Sürdürülebilir Gastronomi ve Uygulamaları
Özet
Sürdürülebilir gastronomi, çevresel, ekonomik ve kültürel sürdürülebilirlik ilkeleri doğrultusunda gıda üretimi, hazırlanması ve tüketimini ele alan disiplinlerarası bir yaklaşımdır. Bu yaklaşım, yalnızca bireysel işletmelerin değil, aynı zamanda toplumların ve ekonomilerin uzun vadeli sağlığını göz önünde bulundurarak, gıda sistemlerinin her aşamasını optimize etmeyi hedefler. Bu kitap bölümünde, sürdürülebilir gastronominin temel ilkeleri detaylı bir şekilde açıklanmakta ve gıda israfının azaltılması, yerel ve mevsimsel ürünlerin kullanımı, karbon ayak izinin düşürülmesi, geleneksel mutfak mirasının korunması gibi önemli uygulama alanlarını ele alınmaktadır. Ayrıca, teknolojik gelişmelerin sürdürülebilir gastronomiye etkileri de kapsamlı bir şekilde incelenmektedir. Özellikle yapay zekâ, akıllı tarım sistemleri, dijital pazarlama ve eğitim platformları gibi yenilikçi araçlar, sürdürülebilir gastronomi uygulamalarının etkinliğini artırmaktadır. Yerel ekonomilerin güçlendirilmesi, toplumsal farkındalığın artırılması ve sürdürülebilir turizmin desteklenmesi açısından gastronominin önemli bir rolü vardır. Bu bölüm, sürdürülebilir gastronominin daha geniş kitleler tarafından benimsenebilmesi için çok paydaşlı iş birliklerinin gerekliliğini vurgulamaktadır. Politikacıların, işletmecilerin, akademisyenlerin ve tüketicilerin birlikte çalışarak, sürdürülebilir gastronomi uygulamalarını yaygınlaştırmaları gerektiği anlatılmaktadır. Örnek olaylar ve güncel araştırmalar ışığında, bu süreçlerin nasıl daha etkili hale getirilebileceği konusunda yol gösterici bir çerçeve sunulmaktadır.
Sustainable gastronomy is an interdisciplinary approach to food production, preparation and consumption in line with the principles of environmental, economic and cultural sustainability. This approach aims to optimize every stage of food systems, taking into account the long-term health of not only individual businesses, but also societies and economies. In this book chapter, the basic principles of sustainable gastronomy are explained in detail and important application areas such as reducing food waste, using local and seasonal products, reducing carbon footprint, preserving traditional culinary heritage are discussed. In addition, the effects of technological developments on sustainable gastronomy are also comprehensively examined. In particular, innovative tools such as artificial intelligence, smart agricultural systems, digital marketing and educational platforms increase the effectiveness of sustainable gastronomy practices. Gastronomy has an important role in strengthening local economies, raising social awareness and supporting sustainable tourism. This chapter emphasizes the need for multi-stakeholder collaborations for sustainable gastronomy to be adopted by wider audiences. It is explained that politicians, operators, academics and consumers should work together to promote sustainable gastronomy practices. In the light of case studies and current research, this period.
