The Relationship Between Green Tourism, Sustainability and Gastronomy
Chapter from the book:
Yazıt,
H.
&
Gençer,
K.
(eds.)
2025.
Current Research on Gastronomy and Culinary Arts- V.
Synopsis
This section examines the interaction between sustainability and gastronomy within the framework of green tourism. With increasing environmental and cultural awareness in the tourism sector, and policies aimed at protecting local resources and supporting social well-being, gastronomy has become a crucial component of sustainable development. Sustainable gastronomy focuses on supporting local producers, prioritizing seasonal produce, preventing food waste, and preserving cultural heritage. Green tourism, through gastronomy, contributes to both economic and ecological sustainability by highlighting the unique identity of destinations. This section evaluates the reciprocal relationship between green tourism and gastronomy from ecological, economic, and cultural perspectives, and analyzes it through practical examples.
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Copyright (c) 2025 Hasibe Yazıt- Kansu Gençer; Atilla Akbaba- Alpay Tırıl- Müesser Korkmaz- Tarık Komşular- Aslı Muslu Can- Ayşen Develioğlu Arslan- Gülsüm Yurtseven- Hasan Samet Tandoğan- Mehmet Sedat İpar- Şüheda Hilal Güven- Gülsün Duran- Mert Can Tekeler- Begüm Dilara Emiroğlu- Betül Yeşiltepe Erkayıran- Mesut Mehmet Demirel- Gülnisa Turan- Hasibe Yazıt- Volkan Aslan