Identifying the Sustainable Gastronomy Perceptions of Gastronomy and Culinary Arts Students

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.

Keywords

• Sustainability
• Gastronomy
• Perception
• Student

Ethical Statement

Ethics Committee approval for this study was obtained from the Ethics Commission of Doğuş University at the meeting dated 08/04/2025 and numbered 2025/87, under decision code E-80581759-200-79917.

Gastronomi ve Mutfak Sanatları Öğrencilerinin Sürdürülebilir Gastronomi Algılarının Belirlenmesi

Abstract

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.

Keywords

• Sürdürülebilirlik
• Gastronomi
• Algı
• Öğrenci

Ethical Statement

Çalışma için Doğuş Üniversitesi Etik Komisyonundan 08/04/2025 tarih ve 2025/87 sayılı toplantıda, E-80581759-200-79917 sayılı karar ile “Etik Kurul Onayı” alınmıştır.

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