The Effect of Vegetarian/ Vegan Nutrition Philosophy on Sustainability in Gastronomy

Abstract

The fact that resources are scarce on Earth and human needs are endless has forced mankind to be more efficient all the time and to think about transferring scarce resources to future generations in a healthy and adequate way. The issue of adequate and effective transfer of resources to future generations has also led the adequacy of energy resources, technology and sustainability concepts to the agenda. These developments have forced almost every branch of science to develop its own analyses within the framework of these three basic concepts, at the theoretical level and in the fields of application. In fact, considering that science is developing based on necessity, the world is expected to be in a transformation in this direction. All developments have brought these concepts to the agenda in gastronomy and have led to the study of the concepts of energy use, technology-efficiency increase and sustainability in the theoretical and practical fields. These developments also arise questions of how and in what directions the effects of the philosophy (form) of vegetarian and vegan diet on sustainability will be. Within the framework of this approach, the interaction of vegetarian-vegan philosophy and sustainability concepts with each other at the conceptual level and the effects of vegetarian-vegan nutrition philosophy on sustainability have been discussed.