This report examines the relationship between globalization and food culture, focusing on how increasing global interconnectedness has transformed dietary habits, culinary traditions, and food-related cultural identities across the world. Globalization has influenced food production, distribution, and consumption through international trade, migration, media, and the expansion of multinational food corporations.

Using a qualitative research approach based on secondary data, the report analyzes scholarly articles, global organization reports, case studies, and media sources. It highlights key trends such as the global spread of multinational fast-food chains, the rise of fusion and hybrid cuisines, and changes in dietary patterns toward processed and packaged foods.

The findings show that globalization has expanded food choices and encouraged cultural exchange by making international cuisines widely accessible. However, it has also contributed to the homogenization of diets, the decline of traditional food practices, and growing health concerns such as obesity and diabetes. The impact of globalization is uneven, with developing regions often facing challenges related to food security, local farming, and competition from global food corporations.

The report concludes that globalization has both positive and negative effects on food culture. While it promotes innovation, diversity, and cross-cultural understanding, it also threatens local food heritage, public health, and sustainability. To address these challenges, the report recommends preserving traditional food knowledge, supporting local food systems, promoting healthy eating habits, and integrating global food influences in culturally sensitive and sustainable ways.