Comportamiento sostenible en el campo de la gastronomía: Un análisis bibliométrico
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dic 12, 2025
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https://doi.org/10.36677/elperiplo.v0i49.28476
Main Article Content
Santiago David Eraso López
http://orcid.org/0009-0004-5208-5584
Diana Marcela Batista García
http://orcid.org/0009-0001-4264-1194
Raúl Gómez Vázquez
http://orcid.org/0000-0001-6036-1068
http://orcid.org/0009-0004-5208-5584
Diana Marcela Batista García
http://orcid.org/0009-0001-4264-1194
Raúl Gómez Vázquez
http://orcid.org/0000-0001-6036-1068
Resumen
En el ámbito gastronómico, el comportamiento sostenible se refiere a la adopción de principios y acciones para aminorar los estragos ambientales, sociales y económicos que se generan desde la producción y hasta el consumo de los alimentos. El objetivo de este artículo es analizar la tendencia de la producción científica en el tema de comportamiento sostenible en el campo de la gastronomía. En cuanto a la metodología, se optó por un análisis bibliométrico de 177 artículos, los cuales fueron incluidos según los filtros de la Declaración PRISMA. Los resultados evidencian que predomina el tema de consumo, ya que las investigaciones han prestado más atención en comprender cuáles son las preferencias, actitudes e intenciones que tienen los comensales. Asimismo, destacan los estudios sobre las prácticas operativas que implementan los restaurantes para reducir los impactos ambientales. Por otro lado, se identificó que los autores, países, instituciones y revistas lideres en el tema son procedentes del continente europeo. No obstante, se observan como oportunidades de investigación los temas de producción y distribución ecológica, comercio justo, así como las iniciativas de políticas para el fomento de la sostenibilidad en la región de América Latina.
Palabras-clave:
Objetivos de Desarrollo Sostenible, comportamiento sostenible, gastronomía.
Article Details
Como citar
ERASO LÓPEZ, Santiago David; BATISTA GARCÍA, Diana Marcela; GÓMEZ VÁZQUEZ, Raúl.
Comportamiento sostenible en el campo de la gastronomía: Un análisis bibliométrico.
El Periplo Sustentable, [S.l.], n. 49, p. 98 - 113, dic. 2025.
ISSN 1870-9036.
Disponible en: <https://rperiplo.uaemex.mx/article/view/28476>. Fecha de acceso: 10 ago. 2026
doi: https://doi.org/10.36677/elperiplo.v0i49.28476.
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Citas
Abdou, A. H., Hassan, T. H., & Salem, A. E. (2023). Promoting sustainable food practices in food service industry: An empirical investigation on Saudi Arabian restaurants. Sustainability, 15(16), 12206. https://doi.org/10.3390/su151612206
Batat, W. (2020). Pillars of sustainable food experiences in the luxury gastronomy sector: A qualitative exploration of Michelin-starred chefs’ motivations. Journal of Retailing and Consumer Services, 57, 102255. https://doi.org/10.1016/j.jretconser.2020.102255
Bimbo, F., Russo, C., Di Fonzo, A., & Nardone, G. (2020). Consumers’ environmental responsibility and their purchase of local food: Evidence from a large-scale survey. British Food Journal, 123(5), 1853-1874. https://doi.org/10.1108/bfj-05-2020-0398
Cáceres, M. P. (2023). Sostenibilidad en la gastronomía: Prácticas y desafíos. Revista Científica Kosmos, 2(2), 52-62. https://doi.org/10.62943/rck.v2n2.2023.49
Camilleri, M. A. (2021). Sustainable production and consumption of food. Mise-en-place circular economy policies and waste management practices in tourism cities. Sustainability, 13(17), 9986. https://doi.org/10.3390/su13179986
