@article{article_471369, title={Gastronomy Four Zero (4.0)}, journal={International Journal of Environmental Pollution and Environmental Modelling}, volume={1}, pages={77–84}, year={2018}, author={Güneş, Eda and Biçer Bayram, Şerife and Özkan, Melike and Nizamlıoğlu, H. Ferhan}, keywords={Gastronomy,Food,Technology,Innovation,Four Zero}, abstract={<div style="mso-element:para-border-div;border-top:double windowtext 1.5pt; border-left:none;border-bottom:double windowtext 1.5pt;border-right:none; padding:1.0pt 0cm 1.0pt 0cm"> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;text-align: justify;line-height:normal;border:none;mso-border-top-alt:double windowtext 1.5pt; mso-border-bottom-alt:double windowtext 1.5pt;padding:0cm;mso-padding-alt:1.0pt 0cm 1.0pt 0cm"> <span lang="EN-GB" style="font-size:10.0pt;font-family:"Times New Roman",serif; mso-ansi-language:EN-GB">With advancing and changing technology in the world, many progress has been achieved in many areas, a progress which is known as industry 4.0, in which the Internet and communication are involved. In addition to the benefits of technology, it also affects the sustainability of many reasons, such as the limitations of natural resources, population growth, ecologically produced waste, cost and the inability of people to keep up with technology. The sustainability of local products necessitated the promotion of gastronomic sustainability. In our work, this fast change from the gastronomic point of view is taking place from 1 to 4. <o:p> </o:p> </span> </p> </div>}, number={3}, publisher={Yasin Akın AYTURAN}