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Journal of Hunger & Environmental Nutrition Volume 19, 2024 - Issue 2

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Research Article

Transforming the Food System through Sustainable Gastronomy - How Chefs Engage with Food Democracy

Leah RichardsonDepartment of People and Society, Swedish University of Agricultural Sciences, Lomma, SwedenCorrespondence[email protected]

Fredrik FernqvistDepartment of People and Society, Swedish University of Agricultural Sciences, Lomma, Sweden

https://orcid.org/0000-0002-6534-3587

Pages 260-276 | Published online: 01 Apr 2022

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https://doi.org/10.1080/19320248.2022.2059428
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Articles from other publishers (6)

Francesca Melini, Silvia Lisciani, Emanuela Camilli, Stefania Marconi & Valentina Melini. (2023) Effect of Cooking on Phenolic Compound Content and In Vitro Bioaccessibility in Sustainable Foods: A Case Study on Black Beans. Sustainability 16:1, pages 279.
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Hasan Önal ŞEYHANLIOĞLU. (2023) Cumhuriyet Sonrasi Türkiyede Sürdürülebilir Gastronomiye Dair Hazırlanan Lisansüstü Tez Çalışmalarının Bibliyometrik AnaliziBibliometric Analysis of Postgraduate Thesis Studies on Sustainable Gastronomy in Post-Republican Turkey. Kent Akademisi.
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Alexis Cole, Jennifer Pethan & Jason Evans. (2023) The Role of Agricultural Systems in Teaching Kitchens: An Integrative Review and Thoughts for the Future. Nutrients 15:18, pages 4045.
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Claudia Troncoso-Pantoja, Paola Cáceres-Rodríguez, Antonio Amaya-Placencia, Claudia Lataste-Quintana & Rodrigo Valenzuela. (2023) Exploring the Meanings of Food Sustainability: An Interpretive Phenomenological Analysis. Sustainability 15:18, pages 13548.
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Emin Arslan, Hakan Kendir, Halil Akmeşe, Handan Özçelik Bozkurt, Kamil Akyollu & Cem Taner Hiçyakmazer. (2023) Investigation of Tokat Bez Sucuk, a Geographically Indicated Local Food, within the Scope of Sustainable Gastronomy. Sustainability 15:17, pages 12889.
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Sarita Brito e Silva, Lara Conceição Campos Pena & Ryzia de Cássia Vieira Cardoso. (2023) Copioba and common cassava flour know-how: Establishing similarities and distinctions in São Felipe, Brazil. International Journal of Gastronomy and Food Science 32, pages 100713.
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