SUSTAINABLE AGRICULTURAL SYSTEMS: THE CONTRIBUTIONS OF EDUCATION IN GASTRONOMY

Abstract

 The challenge of producing food in a way that guarantees environmental conservation, respecting the principles of sustainable development and contributing to the activity being environmentally friendly, socially  just   and   economically   viable,  becomes increasingly greater. Gastronomy can play an important role, contributing to the  development   of   a   food   culture,   not   only respectful of the environment and the territory, but going further, by acting as agents of transformative   education.   A   set   of experiences at the global and national level points to the potential   contribution   of   gastronomy   to   reducing   the   negative impacts of the agrifood chain. The valorization of family farming, local production, the best   use   of   food,   are   paths   to   the development of a food culture that contributes to global sustainability.