Course Details Language of Instruction Turkish Level of Course Unit Bachelor's Degree Department / Program Gastronomy and Culinary Arts Type of Program Formal Education Type of Course Unit Elective Course Delivery Method Face To Face Objectives of the Course The aim of this course is to enable students to evaluate food systems through a holistic approach encompassing production, processing, storage, distribution, preparation, consumption, and waste management, and to understand the environmental, economic, and social dimensions of sustainability. Students will explore the impacts of food production and consumption on climate change, natural resource use, biodiversity, and society, while evaluating the role of local, seasonal, and traditional foods in sustainable gastronomy. The course aims to equip students with knowledge and skills in preventing food loss and waste, using water and energy efficiently, adopting sustainable procurement practices, ensuring appropriate storage, controlling portions, and implementing zero-waste kitchen practices. It also encourages students to examine the relationships between healthy and sustainable diets, alternative protein sources, functional foods, and the valorization of food by-products based on scientific evidence. Students are expected to develop an awareness of food security, food safety, ethical production, fair trade, and the preservation of gastronomic heritage, and to understand the importance of resilient food systems in the face of disasters and supply disruptions. By the end of the course, students will be able to apply their knowledge to menu planning, product development, and food and beverage operations management to develop practical, measurable, and innovative sustainability solutions. Course Content This course covers the fundamental concepts of sustainable food systems, their environmental, economic, and social dimensions, and the roles of stakeholders throughout the food chain. Topics include the impacts of food production and consumption on climate change, carbon and water footprints, natural resources, and biodiversity, as well as sustainable agricultural practices, local and seasonal products, traditional foods, and gastronomic heritage. The course examines healthy and sustainable diets, alternative protein sources, functional foods, fermented products, and the valorization of food by-products. It addresses the prevention of food loss and waste, the circular economy, zero-waste kitchen practices, sustainable procurement, storage, packaging, and logistics. Further topics include sustainable menu planning, standardized recipes and portion control, water and energy efficiency in kitchens, food security and safety, ethical production, fair trade, and disaster-resilient food systems. These topics are explored within the context of gastronomy through scientific article reviews, student presentations, case studies, and project work. Course Methods and Techniques Lectures, question-and-answer sessions, discussions, student presentations, scientific article reviews, case studies, problem-solving, group work, brainstorming, and project-based learning. Prerequisites and co-requisities None Course Coordinator None Name of Lecturers Asist Prof.Dr. - Assistants None Work Placement(s) No Recommended or Required Reading Resources Source 1 Kaynak 2 Course Notes 1- Introduction to Sustainable Food Systems: The concept of food systems, the food chain from production to consumption; key stakeholders and the role of gastronomy in food systems. 2- Dimensions of Sustainability: Environmental, economic, and social sustainability; relationships between the Sustainable Development Goals and food systems. 3- Climate Change and Environmental Impacts: Environmental impacts of food production and consumption; carbon and water footprints, land use, and biodiversity. 4- Sustainable Agriculture and Production: Agroecology, organic farming, good agricultural practices, regenerative agriculture, soil health, and agricultural diversity. 5- Local, Seasonal, and Traditional Foods: Local production and short food supply chains; seasonality, products with geographical indications, and the preservation of gastronomic heritage. 6- Healthy and Sustainable Diets: Nutritional adequacy, dietary diversity, plant-rich diets; cultural acceptability and affordability. 7- Sustainable Protein Sources: Legumes, animal protein sources, microalgae, and alternative proteins; nutritional value, environmental impacts, and consumer acceptance. 8- Food Loss and Waste: Definitions, causes, and consequences of food loss and waste; methods for measuring, monitoring, and preventing waste during food preparation and service. 9- Zero-Waste Kitchens and the Circular Economy: Waste prevention, whole-ingredient utilization, food by-product valorization, and composting practices. 10- Functional Foods and Sustainable Product Development: Bioactive compounds, fermented products, and microalgae; development of value-added products from food by-products. 11- Sustainable Menu Planning and Kitchen Management: Menu planning, standardized recipes, portion control, inventory management, sustainable purchasing, and water and energy efficiency. 12- Packaging, Storage, and Logistics: Functions and environmental impacts of packaging; packaging reduction, reuse, cold chain management, shelf life, and sustainable transportation. 13- Food Security, Ethics, and Social Justice: Food security and food safety; access to food, fair trade, producer welfare, and working conditions. 14- Disaster-Resilient Food Systems: Food supply during disasters, emergency feeding and mass catering operations; local production capacity and supply chain resilience. 15- Integrated Case Analysis and Course Review: Examination of sustainable restaurant and menu examples; student project presentations and review of course topics. Course Category Education %20 Science %20 Health %20 Field %40