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Journals / GSI Journals Serie A: Advancements in Tourism Recreation and Sports Sciences / 2026 / Cilt: 9 Sayı: 1

Identifying the Sustainable Gastronomy Perceptions of Gastronomy and Culinary Arts Students

Gastronomi ve Mutfak Sanatları Öğrencilerinin Sürdürülebilir Gastronomi Algılarının Belirlenmesi

Birgül Aydın(DOĞUŞ ÜNİVERSİTESİ)0000-0003-3459-2385
Pages
163–181
Publication Date
2025-12-27
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The findings indicate that students view sustainability not only environmentally but also economically, socially, and culturally.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The aim of this study is to examine Gastronomy and Culinary Arts students’ perceptions of sustainable gastronomy alongside their experiences and practice-oriented viewpoints.
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Key Findings & Data:Semi-structured face-to-face interviews were conducted with 29 students selected through maximum variation sampling between April-May 2025.
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Conclusion & Impact:The findings indicate that students view sustainability not only environmentally but also economically, socially, and culturally.
🔬Design:Araştırma Makalesi
📍Scope:2025 Verileri
⚙️Variables:Sürdürülebilirlik · Gastronomi · Algı

Abstract

The aim of this study is to examine Gastronomy and Culinary Arts students’ perceptions of sustainable gastronomy alongside their experiences and practice-oriented viewpoints. Semi-structured face-to-face interviews were conducted with 29 students selected through maximum variation sampling between April-May 2025. The interviews sought to obtain an in-depth understanding of students’ individual experiences, perceptions, and practical interpretations of sustainability within gastronomy. An inductive approach was adopted, and the data were systematically analyzed through thematic analysis. Twelve main themes and two sub-themes emerged: holistic sustainability practices, seasonality, planning, the role of chefs, control mechanisms, waste management (sub-theme: recycling), individual initiatives, support from central authorities, sustainability awareness (sub-theme: education), supporting local, the influence of trends, and the role of certifications. The findings indicate that students view sustainability not only environmentally but also economically, socially, and culturally. Seasonality, local resource use, waste management, and effective planning stand out as essential components shaping their perspectives. The study offers recommendations for both literature and practice.

Özet

Bu araştırmanın amacı, Gastronomi ve Mutfak Sanatları öğrencilerinin sürdürülebilir gastronomiye yönelik algılarını, deneyimlerini ve uygulamaya ilişkin bakış açılarını derinlemesine incelemektir. Bu kapsamda, Nisan-Mayıs 2025 döneminde maksimum çeşitlilik örneklemesi yöntemi ile belirlenen 29 öğrenciyle yüz yüze yarı yapılandırılmış görüşmeler gerçekleştirilmiştir. Görüşmelerde öğrencilerin sürdürülebilir gastronomi kavramına ilişkin bireysel deneyimlerini, algılarını ve uygulamaya yönelik bakış açılarını derinlemesine anlamak hedeflenmiştir. Araştırmada tümevarımsal yaklaşım benimsenmiştir. Analiz sürecinde tematik analiz yöntemi kullanılmış ve sonuç olarak 12 ana tema ile 2 alt tema belirlenmiştir. Bu temalar; bütüncül sürdürülebilirlik uygulamaları, mevsimsellik, planlama, şeflerin rolü, kontrol mekanizmaları, atık yönetimi (alt tema: ürünün yeniden dönüşümü), bireysel girişimler, merkezi yönetimlerin desteği, sürdürülebilirlik bilinci (alt tema: eğitim), yerelin desteklenmesi, trendlerin etkisi ve sertifikaların rolü şeklinde sıralanmıştır. Bulgular, öğrencilerin sürdürülebilirliği yalnızca çevresel boyutla sınırlı görmeyip; ekonomik, sosyal ve kültürel açılardan da değerlendirdiklerini ortaya koymaktadır. Özellikle mevsimsellik, yerel kaynakların kullanımı, atık yönetimi ve etkili planlama unsurları öne çıkmıştır. Çalışma, alan yazına ve uygulamaya yönelik öneriler geliştirmektedir.

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Cite This Article

Aydın, B. (2025). Identifying the Sustainable Gastronomy Perceptions of Gastronomy and Culinary Arts Students. GSI Journals Serie A: Advancements in Tourism Recreation and Sports Sciences, Cilt: 9 Sayı: 1, 163–181. https://doi.org/10.53353/atrss.1795104

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