There seems to be a certain international gastronomic bubble that, at the level of countries like Spain, is reaching its highest point. No one seems to dispute today that gastronomy is a central element in the development policies of the different territories, with a growing impact on the tourist industry.
However, on the other hand, it cannot be denied that, increasingly, broader layers of the population are raising their awareness about the environmental issues associated with this discourse. The food chain, from production to consumption and beyond, affects the environment, social and territorial balance, and impacts both our immediate environment and the most global. Gastronomy research is increasingly situating its framework in the respect for the environment, the energy investment and the use of sustainable materials, embedded in circular economic dynamics and concern for all those elements that surround food and that go far beyond nutrition: from ethics to aesthetics, from the origin to the recycling of resources, from productivity and economic benefit to gender equity and family reconciliation.
In a context such as this, productive spaces, distribution or restaurants can become key instruments for working and recreating these discourses and transmitting them to Society. This is why the aim of this congress is to analyse the problems surrounding the role of gastronomy, understood in a broad sense that includes from production processes to the Zero waste policies. The aim is to debate and to analyse the relationships established between gastronomy, its capacity to generate development and contemporary practices and theories on sustainability.
The reflection we encourage, always from an interdisciplinary point of view, includes, but is not limited to, the following topics:

• Binomial gastronomy/sustainability at a local, regional and global level.
• Gastronomic experiences articulated on the notion of sustainability.
• Production systems and sustainability.
• Gastronomy, sustainability and tourism.
• Food and Glocality. Proposals for re-geolocation.
• Technology, Food and Sustainability.
• Gastronomy and emotions.
• Food and travel.
• Ideologies and social movements.
• Food and public development policies.
• Sustainable food and big cities

Given the interdisciplinary nature of the event, proposals will be accepted from diverse disciplines that address the relationships between gastronomy, sustainability and development. This includes work ranging from ethnographic methodologies to macro-level analysis, from diverse geographical contexts and even historical analysis or audiovisual products.