O profissional de gastronomia frente aos movimentos veganos e vegetarianos

Abstract

Being important for humanity, food with the passing has been changing over the years. Among these modifications, one can mention vegetarianism and veganism as examples of innovations to new eating habits. The present study aims to direct a professional training plan for inclusion in the vegan and vegetarian movements. For this, qualitative research was applied in a virtual environment based on the integrative review method, analyzing research on topics already studied. As main results, the relevance of a well-elaborated diet is highlighted, since there may be a lack of some nutrients, in addition to the importance in relation to professional ethics, since there is insecurity of the followers of the vegan and vegetarian movements. It can be concluded that professionals in the field of gastronomy can adapt to these diets through searches on the relevance of the topic, which, once the professional is unaware of the reasons that lead the individual to be vegan or vegetarian, can lead to discrimination to the customer.