Stewardship of gastronomic landscapes – exploring the future of food
Contributed session - Multi-level governance and biosphere stewardship
Room 23 (30)
11:30 - 13:00
Chair/s:
Fredrik Moberg
Gastronomy is the practice or art of choosing, cooking, and eating good food, and as such emphasizes the role of food culture and quality for achieving a better food system. ‘Gastronomic stewardship’ is a novel concept that directs the thought to the active shaping of food systems that can provide both flavourful and sustainable produce. It includes stewardship across the entire food value chain, from producer to consumer. The aim of the session is to explore and discuss the concept, visions and pathways to enhance gastronomic stewardship, but also to develop the usefulness of the concept in different cultural contexts.
In the session, three researchers will give presentations on gastronomic stewardship, drawing from case studies in three different places: Sweden, South Africa and the Pamir Mountains of Tajikistan and Afghanistan. This will be combined with three practitioners, a chef, a baker and a farmer, working with gastronomy in the Swedish food service sector.
Line Gordon 1, Carl Folke 1, Laura Pereira 2, Maria Tengö 1, Per Olsson 1, Jamila Haider 1
1 Stockholm Resilience Centre, Stockholm University, Stockholm, Sweden, 2 Centre for Complex Systems in Transition, Stellenbosch, South Africa
L. Jamila Haider
Stockholm Resilience Centre, Stockholm University, Stockholm, Sweden