¿Cocinas profesionales con conciencia climática? Analizando el sector alimentario escocés a través de una lente feminista

Adele Wylie

doi:10.14198/fem.2020.35.04

Autores/as

Adele Wylie Glasgow Caledonian University, Glasgow, Reino Unido https://orcid.org/0000-0002-4200-526X

DOI:

https://doi.org/10.14198/fem.2020.35.04

Palabras clave:

Cambio climático, Sostenibilidad, Cocinas profesionales, Política, Género

Resumen

Este artículo examina la relación entre la representación de políticas públicas en mitigación climática, políticas comerciales y alimentarias, y la implementación de prácticas sostenibles en cocinas profesionales. La industria de hostelería es una gran consumidora de recursos naturales, ya que muchas prácticas en toda la cadena de suministro son intensivas en carbono. Siguiendo el marco analítico de Carol Bacchi «What is the problem represented to be?», este artículo examina hasta qué punto la representación política de la sostenibilidad y la gobernanza alimentaria influyen en las prácticas cotidianas en las cocinas profesionales de Escocia, a partir de un estudio realizado en 2019. Este trabajo revela que el cambio climático y las políticas comerciales y alimentarias promueven la idea de que la sostenibilidad se logrará junto con el crecimiento económico, sin considerar las complejidades de las desigualdades sociales. Las políticas pasan por alto significativamente la responsabilidad del sector privado de transformarse alejándose de prácticas insostenibles, mientras que los enfoques potenciales para mejorar la sostenibilidad social y ambiental quedan oscurecidos. El artículo concluye reclamando políticas para integrar las cuestiones de justicia social en la representación del problema para producir resultados más transformadores y socialmente equitativos.

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