Núm. 25, enero-junio (2014)

In order to understand the concept of sustainable gastronomy, we must first discuss the concepts of sustainability, sustainable business, food systems and gastronomical tourism. We will focus first on the actions for sustainability in general, and then analyze companies in favor of a sustainable cuisine, which will lead us to the full interpretation of sustainable gastronomy as a system that benefits various stakeholders: the final consumer, the producer, the economy, the environment and global health.

Somehow, the various demographic and social changes during the last decades, such as new types of families and their organization, the incorporation of women into the formal labor market and the social stratum established on the basis of family income, are changing the allocation of household tasks such as purchase, preparation, and consumption of food, factors that play a role in the prevalence of obesity in Mexico. This relationship between purchase, food preparation and the prevalence of obesity in Mexican women has greatly increased in the last two decades. This condition can be classified as a serious public health problem, and is associated with the onset of chronic diseases including cardiovascular problems. The object of this article is to describe the relation-ship between gestational diabetes and the lifestyle of women responsible for the household food process, as well as the structural change in family organization when women are occupationally involved with family expenses.