Expanding the value of regional ingredients through gastronomy: a boost for local development

Abstract

Gastronomy, food, and alimentation are increasingly recognized as essential elements to drive sustainable development in territories, playing crucial roles in local economy and addressing socio-environmental issues. This study aimed to explore how the use of regional ingredients in gastronomy can act as a catalyst for local development, supporting the economy, reinforcing cultural identity, and promoting environmental sustainability. The research was conducted through a bibliographic review of studies linking the use of regional ingredients in gastronomy and perspectives on local development. Works published in Portuguese over the last 20 years were sought. Gastronomic culture is influenced by various factors such as ethnic, religious, social backgrounds, miscegenation, climatic, and geological conditions. Research highlights gastronomy as a vital tool to valorize regional ingredients, promoting rural development and strengthening family farming. Community and government engagement is crucial to strengthen family farming and valorize regional ingredient diversity. Gastronomy plays a significant role as a local development agent, providing job and income opportunities by valorizing regional products. With the support of public policies and collaboration between civil society and private initiative, it can contribute to overall societal improvement. Furthermore, the analysis of experiences shows that local ingredients such as cassava flour, corn, and artisanal cheese are integrated into tourism strategies, certification, and territorial identity, reinforcing gastronomy as a vector for sustainable and cultural development.

Keywords: Regional Development; Regional Food; Regional Cuisine.