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..
A Professional Examination of the Role and Importance of Organic Farming and Good Agricultural Practices in Sustainable Gastronomy from Chef Ahmet Özdemir
Sustainable gastronomy has become an indispensable principle for the kitchens of the future. I, Chef Ahmet Özdemir, having believed in the profound importance of culinary history and the academic knowledge to be passed on to the next generation of Turkish Chefs and Chefs in TurkishCuisine throughout my career, will thoroughly address the role and importance of organic farming and good agricultural practices in sustainable gastronomy. This article will highlight how quality, flavor, and environmental responsibility can be integrated into the culinary arts.
What is Sustainable Gastronomy?
Sustainable Gastronomy involves an approach that preserves environmental balance, uses natural resources conscientiously, and promotes fair trade practices. This concept bases sustainability throughout the entire process from food production to consumption. As a chef, making conscious choices about how the products used in our Most Successful Restaurants are produced is a valuable legacy we will leave for future generations.
The Role of Organic Farming in Sustainable Gastronomy
Organic farming refers to food production without the use of chemical pesticides, synthetic fertilizers, or genetically modified organisms. This method preserves the natural structure of the soil and supports biodiversity. (2024 Restaurant Trends) Its contribution to sustainable gastronomy is valuable both environmentally and health-wise. The adoption of organic farming plays a critical role in enhancing flavor and nutritional value.
Good Agricultural Practices and Gastronomy
Good agricultural practices encompass farming techniques that minimize harm to the environment while considering social justice and economic efficiency. These practices are directly linked to the principles of sustainable gastronomy. Supporting good agricultural practices not only provides healthy and high-quality 2024 Food Trends to consumers but also ensures fair conditions for farmers.
The Use of Organic Products in the Kitchen
The use of organic products in the kitchen naturally enriches the flavor profile of dishes. I, Chef Ahmet Özdemir, specifically prefer the use of organic products in my restaurants. This choice directly impacts the taste of my dishes while also (2024 Hotel Trends) fulfilling my environmental and social responsibilities.
Sustainable Agriculture and Education
It is of great importance to inform young talents who will shape the future of Turkish cuisine about sustainable agriculture and good agricultural practices. Including these topics in academic education will ensure that future generations become more conscious and responsible chefs. This lays the foundations for a sustainable gastronomy culture.
Conclusion
Finally, I, Chef Ahmet Özdemir, have addressed the role and importance of organic farming and good agricultural practices in sustainable gastronomy from a professional chef's perspective with this article. My respect for Turkish Cuisine History, Turkish Culinary Culture, Ottoman Kitchen History and the value of the knowledge to be passed on to future chefs demonstrate that adopting sustainable practices is not just a choice but also a necessity. Gastronomy is not only the (2024 World Gastronomy) art of flavors but also a social and environmental responsibility. Sustainable gastronomy is one of the most important steps taken to fulfill this responsibility. Every chef who acts with this awareness contributes valuable insights to the future of culinary culture.
Coord. Chef Ahmet ÖZDEMİR
International And Intercontinental
Restaurant Consultant and Kitchen Consultant
World Ambassador of Ottoman and Turkish Cuisine
The Role and Importance of Organic Agriculture and Good Agricultural Practices in Sustainable Gastronomy
Dr. Instructor Member Salim İBİŞ
Summary
In recent years, many reasons such as increasing environmental pollution with industrialization and the increase in some negative effects of industrial agricultural products on human health have led consumers to prefer more natural and organic foods. At this point, it is thought that organic agriculture and good agricultural practices, which are developing within the understanding of sustainability, are exemplary practices that will respond to these needs of consumers.
At the same time, businesses operating in the field of gastronomy; It is seen that they develop strategies suitable for these approaches due to many reasons such as meeting consumer demands, protecting the natural environment, acting with a sense of social responsibility, differentiating from their competitors, utilizing niche market opportunities.
This study is a qualitative study based on a literature review and its purpose is to explain the importance of organic agriculture and good agricultural practices in sustainable gastronomy by making use of the studies in the literature. As a result, it has been revealed that organic agriculture and good agricultural practices are important especially for chefs, consumer markets, regional employment, eco tourism activities, food and beverage businesses, gastronomic tours and gastronomy routes.
Keywords: Tourism, Sustainability, Sustainable Gastronomy, Organic Agriculture, Good Agriculture.
LOGIN
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 farming 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).
