Kayıp Lezzetlerin Yeniden Keşfedilmesi: Yenilebilir Yabani Otların Tanınırlığı, Kabul Edilebilirliği ve Sürdürülebilirlik Potansiyelinin İncelenmesi (Rediscovering Lost Flavors: An Assessment of the Recognition, Acceptability, and Sustainability Potential of Wild Edible Plants)
DOI:
https://doi.org/10.21325/jotags.2025.1661Keywords:
Edible wild plants, Sustainable nutrition, Gastronomy tourism, Traditional ecological knowledge, University studentsAbstract
This study aims to examine university students' knowledge, perceptions, and experiences regarding edible wild plants (EWP) in the context of sustainability. Conducted using a qualitative research approach, the study involved 31 undergraduate students selected for maximum diversity across different disciplines and geographical regions. Data were collected through semi-structured interviews and subjected to thematic analysis. The findings show that students generally associate the concept of sustainability with recycling and sustainable nutrition with healthy eating. It was determined that knowledge about YYO is generally low, but that it is preserved through cultural transmission via the mother figure among participants from the Black Sea and Aegean regions. The most commonly known species were identified as stinging nettle and mallow. While participants struggled to establish a connection between general sustainability behaviors and YYO consumption, women were found to have higher awareness of environmental and nutritional issues. The results emphasize the importance of integrating traditional ecological knowledge into modern sustainability education.
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