Chiang, C., & Sheu, R. (2020). How the sustainability of your recipes? International Journal of Gastronomy and Food Science, 22, 100244. https://doi.org/10.1016/j.ijgfs.2020.100244
Damasceno, R. R., Bonvini, O., De Sousa Martins, N., Bastos, R. M. S., Da Nobrega Araujo Garcez, T. C., De Goes Carneiro, A. P., & De Alencar Costa, E. (2023). How can gastronomy impact the social change of a vulnerable population assisted by social programs? The case of Brazilian social gastronomy. International Journal of Gastronomy and Food Science, 32, 100728. https://doi.org/10.1016/j.ijgfs.2023.100728
De la Lama, R. L., De la Puente, S., & Valdés-Velásquez, A. (2018). Bringing sustainable seafood back to the table: exploring chefs’ knowledge, attitudes and practices in Peru. Oryx, 54(4), 520-528. https://doi.org/10.1017/s0030605318000273
de Niz Sedano, Á. G., & González, A. N. (2023). La sustentabilidad en la industria de restaurantes: Prácticas, desafíos y oportunidades. Suma de Negocios, 14(31), 164-172. https://doi.org/10.14349/sumneg/2023.v14.n31.a8
Delgado, A., Gómez, R., & Valdés, M. (2025). Sustainable Tourist Behaviour Scale (STBS): A Proposal. Revista Brasileira de Pesquisa em Turismo, 19, 3161. https://doi.org/10.7784/rbtur.v19.3161
Elhoushy, S. (2020). Consumers’ sustainable food choices: Antecedents and motivational imbalance. International Journal of Hospitality Management, 89, 102554. https://doi.org/10.1016/j.ijhm.2020.102554
Filimonau, V., Sezerel, H., Ashton, M., Kubal-Czerwińska, M., Bhaskara, G. I., & Ermolaev, V. A. (2024). How chefs develop the practice to manage food waste in professional kitchens. International Journal of Hospitality Management, 119, 103712. https://doi.org/10.1016/j.ijhm.2024.103712
Hebrok, M., & Boks, C. (2017). Household food waste: Drivers and potential intervention points for design – An extensive review. Journal of Cleaner Production, 151, 380-392. https://doi.org/10.1016/j.jclepro.2017.03.069
Kaman, G. S., Bozkurt, İ., Bölükbaş, R., Özhasar, Y., Demi̇Rci̇, B., & İrfan, Y. (2024). The Strategy Food Waste in Restaurants: A Systematic Literature Review. Trends in Food Science & Technology, 104625. https://doi.org/10.1016/j.tifs.2024.104625
Michel, M., Eldridge, A. L., Hartmann, C., Klassen, P., Ingram, J., & Meijer, G. W. (2024). Benefits and challenges of food processing in the context of food systems, value chains and sustainable development goals. Trends in Food Science & Technology, 104703. https://doi.org/10.1016/j.tifs.2024.104703
Nascimento, M. A. (2023). Sustainable restaurants in Barcelona: From popular cuisine to sustainable gourmet menus. International Journal of Gastronomy and Food Science, 32, 100700. https://doi.org/10.1016/j.ijgfs.2023.100700
Nyberg, M., Börjesson, S. 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
Östergren, D., Walter, U., Gustavsson, B., & Jonsson, I. M. (2023). Gastronomy: An overlooked arena for the cultivation of sustainable meaning? Challenges, 14(4), 41. https://doi.org/10.3390/challe14040041
Otto, S., Strenger, M., Maier-Nöth, A., & Schmid, M. (2021). Food packaging and sustainability – Consumer perception vs. correlated scientific facts: A review. Journal of Cleaner Production, 298, 126733. https://doi.org/10.1016/j.jclepro.2021.126733
Pinho, M., & Gomes, S. (2023). What role does sustainable behavior and environmental awareness from civil society play in the planet’s sustainable transition. Resources, 12(3), 42. https://doi.org/10.3390/resources12030042
