Green Kitchen, Sustainability and Gastronomy
| dc.authorid | 0000-0001-6391-4887 | |
| dc.contributor.author | Doğan, Murat | |
| dc.date.accessioned | 2025-01-28T08:02:04Z | |
| dc.date.available | 2025-01-28T08:02:04Z | |
| dc.date.issued | 2023 | |
| dc.department | Güzel Sanatlar Fakültesi | |
| dc.description.abstract | Green kitchen practices, sustainable gastronomy, and technological developments focus on environmentally friendly kitchen management. While developed countries turned to industrialization to overcome economic problems after the Great Depression in 1929, environmental problems came to the fore in the 1960s, and sustainable production models began to be discussed. The "green kitchen" movement, which was launched in the USA in 1993, emphasizes sustainability and environmentally friendly kitchen management. This movement encouraged the use of low-carbon food and local agricultural resources by cooperating with local food producers. Green kitchen practices aim to save energy and water by preventing food waste. In this process, smart kitchen technologies, energy efficiency, waste management, and sustainable food production processes play an important role. Smart kitchen equipment provides energy and material savings in the cooking process, while solutions have also been developed for the management of waste and oils. The concept of sustainability has gained importance as an approach that targets environmental, economic, and social balance since the mid-20th century. The three dimensions of sustainable development—economic, environmental, and social sustainability—are interconnected, and achieving this balance is emphasized as a critical goal. Sustainable gastronomy refers to an understanding that encompasses food production and presentation processes without wasting natural resources, without harming the environment, and by considering public health. As a result, green kitchen practices and sustainable gastronomy emerge as important tools in protecting the environment and ensuring the efficient use of resources. | |
| dc.identifier.uri | https://hdl.handle.net/11363/9404 | |
| dc.language.iso | en | |
| dc.publisher | Eren Publication | |
| dc.relation.ispartof | In Gastronomy Tourism in the Development of Tourism | |
| dc.relation.publicationcategory | Kitap Bölümü - Ulusal | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.subject | Green Kitchen | |
| dc.subject | Gastronomy | |
| dc.subject | Sustainability | |
| dc.subject | Friendly Kitchen Management | |
| dc.subject | Smart Kitchen Technologies | |
| dc.title | Green Kitchen, Sustainability and Gastronomy | |
| dc.type | Book Chapter |
