Waste usage optimizes resources in the creation of new culinary preparations
DOI:
https://doi.org/10.70221/rgc.v3i2.62Keywords:
Mermas, Optimización de recursos, Preparaciones culinariasAbstract
The reduction of food waste in the culinary field is a complex issue, not only because it involves economic factors, but also because it has become a topic of social and environmental responsibility. This responsibility aligns with the Sustainable Development Goals (SDGs), especially given the current environmental challenges. This concern is also emphasized in contemporary gastronomy, which highlights respect for food resources, as well as creativity and innovation in conventional culinary processes. This research is applied and cross-sectional, compiling important bibliographic and hemerographic concepts for the theoretical construction of the study. The objectives are aimed at demonstrating alternative uses of food waste, leading to the creation of novel, versatile products, and above all, optimizing food resources.
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Copyright (c) 2024 Fausto Fabricio Garzón-Mosquera, Tania Cedeño-Castro, Digna Elizabeth Sánchez-Trávez, Jaime González-Amagua
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