prikaz prve stranice dokumenta La durabilité de la gastronomie française
Access restricted to students and staff of home institution
undergraduate thesis
La durabilité de la gastronomie française
2021. urn:nbn:hr:191:479145
Musa, Iva
University of Rijeka
Faculty of Tourism and Hospitality Management

Cite this document

Musa, I. (2021). La durabilité de la gastronomie française (Undergraduate thesis). Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management. Retrieved from https://urn.nsk.hr/urn:nbn:hr:191:479145

Musa, Iva. "La durabilité de la gastronomie française." Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, 2021. https://urn.nsk.hr/urn:nbn:hr:191:479145

Musa, Iva. "La durabilité de la gastronomie française." Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, 2021. https://urn.nsk.hr/urn:nbn:hr:191:479145

Musa, I. (2021). 'La durabilité de la gastronomie française', Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, accessed 27 November 2024, https://urn.nsk.hr/urn:nbn:hr:191:479145

Musa I. La durabilité de la gastronomie française [Undergraduate thesis]. Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management; 2021 [cited 2024 November 27] Available at: https://urn.nsk.hr/urn:nbn:hr:191:479145

I. Musa, "La durabilité de la gastronomie française", Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, Opatija, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:191:479145

Please login to the repository to save this object to your list.
Metadata
TitleLa durabilité de la gastronomie française
Title (english)Sustainability of French gastronomy
AuthorIva Musa
MentorAlenka Šuljić Petrc (mentor)
GranterUniversity of Rijeka
Faculty of Tourism and Hospitality Management
Opatija
Defense date and country2021-07-24, Croatia
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Trade and Tourism
Abstract
La durabilité et l'économie sont deux concepts concurrents lorsque nous définissons leurs objectifs ; l'économie recherche le profit (financier) et la durabilité recherche un équilibre entre les composantes sociales, environnementales et économiques. Pour bien comprendre l'importance de la gastronomie française et comment son prestige est devenu une icône mondiale, il est très important de connaître l'histoire et le parcours du développement des compétences culinaires en France jusqu'à l'impact de la mondialisation sur la cuisine française. Les étoiles Michelin sont le symbole d'une cuisine valorisée et de qualité, mais aussi respectueuse de l'environnement et durable. Cependant, bien qu'il soit le pays leader selon l'indice de durabilité alimentaire, la population française produit environ 136 kilogrammes de déchets alimentaires par personne et par an. Pour réduire ce chiffre, la France met en oeuvre un certain nombre de mesures pour devenir un pays leader ; même si l'objectif est encore loin, avec sa persévérance, sa « transition écologique » et ses écoles culinaires de premier plan et éco-responsables, elle est sur la bonne voie vers un pays durable.
Abstract (english)
Sustainability and economics are two rival concepts when it comes to defining their goals; the economy requires (financial) profit, and sustainability requires a balance between social, environmental and economic components. To fully understand the importance of French gastronomy and how its prestige has become a world icon, it is very important to know the history and the progress of the development of culinary skills in France and all the way to the impact of globalization on French cuisine. Michelin stars are the symbol of highly valued and quality cuisine, but also environmentally friendly and sustainable cuisine. However, although it is the leading country according to the Food Sustainability Index, the French population produces about 136 kilograms of food waste per person per year. To reduce this figure, France is implementing a number of measures to become a leading country; although the goal is still far away, with its perseverance, "ecological transition" and flawless, environmentally responsible culinary schools, it is on the right path to a sustainable country.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:191:479145
Study programmeTitle: Management of Sustainable Development
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/ prvostupnica (baccalaureus/ baccalaurea) ekonomije (sveučilišni/a prvostupnik/ prvostupnica (baccalaureus/ baccalaurea) ekonomije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2022-03-29 10:07:14