Generación de propuestas gastronómicas responsables con el uso de productos orgánicos basadas en el concepto de la eco-gastronomía

Abstract

Currently, the existence of problems related to food and product production is very noticeable. Among them: tons of food that was not even transformed or consumed is thrown away annually, the excessive production of food has affected the environment where it is grown; Likewise, new eating trends have generated complications in the health of consumers due to poor eating habits. Today, eco-gastronomy, a gastronomic trend that has recently gained strength, seeks to confront these problems by promoting the connection between cooking and ecology. The main objective of this work is the generation of gastronomic proposals using organic products with the focus of eco-gastronomy. For this purpose, a bibliographic review and field trips were carried out that included interviews with agricultural producers in order to obtain information on local and seasonal food products. On the other hand, appropriate culinary techniques were selected that preserve the properties of these products, in order to carry out the experimentation phase of signature dishes. Through data analysis of the results obtained from the sensory evaluation of the gastronomic proposal, it presents a high level of acceptance by the court. The application of organic and seasonal fruits and vegetables resulted in excellent quality dishes and drinks. These results show that in the future, new gastronomic proposals with a sustainable approach should continue to be explored. Keywords: use, eco-gastronomy, ecology, sustainable gastronomy, organic product