Puma-Flores, M., & Rosa-Díaz, I. M. (2024). Promoting sustainable agri-food systems through sustainability and responsible marketing: The case of Peruvian companies at international trade shows. Journal of Cleaner Production, 448, 141568. https://doi.org/10.1016/j.jclepro.2024.141568
Qu, B., Xiao, Z., Upadhyay, A., & Luo, Y. (2024). Perspectives on sustainable food production system: Characteristics and green technologies. Journal of Agriculture and Food Research, 15, 100988. https://doi.org/10.1016/j.jafr.2024.100988
Richardson, L., & Fernqvist, F. (2024). Transforming the food system through sustainable gastronomy - How chefs engage with food democracy. Journal of Hunger & Environmental Nutrition, 19(2), 260-276. https://doi.org/10.1080/19320248.2022.2059428
Rinaldi, C. (2017). Food and gastronomy for sustainable place development: A multidisciplinary analysis of different theoretical approaches. Sustainability, 9(10), 1748. https://doi.org/10.3390/su9101748
Sgroi, F. (2023). Sustainability and culinary traditions? Understand the role of historical markets in the development of agri-food and local gastronomy from the perspective of behavioral economics. International Journal of Gastronomy and Food Science, 34, 100809. https://doi.org/10.1016/j.ijgfs.2023.100809
Shiri, N., & Jafari‐Sadeghi, V. (2022). Corporate social responsibility and green behaviour: Towards sustainable food‐business development. Corporate Social Responsibility and Environmental Management, 30(2), 605-620. https://doi.org/10.1002/csr.2377
Şimşek, E. K., Kara, M., Kalıpçı, M. B., & Eren, R. (2024). Sustainability and the food industry: A bibliometric analysis. Sustainability, 16(7), 3070. https://doi.org/10.3390/su16073070
Su, M., Fang, M., Kim, J., & Park, K. (2022). Sustainable marketing innovation and consumption: Evidence from cold chain food online retail. Journal of Cleaner Production, 340, 130806. https://doi.org/10.1016/j.jclepro.2022.130806
Tahir, F., Haq, J. U., Saleem, A., Akhtar, N., & Bonn, M. A. (2022). Diner’s sustainable behavior: Differences between sustainable behaviors of casual and fine dining consumers. Journal of Quality Assurance in Hospitality & Tourism, 24(5), 599-628. https://doi.org/10.1080/1528008x.2022.2070819
Torán-Pereg, P., Mora, M., Thomsen, M., Palkova, Z., Novoa, S., & Vázquez-Araújo, L. (2022). Understanding food sustainability from a consumer perspective: A cross cultural exploration. International Journal of Gastronomy and Food Science, 31, 100646. https://doi.org/10.1016/j.ijgfs.2022.100646
Torán-Pereg, P., Mora, M., Vázquez-Araújo, L., & Novoa, S. (2023). Citizens driving the transition to sustainable urban food systems. Journal of Cleaner Production, 429, 139571. https://doi.org/10.1016/j.jclepro.2023.139571
Trotter, P. A., Becker, T., Renaldi, R., Wang, X., Khosla, R., & Walther, G. (2023). The role of supply chains for the sustainability transformation of global food systems: A large‐scale, systematic review of food cold chains. Journal of Industrial Ecology, 27(6), 1429-1446. https://doi.org/10.1111/jiec.13445
Van Der Goot, A. J., Pelgrom, P. J., Berghout, J. A., Geerts, M. E., Jankowiak, L., Hardt, N. A., Keijer, J., Schutyser, M. A., Nikiforidis, C. V., & Boom, R. M. (2015). Concepts for further sustainable production of foods. Journal of Food Engineering, 168, 42-51. https://doi.org/10.1016/j.jfoodeng.2015.07.010
Veress, T., Kiss, G., & Neulinger, A. (2023). The roles of community‐based organizations in socializing sustainable behavior: Examining the urban case of Budapest, Hungary. Environmental Policy and Governance, 34(2), 166-179. https://doi.org/10.1002/eet.2069
