Journal
SUSTAINABILITY
Volume 9, Issue 10, Pages -Publisher
MDPI
DOI: 10.3390/su9101748
Keywords
food; gastronomy; sustainable development; place development; literature review; sustainability; policy
Funding
- FOODEV project (Food and gastronomy as leverage for local development)
- European Union's Horizon research and innovation programme [707763]
- Marie Curie Actions (MSCA) [707763] Funding Source: Marie Curie Actions (MSCA)
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Food and gastronomy (F&G) are increasingly recognized as potentially determinant elements for the sustainable development of places. A commonly held theory in many research fields is that F&G can contribute to the economic, social and environmental sustainability of places while potentially representing elements that increase those places' attractiveness and competitiveness. This literature review investigates three main research streams: agriculture and rural studies, place branding and place marketing and food tourism. The aim is to reduce the research fragmentation by offering a more holistic perspective on how F&G are understood in different research areas to identify common and transversal elements that might represent the core of F&G's potential for place development. These areas have been analysed to identify common, recurrent and significative local F&G resources. Significance in this context indicates that the identified local F&G resources have emerged as meaningful at the local and global levels; that is, they are embedded in the place (spatially and culturally) and are able to identify and differentiate the place in global competition. The analysis reveals that all local F&G resources that support place distinctiveness and attractiveness should also address and strengthen the link between the place (territorial/geographical dimensions) and the people (cultural dimensions).
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