Bibliographic citations
Ahumada, I., Celis, Á. (2024). Beneficios de la educación gastronómica en la calidad de vida y el desarrollo
sostenible: un estudio sobre jóvenes independientes en Lima, Perú [Tesis, Universidad Peruana de Ciencias Aplicadas (UPC)]. http://hdl.handle.net/10757/683985
Ahumada, I., Celis, Á. Beneficios de la educación gastronómica en la calidad de vida y el desarrollo
sostenible: un estudio sobre jóvenes independientes en Lima, Perú [Tesis]. PE: Universidad Peruana de Ciencias Aplicadas (UPC); 2024. http://hdl.handle.net/10757/683985
@misc{renati/1300978,
title = "Beneficios de la educación gastronómica en la calidad de vida y el desarrollo
sostenible: un estudio sobre jóvenes independientes en Lima, Perú",
author = "Celis Rojas, Ángel Darío",
publisher = "Universidad Peruana de Ciencias Aplicadas (UPC)",
year = "2024"
}
Gastronomic education stands as an essential pillar for the quality of life and the promotion of sustainable development in contemporary society. In a context where consumers aspire to adopt more conscious eating habits, the lack of connection with food and the scarcity of food education represent significant obstacles to the realization of this transformation. This research analyzes the benefits of gastronomic education on the quality of life of independent youth in Lima, Peru, and its relationship with sustainable development. A mixed design was used, combining interviews with experts in gastronomy and sustainability with surveys of 75 surveys were conducted with youths who live independently. The results reveal that 89% of the young people consider that gastronomy education improves their relationship with food and 80% of them believe that it would have a positive impact on their health. However, only 30.7% associate this education with environmental care, showing a gap in the understanding of environmental sustainability and its relationship with food. Experts highlight the importance of gastronomic education for quality of life in independence and sustainable development. It is recommended to design educational programs from an early age, accessible and attractive, that integrate theory and practice with a sustainable approach. It is also recommended to implement public policies that promote equity and accessibility of gastronomic education, regardless of socioeconomic level. This research underlines the need for the integration of gastronomic education to promote healthy and sustainable eating habits.
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