Vermeir, I., & Verbeke, W. (2006). Sustainable food consumption: Exploring the consumer “attitude – behavioral intention” gap. Journal of Agricultural and Environmental Ethics, 19(2), 169-194. https://doi.org/10.1007/s10806-005-5485-3
Wang, H. L., & Ko, W. (2024). Developing the indicators of culinary innovation from the Sustainable Development Goals. International Journal of Gastronomy and Food Science, 100994. https://doi.org/10.1016/j.ijgfs.2024.100994
World Commission on Environment and Development (WCED) (1987). Report of the World Commission on Environment and Development: “Our Common future”. General assembly document A/42/427. https://digitallibrary.un.org/record/133790?ln=es#record-files-collapse-header
Wu, Y., Yang, S., & Liu, D. (2023). The effect of social media influencer marketing on sustainable food purchase: Perspectives from multi-group SEM and ANN analysis. Journal of Cleaner Production, 416, 137890. https://doi.org/10.1016/j.jclepro.2023.137890
Yıkmış, S., Türkol, M., Abdi, G., İmre, M., Alkan, G., Aslan, S. T., Rabail, R., & Aadil, R. M. (2024). Culinary trends in future gastronomy: A review. Journal of Agriculture and Food Research, 18, 101363. https://doi.org/10.1016/j.jafr.2024.101363
Batat, W. (2020). Pillars of sustainable food experiences in the luxury gastronomy sector: A qualitative exploration of Michelin-starred chefs’ motivations. Journal of Retailing and Consumer Services, 57, 102255. https://doi.org/10.1016/j.jretconser.2020.102255
Bimbo, F., Russo, C., Di Fonzo, A., & Nardone, G. (2020). Consumers’ environmental responsibility and their purchase of local food: Evidence from a large-scale survey. British Food Journal, 123(5), 1853-1874. https://doi.org/10.1108/bfj-05-2020-0398
Cáceres, M. P. (2023). Sostenibilidad en la gastronomía: Prácticas y desafíos. Revista Científica Kosmos, 2(2), 52-62. https://doi.org/10.62943/rck.v2n2.2023.49
Camilleri, M. A. (2021). Sustainable production and consumption of food. Mise-en-place circular economy policies and waste management practices in tourism cities. Sustainability, 13(17), 9986. https://doi.org/10.3390/su13179986
Chiang, C., & Sheu, R. (2020). How the sustainability of your recipes? International Journal of Gastronomy and Food Science, 22, 100244. https://doi.org/10.1016/j.ijgfs.2020.100244
Damasceno, R. R., Bonvini, O., De Sousa Martins, N., Bastos, R. M. S., Da Nobrega Araujo Garcez, T. C., De Goes Carneiro, A. P., & De Alencar Costa, E. (2023). How can gastronomy impact the social change of a vulnerable population assisted by social programs? The case of Brazilian social gastronomy. International Journal of Gastronomy and Food Science, 32, 100728. https://doi.org/10.1016/j.ijgfs.2023.100728
De la Lama, R. L., De la Puente, S., & Valdés-Velásquez, A. (2018). Bringing sustainable seafood back to the table: exploring chefs’ knowledge, attitudes and practices in Peru. Oryx, 54(4), 520-528. https://doi.org/10.1017/s0030605318000273
de Niz Sedano, Á. G., & González, A. N. (2023). La sustentabilidad en la industria de restaurantes: Prácticas, desafíos y oportunidades. Suma de Negocios, 14(31), 164-172. https://doi.org/10.14349/sumneg/2023.v14.n31.a8
Delgado, A., Gómez, R., & Valdés, M. (2025). Sustainable Tourist Behaviour Scale (STBS): A Proposal. Revista Brasileira de Pesquisa em Turismo, 19, 3161. https://doi.org/10.7784/rbtur.v19.3161
