Sustainability refers to the careful use of natural resources by considering future generations. Especially in the food sector, the sustainability of resources and the reduction of environmental impacts are very important. The relationship between gastronomy and sustainability might be described using the term “eco-gastronomy.” As practitioners of gastronomy, it is very important that chefs recognize the ecosystem, protect natural resources, and respect the natural environment. In this context, the aim of the study is to provide potential chef candidates with the opportunity to express their emotions via creative design by incorporating sustainability, eco-gastronomy, and art. A total of 21 students were included in the study. With these students, designs related to both sustainability and gastronomy were realized, and they were enabled to design and present sustainable green restaurant logos and slogans in accordance with the concept they determined. Consequently, it was seen that the design stages and creativity stages of the students were exactly the same.
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Sustainability is focusing on meeting the needs of present generations without neglecting future generations. While the concept of sustainability is associated with the economic and social elements that are expected to be developed by the elements that are expected to be sustainable, such as nature, ecosystem, and social structure, it also focuses on goals, determinants, values, and practices. The food industry, which grows on a global scale with the increasing need for food, causes environmental damage such as environmental pollution, infertility of soils, ecological problems brought about by transportation conditions to distant regions, and excessive water consumption. Especially in the food sector, the sustainability of resources and the reduction of environmental impacts are very important.
Gastronomy is defined as a reflection of the preparation, cooking, presentation, and consumption of food, as well as a field that explores the art of eating (Scarpato, 2002a; Kivela & Crotts, 2006).
Quality and healthy nutrition have been distinguishing elements of sustainable development. In this vein, gastronomy is seen as an essential part of sustainable development. This stems from gastronomy’s effect on sustainable regional development. The relationship between gastronomy and sustainability might be described using the term “eco-gastronomy”. Eco-gastronomy comprises cooking and eating styles that also consider environmental concerns in determining, preparing, and marketing the content of gastronomy that reflects cooking and specialty dishes (Nillson, 2013). This field is not only about nutrition but also about consuming qualified, delicious, and healthy food. As curiosity in gastronomy and environmental consciousness expand, there is a growing focus on eco-gastronomy today.
Today, it is important for chefs to recognize the ecosystem and respect the natural environment (Ekincek, 2020). The duty of a chef who is an expert in the field of gastronomy and culinary arts is not only cooking but also respecting the environment and food beyond cooking. Chefs must be familiar with natural raw materials, educated about the environment, and respectful of the earth, all of which should be expressed in their products. It is of great importance to raise the chef candidates' attention to create this necessity and awareness.
Creativity, which is at the forefront in culinary work as in other areas, guides the chefs in keeping up with innovations and introducing new products (Horng & Hu, 2008).
Similarly, Uçuk and Özkanlı (2017) evaluated the relationship between art, design, and gastronomy, particularly in terms of creativity and presentation. Chefs who are experts in the realm of gastronomy and culinary arts are expected to do more than just cooking; they must also demonstrate creativity during presentation while respecting the setting and the food. Ekincek (2020) underlines the necessity of chefs today recognizing the ecosystem and respecting the natural environment, stating that artistic productions and kitchen designs are similar in terms of creativity. Hence, individuals who will be trained in the field of gastronomy and culinary arts must develop their art and design knowledge (Çağlayan, 2019), aesthetic perspectives, creativity, and awareness of sustainability.
Examining the literature, it has been seen that there is a gap in working together on sustainability, gastronomy and art. In this context, the aim of the study is to provide potential chef candidates with the opportunity to express their emotions via creative design by incorporating sustainability, eco gastronomy, and art. In addition, it is aimed to raise awareness of environmental concerns in prospective chefs who are an important part of gastronomy and sustainable tourism.
In the first part of the study, students who are future chef candidates were informed about sustainability, art, and gastronomy. Then, the students were taught what this relationship was by the question-and-answer method. In this context, the place of soil, water, and plastic in human life and their effect on food were discussed. In addition, the artworks created by contemporary artists on these concepts were examined. Sustainability and eco gastronomy-themed presentations by the chefs were also investigated. In this way, the study was help students to understand the connections between gastronomy, art, and sustainability.