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

Figures & data

Table 1. The five principles of food democracy and their meaning, adopted from Hassanein.¹⁹

Food democracy principle	Meaning
1. Collaborating toward food system sustainability	Proposes that food democracy cannot be achieved solely by individual decisions but involves collective action and working together in coalitions toward sustainability
2. Becoming knowledgeable about food and the food system	Builds on democratic theory that recognized the importance of individuals having the knowledge necessary to participate effectively
3. Sharing ideas about the food system with others	Is based on the notion that people make better decisions for themselves and others if they have shared ideas gained through discussion
4. Developing efficacy with respect to food and the food system	Building capacity to determine and produce desired results.
5. Acquiring an orientation toward the community good	Individuals are willing to go beyond their self-interest to promote the well-being of the community.

Figure 1. Conceptualizing the role of food democracy and chefs practicing sustainable gastronomy contribution to food system transformation. Own elaboration based on the frameworks of Ericksen²¹ and Hassanein.¹⁹

Table 2. Overview of Chefs Interviewed.

Name	Country	Role and Restaurant Type
Natalia Restrepo	Columbia	Chef & Educator, culinary medicine
Santiago Rivera	Columbia	Sustainability Director, fast food burger chain
Daniel Kaplan	Columbia	Executive Chef, restaurant group
Megha Kohli	India	Head Chef, restaurant
Vanshika Bhatia	India	Head Chef, hotel restaurant
Anahita Dhondy	India	Chef manager, café chain
Radhika Khandelwal	India	Chef owner, two sustainable restaurants
Janice Casey	Ireland	Head chef, boutique country hotel
JB Dubois	Ireland	Head chef, nonprofit social enterprise
Conor Spacey	Ireland	Culinary director, cafe chain

Table 3. Outcomes of sustainable gastronomy on the food system.

Outcomes	Changes within the Food System
Values	Shifted food culture back to its local/national roots and given it new value More consciousness about the importance of sustainable food Perception of the chef has changed from someone in the kitchen to someone knowledgeable about health and sustainability Respect for women; created an awareness of gender equality
Practice	Increased consumption, demand and production of local/biodiverse/sustainable foods and preserving indigenous produce Change in other chefs and kitchen staff attitudes and practices including sourcing sustainably, reducing waste and plastic use and using a solutions-oriented approach Culinary schools are incorporating sustainability into their programs Growth of small-scale producers engaging in sustainable practices Increased employment for the local population
Behavior	Reduction in household food waste through changed behaviors Stimulating curiosity and creativity in customers and staff People are more empowered and feel that can make a difference

Ericksen PJ. Conceptualizing food systems for global environmental change research. Global Environ Change. 2008;18(1):234–245.

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