Elhoushy, S. (2020). Consumers’ sustainable food choices: Antecedents and motivational imbalance. International Journal of Hospitality Management, 89, 102554. https://doi.org/10.1016/j.ijhm.2020.102554
Filimonau, V., Sezerel, H., Ashton, M., Kubal-Czerwińska, M., Bhaskara, G. I., & Ermolaev, V. A. (2024). How chefs develop the practice to manage food waste in professional kitchens. International Journal of Hospitality Management, 119, 103712. https://doi.org/10.1016/j.ijhm.2024.103712
Hebrok, M., & Boks, C. (2017). Household food waste: Drivers and potential intervention points for design – An extensive review. Journal of Cleaner Production, 151, 380-392. https://doi.org/10.1016/j.jclepro.2017.03.069
Kaman, G. S., Bozkurt, İ., Bölükbaş, R., Özhasar, Y., Demi̇Rci̇, B., & İrfan, Y. (2024). The Strategy Food Waste in Restaurants: A Systematic Literature Review. Trends in Food Science & Technology, 104625. https://doi.org/10.1016/j.tifs.2024.104625
Michel, M., Eldridge, A. L., Hartmann, C., Klassen, P., Ingram, J., & Meijer, G. W. (2024). Benefits and challenges of food processing in the context of food systems, value chains and sustainable development goals. Trends in Food Science & Technology, 104703. https://doi.org/10.1016/j.tifs.2024.104703
Nascimento, M. A. (2023). Sustainable restaurants in Barcelona: From popular cuisine to sustainable gourmet menus. International Journal of Gastronomy and Food Science, 32, 100700. https://doi.org/10.1016/j.ijgfs.2023.100700
Nyberg, M., Börjesson, S. 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
Östergren, D., Walter, U., Gustavsson, B., & Jonsson, I. M. (2023). Gastronomy: An overlooked arena for the cultivation of sustainable meaning? Challenges, 14(4), 41. https://doi.org/10.3390/challe14040041
Otto, S., Strenger, M., Maier-Nöth, A., & Schmid, M. (2021). Food packaging and sustainability – Consumer perception vs. correlated scientific facts: A review. Journal of Cleaner Production, 298, 126733. https://doi.org/10.1016/j.jclepro.2021.126733
Pinho, M., & Gomes, S. (2023). What role does sustainable behavior and environmental awareness from civil society play in the planet’s sustainable transition. Resources, 12(3), 42. https://doi.org/10.3390/resources12030042
Puma-Flores, M., & Rosa-Díaz, I. M. (2024). Promoting sustainable agri-food systems through sustainability and responsible marketing: The case of Peruvian companies at international trade shows. Journal of Cleaner Production, 448, 141568. https://doi.org/10.1016/j.jclepro.2024.141568
Qu, B., Xiao, Z., Upadhyay, A., & Luo, Y. (2024). Perspectives on sustainable food production system: Characteristics and green technologies. Journal of Agriculture and Food Research, 15, 100988. https://doi.org/10.1016/j.jafr.2024.100988
Richardson, L., & Fernqvist, F. (2024). Transforming the food system through sustainable gastronomy - How chefs engage with food democracy. Journal of Hunger & Environmental Nutrition, 19(2), 260-276. https://doi.org/10.1080/19320248.2022.2059428
Rinaldi, C. (2017). Food and gastronomy for sustainable place development: A multidisciplinary analysis of different theoretical approaches. Sustainability, 9(10), 1748. https://doi.org/10.3390/su9101748
Sgroi, F. (2023). Sustainability and culinary traditions? Understand the role of historical markets in the development of agri-food and local gastronomy from the perspective of behavioral economics. International Journal of Gastronomy and Food Science, 34, 100809. https://doi.org/10.1016/j.ijgfs.2023.100809