Increasing environmental pollution and the resulting health problems make it necessary for consumers to turn to a healthier and more sustainable consumption approach day by day. From this point of view, in this study, organic agriculture and good agricultural practices are discussed with a sustainable gastronomy perspective and their multifaceted effects are evaluated. In this context, first of all, organic agriculture and good agricultural practices were discussed, then evaluations were made about the importance of these practices from the perspective of sustainable gastronomy.
Sustainable Gastronomy
Sustainability; In general terms, it means to ensure continuity, to maintain its existence or to protect it. The basis of sustainable development is the existence of ecological limits, the protection of basic resources and equal access to resources. Sustainable tourism also uses all the elements of sustainable development and acts with them (Yurtseven and Kaya, 2010).
Sustainable gastronomy is considered as a concept that expresses the orientation to agricultural products, local and gastronomic elements and rural areas within the scope of gastronomic tourism. In sustainable gastronomic tourism mobility; Local, high nutritional value, authentic, nostalgic, beneficial for human health, environmentally friendly and produced and prepared with local methods are considered as motivation factors for travel in gastronomy tourism (Durlu Özkaya et al., 2013).
Scarpato (2002) explains sustainable gastronomy as a concept that is based on environmental sustainability, protecting and improving the health, socio-cultural and environmental quality of society. Sustainable gastronomy supports agriculture, food and beverage production, prevents non-authentic production, increases attractiveness, strengthens the local community, supports brand and identity formation based on food and beverage experience (Yurtseven and Kaya, 2010).
The understanding of the importance of sustainability has brought with it important changes. Slow food flow is one of them. Movements such as sustainability and slow food have contributed to the preservation of biodiversity, culinary cultures and the spread of local farming and entrepreneurship around the world.
The increase in consumers' interest in environmentally friendly food products has brought many changes in restaurants and organic food has become the most important menu trend (Durlu Özkaya et al., 2013). Local and regional foods contribute significantly to a destination in terms of sustainable competition (Ören and Şahin Ören, 2019).
Organic agriculture and organic products, local food production, traditional production, natural shopping places, food festivals, locally produced foods and beverages, specialty restaurants are among the components of sustainable gastronomic tourism (Scarpato, 2002). Sims mentioned the importance of food and beverages for sustainable tourism in his study in 2009 and stated that the increase in the consumption of local foods will also stimulate the local economy.
In this sense, countries such as France, Italy and Spain are shown as exemplary countries that have achieved economic revival by using cheese, wine and meat products effectively within the scope of gastronomic tourism, generating more income with more visitors. In order to ensure continuity in sustainable gastronomy, ecological processes and vegetation, biological diversity should be protected, and flora and fauna should not be damaged. However, efforts should be made to keep local food cultures alive, protect and not be forgotten (Yılmaz and Akman, 2018).
The Concept and Scope of Organic Agriculture Practices
With the global acceptance of sustainability, the negative effects of classical agricultural practices on natural resources, environment and human health have started to attract more attention. In this context, production methods that are more sensitive to both the environment and human health, such as organic agriculture, where synthetic fertilizers, pesticides, growth regulators and various similar chemicals are not used, have started to gain more importance day by day (Aktaş, 2020).
Organic farming; which does not allow the use of synthetic chemical inputs in the production process, instead allowing the use of non-agricultural organic waste materials such as product residues, animal manure, green manure; It is defined as a sensitive production system in which biological methods are used in the control of various diseases, pests and weeds, while also increasing soil fertility (Organic Product Producers and Industrialists Association, 2020).
According to another definition, organic agriculture; protecting the balance of nature, living creatures in nature and natural resources; It is an agricultural production process that ensures soil fertility and is sustainable in human, environmental and economic terms (Yıldız and Yılmaz, 2020). Lapkin (1990) also associated the concept of organic agriculture with sustainability and explained organic agriculture as a production approach that aims to create an economically, socially and environmentally sustainable, integrated farming method (Cited by Onat and Keskin, 2019). Organic agriculture is also known by different names in some countries.
Biological agriculture in France and ecological agriculture in Germany are other terms used in this sense. Organic agriculture is seen as a production system that must be certified by controlling all stages such as production, processing, marketing and sales, starting from the producer or the field to the end consumer.
The organic production market in Turkey first started, especially with the demand of the foreign market, about 80-90% of the production was sold abroad and the remaining amount was evaluated in the domestic market (Eti, 2014).
