Propuesta gastronómica basada en el movimiento Real Food con Productos de IV Gama

Abstract

This Gastronomy degree work addressed the need to offer a viable and healthy alternative to the massive consumption of ultra-processed foods. The research aimed to develop a Gastronomic Proposal that would adjust to the modern demand for speed with nutritional quality. First, the study focused on integrating the Real Food movement (promoting minimally processed food) with the operational efficiency of fresh-cut products (ready-to-use fresh vegetables). Trends were analyzed and culinary techniques that guarantee maximum nutrient conservation were approved. But, when analyzed in the local context (Ecuador) it revealed that the most superior and viable approach was not Real Food, but Food Sovereignty. This change in perspective made it possible to see beyond individual choice, ensuring the sustainability and ethical impact of the project. Food sovereignty was the key focus, to strengthen the proposal by requiring that ingredients be products of local food heritage. This ensured economic viability by supporting small producers, environmental sustainability and the cultural rescue of gastronomic identity. The main conclusion of the thesis is that the success model is an integrated fusion: fresh-cut technology is used to process and optimize the real ingredients of the food heritage, creating fast dishes with flavor, healthy, nutritious and of high cultural value. This proposal is therefore a practical solution that respects the territory and culinary tradition.