Exploring the Meanings of Food Sustainability: An Interpretive Phenomenological Analysis

Claudia Troncoso-Pantoja, Paola Cáceres-Rodríguez (), Antonio Amaya-Placencia, Claudia Lataste-Quintana and Rodrigo Valenzuela ()
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Claudia Troncoso-Pantoja: Centro de Investigación en Biodiversidad y Ambientes Sustentables (CIBAS-UCSC), Departamento de Salud Pública, Facultad de Medicina, Universidad Católica de la Santísima Concepción, Concepción 4090541, Chile
Paola Cáceres-Rodríguez: Department of Nutrition, Faculty of Medicine, University of Chile, Santiago 8370451, Chile
Antonio Amaya-Placencia: Facultad de Medicina, Universidad Católica de la Santísima Concepción, Concepción 4090541, Chile
Claudia Lataste-Quintana: School of Nutrition and Dietetics, Faculty of Medicine, University of Chile, Santiago 8370451, Chile
Rodrigo Valenzuela: Department of Nutrition, Faculty of Medicine, University of Chile, Santiago 8370451, Chile

Sustainability, 2023, vol. 15, issue 18, 1-14

Abstract: Sustainable food combines nutritional, environmental, economic, and social aspects. Considering the need to recognize the Chilean reality in this matter, this study proposes to interpret the meanings that food professionals give to food sustainability, based on the question: What meanings do food and nutrition professionals give to the relevance and measurement of food sustainability in their professional work? To answer this question, qualitative research was carried out using the interpretative paradigm of exploratory scope. Semi-structured interviews were conducted, and their responses were analyzed using the content-analysis technique. The results indicate that environmental care is valued in accordance with the local regulations in force. Despite this valuation, its implementation has been complex in developing countries, due to economic aspects and political will. Sustainable culinary preparation is identified, building a definition based on ecology and local identity, highlighting the use of natural foods. In addition, there is a need to standardize the indicators for its measurement and to reinforce communication strategies to improve its knowledge. In conclusion, for professionals in the gastronomic and nutritional areas, the sustainability of food and culinary preparation requires a comprehensive, integrated vision of the different factors, depending on the user and the entities that provide food services.

Keywords: sustainable diet; ecology; food system; restaurants; carbon footprint; water use (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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