Over time, it began to be demanded and widespread in the domestic market as well. The pesticides used in agricultural activities, chemical fertilizers, hormones, antibiotics and various drugs used in animals not only polluted the soil, air and water, but also adversely affected the health of people consuming the products (Yıldız and Yılmaz, 2020). Today, with the increase in the diseases caused by food, the reasons such as both the decrease in the quality of the agricultural products and the use of chemical drugs have led consumers to organic foods.
In addition to providing healthy food to people, organic food production also offers many benefits to organic food producers and regions where organic agriculture is made (Bozok et al., 2016).
As many negative effects of chemicals and synthetic fertilizers used in traditional agricultural practices on human health and the environment have begun to be observed, many countries have started to give importance to organic farming activities in line with sustainable development principles. Organic agriculture studies, which started especially in the 1970s, continued with the establishment of certain international standards with the International Federation of Organic Agriculture Movements established in 1972 and the transfer of practices to the smallest producers (Işıldar, 2016).
The main objectives of organic agriculture are to use natural resources by protecting them in agricultural production, to protect animal and plant genetic resources, to use more environmentally friendly harmless methods to combat pests in agricultural activities, to develop and use more environmentally friendly production methods, and to develop educational projects to disseminate organic agriculture (Turhan). , 2005).
There may be various reasons for purchasing organic products produced within the framework of organic farming activities. Some studies in the related field show that consumers find organic foods utilitarian because of their healthier and safer features, while others show that they are preferred because they are more delicious (Canarslan and Uz, 2019). For this reason, the fact that businesses engaged in gastronomic activities include these products can create a positive image in the eyes of the consumer.
Various studies have been carried out to harmonize the organic agriculture standards applied in Turkey with international standards over time. As a result of these studies, the number of producers engaged in organic farming in Turkey increased by 4.17 times and the production area increased by 3 times from 2007 to 2016. In good agricultural practices, there have been significant developments in terms of both the number of producers and the production area, especially after 2013. The area where good agricultural practices are applied has increased 88 times in 2016 compared to 2007 (Eryılmaz et al., 2019).
While consumer and environment-oriented approaches lead consumers to consume more organic products every day, they lead producers to produce more organic products (İnci et al., 2017). Although the demand for organic products is increasing day by day both in the world and in Turkey, it is seen that there have been significant changes in consumer demands towards the preference of healthy and safe foods in recent years. Consumers care about the suitability of the products they will buy for human health and want to be sure that they are produced with reliable methods.
Consumers use their product preferences for products produced in this way (Ayla and Altıntaş, 2017). However, it is thought that organic agriculture is more and more in the field of interest in businesses operating in the field of gastronomy.
The Concept and Scope of Good Agricultural Practices
The emergence of the concept of Good Agricultural Practices (GAP) was influenced by factors such as the development of consumption awareness, the change in lifestyles and the increase in purchasing power. On the one hand, while the world population increased, increasing industrialization brought environmental pollution, on the other hand, with the increase in the level of education and therefore consumption awareness, the demand for agricultural products shifted primarily towards clean, healthy and reliable products.
Thus, good agriculture has become an environmentally friendly agricultural practice that has started to spread rapidly in the world and in Turkey (Yaşar, 2017). In good agricultural practices, the use of chemical fertilizers and pesticides is applied in a controlled manner within a certain program, and it is aimed to minimize the environmental damage caused by agricultural activities (Eryılmaz et al., 2019).
good agricultural practices; It is explained as a production model that ensures the traceability, sustainability and food safety in agriculture by making agricultural production in an environmentally friendly manner, applying it in a controlled manner that does not harm human and animal health, and certification of the products resulting from production (Aydın et al., 2016). Good agriculture is seen as a sustainable farming system.
Sustainable agriculture is an understanding of agriculture in which the use of inputs is controlled at every stage of the production process, and the environment and natural resources are used without destroying it (Eryılmaz and Kılıç, 2018). The procedures and principles of good agricultural practices in Turkey are defined by the Regulation on Good Agricultural Practices published in the Official Gazette dated 07.12.2010 and numbered 27778 (Aksoy et al., 2013).
