New Generation Gastronomy: A Literature Review on Generation Z's Approach to Gastronomy

Tuğçe Soyadlı

doi:10.56479/ijgr-56

Authors

Tuğçe Soyadlı https://orcid.org/0009-0008-3987-2611

DOI:

https://doi.org/10.56479/ijgr-56

Keywords:

Digitalization, Gastronomy, Generation Z, Sustainability, Functional nutrition

Abstract

This study aims to provide an overview of the gastronomic interests of Generation Z (Gen Z), which in this context is defined as people born from 1997 to 2010. Being raised in the digital age, Gen Z interprets food as a means of sustenance and something sustainable, is digitized, is an experience, ethically conscious, and health-focused. This study is based on the extensive qualitative literature review of publications between 2018 and 2025, selected using keywords, which include Generation Z and gastronomy, digital food culture, sustainable eating behaviours, functional foods, ethical food consumption, and Gen Z consumer attitudes, using databases like Google Scholar, Scopus, Web of Science, and ScienceDirect. The qualitative findings indicated that a significant portion of Gen Z citizens showed a deliberate and value-based attitude to gastronomy, preferring innovative and experience-based consumption patterns. Moreover, this generation shaped gastronomy sector through online activities and moral tastes. The findings suggest that gastronomy stakeholders and educators should create approaches and programs that resonated with the values and digitally focused lifestyles of Gen Z and new trends in sustainable and ethical food consumption.

Downloads

Download data is not yet available.

References

Daradkeh, F. M., Hassan, T. H., Palei, T., Helal, M. Y., Mabrouk, S., Saleh, M. I., ... & Elshawarbi, N. N. (2023). Enhancing digital presence for maximizing customer value in fast-food restaurants. Sustainability, 15(7), 5690. https://doi.org/10.3390/su15075690 DOI: https://doi.org/10.3390/su15075690

De Jong, M. D. T., Huluba, G., & Beldad, A. D. (2020). Different shades of greenwashing: Consumers’ reactions to environmental lies, half-lies, and organizations taking credit for following legal obligations. Journal of Business and Technical Communication, 34(1), 38–76. https://doi.org/10.1177/1050651919874105 DOI: https://doi.org/10.1177/1050651919874105

Dimock, M. (2019, January 17). Defining generations: Where millennials end and generation Z begins. Pew Research Center. https://www.pewresearch.org/short-reads/2019/01/17/where-millennials-end-and-generation-z-begins/

Djafarova, E., & Bowes, T. (2021). ‘Instagram made Me buy it’: Generation Z impulse purchases in fashion in-dustry. Journal of Retailing and Consumer Services, 59, 102345. https://doi.org/10.1016/j.jretconser.2020.102345 DOI: https://doi.org/10.1016/j.jretconser.2020.102345

First Insight. (2024). The state of consumer spending: Gen z shoppers demand sustainable retail. https://www.firstinsight.com/white-papers-posts/gen-z-shoppers-demand-sustainability

Francis, T., & Hoefel, F. (2018). ‘True Gen’: Generation Z and its implications for companies. McKinsey & Com-pany. https://www.mckinsey.com/industries/consumer-packaged-goods/our-insights/true-gen-generation-z-and-its-implications-for-companies

Gajić, T., Vukolić, D., Knežević, S., Spasojević, A., Đoković, F., Milošević, S., ... & Pevac, D. (2025). Acceptance of innovative food among tourists: psychological factors and generational differences in the post-transition con-text of Serbia. Foods, 14(21), 3607. https://doi.org/10.3390/foods14213607 DOI: https://doi.org/10.3390/foods14213607

Jang, J. A., Kim, J. M., & Jung, H. (2024). Impact of social media use on segmentation of dining out behavior among younger generations: A case study in South Korea. Foods, 13(24), 4146. https://doi.org/10.3390/foods13244146 DOI: https://doi.org/10.3390/foods13244146

Kristia, K., Kovács, S., & Erdey, L. (2024). Generation Z's appetite for traditional food: unveiling the interplay of sustainability values as higher order construct and food influencers in Indonesia. Discover Sustainability, 5(1), 493. https://doi.org/10.1007/s43621-024-00714-4 DOI: https://doi.org/10.1007/s43621-024-00714-4

Kuscher, K. (2025, June 9). Gen Z at the table: How the next generation is reshaping the restaurant industry. https://kenkuscher.com/gen-z-at-the-table-how-the-next-generation-is-reshaping-the-restaurant-industry/

Mehrabian, A., & Russell, J. A. (1974). An approach to environmental psychology. the MIT Press.

Mintel. (2022, November 8). Mintel announces Global food and drink trends for. Mintel Reports. https://www.mintel.com/press-centre/mintel-announces-global-food-and-drink-trends-for-2023/

Nielsen. (2018). The database: What sustainability means today. https://www.nielsen.com/insights/2018/what-sustainability-means-today/

Opena A. & Dudkiewicz, L. (2025, June 3). Restaurant social media statistics [2025]: Trends shaping the industry. Cropink. https://cropink.com/restaurant-social-media-statistics

Pantano, E., & Gandini, A. (2017). Exploring the forms of sociality mediated by innovative technologies in retail settings. Computers in Human Behavior, 77, 367–373. https://doi.org/10.1016/j.chb.2017.02.036 DOI: https://doi.org/10.1016/j.chb.2017.02.036

Pencarelli, T., Skerhakova, V., & Tirpak, D. (2023). Factors Affecting the Frequency of Online Shopping of Young Consumers in the Post-COVID-19 Era. Journal of Man-agement and Business: Research and Practice, 15(1), 1-7. https://doi.org/10.54933/jmbrp-2023-15-1-1 DOI: https://doi.org/10.54933/jmbrp-2023-15-1-1

Philippe, K., Chabanet, C., Issanchou, S., & Monnery-Patris, S. (2021). Child eating behaviors, parental feeding practices and food shopping motivations during the COVID-19 lockdown in France: (How) did they change? Appetite, 161, 105132. https://doi.org/10.1016/j.appet.2021.105132 DOI: https://doi.org/10.1016/j.appet.2021.105132

Priporas, C. V., Stylos, N., & Fotiadis, A. K. (2017). Genera-tion Z consumers' expectations of interactions in smart retailing: A future agenda. Computers in Human Be-havior, 77, 374–381. https://doi.org/10.1016/j.chb.2017.01.058 DOI: https://doi.org/10.1016/j.chb.2017.01.058

Röös, E., Carlsson, G., Ferawati, F., Hefni, M., Stephan, A., Tidåker, P., & Witthöft, C. (2020). Less meat, more legumes: prospects and challenges in the transition to-ward sustainable diets in Sweden. Renewable Agricul-ture and Food Systems, 35(2), 192-205. https://doi.org/10.1017/S1742170518000443 DOI: https://doi.org/10.1017/S1742170518000443

Sarker, A., Ghosh, M. K., Islam, T., Bilal, M., Nandi, R., Rai-han, M. L., ... & Kim, J. E. (2022). Sustainable food was-te recycling for the circular economy in developing co-untries, with special reference to Bangla-desh. Sustainability, 14(19), 12035. https://doi.org/10.3390/su141912035 DOI: https://doi.org/10.3390/su141912035

Seemiller, C., & Grace, M. (2019). Generation Z: A century in the making. Routledge. DOI: https://doi.org/10.4324/9780429442476

Turner, A. (2015). Generation Z: Technology and social interest. The Journal of İndividual Psychology, 71(2), 103-113. https://doi.org/10.1353/jip.2015.0021 DOI: https://doi.org/10.1353/jip.2015.0021