"The pop up restaurant as an itinerant model of sustainability: last evolution of nomadic dining"

This thesis aims to analyze in detail the phenomenon of pop-up restaurants, temporary culinary ventures without a fixed location, with the goal of presenting this type of dining experience as a potential alternative to traditional restaurant models and more sustainable from multiple perspectives. Initially, due to their strong correlation, the evolution of nomadic cuisine will be explored, from its origins in prehistoric times up to nowadays, considering all of its various forms. Subsequently, we will focus on the specific case of pop-up restaurants to understand their key features and the reasons why they may be considered a low environmental impact example. This will be achieved through the administration of questionnaires to gather insights from consumers, in order to understand their knowledge and perception of these format through social media. Results will be analyzed using a positioning map to ensure a clear understanding and final conclusions will be drawn, accompanied by a prospect about the future of these professional environments.