Akademik Veri Yönetim Sistemi
International Journal of Gastronomy and Food Science, cilt.42, 2025 (SCI-Expanded, Scopus)
Serving food to guests in open areas during special occasion ceremonies continues to exist as a sustainable tradition in Turkey. In the context of sustainable gastronomy, it is important to assess the environmental impacts of such rituals, which are held with large public participation. This study aims to evaluate the carbon footprint (CF) of the Çatallı Wedding Menu , a traditional gastronomic example specific to Isparta province, within the framework of sustainable gastronomy. In the research, the standard recipes of the dishes included in the menu were taken as a basis for CF calculations, and their environmental impacts were analyzed. The CCaLC2 1700 (2016) software, which contains ready-to-use datasets, was utilized in the calculations. According to the findings, the CF value of the “Düğün” soup was determined as 0.4495 kg CO2e/portion, while that of zerde dessert—a rare sweet containing meat broth—was 0.3155 kg CO2e/portion. In most dishes on the menu, animal-based ingredients were identified as the main source of CF. In particular, meat-heavy dishes such as banak (3.61 kg CO2e/portion) and okra stew (1.08 kg CO2e/portion) stood out with high greenhouse gas emissions. The results indicate that the carbon footprint of gastronomic products varies significantly depending on the raw materials used. The findings suggest that prioritizing local, seasonal, and plant-based ingredients in menu planning could be an effective strategy to reduce CF. Recipe modifications and menu designs that aim to lower the carbon footprint while preserving gastronomic heritage are of critical importance for sustainable gastronomy.