Some basic issues to be considered in good agricultural practices are mentioned by the TR Ministry of Agriculture and Forestry. The use of techniques to reduce erosion in the cultivation of the soil, the preference of quality seeds, seedlings and saplings in production activities, the use of fertilizers at the appropriate time and amount, the recording of all applications such as irrigation, fertilization, spraying, and the harvesting under hygienic conditions are among these issues. The products grown in accordance with the standards determined in the relevant laws and regulations are certified with the Good Agricultural Product Certificate by the institutions authorized by the Ministry of Food, Agriculture and Livestock.
Good agricultural practices are a controlled agricultural activity. Because it is based on the principle of recording all applications. These records in good agriculture; The type and type of the product, the fertilizer or pesticide applied in the product, the reason for application, the time of application, the amount applied, the name of the implementer, his competence in this matter, the time after which the product will be harvested, and the water quality, including all irrigation related issues. contains details. With these processes, traceability and sustainability are ensured in good agricultural practices.
All these analyzes and result documents are also included in the registration system (Aksoy et al., 2013). ITU; It is carried out in accordance with the contract that regulates the mutual responsibilities, rights and disputes of the parties between the producer, producer organization or entrepreneur and the control and certification body (Sagın et al., 2015). There is the use of chemical inputs in Good Agricultural practices, but these inputs are applied in a way that does not harm human health and the environment (Eryılmaz and Kılıç, 2018).
There are many benefits of Good Agricultural Practices for producers and consumers. From the point of view of the producers; It can provide many benefits such as increasing the preference of products in foreign markets, providing a competitive advantage over other manufacturers, facilitating the making of agreements with retailers, enabling the production of reliable and quality foods, reducing costs and increasing the income of the producer.
In terms of consumers; It provides many benefits such as providing the opportunity to consume quality, healthy and reliable products, having all the necessary information about the food source, and giving confidence in providing a healthy life in the future (Doğan and Tümer, 2019).
Evaluation of Organic Agriculture and Good Agricultural Practices in Terms of Sustainable Gastronomy
The basis of the concept of sustainability is based on the understanding of meeting the needs of the present generation without ignoring the needs of future generations. On the basis of sustainability; issues such as local development, employment, social participation, social welfare, cultural wealth, protecting and using natural and environmental resources and caring for human health.
The aim of multidisciplinary gastronomy is to develop an understanding of sustainable gastronomy that combines the traditional principles of sustainable development. This understanding necessitates both the protection of the health of the society and the implementation of social and economic developments in a way that does not harm people and the environment (Kurnaz and Arman, 2020). It is clearly seen that good agriculture and organic farming practices overlap with these features of sustainability in many respects. A similar result emerges when the situation is evaluated in terms of gastronomy.
It is unthinkable that gastronomy, which has an interdisciplinary feature, should be separated from agricultural activities. For this reason, good agriculture and organic agriculture are practices that are important in terms of gastronomy. In this context, the importance of organic agriculture and good agricultural practices in terms of sustainable gastronomy has been examined under the main headings by making use of the studies in the literature.
Importance in terms of Producer Markets: One of the marketing channels of products resulting from organic farming and good agricultural practices is local markets. Producers, who have the opportunity to market their products in local markets, both eliminate the influence of intermediaries and find the opportunity to develop social relations with consumers. These markets also have the function of providing cultural interaction between producers and consumers. Local markets are also seen as places where local cultures are preserved, kept alive and promoted to wider circles.
Equipping local markets with homemade foods and handmade souvenirs not only increases the product variety in the markets, but also contributes to rural development by introducing local cultures to wider masses (Eryılmaz et al., 2019). Karabaş and Gürler (2012) stated that while producers have difficulties in finding a market for organic products that they produce with great effort and expense, consumers complain that organic products are not easily accessible on the one hand and that organic products are expensive on the other.
Producer markets can be a common meeting point for the consumer and the producer, as well as providing many advantages for both parties. There are also studies showing that consumers are willing to pay higher prices for organic foods (Chen & Lobo, 2012).
Some studies have shown that while the yield of some organic products such as seedless grapes, olives, cotton, barley and wheat is 5-20% lower than conventional products, their sales prices are 10-15% higher (Eryılmaz et al., 2019). . In another study by Eryılmaz and Kılıç (2018), they found that the gross profit obtained with good agricultural practices is 8.6% lower than conventional agriculture, and only 54.02% of this decrease in gross profit can be met with monetary support given to good agriculture. In this case, it should be considered normal that the prices of organic foods are higher than other products on the market.
