sustainability Review Recognising, Safeguarding, and Promoting Food Heritage: Challenges and Prospects for the Future of Sustainable Food Systems Dauro Mattia Zocchi 1,* , Michele Filippo Fontefrancesco 1,2 , Paolo Corvo 1 and Andrea Pieroni 1,3 1 University of Gastronomic Sciences, Piazza Vittorio Emanuele II 9, 12042 Pollenzo, Italy;
[email protected] (M.F.F.);
[email protected] (P.C.);
[email protected] (A.P.) 2 Department of Anthropology, Durham University, Durham DH1 3LE, UK 3 Department of Medical Analysis, Tishk International University, Erbil 44001, Kurdistan, Iraq * Correspondence:
[email protected] Abstract: The safeguarding and promotion of food heritage are often considered as a possible way for achieving social and cultural sustainability objectives. This literature review investigates some of the dynamics underlying the heritagisation of food and explores the risks of this process. It focuses mainly on anthropological, geographical, and sociological publications. Overall, it aims to shed light on the strengths and limitations of food heritagisation regarding the improvement of the socio-cultural sustainability of the food system. The analysis highlights cross-cutting risks, namely the omission of tangible and intangible elements of the local food system, and the exclusion of key stakeholders from the recognition and institutionalisation of food heritage. The review highlights Citation: Zocchi, D.M.; the strict interdependence between intangible and tangible elements during food heritagisation, Fontefrancesco, M.F.; Corvo, P.; and assesses how local and global interactions can activate and shape this process. It sheds light on Pieroni, A. Recognising, the need to pay more attention to the factors, actors, and relationships underpinning the emergence Safeguarding, and Promoting Food and recognition of food and food-related elements as part of the local heritage.