Strategies for the sustainable production of local foodstuff in the Cantón Cevallos of Ecuador

Abstract

It is the tendencies to the production of worldwide foodstuff as from the local self-sufficiency on sustainable arguments. The transformations at the agroindustrial sector match from changes in the likes and dislikes of the consumers to technological innovations that Cevallos, the local gastronomy depends on in great measure the products grown in its fertile soils, increase the productivity and breakdowns at the panorama of the market At the canton the objective is to diagnose to establish strategies where the production of foodstuff and the local gastronomy may coexist in accord with the ambient midway, guaranteeing the health and the well-being of all his inhabitants. The application of opinion polls and interviews elects to a sign of the Canton the inductive deductive intervening focus for investigation. The implementation of this integral strategy might it did not sole to increase the production of sustainable foodstuff in the Cantón Cevallos, but also strengthening the local economy and preserving the ambient midway. The key of success consists in the collaboration between farmers, local authorities, the community, and experts in sostenibilidad.Keywords: Local foods, sostenibilidad, gastronomy, agricultura.