International Sustainable Gastronomy and Digital Chefs Congress

Conference Themes

1️⃣ Sustainable Gastronomy and the Slow Food Approach

• Sustainable culinary practices
• Local food systems and geographical indications
• Ethical production and consumption balance
• Food waste reduction and circular gastronomy
• Integration of Slow Food principles into gastronomy education

2️⃣ Digital Transformation in Gastronomy Education

• Virtual and augmented reality applications in culinary training
• Simulation-based chef education models
• Digital pedagogical approaches in vocational education and training (VET)
• Immersive learning environments

3️⃣ Innovation and Technology in Culinary Arts

• Artificial intelligence in gastronomy
• Smart kitchen systems and digital infrastructure
• Food technologies and innovative applications
• Digital experience design in culinary arts

4️⃣ Gastronomic Cultural Heritage and Digital Preservation

• Intangible culinary heritage
• Digital documentation and archiving of traditional cuisines
• Local identity and gastronomy
• Cultural sustainability in food systems

5️⃣ Neurogastronomy and Multisensory Experience

• Sensory perception and cognitive processes in taste
• Multisensory design in gastronomy
• Digital modeling of gastronomic experiences
• Consumer behavior and experiential dining

6️⃣ Vocational Competencies and the Future of Culinary Professions

• Competency-based culinary education models
• International certification standards
• The transformation of the chef profession in the digital era
• Sustainable career development in culinary arts

7️⃣ Sustainable Tourism and the Gastronomy Nexus

• Gastronomy tourism and destination management
• Local development through gastronomy
• Experiential tourism and digitalization
• Gastronomy practices in sustainable destinations