A BIODIVERSITY FOOD RESCUE THROUGH AGROECOLOGICAL FOODS AND ECOGASTRONOMY: A REVIEW

• Autor(a) principal: Branco, Camila da Silva Vaz
• Data de Publicação: 2024
• Outros Autores: Silva, Elga Batista da, Barbosa, Maria Ivone Martins Jacintho
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Nativa (Sinop)
• Texto Completo: https://periodicoscientificos.ufmt.br/ojs/index.php/nativa/article/view/14125
• topic: Alimentação humana; Sustentabilidade; Culinária; Gastronomia; Human food; Cooking; Gastronomy; Sustainability

It is emerging that current food production considers the impacts generated to the environment and society, such as the degradation of ecosystems and the damage caused to human health. In this sense, agroecology and gastronomy, when allied, have the potential to contribute to more sustainable production models, to less hegemonic diets and to food and nutrition security (SAN). Agroecology, as it represents a sustainable production model that has environmental preservation and biodiversity as its pillars, is capable of producing food that respects the cycles of nature. On the other hand, a highlight in this debate is the change in consumption habits of contemporary society, in the sense of rebuilding them to stimulate conscious consumption – a role that can be fostered by ecogastronomy. Therefore, the existence of a synergy between the biodiversity in the countryside and the diversity of foods available to the population becomes essential, in addition to the practical use of these foods, the preservation and dissemination of traditional knowledge. Considering these premises, based on a literature review, the present work evaluated the potential of food rescue through the joint action of agroecology and ecogastronomy and its impacts on contemporary society.