TY  - JOUR
T1  - Environmental Impacts of Menus Served in Two Different Seasons Vegan/Vegetarian and Traditional Turkish Food Restaurants: Comparison of Water Footprint
AU  - Özcan Araç, Fatma Özsel
AU  - Güney, Büşra
AU  - Sümerkan, Süleyman Can
PY  - 2024
DA  - June
Y2  - 2024
JF  - Eurasian Journal of Food Science and Technology
JO  - EJFST
PB  - İlknur BAĞDATLI
WT  - DergiPark
SN  - 2667-4890
SP  - 1
EP  - 12
VL  - 8
IS  - 1
LA  - en
AB  - This research presents a comparative analysis of the water footprint and nutritional values of Vegan and Traditional Turkish restaurants. Conducted in May and July, this study extensively examines the water footprints of both restaurants during these months and the nutritional values of the menus they offer. According to the results of the water footprint analysis, the Vegan restaurant's blue water, grey water, green water, and total water footprint values are significantly lower than those of the Traditional Turkish Restaurant (May: p
KW  - Water Footprint
KW  - Nutrient Analysis
KW  - Vegan Restaurants
KW  - Traditional Turkish Cuisine
KW  - Sustainability
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UR  - https://dergipark.org.tr/en/pub/ejfst/issue//1506267
L1  - https://dergipark.org.tr/en/download/article-file/4027846
ER  -