Effects of digital technology on the sustainability of traditional Turkish food

Today, technological advancements are transforming the field of gastronomy; in particular, the widespread use of digital technologies in the preparation, presentation, and service of traditional dishes leads to a differentiation from classical methods. Food and beverage enterprises are also significantly affected by this process of methodological change. The food and beverage departments of hotel enterprises play a crucial role in the promotion and sustainability of traditional Turkish cuisine; in this context, the perspectives of executive chefs on the issue carry substantial value. This research aims to examine the perceptions of professional kitchen chefs regarding the role of digital technologies in the sustainability of traditional Turkish dishes. In this study, which employs a qualitative research method, a conceptual framework was established through a literature review on traditional Turkish cuisine, sustainability, and digital technology applications. Within the scope of the research, semi-structured interviews were conducted with 35 executive chefs, and the data obtained were evaluated through content analysis. The findings reveal that digital applications are not merely tools but structural components that render culinary identity sustainable. Furthermore, it was determined that digitalization does not conflict with traditional values; on the contrary, it functions as a supportive element for these values. It was found that practices such as documenting recipes, archiving them in digital environments, and supporting them with visuals strengthen cultural transmission at an institutional level. In this regard, the study is significant in terms of demonstrating how digital technologies are utilized in the food and beverage units of five-star hotel enterprises in Istanbul and how these technologies can contribute to the sustainability of traditional Turkish cuisine.