TY  - JOUR
T1  - SUSTAINABLE FOOD SYSTEMS, NUTRITION AND TECHNOLOGY
TT  - SÜRDÜRÜLEBİLİR GIDA SİSTEMLERİ, BESLENME VE TEKNOLOJİ
AU  - Amanak, Melike
AU  - Temelli, Nilda
PY  - 2025
DA  - October
Y2  - 2025
DO  - 10.37215/bilar.1610732
JF  - Bilim Armonisi
JO  - bilar
PB  - Antalya İl Milli Eğitim Müdürlüğü
WT  - DergiPark
SN  - 2602-4403
SP  - 44
EP  - 48
VL  - 8
IS  - 1
LA  - en
AB  - Technology has become so embedded in our lives that we have become dependent on the possibilities offered by technology even during the realization of ordinary daily tasks. With the visual, auditory and kinesthetic tools offered by technology, information can be accessed interactively and quickly whenever and wherever it is needed. One of the areas where technology is used is sustainable food systems. Sustainability encompasses many disciplines such as ecology, environment, nutrition, agriculture, clean air, accessible water, natural resources, business life and technology. Sustainability is a concept that promotes harmony with the environment, preserving natural balance and resources, and leaving a more livable world for future generations. Therefore, in this review, the concept of sustainability, food systems, nutrition and the technologies used are discussed in line with the relevant literature.
KW  - Sustainability
KW  - Food Systems
KW  - Nutrition
KW  - Technology.
N2  - Teknoloji o kadar hayatın içine girmiş durumdadır ki; günlük sıradan işlerin gerçekleştirilmesi sırasında bile teknolojinin sunduğu imkanlara bağımlı hale gelinmiş durumdadır. Teknolojinin sunduğu görsel, işitsel ve kinestetik araçlarla ihtiyaç duyulduğu anda ve mekanda bilgiye etkileşimli, hızlı bir şekilde ulaşılabilmektedir. Teknolojinin kullanıldığı alanlarından biri de sürdürülebilir gıda sistemleridir. Sürdürülebilirlik, ekoloji, çevre, beslenme, tarım, temiz hava, erişilebilir su, doğal kaynaklar, iş hayatı ve, teknoloji gibi birçok disiplini kapsamaktadır. Sürdürülebilirlik; çevreyle uyum içinde olmayı, doğal dengeyi, kaynakları korumayı ve gelecek nesiller için daha yaşanabilir bir dünya bırakmayı teşvik eden bir kavramdır. Dolayısıyla bu derlemede sürdürülebilirlik kavramı, gıda sistemleri, beslenme ve kullanılan teknolojiler ilgili literatür doğrultusunda tartışılmıştır.
CR  - Cerqueira, M. A., Pinheiro, A. C., Ramos, O. L., Silva, H., Bourbon, A. I., Vicente, A. A. (2017). “Advances in food nanotechnology” R, Busquets. (Ed.), Emerging Nanotechnologies İn Food Science (1st ed.), 11-38).
CR  - Chizoba-Ekezie, F. G., Cheng, J-H., Sun, D. W. (2018). “Effects of nonthermal food processing technologies on food allergens: A review of recent research advances”. Trends in Food Science & Technology, 74: 12-25. Doi:10.1016/j.tifs.2018.01.007
CR  - De Vires, H. (2023). “The role of food science and technology in the future partnership sustainable food systems”. Trends in Food Science & Technology, 131:28-30.
CR  - De Vries, H., Mikolajczak, M., Salmon, J.-M., Abecassis, J., Chaunier, L., Guessasma, S. …, G. Trystram (2018). “Small-scale food process engineering – Challenges and perspectives”. Innovative Food Science & Emerging Technologies, 46: 122-130, DOİ:10.1016/j.ifset.2017.09.009.
CR  - European Commission (2024). Climate Change. Access address: https://climate.ec.europa.eu/climate-change/consequences-climate-change_en#:~:text=Climate%20change%20affects%20all%20regions,these%20
impacts%20will%20only%20intensify, Last Access Date: 12.11.2024.