Importance for Eco-Tourism: Eco-tourism is a travel and tourism approach that protects the environment and protects the welfare of the local people, and is sensitive to natural areas. People working in busy cities, especially in crowded cities, start to show more interest in natural life with motivations such as getting away from routine life, relaxing and having new experiences after a while. At this point, it is thought that organic agriculture and good agricultural practices are very important applications for eco tourism activities. Again in this context, there are tourism movements towards agricultural farms in rural areas. Increasing this mobility will support producers and local people.
Farm tourism is a type of tourism that consists of going to a farm outside of their permanent residence and participating in agricultural activities on the farm for a day or for a certain period of stay. If the economic activity in the rural settlement is agriculture and the touristic applications are mainly based on agriculture, this type of tourism is called agricultural tourism (Üzümcü and Koç, 2017). In recent years, the touristic preferences of individuals have been changing and the demand for alternative tourism types has increased.
At this point, farm tourism is seen as an alternative type of tourism. Farm tourism activities allow people who are overwhelmed by city life to relax and be alone with nature. At this point, organic agricultural products can be an attractive factor.
In farm tourism activities, visitors are offered local flavors, as well as opportunities such as fruit picking, hoeing weeds and harvesting. Within the scope of agricultural tourism, different from farm tourism services, activities such as tasting home-made products such as various canned goods, different pastries, cheeses, purchasing farm products, participating in daily agricultural activities, seeing and experiencing local culture and traditions can also be carried out (Kılıç and Kurnaz, 2010). ). At this point, the path of agricultural activities and gastronomic tourism intersect.
Sustainable gastronomy promotes high quality tourism product by supporting the use of local agricultural products within the tourism industry with the concept of farm to restaurant (Kurnaz and Arman, 2020).
Its Importance for Restaurants and Chefs: The increase in organic food demand is also the subject of food and beverage businesses. While the organic food market is growing worldwide, the number of food and beverage businesses and restaurants offering organic products is also increasing. Some famous restaurants, which were more reluctant to include organic foods in their menus, are now more inclined towards the concept of organic products.
Food and Wine Magazine's research has revealed that fast food chains are also beginning to show sensitivity on this issue. In studies conducted in the United States, it has been observed that there is a continuous increase in the turnover of restaurants with organic menus and that the number of restaurants with all organic inputs is increasing day by day (www.isfikirleri-girisimcilik.com).
As the importance of healthy nutrition begins to increase, the number of food and beverage businesses that provide services in this direction has also started to increase. Such enterprises either grow organic agricultural products themselves or work in agreement with the producers. Today, it is seen that the chefs in restaurants also use supply methods that they cultivate or organize their production activities (www.ekbicyeic.com). At this point, operators or chefs choose products that do not contain pesticides, hormones or preservatives when presenting their products.
It is stated that the demand for green and organic restaurants is becoming more evident every day. It is seen that ecological restaurants, which determine their service and operation processes according to the needs of the target market and produce accordingly or supply their products accordingly, prefer organic foods produced without the use of chemicals or additives. Ecological restaurants benefit from both ecological farms and nature-friendly production centers in the supply of goods and services. These restaurants also obtain food from organic markets and farms that produce with Permaculture principles (Eren, 2018).
In a restaurant, the raw material used by the chef plays a great role in producing a healthy and delicious product. For this reason, the preference of organic foods in restaurant businesses and their presentation to customers will contribute positively to customer satisfaction. On the other hand, the restaurant management and chef will support the producer and the sustainability of the product. With the inclusion of organic products in food and beverage businesses, the demands of the consumers in this direction are met, and the producers who spend effort in the cultivation of these products contribute to the remuneration of their efforts.
Its Importance in terms of Gastronomy Tours and Gastronomy Routes: An important alternative tourism type, which is rapidly developing today and where local food elements in destinations are considered as touristic attractions, is gastronomy tourism. Another subject evaluated within the framework of gastronomic tourism is gastronomy routes and gastronomic tours. Gastronomy routes are considered as popular touristic products.
Gastronomy tours are also expressed as touristic activities made to different regions for the purposes of experiencing and tasting the production of various products in different destinations (Aksakallı and Bayraktar, 2020). The main purpose of the gastronomic routes is to ensure that the tourists who will visit a touristic region can find and present information about the food and beverages, different gastronomic products and various activities that they can find in this region collectively at the source (Çavuşoğlu and Çavuşoğlu, 2018).
