Food, Gastronomy, Sustainability, and Social and Cultural Development

F. Xavier Medina holds a PhD in Social Anthropology from the University of Barcelona and is full professor and academic and programs director in the Food, Nutrition and Physical Activity Department at the Faculty of Health Sciences, Open University of Catalonia. He the director of the UNESCO Chair on Food, Culture and Development and the World President of the International Commission on the Anthropology of Food and Nutrition. He is principal investigator at the FoodLab, the interdisciplinary research group on food, nutrition, society and health and is author and editor of several books and scientific articles published in international journals and specialty publications. His research areas include food and medical anthropology, gastronomy, tourism and socio-economic development. Dr. David Conde has a PhD in social anthropology and is senior lecturer at the University of Extremadura in Cáceres, Spain. Dr. Conde is the author of several scientific articles, books and book chapters and has participated as a reviewer for social science and humanities journals. He is a member of the GISCSA Research group (UNEX), and he is currently doing fieldwork in rural areas of Extremadura linked to the analysis of depopulation and aging processes, focused on problems of access to health services, food practices or loneliness. Dr. Lorenzo Mariano has a PhD in Social Anthropology and is senior lecturer at the University of Extremadura. He is responsible for relations with Latin America for the International Commission of Anthropology of Food and Nutrition and has been Deputy Director of the Office for Development Cooperation and volunteering at the University of Extremadura for two years. He is the author of scientific articles, books, and book chapters and has participated as a reviewer for social science and humanities journals. He has been Visiting Professor at the Universidad San Carlos de Guatemala and Visiting Scholar at the Center for Human Rights and Peace Studies, at CUNY, New York. He is currently conducting fieldwork in rural areas of Extremadura linked to the analysis of depopulation and aging processes, focused on problems of access to health services, food practices or loneliness.

1. Gastronomy, sustainability, culture. An introduction to contemporary debates

2. Gastronomy, seasonality, localism, and sustainability: lessons from a long memory, a pandemic, and a current war

3. Why is environmental sustainability not possible without social sustainability? Food, sustainable diets, and sociocultural perspectives in the Mediterranean area

4. Sustainability at the menu of Malaysian, Indonesian, and Singaporean top chefs

5. Sustainable diets: intergenerational challenges from the Global South

6. Exploring tourists and local consumers’ attitudes on service automation in restaurant industry: the Spanish fast-food experience

7. Sustainable restaurants in Barcelona (Spain): identity and sustainability in local cuisine

8. The cuisine of the new spirit of capitalism: Noma considerations regarding the value of the authentic and other orders of worth

9. Food on wheels: culinary paths toward sustainable lives for migrants in Germany

10. Agrifood routes as tools for sustainable rural development: the case of chili route in Yahualica Denomination of Origin

11. Gastronomic tourism and alternative food networks: a contribution to the Agenda 2030

12. Gastronomic tradition, sustainability, and development: an ethnographic perspective of gastronomy in Las Hurdes (Extremadura, Spain)

13. Eating and thinking at the same time: food consumption and sustainability in Lugo (Galicia, Spain)

14. The Organic Market of Mazatlan (Sinaloa, Mexico). Paradoxes of food supply, tourism, and migration