Conceptualising Social Gastronomy Movement from the Perspective of Social Gastronomy Initiatives

Although hunger and wasting food are two contradicting terms, both food-related issues stand as significant topics on the agenda of various stakeholders. One-third of the food that is produced is wasted along the food chain and one in nine people suffer from hunger. Chefs and food and beverage professionals also feel responsible to fight against these global threats and adopt the principles of sustainable development goals. They use the power of food and engage in social responsibility and social gastronomy practices to make things better for everyone; the vulnerable part of the society in particular. The aim of this research is to provide a comprehensive understanding of social gastronomy concept, its objectives, scope and impact as well as best practices by reviewing the literature. The study is based on secondary data analysis. By reviewing the literature and several social gastronomy initiatives and practices, it is aimed to create awareness about what similar practices can be adopted for a sustainable gastronomy; inspire chefs as well as other food professionals about the concept and provide a basis for further researches.