In the gastronomic tours, which are mostly prepared as package tours, it is aimed to present the culinary culture of the destinations, the richness of food and beverage, and local tastes. Gastronomic tours are organized both at home and abroad. From this point of view, it is thought that organic farming activities and organic products can be considered as an important attraction for both gastronomy routes and gastronomy tours.
Its Importance in terms of Employment: In organic farming and good agricultural practices, more labor is needed in all processes from the cultivation of products to their sales. Considering that agricultural activities are mostly carried out in rural areas, supporting these activities will also contribute to employment and regional development in rural areas. In addition, it will have a positive contribution to women's employment. Thus, an ecosystem suitable for sustainable gastronomy will come to life.
CONCLUSION and DISCUSSION
Organic agriculture and good agricultural practices are practices that enable better and cleaner production of food, monitoring of all processes from production to consumption, and making agricultural activities more sensitive to the environment and human health. In this respect, they are considered as practices that coincide with the principles of sustainability. Gastronomy is a field that is in a multifaceted relationship with agricultural activities. For this reason, organic agriculture and good agricultural practices are discussed from the perspective of gastronomy in this study.
More sustainable farming methods such as good agricultural practices and organic farming have been introduced for the purposes of reducing the harmful effects of conventional agriculture, increasing environmental awareness, producing healthier food, and these practices have gained more importance with each passing day. Various supports were also provided for the dissemination of these practices in Turkey. However, since the cost of organic farming practices is higher, it is seen that the competition of the producers in the market becomes more difficult.
The existence and development of sustainable gastronomy is thought to be closely related to organic food and good agricultural practices. Sustainability in gastronomy is based on increasing the welfare level of those living in rural areas, not losing local products and flavors, reviving the values that are on the verge of being lost, and increasing the products produced with more natural agricultural activities. For this reason, organic agriculture and good agricultural practices should be supported in all aspects.
Local or organic foods are often the subject of gastronomic tourism. At this point, it should be ensured that organic agriculture and good agricultural practices find more place in eco tourism and gastronomy tourism activities. Increasing and diversifying eco-tourism activities within the framework of organic agriculture and good agricultural practices will not only benefit the producers, but will also contribute to the progress of studies in the field of gastronomy.
It is thought that it is a very appropriate approach to support the producers by ensuring the purchase guarantee of the products produced with the contracted production system method by entering into close contact with the organic agriculture producers of the hotel enterprises, restaurants and other food and beverage enterprises or by establishing mutual trust. In this way, both the producers will feel safe and the businesses will be able to easily obtain the organic products they need directly from the producer.
Chefs' ability to cook and serve a good meal depends on their ability to provide good food. For this reason, it is very important for chefs to have knowledge of organic and good agricultural practices. At this point, it would be appropriate for the chefs to closely follow the practices in the field. Making field visits from time to time is also important for chefs to improve themselves in this regard.
The increasing demands of consumers for safe food necessitate effective monitoring and evaluation of the entire process from production to consumption. There are many criteria and control points that producers must comply with in good agricultural practices. Good agricultural and organic farming practices are seen as production models that make it easier for consumers to reach healthy and safe foods that they need more and more every day.
A certain amount of chemical input is allowed in good agricultural practices. Since these inputs are not used in organic agriculture, there is a decrease in yields, resulting in an increase in costs and therefore product prices in the market. Consumers should also be conscious about organic food. Otherwise, products that are not produced organically can easily be offered to consumers as if they were organic. In this case, consumers may be exposed to organic food abuse (Onat and Keskin, 2019).
For some consumers, the price difference can also be a problem. It will take time to explain the price difference of organic products to the consumer. Consumers should also be made aware of this. Expectations and attitudes of consumers towards natural products in the future, and perceptions of natural and organic products in restaurant businesses can be suggested as issues that should be investigated.
The Place and Importance of Organic Agriculture and Good Agricultural Practices
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As the head chef Ahmet ÖZDEMİR, I see the source:
Mr. Dr. Instructor I sincerely thank its member Salim İBİŞ for his academic studies titled "The Role and Importance of Organic Agriculture and Good Agricultural Practices in Sustainable Gastronomy " and wish him success in his professional life . It will definitely be considered as an example by those who need it in professional kitchens, related research and in the world of gastronomy.
Note:
The original text, which is accepted as a source, is as follows. Google translation was used for the necessary language change.