Sustainable gastronomy has for years been a topic of interest to chefs, restaurants and diners alike. The idea of ​​cooking and eating fresh, local and environmentally friendly food has become a trend all over the world. But, what are the next steps in sustainable gastronomy? How can we keep moving towards a greener and healthier future? One of the emerging trends in gastronomy of this type is the use of little-known or traditional ingredients. Many chefs are turning to products that were once considered waste or simply not used in the kitchen, such as cauliflower husks, broccoli stems or fish bones. These ingredients can provide unique flavors and also reduce food waste. Agriculture is another important topic that is gaining attention in this way of cooking. It is about chefs looking to work with local farmers who employ responsible practices, such as organic farming or regenerative agriculture. Similarly, single-use plastics are being replaced by more sustainable options, such as biodegradable or reusable packaging. Finally, innovation in food technology is also opening up new opportunities. From the creation of plant-based meats to the fermentation of foods, these innovations can help reduce the carbon footprint of the food industry and offer new flavor and texture options