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Recognising, Safeguarding, and Promoting Food Heritage: Challenges and Prospects for the Future of Sustainable Food Systems

Author

Listed:
  • Dauro Mattia Zocchi

    (University of Gastronomic Sciences, Piazza Vittorio Emanuele II 9, 12042 Pollenzo, Italy)

  • Michele Filippo Fontefrancesco

    (University of Gastronomic Sciences, Piazza Vittorio Emanuele II 9, 12042 Pollenzo, Italy
    Department of Anthropology, Durham University, Durham DH1 3LE, UK)

  • Paolo Corvo

    (University of Gastronomic Sciences, Piazza Vittorio Emanuele II 9, 12042 Pollenzo, Italy)

  • Andrea Pieroni

    (University of Gastronomic Sciences, Piazza Vittorio Emanuele II 9, 12042 Pollenzo, Italy
    Department of Medical Analysis, Tishk International University, Erbil 44001, Kurdistan, Iraq)

Abstract

The safeguarding and promotion of food heritage are often considered as a possible way for achieving social and cultural sustainability objectives. This literature review investigates some of the dynamics underlying the heritagisation of food and explores the risks of this process. It focuses mainly on anthropological, geographical, and sociological publications. Overall, it aims to shed light on the strengths and limitations of food heritagisation regarding the improvement of the socio-cultural sustainability of the food system. The analysis highlights cross-cutting risks, namely the omission of tangible and intangible elements of the local food system, and the exclusion of key stakeholders from the recognition and institutionalisation of food heritage. The review highlights the strict interdependence between intangible and tangible elements during food heritagisation, and assesses how local and global interactions can activate and shape this process. It sheds light on the need to pay more attention to the factors, actors, and relationships underpinning the emergence and recognition of food and food-related elements as part of the local heritage.

Suggested Citation

  • Dauro Mattia Zocchi & Michele Filippo Fontefrancesco & Paolo Corvo & Andrea Pieroni, 2021. "Recognising, Safeguarding, and Promoting Food Heritage: Challenges and Prospects for the Future of Sustainable Food Systems," Sustainability, MDPI, vol. 13(17), pages 1-21, August.
    • Handle: RePEc:gam:jsusta:v:13:y:2021:i:17:p:9510-:d:620658
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    References listed on IDEAS

    as
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    Cited by:

    1. Maria Anna Bertolino, 2024. "How Living Heritage relates to Alpine Food? Evidence from the Entremont Region (Switzerland)," Economia agro-alimentare, FrancoAngeli Editore, vol. 2024(2), pages 103-131.
    2. Michele F. Fontefrancesco & Dauro M. Zocchi & Andrea Pieroni, 2023. "The Intersections between Food and Cultural Landscape: Insights from Three Mountain Case Studies," Land, MDPI, vol. 12(3), pages 1-25, March.
    3. Luiza Ossowska & Dorota Janiszewska & Grzegorz Kwiatkowski & Ove Oklevik, 2024. "Local Food Production Based on Culinary Heritage—A Way to Local Sustainability," Sustainability, MDPI, vol. 16(24), pages 1-18, December.
    4. Gladys Ogochukwu Chukwurah & Francis Ogochukwu Okeke & Matthew Ogorchukwu Isimah & Evidence Chinedu Enoguanbhor & Foluso Charles Awe & Rosemary Chidimma Nnaemeka-Okeke & Shuang Guo & Ifeanyichukwu Val, 2025. "Cultural Influence of Local Food Heritage on Sustainable Development," World, MDPI, vol. 6(1), pages 1-27, January.
    5. Yefan Nian & R. David Lamie & Michael Vassalos & Daniel Tregeagle & Ben Boyles & Diana Vossbrinck, 2025. "A Diamond in the Rough: Identifying Heritage Crop Niche Markets in the United States Using a Discrete Choice Experiment," Agricultural Economics, International Association of Agricultural Economists, vol. 56(6), pages 940-960, November.
    6. Ramona Vasilica Bacter & Alina Emilia Maria Gherdan & Ramona Ciolac & Denis Paul Bacter & Monica Angelica Dodu & Mirela Salvia Casau-Crainic & Codrin Gavra & Ana Cornelia Pereș & Alexandra Ungureanu &, 2025. "From Heritage to Modern Economy: Quantitative Surveys and Ethnographic Insights on Sustainability of Traditional Bihor Products," Agriculture, MDPI, vol. 15(13), pages 1-28, June.
    7. Wenting Cheng & Chaoying Niu & Liang Huang & Yuyao Zhang, 2025. "Design Strategies for Culinary Heritage Restaurants from a Cultural Sustainability Perspective: Focusing on Generation Z Consumers," Sustainability, MDPI, vol. 17(8), pages 1-28, April.
    8. Emin Arslan & Hakan Kendir & Halil Akmeşe & Handan Özçelik Bozkurt & Kamil Akyollu & Cem Taner Hiçyakmazer, 2023. "Investigation of Tokat Bez Sucuk, a Geographically Indicated Local Food, within the Scope of Sustainable Gastronomy," Sustainability, MDPI, vol. 15(17), pages 1-15, August.
    9. Giorgio Mina & Valentina Scariot & Giovanni Peira & Giampiero Lombardi, 2023. "Foraging Practices and Sustainable Management of Wild Food Resources in Europe: A Systematic Review," Land, MDPI, vol. 12(7), pages 1-22, June.

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