Circular gastronomy is a concept that applies the principles of the circular economy to the field of cooking and food. Its goal is to reduce waste, maximize the use of food resources, and promote sustainable practices throughout the entire food chain—from production to consumption.
Its key principles are:
- Fighting food waste: using all parts of an ingredient (e.g., skins, stems, bones).
- Waste valorization: composting or transforming food scraps into energy or fertilizer.
- Sustainable sourcing: prioritizing local, seasonal, organic, or responsibly produced ingredients.
- Resource efficiency: reducing water, energy use, and packaging in kitchens.
- Reusing and upcycling: creatively repurposing leftovers or surplus into new recipes.
- Education and awareness: raising awareness among professionals and consumers about environmental and food-related challenges.