Gaziantep Mutfağının Ekolojik Yüzü ile Karbon Ayak İzi ve Dünya Mutfakları ile Kıyaslanması

Başak Akar; Hanzade Ağpak

doi:10.58625/jfng-3074

Authors

Başak Akar The Municipality of Şahinbey BİLSEM / Türkiye https://orcid.org/0009-0002-5798-9705
Hanzade Ağpak The Municipality of Şahinbey BİLSEM / Türkiye https://orcid.org/0009-0004-1500-6779

DOI:

https://doi.org/10.58625/jfng-3074

Keywords:

Carbon footprint, Gaziantep cuisine, ecological sustainability

Abstract

Aim: Gaziantep cuisine, located in the heart of Southeast Anatolia, is known not only for its palate-pleasing qualities but also as a gastronomic resource that supports ecological awareness. The aim of this study is to examine the carbon footprint of Gaziantep cuisine within the context of ecological sustainability and to compare it with other world cuisines. Additionally, it aims to enhance social awareness of sustainable nutrition and to provide tools that help consumers understand the environmental impacts of their own consumption habits.

Material and Methods: n the study, the researcher-developed "Dietary Habits Questionnaire" served as the data collection instrument. Frequently prepared and consumed dishes in Gaziantep cuisine today were identified, and the carbon footprints of these dishes were calculated. The data were analyzed using a one-sample t-test in the JASP (0.18.1.0) program, and the resulting findings were compared with national averages.

Results: In the study, the results indicate that the carbon footprint of Gaziantep cuisine is lower when compared with other world cuisines, such as those from Canada, Brazil, the United States, Denmark, and Italy. In particular, vegetarian-dominated dishes exhibit a notably low carbon footprint, which is a significant finding for sustainable nutrition. Furthermore, thanks to the internet site developed for Turkish dishes for the first time, it is anticipated that consumers will gain a better understanding of the environmental impacts of their own eating habits. This platform is expected to contribute to individuals making more conscious choices.

Conclusion: Gaziantep cuisine presents advantages in ecological sustainability when compared with other world cuisines, notably with a low carbon footprint for vegetarian-dominated dishes. This finding suggests that Gaziantep cuisine could play an important role in promoting sustainable nutrition and environmental awareness. Additionally, with the developed internet site, individuals will be encouraged to learn about the environmental impacts of their own eating habits and to adopt more conscious consumption.

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