Sustainable gastronomy – a model approach

• Autorzy: Malinowska Ewa , Płoska Renata , Chmielewski Mariusz , Śledzik Karol

Identyfikatory

DOI

10.29119/1641-3466.2024.193.4

• Języki publikacji: EN

Abstrakty

EN

Purpose: The aim of this paper was to define the concept and dimensions of sustainable gastronomy. Design/methodology/approach: The article uses the method of critical literature analysis as well as the method of synthesis and logical inference. Findings: The article proposes the author's definition of sustainable gastronomy, drawing attention to the necessity of taking into account all three areas of sustainable development (economic, social and ecological), thinking in the perspective of future generations and cooperation of various entities operating within the gastronomy sector, as an important condition for the implementation of the principles of sustainable development in this area. The proposed model of sustainable gastronomy, based on the three classic dimensions of sustainable development, refers to the most important activities that should create this type of gastronomy. Research limitations/implications: The considerations and conclusions are theoretical, and they are based on the analysis of publications available in full-text form in the e-collections and online catalogue of the University of Gdansk Library and Google Scholar. Practical implications: The conclusions presented in this paper may be a suggestion for the legislator, local authorities and companies from the catering industry regarding the directions of activities related to the development and promotion of sustainable gastronomy. They can be used to conduct a self-assessment of catering establishments, and its results can be used to strengthen competitive advantage. Social implications: The considerations and conclusions presented in the article may contribute to raising public awareness of the specifics of sustainable gastronomy, and thus contribute to buyers making more informed decisions regarding the choice of gastronomic offer. Originality/value: The article is dedicated to the issue of sustainable gastronomy, which is relatively rarely subject of the research. Furthermore authors propose definition of sustainable gastronomy along with its model.

Słowa kluczowe

EN

sustainable development; gastronomy; sustainable gastronomy

PL

zrównoważony rozwój; gastronomia; zrównoważona gastronomia

• Wydawca: Wydawnictwo Politechniki Śląskiej
• Czasopismo: Zeszyty Naukowe. Organizacja i Zarządzanie / Politechnika Śląska
• Rocznik: 2024
• Tom: z. 193
• Strony: 63--76
• Opis fizyczny: Bibliogr. 58 poz.

Twórcy

autor

Malinowska Ewa

• Uniwersytet Gdański, Katedra Strategicznego Rozwoju, Zakład Zrównoważonego Rozwoju i Nauk o Jakości

• https://orcid.org/0000-0002-9409-7856

autor

Płoska Renata

• Uniwersytet Gdański, Katedra Strategicznego Rozwoju, Zakład Zrównoważonego Rozwoju i Nauk o Jakości

• https://orcid.org/0000-0002-1716-4496

autor

Chmielewski Mariusz

• Uniwersytet Gdański, Katedra Strategicznego Rozwoju, Zakład Zrównoważonego Rozwoju i Nauk o Jakości

• https://orcid.org/0000-0002-0775-621X

autor

Śledzik Karol

• Uniwersytet Gdański, Katedra Bankowości i Finansów

• https://orcid.org/0000-0003-1269-1358

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