Shiri, N., & Jafari‐Sadeghi, V. (2022). Corporate social responsibility and green behaviour: Towards sustainable food‐business development. Corporate Social Responsibility and Environmental Management, 30(2), 605-620. https://doi.org/10.1002/csr.2377
Şimşek, E. K., Kara, M., Kalıpçı, M. B., & Eren, R. (2024). Sustainability and the food industry: A bibliometric analysis. Sustainability, 16(7), 3070. https://doi.org/10.3390/su16073070
Su, M., Fang, M., Kim, J., & Park, K. (2022). Sustainable marketing innovation and consumption: Evidence from cold chain food online retail. Journal of Cleaner Production, 340, 130806. https://doi.org/10.1016/j.jclepro.2022.130806
Tahir, F., Haq, J. U., Saleem, A., Akhtar, N., & Bonn, M. A. (2022). Diner’s sustainable behavior: Differences between sustainable behaviors of casual and fine dining consumers. Journal of Quality Assurance in Hospitality & Tourism, 24(5), 599-628. https://doi.org/10.1080/1528008x.2022.2070819
Torán-Pereg, P., Mora, M., Thomsen, M., Palkova, Z., Novoa, S., & Vázquez-Araújo, L. (2022). Understanding food sustainability from a consumer perspective: A cross cultural exploration. International Journal of Gastronomy and Food Science, 31, 100646. https://doi.org/10.1016/j.ijgfs.2022.100646
Torán-Pereg, P., Mora, M., Vázquez-Araújo, L., & Novoa, S. (2023). Citizens driving the transition to sustainable urban food systems. Journal of Cleaner Production, 429, 139571. https://doi.org/10.1016/j.jclepro.2023.139571
Trotter, P. A., Becker, T., Renaldi, R., Wang, X., Khosla, R., & Walther, G. (2023). The role of supply chains for the sustainability transformation of global food systems: A large‐scale, systematic review of food cold chains. Journal of Industrial Ecology, 27(6), 1429-1446. https://doi.org/10.1111/jiec.13445
Van Der Goot, A. J., Pelgrom, P. J., Berghout, J. A., Geerts, M. E., Jankowiak, L., Hardt, N. A., Keijer, J., Schutyser, M. A., Nikiforidis, C. V., & Boom, R. M. (2015). Concepts for further sustainable production of foods. Journal of Food Engineering, 168, 42-51. https://doi.org/10.1016/j.jfoodeng.2015.07.010
Veress, T., Kiss, G., & Neulinger, A. (2023). The roles of community‐based organizations in socializing sustainable behavior: Examining the urban case of Budapest, Hungary. Environmental Policy and Governance, 34(2), 166-179. https://doi.org/10.1002/eet.2069
Vermeir, I., & Verbeke, W. (2006). Sustainable food consumption: Exploring the consumer “attitude – behavioral intention” gap. Journal of Agricultural and Environmental Ethics, 19(2), 169-194. https://doi.org/10.1007/s10806-005-5485-3
Wang, H. L., & Ko, W. (2024). Developing the indicators of culinary innovation from the Sustainable Development Goals. International Journal of Gastronomy and Food Science, 100994. https://doi.org/10.1016/j.ijgfs.2024.100994
World Commission on Environment and Development (WCED) (1987). Report of the World Commission on Environment and Development: “Our Common future”. General assembly document A/42/427. https://digitallibrary.un.org/record/133790?ln=es#record-files-collapse-header
Wu, Y., Yang, S., & Liu, D. (2023). The effect of social media influencer marketing on sustainable food purchase: Perspectives from multi-group SEM and ANN analysis. Journal of Cleaner Production, 416, 137890. https://doi.org/10.1016/j.jclepro.2023.137890
Yıkmış, S., Türkol, M., Abdi, G., İmre, M., Alkan, G., Aslan, S. T., Rabail, R., & Aadil, R. M. (2024). Culinary trends in future gastronomy: A review. Journal of Agriculture and Food Research, 18, 101363. https://doi.org/10.1016/j.jafr.2024.101363