Changing the food for the future: food and sustainability

IF 0.7 Q4 HOSPITALITY, LEISURE, SPORT & TOURISM
C. Viegas, Anna Lins
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引用次数: 3

Abstract

Abstract Sustainability is currently one of the most pressing topics, and it is accepted that food has strong implications on the concept. On the other hand, food is very relevant for tourism, since not only it is part of the daily behaviour, but also it is also presented as a product. That is why we need to train food professionals with an increasing awareness to these issues in order to enable them for the design and production of sustainable and balanced meals. Within the context of two curricular units included in the graduation on Cookery and Food Production, students were challenged to develop sustainable and balanced meals by reformulating the proportions of food, giving privilege to the vegetable component of the dish and lesser importance to products of animal origin. This includes the dish design and naming of the recipes. Some teacher–student dialogue was used, complemented with primary data collected by a questionnaire. Results were undoubtedly good. Students became aware of the differences between the quantities normally served and those needed from the health and nutrition point of view, which also have a greater impact on sustainability. Considering the 17 United Nations (UN) Goals, several were focused, namely no. 3 – good health and well-being and no. 12 – responsible consumption and production. Intervening and training future professionals in this area will make it easier to convey these good practices not only to the hospitality service, but also to the public daily life, with the potential to change mentalities about what should be the food for the future.
为未来改变粮食:粮食与可持续性
摘要可持续发展是当前最紧迫的话题之一,人们普遍认为食品对这一概念有很强的影响。另一方面,食物与旅游业密切相关,因为它不仅是日常行为的一部分,而且也是一种产品。这就是为什么我们需要培训食品专业人员,提高他们对这些问题的认识,使他们能够设计和生产可持续和平衡的膳食。在烹饪和食品生产毕业课程的两个课程单元的背景下,学生们面临的挑战是通过重新制定食物的比例来开发可持续和平衡的膳食,优先考虑菜肴中的蔬菜成分,而不太重视动物来源的产品。这包括菜肴的设计和食谱的命名。使用了一些师生对话,并辅以调查问卷收集的原始数据。结果无疑是好的。学生们开始意识到正常供应的数量与从健康和营养的角度来看所需的数量之间的差异,这也对可持续性产生了更大的影响。考虑到17个联合国(UN)目标,有几个是重点,即没有。3 -良好的健康和福祉,没有。负责任的消费和生产。在这一领域进行干预和培训未来的专业人员,将更容易将这些良好做法不仅传达给酒店服务,而且传达给公众的日常生活,有可能改变人们对未来食物的看法。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
European Journal of Tourism Hospitality and Recreation
European Journal of Tourism Hospitality and Recreation HOSPITALITY, LEISURE, SPORT & TOURISM-
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