The impact of the global climate crisis on gastronomy; policies solutions

The surge in energy consumption, industrial production, and urbanization following the Industrial Revolution has profoundly disrupted the planet's ecological balance, leading to a significant increase in the atmospheric concentrations of greenhouse gases such as carbon dioxide (CO₂), methane (CH₄), and nitrous oxide (NOₓ). This process has triggered not only a rise in global temperatures but also ecosystem degradation and an increased frequency of natural disasters. This thesis aims to provide a comprehensive evaluation of the multidimensional impacts of the global climate crisis on food security through the lens of the gastronomy discipline. The primary objective of the study is to reposition gastronomy not merely as a field of consumption, but as a strategic actor in combating climate change and contributing to the development of sustainable food systems. The research was conducted using a qualitative methodology based on document analysis. In this context, policy documents, academic literature, and practical case studies were examined, and a holistic assessment was carried out in line with the interpretive nature of the social sciences. The study explores the implications of climate change particularly on agriculture, food production, distribution, and accessibility and demonstrates how extreme weather events such as rising temperatures, droughts, and floods pose a direct threat to food systems. Accordingly, the thesis highlights the vulnerability of the concept of food security defined as individuals' access to safe, sufficient, and nutritious food in the face of climate-related risks. The gastronomy discipline is evaluated as an effective intervention tool in this crisis, given its direct relevance to sustainable agricultural practices, the preservation of local and seasonal products, waste management, reduction of carbon footprints, and the promotion of environmentally conscious consumption habits. Furthermore, the thesis analyzes the current and potential impacts of climate change in the context of Turkey, offering a detailed discussion of the balance between the country's ecological diversity and its environmental fragility. Turkey's existing policies in this area are compared with the European Union's Green Deal and sustainable agriculture strategies, identifying both shortcomings and opportunities for advancement. The key findings of the research indicate that the adoption of eco-friendly approaches within the field of gastronomy can enhance not only environmental sustainability but also social and economic resilience. Accordingly, the thesis advocates for the development of new gastronomy policies that leverage Turkey's ecological potential within a sustainability framework, emphasizing the transformative role of gastronomy in building a resilient, just, and inclusive food system in the face of climate change.