Creating menu with zero waste in Gaziantep cuisine

Every year, millions of food residue are thrown away without being utilized around the world. The utilization of residue before wasted is very important for a sustainable environment. The aim of this study is to show that the generated residues in the production of Gaziantep cuisine dishes can be utilized and contribute to create awareness by drawing attention to the utilization ways of food residues. When creating the menu in Gaziantep cuisine, the dishes are grouped under six main topics. Food residues that appear have been detected in the created menu. A literature study was carried out on the properties of the residues and the ways of utilizing were determined. Subsequently, questions were asked to the participants with face-to-face interview method about the possibilities of utilizing the residues and the tecniques of utilizing was specified. As a result of the study, it was found that there are different methods for utilizing waste in and out of the kitchen. As there is no study in the gastronomic literature on the utilization methods of generated residues in the production of Gaziantep cuisine, this topic was preferred. Contributions were made to the literature on the utilization methods of the generated food residues produced in Gaziantep cuisine.