Akademik Veri Yönetim Sistemi
Greener future: Building sustainable tourism communities, Andrea Edurne Jimenez Ruiz,Volha Rudkouskaya,Shivam Bhartiya, Editör, Emerald Group Publishing Ltd, Leeds, ss.49-60, 2025
The concept of sustainable cuisine is predicated on the principles of supporting local flavors and ingredients, utilizing clean and organic products, managing waste, and reducing environmental impacts. The utilization of local resources by the food and beverage sector provides support to regional farmers and producers, while simultaneously reducing the carbon footprint associated with the transportation of food. This commitment serves to preserve the culinary traditions of communities, thereby fostering a deeper connection between consumers and food. In recent years, there has been a notable increase in the number of establishments and initiatives dedicated to sustainable cuisine. Green restaurants are distinguished by their prioritization of environmental sustainability, and the Michelin Green Star serves to recognize those establishments that exemplify sustainable practices. The New Nordic Cuisine Movement encourages the use of locally sourced and seasonal ingredients, whereas the Slow Food Movement advocates for the preservation of food biodiversity and the maintenance of local food cultures. UNESCO projects and Geographical Indications provide support to local producers, enabling them to maintain the integrity of local flavors. These endeavors facilitate sustainable development while respecting cultural identity. Consequently, sustainable culinary practices are becoming increasingly prevalent in order to support local producers, conserve energy and water resources, reduce carbon footprints, and promote the use of environmentally friendly products. This study presents a definition of sustainable cuisine, an examination of the significance of local flavors and producers, a discussion of exemplary practices, and recommendations for businesses seeking to adopt these practices.