Slow Food Ekseninde Sürdürülebilir Gastronomi ve Sosyal Girişimcilik Örneği: Mutfak Müzesi Gastro Muğla (An Example of Sustainable Gastronomy and Social Entrepreneurship on the Slow Food Axis: Culinary Museum Gastro Muğla)
DOI:
https://doi.org/10.21325/jotags.2025.1756Keywords:
Gastronomy, Social entrepreneurship, Sustainability, Slow food, Culinary museumAbstract
Sustainable gastronomy contributes to the preservation of biodiversity and the transmission of local gastronomic identity to future generations by promoting local foods to tourists. Social entrepreneurship plays a complementary role in tourism by addressing social challenges, preserving cultural values, and fostering environmental awareness. This study examines the activities of Gastro Muğla—Turkey’s first and only restaurant exclusively offering geographically indicated products—within the framework of sustainable gastronomy and social entrepreneurship. The business manager's answers were subjected to descriptive analysis, and his direct statements were given under 12 categories and 3 themes. Data were collected from employees and individuals receiving gastronomy training and analyzed using content analysis. A total of 169 codes were identified and organized into 25 categories and 11 overarching themes. The findings indicate that Gastro Muğla extends beyond the role of a conventional food and beverage establishment, functioning as a distinctive social enterprise. It adopts a holistic model that integrates the preservation of local gastronomic heritage, the promotion of geographically indicated products, the continuation of traditional cooking methods, and the support of community-based gastronomy education.
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