Türk Mutfak Kültürünün Sera Gazı Emisyonu ve Su Ayak İzinin Belirlenmesi
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The definition of food security is that every individual is physically and economically able to reach nutrients anytime which are essential to maintain his/her health. The feasibility of providing food security depends on the sustainability of the food production and consumption. The notion of sustainability; stating that improving life quality of people and decreasing resource usage and its environmental impacts. The carbon footprint of a product refers to the greenhouse gases generated from its production to consumption. Water footprint states the amount of water usage in the process of food production. The aim of this study was to evaluate the greenhouse gas emissions and water footprint of Turkish Cuisine. The study determined the average energy value of 284 recipes evaluated in all meal groups was 316.3±169.82 kcal, protein content was 14.1±11.77 g, the average content of carbohydrates was 29.8±24.46 g and the average fat content was 44.1±16.29 g. Recipes with the highest energy content found; halvah dishes with 591.7±155.70 kcal and rice dishes with 454.9±131.47 kcal. The highest greenhouse gas emissions of food group respectively determined; meat products with 3.3790 CO2 eq/kg, kebabs with 3.2279 CO2 eq/kg, and meatballs with 1.9067 CO2 eq/kg. The lowest greenhouse gas emissions were found in 0.0169 CO2 eq/kg with compotes 0.0352 CO2 eq/kg with dough desserts and 0.0579 CO2 eq/kg with eggs. Kebabs 1.1303 m3/ton, chicken foods 1.0788 m3/ton and meatballs 1.0173 m3/ton are identified as food groups which have the highest water footprints. It has been found that as the food energy density increases, their greenhouse emissions and water footprint values are increasing as well. Furthermore, the study has found that foods and especially the substance of animal protein is the most influential factor of greenhouse gas emission and water footprint. In conclusion, in order to reduce environmental impact of food consumption this research suggests that lower energy and animal product intake with local and seasonal eating.