Sustainable Gastronomy

 With the increase in the world population, the need for agricultural products is constantly increasing. In order to meet this increasing need, industrial agriculture methods are developed and various chemicals are used for higher efficiency. This negatively affects human health (Eryılmaz et al., 2019). 

 

In addition, many reasons such as environmental and chemical pollution due to industrialization, economic weakness and lack of education deepen nutritional problems, which makes it difficult for individuals to obtain good, clean, healthy and more reliable food (Aydın et al., 2016; Yaşar, 2017).

 

Technological developments after the industrial revolution and the increasing population made it necessary to increase agricultural production. The conventional agriculture system, called the Green Revolution, which was applied to meet this need, has developed, but it has been seen that the use of intensive chemicals in this agricultural system causes various destructions over time (Ayla and Altıntaş, 2017).

 

The negative effects of environmental, air, water and soil pollution on food in the world have begun to be felt more and more every day. This situation increases the need for better, healthy and clean food as well as more natural agricultural techniques day by day. As a result, sustainable Gastronomy andfarming methods based on protecting human health, nature and the environment have started to gain importance. 

 

In order to expand the production of good, clean, healthy and safe foods and to facilitate the access of individuals to these foods, various practices have been developed that aim to make all processes of food transparent and under control, from field to table. One of them is Good Agricultural Practices.

 

Good agricultural practices (GAP) are important agricultural practices in terms of both being a quality, healthy and efficient agricultural production and providing safe food. Good agricultural practices are a production process that covers all production, logistics and marketing stages from the field or soil to the table (TC Ministry of Agriculture and Forestry, 2020). Another important application in this field is organic farming activities supported within the scope of sustainable development. 

 

It is seen that consumers have started to turn to products that do not contain chemicals and additives due to various reasons such as trust problems in the food sector and increasing concerns about the environment and health, and this mass is expressed as the organic product consumer group (Zinkhan and Carlson, 1995). Today, the organic food market is a sector that shows a continuous growth trend on a global scale (Karabaş and Gürler, 2012).