Circular gastronomy – Exploring a new compound concept at the interface between food, meals and sustainability

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Standard

Circular gastronomy – Exploring a new compound concept at the interface between food, meals and sustainability. / Nyberg, Maria; Börjesson, Stina-Mina Ehn; Höijer, Karin; Olsson, Viktoria; Rothenberg, Elisabet; Wendin, Karin.

I: International Journal of Gastronomy and Food Science, Bind 30, 100610, 2022.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Nyberg, M, Börjesson, S-ME, Höijer, K, Olsson, V, Rothenberg, E & Wendin, K 2022, 'Circular gastronomy – Exploring a new compound concept at the interface between food, meals and sustainability', International Journal of Gastronomy and Food Science, bind 30, 100610. https://doi.org/10.1016/j.ijgfs.2022.100610

APA

Nyberg, M., Börjesson, S-M. E., Höijer, K., Olsson, V., Rothenberg, E., & Wendin, K. (2022). Circular gastronomy – Exploring a new compound concept at the interface between food, meals and sustainability. International Journal of Gastronomy and Food Science, 30, [100610]. https://doi.org/10.1016/j.ijgfs.2022.100610

Vancouver

Nyberg M, Börjesson S-ME, Höijer K, Olsson V, Rothenberg E, Wendin K. Circular gastronomy – Exploring a new compound concept at the interface between food, meals and sustainability. International Journal of Gastronomy and Food Science. 2022;30. 100610. https://doi.org/10.1016/j.ijgfs.2022.100610

Author

Nyberg, Maria ; Börjesson, Stina-Mina Ehn ; Höijer, Karin ; Olsson, Viktoria ; Rothenberg, Elisabet ; Wendin, Karin. / Circular gastronomy – Exploring a new compound concept at the interface between food, meals and sustainability. I: International Journal of Gastronomy and Food Science. 2022 ; Bind 30.

Bibtex

@article{ebbbf454a0c341de87ae3dcc23242cfb,
title = "Circular gastronomy – Exploring a new compound concept at the interface between food, meals and sustainability",
abstract = "Environmental, as well as economic and social/cultural aspects of sustainability, are important when striving for sustainable production and consumption of food and meals. However, a terminology including specific concepts within the combined area of food, meals and sustainability is lacking. In order to investigate how food, meals and sustainability can be conceptualized together, the aim of this paper is to explore the compound concept of circular gastronomy to discover how it can be understood and applied, and its potential opportunities and challenges. A further aim is to provide a definition of circular gastronomy. The data collection was conducted in two phases of an explorative sequential mixed-method study comprising qualitative focus groups followed by a web-based survey. The results revealed the complexity in the compound concept of circular gastronomy, both in what might be included and in how it could be understood and applied. Circular gastronomy was considered to be useful, interesting and trendy; however, understanding circularity and gastronomy as a compound concept was also found to be challenging. As a result of the study, and previous understandings of circular and gastronomy, a definition of circular gastronomy is provided. Developing the understanding of circular gastronomy is an attempt to contribute to the conceptual development of the combined area of food, meals and sustainability.",
keywords = "Circular, Compound concept, Food, Gastronomy, Sustainability",
author = "Maria Nyberg and B{\"o}rjesson, {Stina-Mina Ehn} and Karin H{\"o}ijer and Viktoria Olsson and Elisabet Rothenberg and Karin Wendin",
note = "Publisher Copyright: {\textcopyright} 2022 The Authors",
year = "2022",
doi = "10.1016/j.ijgfs.2022.100610",
language = "English",
volume = "30",
journal = "International Journal of Gastronomy and Food Science",
issn = "1878-450X",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Circular gastronomy – Exploring a new compound concept at the interface between food, meals and sustainability

AU - Nyberg, Maria

AU - Börjesson, Stina-Mina Ehn

AU - Höijer, Karin

AU - Olsson, Viktoria

AU - Rothenberg, Elisabet

AU - Wendin, Karin

N1 - Publisher Copyright: © 2022 The Authors

PY - 2022

Y1 - 2022

N2 - Environmental, as well as economic and social/cultural aspects of sustainability, are important when striving for sustainable production and consumption of food and meals. However, a terminology including specific concepts within the combined area of food, meals and sustainability is lacking. In order to investigate how food, meals and sustainability can be conceptualized together, the aim of this paper is to explore the compound concept of circular gastronomy to discover how it can be understood and applied, and its potential opportunities and challenges. A further aim is to provide a definition of circular gastronomy. The data collection was conducted in two phases of an explorative sequential mixed-method study comprising qualitative focus groups followed by a web-based survey. The results revealed the complexity in the compound concept of circular gastronomy, both in what might be included and in how it could be understood and applied. Circular gastronomy was considered to be useful, interesting and trendy; however, understanding circularity and gastronomy as a compound concept was also found to be challenging. As a result of the study, and previous understandings of circular and gastronomy, a definition of circular gastronomy is provided. Developing the understanding of circular gastronomy is an attempt to contribute to the conceptual development of the combined area of food, meals and sustainability.

AB - Environmental, as well as economic and social/cultural aspects of sustainability, are important when striving for sustainable production and consumption of food and meals. However, a terminology including specific concepts within the combined area of food, meals and sustainability is lacking. In order to investigate how food, meals and sustainability can be conceptualized together, the aim of this paper is to explore the compound concept of circular gastronomy to discover how it can be understood and applied, and its potential opportunities and challenges. A further aim is to provide a definition of circular gastronomy. The data collection was conducted in two phases of an explorative sequential mixed-method study comprising qualitative focus groups followed by a web-based survey. The results revealed the complexity in the compound concept of circular gastronomy, both in what might be included and in how it could be understood and applied. Circular gastronomy was considered to be useful, interesting and trendy; however, understanding circularity and gastronomy as a compound concept was also found to be challenging. As a result of the study, and previous understandings of circular and gastronomy, a definition of circular gastronomy is provided. Developing the understanding of circular gastronomy is an attempt to contribute to the conceptual development of the combined area of food, meals and sustainability.

KW - Circular

KW - Compound concept

KW - Food

KW - Gastronomy

KW - Sustainability

U2 - 10.1016/j.ijgfs.2022.100610

DO - 10.1016/j.ijgfs.2022.100610

M3 - Journal article

AN - SCOPUS:85140305605

VL - 30

JO - International Journal of Gastronomy and Food Science

JF - International Journal of Gastronomy and Food Science

SN - 1878-450X

M1 - 100610

ER -

ID: 344657924