Traditional food for a sustainable future? exploring vulnerabilities and strengths in Italy’s foodscape and short agrifood chains

Abstract

The article discusses the role of gastronomy in shaping a sustainable future and highlights the importance of food as a fundamental resource for sustainable development. It emphasizes the need to reevaluate food production, sales, and consumption cycles to minimize their economic, environmental, and social impact on the planet. The concept of sustainability has evolved beyond its initial definition and now focuses on rejuvenating compromised environments. The critique of 20th-century food production methods and the cultural dominance of maximizing yields and standardizing production is mentioned.