Developing the indicators of culinary innovation from the sustainable development goals

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Gastronomy and Food Science Pub Date : 2024-07-24 DOI:10.1016/j.ijgfs.2024.100994

Hsin-Ling Wang, Wen-Hwa Ko

{"title":"Developing the indicators of culinary innovation from the sustainable development goals","authors":"Hsin-Ling Wang, Wen-Hwa Ko","doi":"10.1016/j.ijgfs.2024.100994","DOIUrl":null,"url":null,"abstract":"<div><p>This study probed into the indicators that chefs should possess for developing culinary innovation when practicing sustainable development goals (SDGs). The interview outline in this study was designed based on five SDG indicators, including SDG2 (zero hunger), SDG3 (good health and well-being), SDG4 (quality education), SDG12 (responsible consumption and production), and SDG17 (partnerships for the goals). The interview results were categorized according to seven constructs for culinary innovation. A modified Delphi method was employed to develop the indicators for culinary innovation and evaluate their importance. After an evaluation by 20 experts, a total of seven main indicators comprising 78 item indicators were generated, including the indicators for product (ten items), culture (ten items), management (16 items), service (eight items), aesthetics (six items), creativity (ten items), and technique (18 items). The product indicator was the most important, followed by the creativity and technique indicators.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"37 ","pages":"Article 100994"},"PeriodicalIF":3.2000,"publicationDate":"2024-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Gastronomy and Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1878450X24001276","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

This study probed into the indicators that chefs should possess for developing culinary innovation when practicing sustainable development goals (SDGs). The interview outline in this study was designed based on five SDG indicators, including SDG2 (zero hunger), SDG3 (good health and well-being), SDG4 (quality education), SDG12 (responsible consumption and production), and SDG17 (partnerships for the goals). The interview results were categorized according to seven constructs for culinary innovation. A modified Delphi method was employed to develop the indicators for culinary innovation and evaluate their importance. After an evaluation by 20 experts, a total of seven main indicators comprising 78 item indicators were generated, including the indicators for product (ten items), culture (ten items), management (16 items), service (eight items), aesthetics (six items), creativity (ten items), and technique (18 items). The product indicator was the most important, followed by the creativity and technique indicators.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

根据可持续发展目标制定烹饪创新指标

本研究探讨了厨师在践行可持续发展目标（SDGs）时应具备的烹饪创新发展指标。本研究的访谈提纲是根据五个可持续发展目标指标设计的，包括可持续发展目标2（零饥饿）、可持续发展目标3（良好的健康和福祉）、可持续发展目标4（优质教育）、可持续发展目标12（负责任的消费和生产）和可持续发展目标17（目标伙伴关系）。访谈结果按照烹饪创新的七个构面进行了分类。在制定烹饪创新指标和评估其重要性时，采用了改进的德尔菲法。经过 20 位专家的评估，共产生了七项主要指标，包括产品指标（10 项）、文化指标（10 项）、管理指标（16 项）、服务指标（8 项）、美学指标（6 项）、创意指标（10 项）和技术指标（18 项），共 78 项。产品指标最为重要，其次是创意和技术指标。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.