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Future Food and Gastronomy: Trends, Challenges, and Opportunities
Subject area: Science,Engineering and Technology · Area of research: Future Food and Gastronomy
DOI: 10.64388/IREV9I12-1718624
Abstract
This dissertation investigates the emerging trends in food production and gastronomy, with a focus on addressing pivotal challenges related to sustainability, technological advancements, and evolving consumer preferences. Utilizing a mixed-method approach that incorporates qualitative and quantitative data, including consumer surveys, expert interviews, and case studies of innovative food practices and sustainable gastronomy initiatives, the research uncovers significant insights into how these factors influence food systems. Key findings reveal that consumer demand is increasingly driven by considerations of health, environmental impact, and ethical sourcing, leading to a shift towards plant-based diets and transparency in food supply chains. The significance of these findings is underscored in the context of healthcare, where dietary choices linked to wellness and chronic disease management are paramount. As consumers become more health-conscious, the food industry faces the imperative to align itself with public health goals, potentially mitigating healthcare costs and enhancing population health outcomes. Moreover, the study highlights the broader implications for policymakers and healthcare providers in promoting sustainable gastronomy as a viable path towards improving nutritional practices and addressing food insecurity. By integrating innovative food practices into health strategies, this research contributes to a growing discourse on the intersection of food, health, and sustainability, positioning gastronomy as a critical element in future healthcare paradigms.
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How to cite this paper
@article{1718624,
author = {Arjun K, Sunilkumar K B},
title = {Future Food and Gastronomy: Trends, Challenges, and Opportunities},
journal = {Iconic Research And Engineering Journals},
year = {2026},
volume = {9},
number = {12},
pages = {408-417},
issn = {2456-8880},
url = {https://www.irejournals.com/formatedpaper/1718624.pdf},
abstract = {This dissertation investigates the emerging trends in food production and gastronomy, with a focus on addressing pivotal challenges related to sustainability, technological advancements, and evolving consumer preferences. Utilizing a mixed-method approach that incorporates qualitative and quantitative data, including consumer surveys, expert interviews, and case studies of innovative food practices and sustainable gastronomy initiatives, the research uncovers significant insights into how these factors influence food systems. Key findings reveal that consumer demand is increasingly driven by considerations of health, environmental impact, and ethical sourcing, leading to a shift towards plant-based diets and transparency in food supply chains. The significance of these findings is underscored in the context of healthcare, where dietary choices linked to wellness and chronic disease management are paramount. As consumers become more health-conscious, the food industry faces the imperative to align itself with public health goals, potentially mitigating healthcare costs and enhancing population health outcomes. Moreover, the study highlights the broader implications for policymakers and healthcare providers in promoting sustainable gastronomy as a viable path towards improving nutritional practices and addressing food insecurity. By integrating innovative food practices into health strategies, this research contributes to a growing discourse on the intersection of food, health, and sustainability, positioning gastronomy as a critical element in future healthcare paradigms.},
month = {June},
doi = {https://doi.org/10.64388/IREV9I12-1718624}
}