Analysis of sustainable gastronomic model in Manabí cuisine. Case study: Portoviejo, Manabí.

Abstract

The research began by recognizing gastronomy as a strategic axis of territorial sustainability, considering its capacity to articulate environmental, sociocultural, and economic dimensions. In this regard, the objective of the study was to analyze gastronomic sustainability within the Manabí cuisine of Portoviejo, determining management models based on references applied in different territorial frameworks, as well as characterizing social perception and evaluating productive and cultural factors linked to the local gastronomic system. Likewise, the study was developed using a cross-sectional documentary design supported by methods consistent with the descriptive nature of the approach, analyzing and synthesizing information gathered from various bibliographic sources to systematize the relationship between management and the potential of traditional cuisine in Portoviejo. In this sense, the findings showed a high frequency of consumption of traditional dishes, presenting them as an option with strong familiarity levels and an acceptable perception regarding the correlation between identity and culinary culture. Additionally, local cuisine plays an important role in enhancing tourism activities, as it aligns with the provincial brand in relation to the satisfaction and quality of the products offered.