Research Information System
8th International Gastronomy Tourism Studies Congress, Aydın, Turkey, 17 - 20 October 2024, vol.1, pp.376-379, (Summary Text)
Sustainability concerns have been evident in the field of gastronomy for many years. In gastronomy, sustainability encompasses various aspects, including the preservation of tangible and intangible cultural heritage, contributions to the local economy, the transmission of traditional cooking and production techniques to future generations, the protection of local seeds, and waste reduction. Alongside these issues, another significant topic in the relationship between gastronomy and sustainability is the carbon footprint, and consequently, local sourcing. Historical studies on gastronomy and local sourcing indicate that the roots of this topic extend back to the production of Roquefort cheese in the 15th century (Lison, 2013). Local sourcing provides economic, social, and environmental benefits, such as local development, cultural preservation, and the maintenance of traditional production techniques. From this perspective, initiatives like the Appellation d'Origine Contrôlée (AOC) in France and the Slow Food movement in Italy serve as milestones in the realm of local sourcing. These practices have evolved over time, often necessitated by emerging concerns. In contemporary times, sustainable, eco-friendly, or green restaurant practices are implemented in accordance with national and international standards. A prominent issue within these practices is local sourcing or carbon footprint reduction, leading many restaurants to seek self-production within their premises. However, it is important to acknowledge the various constraints faced by restaurants that attempt to produce on-site. While on-site production is feasible for restaurants in rural areas or regions with relatively low land investment costs, it is more challenging and often impractical for those in densely urbanized metropolitan areas. Consequently, this study aims to examine Hyperlocal Supply (HLS) practices conducted by businesses with limited space.