Analysis of UNESCO creative cities in gastronomy within the context of sustainability criterias: The case of Gaziantep, Afyonkarahisar, and thessaloniki

Gastronomy transcends its role as an intergenerational cultural heritage reflecting a region's identity, serving as a catalyst for transforming global food systems. Sustainable gastronomy seeks to preserve this heritage by harmonizing principles of economic equity, environmental stewardship, and social inclusivity. Economically, it prioritizes supporting local producers and equitable resource distribution through fair-trade models; environmentally, it emphasizes organic farming, waste management, and carbon footprint reduction; socially, it safeguards traditional culinary practices and enhances communal well-being. This tripartite framework aligns with the United Nations Sustainable Development Goals (SDGs), necessitating the redesign of food systems from production to consumption. Thus, sustainable gastronomy emerges not merely as a culinary discipline but as a holistic development strategy balancing economy, ecology, and culture. This study evaluates the implementation of these criteria within UNESCO's Creative Cities Network, focusing on gastronomy-themed cities. Adopting a qualitative and exploratory research design, the study examines Turkey's UNESCO-designated gastronomy cities, Gaziantep and Afyonkarahisar, alongside Thessaloniki (Greece). Hatay, initially included, was excluded due to post-earthquake challenges. Semi-structured interviews were carried out with chefs or managers of establishments in Afyon, Gaziantep, and Thessaloniki, scheduled at participants convenience. Findings reveal shared sustainability practices across the cities, such as preserving local culinary traditions and optimizing water usage. However, disparities emerged in addressing food waste, energy consumption, gender equality, and cultural-natural heritage transmission. Participants expressed a strong desire to engage more actively in sustainability initiatives but underscored the need for enhanced local and national collaboration. The study concludes with policy recommendations for restaurant operators, chefs, local/national authorities, cities aspiring to UNESCO gastronomy designation, and academic experts. These emphasize institutional partnerships, standardized sustainability certifications, and community-driven cultural preservation strategies.