Gastronomy at the Crossroads Towards Climate Neutrality: From Counting Calories to Monitoring CO2 Emissions
Gastronomy at the Crossroads Towards Climate Neutrality: From Counting Calories to Monitoring CO2 Emissions

Author(s): Iva Tolić Mandić, Sanja Tišma, Ivana Biondić
Subject(s): Social Sciences
Published by: Udruženje ekonomista i menadžera Balkana
Keywords: Gastronomy; Food system; Climate change; Climate neutrality; GHG emission
Summary/Abstract: One of the biggest threats to today’s society is climate change – the result of an increase in atmospheric concentrations of greenhouse gases (GHG), produced by human activities such as the burning of fossil fuels for energy production, transport and industrial processes. One of the largest GHG emissions sources is agriculture, but also a whole food system. This paper aims to analyse people’s awareness of the food system’s impact on climate change and if they are familiar with mentioned mitigation opportunities. The research on people’s awareness of the impact of the food system on climate change was conducted among three groups of respondents - chefs, teachers and lecturers and students. The research showed that although people are aware that climate change is a serious problem, they are unaware of how it occurs and that the food that is produced, stored, transported, prepared and finally consumed affects climate change.

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