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https://hdl.handle.net/11499/54804
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DC Field | Value | Language |
---|---|---|
dc.contributor.author | Demir, Y. | - |
dc.contributor.author | Bertan, Serkan | - |
dc.date.accessioned | 2023-11-18T09:29:22Z | - |
dc.date.available | 2023-11-18T09:29:22Z | - |
dc.date.issued | 2023 | - |
dc.identifier.isbn | 9781668490969 | - |
dc.identifier.isbn | 9781668490945 | - |
dc.identifier.uri | https://doi.org/10.4018/978-1-6684-9094-5.ch002 | - |
dc.identifier.uri | https://hdl.handle.net/11499/54804 | - |
dc.description.abstract | Sustainable gastronomy is a concept associated with economic, social, and environmental factors. In this book chapter, the social dimension of sustainable gastronomy is examined. In this context, supporting sustainable local agricultural activities, labeling and standardizing local food products, supporting local producers, encouraging consumers to buy local products, preserving and maintaining local food culture, and eliminating or reducing food waste can be considered sustainable gastronomy's main social objectives. For sustainable gastronomy activities to be carried out successfully, all stakeholders (producers, consumers, employees, and businesses) must be involved in the process. For this reason, transparency and information are among the most important concepts in sustainable gastronomy process. It has been determined that websites and social media tools can be effective in achieving the social goals of sustainable gastronomy activities implemented today. The main purpose of these websites is to increase the awareness of the people who visit these sites by providing information about sustainable gastronomy. According to the purposes of creating the websites, these platforms contain information on supporting producers, supporting local women, influencing demand, encouraging sustainable food practices, online training, exams, and various certification processes about sustainable gastronomy. It is seen that various contents related to sustainable gastronomy are shared on the YouTube platform. It has been determined that information about sustainable gastronomy-related activities is shared throughout these posts and that experiences, local practices, and country gastronomy are promoted within the scope of sustainability. It is seen that there are posts within the scope of sustainable gastronomy activities on Instagram and Twitter, and the purpose of these posts is to inform about sustainable gastronomy activities through short posts, videos, and photos. © 2023 by IGI Global. All rights reserved. | en_US |
dc.language.iso | en | en_US |
dc.publisher | IGI Global | en_US |
dc.relation.ispartof | Impactful Technologies Transforming the Food Industry | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.title | Technology's role in sustainability: How the gastronomy is becoming more eco-friendly | en_US |
dc.type | Book Part | en_US |
dc.identifier.startpage | 33 | en_US |
dc.identifier.endpage | 43 | en_US |
dc.department | Pamukkale University | en_US |
dc.identifier.doi | 10.4018/978-1-6684-9094-5.ch002 | - |
dc.relation.publicationcategory | Kitap Bölümü - Uluslararası | en_US |
dc.authorscopusid | 58573624400 | - |
dc.authorscopusid | 53863103800 | - |
dc.identifier.scopus | 2-s2.0-85173550968 | en_US |
dc.institutionauthor | … | - |
item.grantfulltext | none | - |
item.fulltext | No Fulltext | - |
item.cerifentitytype | Publications | - |
item.openairetype | Book Part | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.languageiso639-1 | en | - |
crisitem.author.dept | 21.02. Tourism Management | - |
Appears in Collections: | Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection Turizm Fakültesi Koleksiyonu |
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