The Perspective of Turkish Chefs on Artificial Foods  in the Context of Sustainable Gastronomy

Şinasi Özmen; Gaye Deniz

doi:10.56479/ijgr-64

Authors

Şinasi Özmen https://orcid.org/0000-0003-2561-6939
Gaye Deniz https://orcid.org/0000-0002-9980-8506

DOI:

https://doi.org/10.56479/ijgr-64

Keywords:

Sustainable gastronomy, Artificial foods, Chef perceptions, Culinary innovation, Sustainability

Abstract

This study examines Turkish chefs’ attitudes toward artificial foods within the framework of sustainable gastronomy. Although artificial foods are widely discussed in terms of nutrition, food technology, and safety, their evaluation from a gastronomy-focused sustainability perspective remains a significantly underexplored gap. This research addresses this gap by investigating chefs’ views on the sustainability, risks, and future potential of artificial foods. A qualitative method was used, involving semi-structured interviews with 20 chefs selected through purposive sampling. Data were analyzed using MAXQDA. The analysis yielded four principal themes and nineteen sub-themes, reflecting chefs’ multifaceted perspectives on gastronomy, sustainability, and technological innovation in food production. The findings indicate that many chefs consider artificial foods potentially useful for promoting sustainability, especially in addressing global food challenges such as hunger and food security. However, participants also expressed concerns about potential risks to human health and the preservation of natural food culture. Despite these concerns, most chefs acknowledged that artificial foods could contribute to future food systems by enhancing resource efficiency and helping meet the needs of a growing population. This study provides valuable insights into culinary professionals’ perceptions of emerging food technologies. The results may inform food policy development, chef training programs, and industry practices aimed at fostering sustainable and ethical food systems in the face of global challenges.

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