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Abstract


ECOGASTRONOMY AND SUSTAİNABLE REGİONAL DEVELOPMENT

The main aim of sustainable development is improving human life and leave an earth that can meeting the needs of future generations. There are a lot of issues and factors that effect on human’s quality of life. In this context, the importance of the researches are increasing day by day. The United Nations 2030 sustainable development goals also show the world we need in the future. Nutrition is the basis of these objectives. In this regard, sustainable production and consumption should be support to for nutrition by the regions. Particularly, high quality and healthy nutrition has been one of the distinguishing elements of sustainable development. Gastronomy is at the center of quality nutrition, increase in welfare and sustainable development. The effect of gastronomy on sustainable regional development can be explained with eco-gastronomy. Eco-gastronomy is related to not only eat one’s fill, but also about consuming of eligible, delicious and healthy foods. It means the production of food by adhering to culture and economy and using gastronomic techniques. At first, in this study, gastronomy and eco-gastronomy approaches are explained. Thereafter, the importance of tourism incomes and the effects of eco-gastronomy on sustainable regional development were tried to be explained. The conclusions and recommendations section discusses the determinations. The impact of eco-gastronomy in terms of both tourism and regional development policies is thought to be of interest to all communities.



Keywords
Eco-gastronomy, tourism, sustainable development, regional development



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