Abstract:

The main objective of sustainable development is to improve human life and leave a world that can meet the needs of future generations. The creator of sustainable development is man. The importance of work in this context is increasing every day. The United Nations 2030 Sustainable Development Goals also show the world we need in the future. The main element of the objectives is food. In this context, sustainable production and consumption is supported. Especially quality and healthy nutrition has been one of the distinctive elements of sustainable development. Gastronomy is at the heart of quality nutrition, increased levels of well-being and the elements of sustainable development. The impact of gastronomy on sustainable regional development can be explained by eco-gastronomy. Eco-gastronomy is not only about breastfeeding but also the consumption of quality, delicious and healthy foods. It means to be connected to culture and economy and to produce food by means of gastronomic techniques. This study first explained the approach to gastronomy and eco-gastronomy. The importance of tourism revenues and the impact of eco-gastronomy on sustainable regional development were subsequently tried to explain. In the results and recommendations section, findings related to the development of eco-gastronomy were discussed. It is believed that the effect of eco-gastronomy in terms of both tourism and regional development policies concerns all communities.