realm. Economically, cost cutting and financial planning are the most important topics, whereas health-related issues and community aspects, as well as traditions dominate the sociocultural dimension. Consumer demand for more sustainable restaurants is a recurring topic in all three dimensions.

But trade-offs often exist between dimensions, such as between environmental and cost factors. Also, economic and social goals differ. Consumer demand for more sustainable restaurant models is portrayed as promising, while other studies show a limited trend. We therefore contribute to the discussion on what is important to gastronomic sustainability and encourage a deliberation of important sustainability outcomes.