Referanslar
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Referanslar
Álvarez‐García, J., Durán‐Sánchez, A., & Río‐Rama, M. (2018). Scientific coverage in community-based tourism: sustainable tourism and strategy for social development. Sustainability, 10(4), 1158. https://doi.org/10.3390/su10041158
Azazi, N., Shaed, M., Samsurijan, M., & Ebekozien, A. (2022). The influence of higher learning institutions in developing the experience economy from the perspective of the urban community. Engineering Construction & Architectural Management, 31(2), 509-525. https://doi.org/10.1108/ecam-05-2022-0469
Batat, W. (2021). Consumers’ perceptions of food ethics in luxury dining. Journal of Services Marketing, 36(5), 754-766. https://doi.org/10.1108/jsm-01-2021-0010
Beltrán, J., López-Gúzman, T., & Cruz, F. (2016). Analysis of the relationship between tourism and food culture. Sustainability, 8(5), 418. https://doi.org/10.3390/su8050418
Bertoldo, J., Hsu, R., Reid, T., Righter, A., & Wolfson, J. (2021). Attitudes and beliefs about how chefs can promote nutrition and sustainable food systems among students at a us culinary school. Public Health Nutrition, 1-13. https://doi.org/10.1017/s1368980021003578
Brien, D. (2009). Climate change and the contemporary evolution of foodways. M/C Journal, 12(4). https://doi.org/10.5204/mcj.177
Bukharov, I. and Berezka, S. (2018). The role of tourist gastronomy experiences in regional tourism in russia. Worldwide Hospitality and Tourism Themes, 10(4), 449-457. https://doi.org/10.1108/whatt-03-2018-0019
Carral, E., Araújo, M., & Pena, Z. (2020). Gastronomy and tourism: socioeconomic and territorial implications in santiago de compostela-galiza (nw spain). International Journal of Environmental Research and Public Health, 17(17), 6173. https://doi.org/10.3390/ijerph17176173
Chakraborty, J., Parida, B., & Singh, N. (2021). Future food sustainability can be traced back into local people’s socio-cultural roots in uttarakhand himalaya, india. Sustainability, 13(13), 7060. https://doi.org/10.3390/su13137060
Chua, B., Kim, S., Badu‐Baiden, F., Yong, R., Kim, B., Gedecho, E., … & Han, H. (2024). The effects of hawker influence and local gastronomy involvement on authenticity, personal nostalgia, and hawker cultural identity. Journal of Hospitality and Tourism Insights, 8(1), 198-222. https://doi.org/10.1108/jhti-01-2024-0077
Cruz, F., Tito, J., Gálvez, J., & Medina‐Viruel, M. (2019). Gastronomic experiences of foreign tourists in developing countries. the case in the city of oruro (bolivia). Heliyon, 5(7), e02011. https://doi.org/10.1016/j.heliyon.2019.e02011
ÇÖL, B., İmre, M., & Yıkmış, S. (2023). Virtual reality and augmented reality technologies in gastronomy: a review. Efood, 4(3). https://doi.org/10.1002/efd2.84
Elshaer, I., Azazz, A., Zayed, M., Ameen, F., Fayyad, S., Fouad, A., … & Fathy, E. (2024). Innovating gastronomy through information technology: a bibliometric analysis of 3d food printing for present and future research. Information, 15(8), 471. https://doi.org/10.3390/info15080471
Fleming, O. and Mix, T. (2024). Wild food foraging in oklahoma: a pathway to creating imagined foodways and foodscapes. Sustainability, 16(10), 4175. https://doi.org/10.3390/su16104175
Ghifari, M., Ghifari, M., & Albari, M. (2022). Kuliner lokal app: practical and efficient innovation to enjoy regional specialties. International Journal of Ethnoscience Bio-Informatic Innovation Invention and Techno-Science, 2(01), 61-66. https://doi.org/10.54482/ijebiiits.v2i01.194
Goggins, G. (2018). Developing a sustainable food strategy for large organizations: the importance of context in shaping procurement and consumption practices. Business Strategy and the Environment, 27(7), 838-848. https://doi.org/10.1002/bse.2035
Güngör, O. and Güngör, M. (2024). Automation in gastronomy: use of smart cooking systems in industrial kitchens. Worldwide Hospitality and Tourism Themes, 16(2), 190-201. https://doi.org/10.1108/whatt-03-2024-0067
Hanif, S., Bakar, A., & Nawaz, M. (2022). Relationship between information and communication technologies and sustainable development: fresh evidence from group of seven (g-7) countries. Irasd Journal of Economics, 4(3), 517-526. https://doi.org/10.52131/joe.2022.0403.0096
Hanson, J. (2015). Critical factors for sustainable food procurement in zoological collections. Zoo Biology, 34(5), 483-491. https://doi.org/10.1002/zoo.21230
