The perspective of Turkish chefs on artificial foods within the scope of sustainable gastronomy

The concept of sustainable gastronomy promotes the use of local and seasonal products while emphasizing environmental and social responsibilities, whereas artificial foods transform food production through advanced technologies. The combination of sustainable gastronomy and artificial foods signifies significant potential for change within the food sector. Together, these two approaches offer a promising perspective for a sustainable food system both environmentally and nutritionally in the future. This study aims to provide a comprehensive perspective on the attitudes of Turkish chefs participating in research on the complex relationship between sustainability and artificial foods within the discipline of gastronomy. The literature review reveals a multidisciplinary approach to the concept of artificial foods, addressing nutrition, the food industry, food safety, regulations, and technological innovation. Given the limited number of studies examining artificial foods from a sustainable gastronomy perspective, this research aims to frame the importance of artificial foods from various angles and to understand the attitudes of Turkish chefs towards artificial foods. Designed as a qualitative study, data were collected through semi-structured interviews conducted with a total of 20 Turkish chefs. The collected data were analyzed using MAXQDA, a qualitative analysis software program. The findings of the study suggest that artificial foods offer advantages in sustainability according to the results obtained from content analysis. Additionally, significant insights were obtained regarding the perception of artificial foods by Turkish chefs, who believe that artificial foods will positively impact hunger and nutrition in the future despite concerns about their harmful effects on human health. The findings of this research can guide future policy-making and practices in the food sector. Therefore, a comprehensive understanding of the relationship between sustainable gastronomy and artificial foods will play a critical role in shaping future food systems. Keywords: Sustainable Gastronomy, Artificial Food, Qualitative Research