ABSTRACT
For decades, and in response to the globalisation and industrialisation of our food manufacturing and gastronomy sectors, some stakeholders, including non-governmental organisations, consumers and chefs, have, with mixed results, advocated for a change in how we eat. The consequence has been a myriad of short-lived food fads and a few long-term food trends. In this chapter, by analysing the role and history of both food and gastronomy, we argue that the gastronomic sector is a critical interface in which consumers and chefs negotiate what is eaten and consequently what food is sourced. The impact of local and organic food on the gastronomy sector is critically reviewed along with the concept of ‘sustainable gastronomy’, with an emphasis on the challenges associated with ‘sustainable dining options’. Finally, we examine the crucial linkages between food biodiversity, gastronomy and local sourcing. The chapter concludes that consumers, as well as gastronomic ‘producers’, have a role to play in the type and location of food grown. However, current gastronomic food trends, such as local and organic, are unlikely to have a substantial impact on our food production systems without recognition that food choices are not only the concern of restaurateurs and chefs but necessitate significant support from policymakers.