CR  - FAO. (2013). Food wastage footprint: impacts on natural resources. Report of the Food and Agriculture Organization of the United Nations (FAO), Rome, Italy
CR  - Fasolin, L. H.; Pereira, R. N.; Pinheiro, A.C.; Martins, J. T.; Andrade, C.; Ramos, O.; Vicente, A. (2019). “Emergent food proteins–Towards sustainability, health and innovation”. Food Res. Int., 125: 108586.
CR  - Gustavsson J, Cederberg C, Sonesson U, Van Otterdijk R, Meybeck A. (2011). “Global food losses and food waste: extent, causes and prevention”. FAO, Rome.
CR  - Hendriks, S., Soussana, J-F., Cole, M., Kambugu, A., Zilberman, D. (2023). “Ensuring Access to Safe and Nutritious Food for All Through the Transformation of Food Systems”. Science and Innovations for Food Systems Transformation: 31-58. PMID: 38285840 DOI: 10.1007/978-3-031-15703-5_4
CR  - Khan, N., Ray, R. L., Kassem, H.S., Khan, F. U., Ihtisham, M. & Zhang, S. (2022). “Does the Adoption of Mobile Internet Technology Promote Wheat Productivity? Evidence from Rural Farmers”. Sustainability, 14: 7614. 
Access address: https://doi.org/10.3390/su14137614 Last Access Date: 10.11.2024.
CR  - Khan, N.; Ray, R. L.; Kassem, H. S.; Hussain, S.; Zhang, S.; Khayyam, M.; Ihtisham, M.; Asongu, S. A. (2021). “Potential Role of Technology Innovation in Transformation of Sustainable Food ,Systems: A Review”. Agriculture, 11: 984. Access address: https://doi.org/10.3390/agriculture11100984 Last Access Date: 12.11.2024.
CR  - Korkmaz, S., Ermeç-Sertoğlu, A. (2013). “The Debate on Sustainable Food Consumption Behaviour of Young Consumers within the Framework of the Planned Behaviour Theory based on Confidence and Values”. H.Ü. 
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CR  - Lindgren, E., Harris, F., Dangour, A.D., Gasparatos, A., Hiramatsu, M., Javadi, F., Loken, B., Murakami, T., Scheelbeek, P., Haines, A. (2018). “Sustainable food systems—a health perspective”. Sustainability Science, 13:1505–1517.
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CR  - Lowder, S. K., Skoet, J. & Raney, T. (2016). “The number, size, and distribution of farms, smallholder farms, and family farms worldwide”. World Dev., 87: 16–29.
CR  - Neufeld, L., Hendriks, S. L., Hugas, M. (2021). Healthy diet: a definition for the United Nations Food systems summit 2021. A paper from the scientific group of the UN food systems summit. UN, New York.
CR  - Pojić, M., Mišan, A., Tiwari, B. (2018). “Eco-innovative technologies for extraction of proteins for human consumption from renewable protein sources of plant origin”. Trends in Food Science & Technology, 75: 93-104. Doi:10.1016/j.tifs.2018.03.010.
CR  - Tharrey, M., Mariotti, F., Mashchak, A., Barbillon, P., Delattre, M., Fraser, G. E. (2018). “Patterns of plant and animal protein intake are strongly associated with cardiovascular mortality: The Adventist health Study-2 cohort”. International Journal of Epidemiology, 47 (5): 1603-1612. Doi:10.1093/ije/dyy030
CR  - Twumasi, M. A., Jiang, Y., Zhou, X., Addai, B., Darfor, K. N., Akaba, S., Fosu, P. (2021). “Increasing Ghanaian fish farms’ productivity: Does the use of the internet matter?” Mar. Policy 2021, 125: 104385.
CR  - Vermeir, I., W. Verbeke. (2008). “Sustainable Food Consumption Among Young Adults in Belgium: Theory of Planned Behaviour and the Role of Confidence and Values”. Ecological Economics, 64(3): 542–553.
CR  - Von Braun J, Afsana K, Fresco L, Hassan M, Torero M .(2021). “Food systems – definition, concept and application for the UN food systems summit”. A paper from the scientific group of the UN food systems summit. UN, New York.
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UR  - https://doi.org/10.37215/bilar.1610732
L1  - https://dergipark.org.tr/tr/download/article-file/4481943
ER  -