MODERN TRENDS IN PUBLIC CATERING: FROM TRADITIONAL TO SUSTAINABLE

Cosmin Dimcea, Dragoș Ciprian Chende, Gabriela Codreanu, Ioana Anda Milin, Iuliana Ioana Merce

Abstract


In the current context, marked by growing interest in health, quality, and environmental protection, the public catering sector is undergoing a major transformation. The paper analyzes the main modern trends in the field, highlighting the transition from traditional models of food preparation and service toward sustainable concepts based on the use of local resources, food waste reduction, and the promotion of organic products. It presents the current development directions of the HoReCa sector, emphasizing the role of culinary innovation, digitalization, and changing consumer preferences. The study focuses on balancing the preservation of gastronomic traditions with modern requirements for nutrition and sustainability, offering an integrated perspective on the future of public catering.


Keywords


public catering, sustainability, innovation, traditional gastronomy, culinary trends

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Copyright (c) 2026 Cosmin Dimcea, Dragoș Ciprian Chende, Gabriela Codreanu, ioana Anda Milin, Iuliana Ioana Merce

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LUCRĂRI ȘTIINȚIFICE MANAGEMENT AGRICOL

ISSN print 1453-1410
ISSN online 2069-2307
(former ISSN 1453-1410, E-ISSN 2069-2307)

PUBLISHER: AGROPRINT Timisoara, Romania
PAPER ACCESS: Full text articles available for free
FREQUENCY: Annual
PUBLICATION LANGUAGE: English

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Banat`s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara
Faculty of Management and Rural Tourism
300645, Timisoara, Calea Aradului 119, Romania

E-mail: tabitaadamov2003 [at] yahoo.com
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