Research Article
Sustainable Gastronomy: A Bibliometric Analysis within the Circular Economy Framework
@INPROCEEDINGS{10.4108/eai.30-7-2025.2360648, author={Fansuri Munawar and Didi Tarmidi and Bambang Widjajanta and Aditya Yudanegara}, title={Sustainable Gastronomy: A Bibliometric Analysis within the Circular Economy Framework}, proceedings={Proceedings of the 5th Business Innovation Sustainability and Technology International Conference, BISTIC 2025, 30th July 2025, Malang, Indonesia}, publisher={EAI}, proceedings_a={BISTIC}, year={2025}, month={12}, keywords={sustainable gastronomy circular economy culinary competitiveness green practices innovation}, doi={10.4108/eai.30-7-2025.2360648} }- Fansuri Munawar
Didi Tarmidi
Bambang Widjajanta
Aditya Yudanegara
Year: 2025
Sustainable Gastronomy: A Bibliometric Analysis within the Circular Economy Framework
BISTIC
EAI
DOI: 10.4108/eai.30-7-2025.2360648
Abstract
Sustainable gastronomy encourages healthy consumption habits, culinary innovation and business competitiveness. This research presents a comprehensive bibliometric review of quality research regarding sustainable gastronomy of the circular economy and culinary performance. An analysis of the bibliometric literature was conducted with VOSviewer to study publication trends, top writers, clusters of thematics and gaps in research. The total number of 139 articles indexable in Scopus published between 2015 and 2025 was examined. The results show that the number of articles published and citations has increased since 2021, indicating a growing academic interest in subjects such as sustainability, consumers' behaviour, green practices and the field of innovation. The most popular articles are published in reputable journals such as Sustainability (Switzerland), Business Strategy and the Environment, and Journal of Hospitality and Tourism Insights. The study proposes a conceptual framework with four pillars: circular economy policies, sustainable practices, and competitiveness in the culinary industry. Research into sustainable gastronomy will continue to grow, particularly in areas that involve technological transformations, commercial innovations, and sustainable implementation strategies within the food industry.