He, Y. and Rahman, K. (2023). Sustainable design in motion sensing game for autistic children. International Journal of Global Optimization and Its Application, 2(3), 192-199. https://doi.org/10.56225/ijgoia.v2i3.261
Hsu, F., Liu, J., & Lin, H. (2022). Affective components of gastronomy tourism: measurement scale development and validation. International Journal of Contemporary Hospitality Management, 34(9), 3278-3299. https://doi.org/10.1108/ijchm-09-2021-1112
Huang, Y. and Hall, C. (2023). Locality in the promoted sustainability practices of michelin-starred restaurants. Sustainability, 15(4), 3672. https://doi.org/10.3390/su15043672
Ilieva, L. and Todorova, L. (2023). Role of technological innovation for sustainable management of tourism organizations. Iop Conference Series Earth and Environmental Science, 1269(1), 012038. https://doi.org/10.1088/1755-1315/1269/1/012038
Ju, S. and Chang, H. (2016). Consumer perceptions on sustainable practices implemented in foodservice organizations in korea. Nutrition Research and Practice, 10(1), 108. https://doi.org/10.4162/nrp.2016.10.1.108
Kalogiannidis, S., Kalfas, D., Loizou, E., Papaevangelou, O., & Chatzitheodoridis, F. (2023). Smart sustainable marketing and emerging technologies: evidence from the greek business market. Sustainability, 16(1), 312. https://doi.org/10.3390/su16010312
Leyva-Hernández, S. and Toledo-López, A. (2024). Motivators of the intention of wine tourism in baja california, mexico. Foods, 13(22), 3651. https://doi.org/10.3390/foods13223651
Li, Q., Chin, T., & Peng, B. (2023). How paradoxical leadership promotes employees’ career sustainability: evidence from the chinese cross-border e-commerce industry. Sustainability, 15(16), 12407. https://doi.org/10.3390/su151612407
Lochman, J. and Vágner, J. (2023). Meatless gastronomy: a threat or an opportunity for tourism development?. Journal of Tourism Futures, 10(1), 75-86. https://doi.org/10.1108/jtf-04-2023-0100
Lopes, T., Klein, W., & Fontana, R. (2023). Gastronomy as a tool for rural tourism development - the case of casa carnasciali winery. Applied Tourism, 8(1), 63-73. https://doi.org/10.14210/at.v8i1.19706
Milana, E. and Ulrich, F. (2022). Do open innovation practices in firms promote sustainability?. Sustainable Development, 30(6), 1718-1732. https://doi.org/10.1002/sd.2337
Pérez, J., Rateike, L., Leyva, F., Vázquez, E., & Garcia, R. (2024). Current trends in tourism and gastronomy: an analysis in urban and rural environments. International Journal of Religion, 5(7), 543-554. https://doi.org/10.61707/qzb5b928
Pinard, C., Shanks, C., Serrano, E., & Harmon, A. (2014). National chain restaurant practices supporting food sustainability. Journal of Hunger & Environmental Nutrition, 9(4), 535-545. https://doi.org/10.1080/19320248.2014.898169
Quezada–Sarmiento, P., Chango-Cañaveral, P., Brea, J., -Lanchi, K., Patricio, M., & Ponce, A. (2020). Tourism and gastronomy management through an educational web platform on yacuambi of the province of zamora chinchipe -ecuador.. https://doi.org/10.18178/wcse.2020.06.036
Ramírez, R., Medina, J., & Estriégana, R. (2022). What do urban and rural hotel managers say about the future of hotels after covid-19? the new meaning of safety experiences. Cities, 120, 103492. https://doi.org/10.1016/j.cities.2021.103492
Sambas, A., Mujiarto, M., Gundara, G., Refiadi, G., Mulyati, N., & Sulaiman, I. (2023). Development of smart farming technology on ginger plants in padamulya ciamis village, west java, indonesia. International Journal of Research in Community Service, 4(3), 93-99. https://doi.org/10.46336/ijrcs.v4i3.483
Schimperna, F., Lombardi, R., & Belyaeva, Z. (2020). Technological transformation, culinary tourism and stakeholder engagement: emerging trends from a systematic literature review. Journal of Place Management and Development, 14(1), 66-80. https://doi.org/10.1108/jpmd-03-2020-0028
Shukla, D. and Ailawadi, P. (2019). Computational gastronomy - use of computing methods in culinary creativity. TRJ Tourism Research Journal, 3(2), 203. https://doi.org/10.30647/trj.v3i2.65
Singh, P., Pandey, V., Tripathi, A., Singh, R., Net, T., Ramniwas, S., … & Pandiselvam, R. (2024). 4d food printing technology: structural changes to culinary art and beyond. Journal of Food Process Engineering, 47(1). https://doi.org/10.1111/jfpe.14535
Solunoğlu, A. and Örgün, E. (2024). Gastronomy festivals in the development of event tourism and the current situation in turkey. Worldwide Hospitality and Tourism Themes. https://doi.org/10.1108/whatt-06-2024-0136
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