Gastronomi Eğitiminde Dikey Tarım ve Mikro Filiz Uygulamalarının Şef Adaylarında Sürdürülebilirlik Bilinci Geliştirme Bağlamında İncelenmesi (An Examination of Vertical Farming and Microgreen Practices in Gastronomy Education within the Context of Developing Sustainability Awareness among Aspiring Chefs)

Serdar SÜNNETÇİOĞLU; Ayşe SÜNNETÇİOĞLU; Ferah ÖZKÖK; Emre MÜMİN

doi:10.63556/jotags.2026.1928

Authors

Serdar SÜNNETÇİOĞLU
Ayşe SÜNNETÇİOĞLU
Ferah ÖZKÖK
Emre MÜMİN

DOI:

https://doi.org/10.63556/jotags.2026.1928

Keywords:

Sustainable gastronomy, Vertical farming, Experiential learning, Microgreen applications

Abstract

This study aims to determine the impact of integrating vertical farming and microgreens into gastronomy education on the sustainability vision of future chef candidates. In this context, the study examined the effects of a 10-week vertical farming and microgreen production process on the professional identities, sustainability perceptions, and culinary disciplines of chef candidates taking the Vegetarian and Vegan Cuisine course. Designed according to the phenomenological model of qualitative research, data collected from 31 chef candidates selected through purposeful sampling via an open-ended written questionnaire were analyzed using descriptive and content analysis techniques. The results showed that witnessing the plant's growth process triggered a sensitivity to food waste and a discipline of immediate harvesting among the students. Furthermore, access to fresh and reliable products increased professional self-confidence, creating a hybrid chef-farmer identity that manages the "seed to plate" cycle. While participants offered rational critiques of the system's limitations, such as high cost and insufficient volume, they emphasized its potential as a strategic reputation management tool for building customer trust in open kitchens. Consequently, it is understood that incorporating innovative agricultural technologies into gastronomy education plays a critical role in strengthening the industrial adaptation processes, environmental literacy, and sustainable culinary vision of future chef candidates.

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