SUSTAINABLE TRANSITIONS IN FOOD WORLDS: THE ROLE OF CHEFS AND ENOGASTRONOMY PROFESSIONALS

Through a systematic analysis of the literature, our paper produces a framework to think about the role and agency of gastronomy professionals in triggering change in food systems. In particular, it highlights and proposes how the state-of-the-art points toward that agency to be expressed at the urban and regional scales. The culinary artisanship embedded in cities and food-producing regions is well-positioned to craft new connections between geographies, knowledge systems, and sustainability objectives. Such a situation is both the result of superstar chefs embracing the “local filiere”/zero km philosophy and to craft their narratives around the value of local networks of producers and of the importance of revisiting the geographical scope of consumers choices to limit the anthropogenic impact of contemporary diets.