Carbon footprint assessment of geographical indication foods in Isparta: Implications for sustainable gastronomy and local tourism
International Journal of Gastronomy and Food Science, cilt.45, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 45
- Basım Tarihi: 2026
- Doi Numarası: 10.1016/j.ijgfs.2026.101548
- Dergi Adı: International Journal of Gastronomy and Food Science
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Anahtar Kelimeler: Carbon footprint, Gastronomy tourism, Geographically indication, Local sustainability, Sustainable food systems, Traditional foods
- Isparta Uygulamalı Bilimler Üniversitesi Adresli: Evet
Özet
This study aims to assess the carbon footprint (CF) of Isparta's geographically indicated (GI) dishes and to examine their implications for environmental sustainability within the context of gastronomic tourism. The research evaluates how traditional culinary heritage interacts with contemporary sustainability concerns, particularly the environmental load associated with animal- and plant-based ingredients. Seven GI-registered gastronomic products from Isparta were selected, and their CF values were calculated using the CCaLC2 1.700 (2016) carbon accounting software. Standard recipes obtained from the Turkish Patent and Trademark Office were used, and CF values were computed. The results were expressed as kg CO2-eq per product and per serving to enable comparison across dishes. The CF values of the dishes ranged from 0.0225 to 4.396 kg CO2-eq per serving. Products containing beef or lamb, such as Senirkent Banağı (3.611 kg CO2-eq/serving), Uluborlu Banağı (3.38 kg CO2-eq/serving), and Uluborlu Kuyruğu Sulu Pastry (4.396 kg CO2-eq/serving), exhibited the highest emissions. Plant-based dishes, including Yalvaç Hamursuzu (0.220 kg CO2-eq/serving), Senirkent Samsa Dessert (0.218 kg CO2-eq/serving), and Senirkent Grape Molasses (0.0225 kg CO2-eq/tablespoon), had substantially lower values. These results confirm that meat and meat broth are the primary contributors to elevated CF levels. This study provides the first empirical assessment of the CF of Isparta's GI dishes, offering a quantitative link between gastronomic heritage and environmental sustainability. The findings contribute to sustainable gastronomy research by providing a replicable methodological framework and practical insights for destination managers, hospitality businesses, and policymakers seeking to design low-carbon culinary experiences and strengthen sustainable tourism strategies.