Fabio Alexander Rivera Garcia, William Orlando Alvarez Araque
ABSTRACT
In specialized literature, culinary heritage is understood as a strategic resource aimed at economic, social, and environmental sustainability, but at the same time, there is very little recognition of it. This study, with a qualitative approach, descriptive scope, and documentary review design, systematizes the research published between April 2020 and December 2024. The documentary analysis shows that the production and preservation of traditional gastronomic practices not only safeguard cultural memory, but also boosts local economies, strengthens collective identities, and promotes responsible management of natural resources. Unlike other reviews, this one establishes that the relationship between culinary heritage and sustainable development presents gaps in public policies and community safeguarding strategies, and proposes lines of action that integrate responsible tourism, heritage education, and sustainable value chains. In this way, the review provides a conceptual and practical basis for guiding interventions by local governments, cultural organizations, and communities, thereby promoting sustainability rooted in food culture. The review concludes that safeguarding and valuing culinary heritage is not only a cultural duty, but also a proven path to generating sustainability in territories, provided that it translates into collective actions that integrate local knowledge, community participation, and the design of intergenerational transmission strategies.
