Özet:

Abstract The increase in the contribution of gastronomy elements to the tourism industry has revealed the concept of gastronomy tourism and the science of gastronomy has become a sub-branch of tourism. The increase in the awareness of gastronomic tourism has increased the studies on it and it has been affected by the currents in the world. With the understanding of the importance of the concept of sustainability, which is among these trends in the world and emerged because of need, by the societies, its effects have also begun to be seen in gastronomy tourism. Sustainable gastronomy tourism aims to transfer the factors that make up gastronomic tourism to future generations and to increase the awareness of today 39 elements. Various culinary trends have emerged to realize this aim under the title of sustainable gastronomy tourism. In the research, it is aimed to carry out literature studies on the reasons behind the consumption of edible insects, which is one of these trends, their effects on human health and the environment, and what are the necessary elements for their spread, and to evaluate them within the scope of sustainable gastronomy tourism.

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