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Journals / Uluslararası Güncel Turizm Araştırmaları Dergisi / 2026 / Cilt: 10 Sayı: 1

Plant-Based Meat Alternatives in the Context of Sustainable Nutrition and Tourism: A Conceptual Assessment for the Tourism Industry

Sürdürülebilir Beslenme ve Turizm Ekseninde Bitki Bazlı Et Alternatifleri: Turizm Endüstrisine Yönelik Kavramsal Bir Değerlendirme

Raşit Bakan(KIRKLARELİ ÜNİVERSİTESİ)0000-0002-7575-3459
Emrah Özkul(KOCAELİ ÜNİVERSİTESİ)0000-0002-7938-6916
Pages
119–134
Publication Date
2026-06-30
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AI Summary & Key Takeaways

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

Consequently, these products are considered to have the potential to assume an innovative, inclusive, and transformative role within the tourism industry.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study aims to conceptually evaluate the opportunities and potential impacts that plant-based meat alternatives may offer to the tourism ındustry within the framework of sustainable nutrition and tourism.
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Key Findings & Data:Conducted through document analysis, the research reveals that these products hold significant potential in terms of environmental sustainability, ethical sensitivity, animal welfare, and healthy eating trends.
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Conclusion & Impact:Consequently, these products are considered to have the potential to assume an innovative, inclusive, and transformative role within the tourism industry.
🔬Design:Derleme
📍Scope:Comprehensive Sample
⚙️Variables:Bitki Bazlı Et Alternatifleri · Sürdürülebilir Beslenme · Gastronomi Turizmi

Abstract

This study aims to conceptually evaluate the opportunities and potential impacts that plant-based meat alternatives may offer to the tourism ındustry within the framework of sustainable nutrition and tourism. Conducted through document analysis, the research reveals that these products hold significant potential in terms of environmental sustainability, ethical sensitivity, animal welfare, and healthy eating trends. In the face of global environmental challenges such as increasing carbon footprints, water consumption, and natural resource depletion, the relatively lower environmental impact of plant-based alternatives provides a strategic positioning opportunity for tourism enterprises. The existing literature indicates that vegan, vegetarian, and flexitarian tourists continue to encounter various difficulties in their travel experiences due to limited menu diversity, insufficient transparency regarding ingredients, and inadequate staff knowledge. In this context, the study argues that plant-based meat alternatives can enhance gastronomic inclusivity, strengthen the sustainability image of destinations, and serve as a distinctive attraction for environmentally conscious tourists. Consequently, these products are considered to have the potential to assume an innovative, inclusive, and transformative role within the tourism industry.

Özet

Bu çalışma, sürdürülebilir beslenme ve turizm ekseninde bitki bazlı et alternatiflerinin turizm sektörüne sunabileceği fırsatları ve olası etkileri kavramsal bir çerçevede değerlendirmeyi amaçlamaktadır. Doküman analizi yöntemiyle yürütülen araştırma, bu ürünlerin çevresel sürdürülebilirlik, etik duyarlılık, hayvan refahı ve sağlıklı beslenme eğilimleri bağlamında dikkate değer bir potansiyel taşıdığını ortaya koymaktadır. Artan karbon ayak izi, su tüketimi ve doğal kaynak kullanımı gibi küresel çevresel sorunlar karşısında, bitki bazlı alternatiflerin görece düşük çevresel etki sunması, turizm işletmeleri açısından stratejik bir konumlanma imkânı sağlamaktadır. Literatür, vegan, vejetaryen ve fleksitaryen turistlerin menü çeşitliliğinin sınırlı olması, içerik şeffaflığının yetersizliği ve personel bilgi eksikliği gibi nedenlerle seyahat deneyimlerinde çeşitli güçlüklerle karşılaştığını göstermektedir. Bu bağlamda çalışma, bitki bazlı et alternatiflerinin gastronomik kapsayıcılığı artırarak destinasyonların sürdürülebilirlik imajını güçlendirebileceğini ve çevre duyarlılığı yüksek turistler için ayırt edici bir çekim unsuru oluşturabileceğini ileri sürmektedir. Sonuç olarak, söz konusu ürünlerin turizm sektöründe yenilikçi, kapsayıcı ve dönüştürücü bir rol üstlenme potansiyeline sahip olduğu değerlendirilmektedir.

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Cite This Article

Bakan, R., Özkul, E. (2026). Plant-Based Meat Alternatives in the Context of Sustainable Nutrition and Tourism: A Conceptual Assessment for the Tourism Industry. Uluslararası Güncel Turizm Araştırmaları Dergisi, Cilt: 10 Sayı: 1, 119–134. https://doi.org/10.30625/ijctr.1902253

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