Tarım Ürünlerinin Sürdürülebilir Gastronomi Kapsamında Değerlendirilmesi: Niğde Patatesi Örneği (Evaluation of Agricultural Products within the Scope of Sustainable Gastronomy: Niğde Potato as an Example)
DOI:
https://doi.org/10.21325/jotags.2025.1554Keywords:
Gastronomy tourism, Sustainable gastronomy, Agricultural products, Niğde potatoAbstract
One of the motivations of tourists in gastronomic tourism is to taste local agricultural products, to see how local products are grown and prepared, and to visit food producers. Agricultural products are therefore important both for gastronomic tourism and for the promotion and marketing of towns and cities and the creation of a tourist image with the agri-food policies created. In this context, the aim of the research is to evaluate Niğde potato in terms of sustainable gastronomy and to determine its potential. It also aims to provide suggestions for the evaluation, sustainability, promotion and transfer of Niğde potato as a gastronomic product. For this purpose, a qualitative research method was preferred in the research and data were collected with the help of an interview form. As a result of the research, it was found that sustainable gastronomy has an important place in terms of protecting local resources, reducing environmental impact and keeping local cultures alive and that Niğde potato has social, environmental and economic impacts in terms of sustainable gastronomy.
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