The article examines the components of sustainable gastronomy. It was determined that the trends of global hunger growth remain consistently high due to extreme weather events, unbalanced use of natural resources, environmental pollution, armed conflicts, wars, etc. A detailed description of the goals of global development, which are a priority for Ukraine, was carried out. It has been proven that the production, sale and organization of consumption of own products and purchased goods are the functions of restaurant establishments and elements of sustainable development that are relevant to all participants in the process related to gastronomic tourism (state bodies and local self-government bodies, tourist and hotel and restaurant businesses, non-governmental organizations in the field of tourism, manufacturers). Features of modern gastronomic tours are highlighted and a list of gastronomic tours in Ukraine and Europe is given. The positive (choice of food that does not harm the environment, people's health and preserves the cultural traditions of the peoples of the world) and negative (population growth and food shortages worldwide) trends of sustainable gastronomy are determined. Recommendations are provided for the involvement of business representatives and citizens in the concept of sustainable gastronomy, in particular. Evaluation of the herbal alternatives market in Ukraine was carried out. It has been established that the market for plant-based alternatives continues to grow, covering the increased consumption of plant-based products by all population groups. In accordance with the growing consumer demand for sustainable gastronomy, the current trends in plant-based food in 2024 are considered: food products with low impact on the environment; innovative food products in the field of cellular agriculture; food products with added sugar substitutes, food products using dehydration technology. The main directions in the context of sustainable development of the restaurant business are highlighted: reduction and transparency of supply chains; greening of technological processes; reducing the volume of waste in the kitchen; reduction of losses of raw materials, water, energy; the trend for healthy eating; growing supply of vegan dishes on the menu, including dishes made from plant-based meat substitutes.
Author Biographies
Dmytro Vyhovskyі, Public Organization «Institute of Social Capital Research», Lviv
Candidate of Political Sciences (Ph.D.)
Oksana Konarivska, National University of Water and Environmental Engineering, Rivne
Candidate of Economics (Ph.D.), Associate Professor
Людмила Балдич, Rivne Professional College of National University of Life and Environmental Sciences of Ukraine, Rivne
