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As data from after 2019 had limitations in terms of scope, level of detail, and comparability, an inflation adjustment was applied to relate the economic data from 2019 to current conditions to maintain data consistency and methodological robustness in the analyses. The research concluded that bread waste is one of the most visible areas in the public eye; however, it also determined that losses arising from production, transport, storage, and marketing processes within the fruit and vegetable supply chain play a significant role. Similarly, factors such as menu planning, portion control, stock management, and consumer behaviour are considered to influence the level of food waste in the food and beverage sector. According to 2019 data, the annual average food waste in Turkey of 18.8 million tonnes (18,800,000 tonnes) is estimated to have an economic value of 214 billion TL (214,000,000,000 TL), whilst this figure corresponds to 4.9% of the country’s GDP and 21.4% of government budget expenditure for the same year. Although the economic data is based on 2019 figures, when adjusted for current economic conditions, the economic cost of food waste—calculated at approximately 214 billion TL—reaches approximately 1.7 trillion TL (1.707.035.356.425 TL) at 2025 price levels. Considering that Turkey’s GDP at current prices for 2025 is approximately 63 trillion TL (63,020,906,000,000 TL) and central government budget expenditure is approximately 14.6 trillion TL (14,634,600,000,000 TL), this amount corresponds to 2.7% of GDP and 11.7% of budget expenditure.

This study analyzes gastronomy-themed movements in the folk dance “Türkmen Kızı” from the Silifke region through a semiotic perspective. The research aims to reveal the cultural, economic, and social layers of meaning conveyed by bodily representations of food-related production practices. Within this scope, three prominent symbolic gestures, namely cow milking, butter churning, and dough kneading, are examined in relation to women’s labor, rural production, and cultural continuity. The study employs one of the qualitative research methods, namely document analysis, based on digitally accessible performance video recordings, staging-related visual materials, and the related folk song lyrics. Using semiotic analysis grounded in the signifier-signified relationship, the symbolic and cultural meanings embedded in these movements are interpreted. The findings indicate that the gestures function not as bodily imitation of daily production activities but as culturally loaded symbols reflecting Türkmen-Yörük social organization, economic production models, and gender roles. The dance thus operates as a symbolic narrative space in which women’s labor becomes visible and cultural memory is reenacted through embodied performance. The study aims to contribute to the literature on intangible cultural heritage and to the understanding of the relationship between gastronomy and culture.

Food waste generated in food and beverage service sectors and in home kitchens constitutes a critical global problem affecting many aspects of sustainability. Therefore, food wastage in both developed and developing countries leads to nutritional, socioeconomic, and environmental negative effects. This study examined potential utilisation and upcycling of kitchen food waste generated in cafeterias, canteens, hotels, airline catering companies, hospitals and restaurants using biotechnological methods. When kitchen waste generated by all the service sectors covered by study was evaluated, it was found that the most food waste was produced by bread, main dishes, fresh fruit and vegetables. Specifically, it has been determined that bread and vegetables are the most commonly wasted items in restaurants; meat dishes, side dishes, pasta and beverages in school cafeterias and canteens; bread and side dishes in hospitals; and vegetables in air services. These kitchen food waste products have been found to contain valuable components, including protein, fat, carbohydrates, dietary fibre, antioxidants, vitamins and minerals. Indeed, these wastes have been found to be good substrate sources for the biotechnological production of enzymes, organic acids, single-cell protein, antioxidants, and bioethanol, providing a value-added biomass source. Furthermore, these kitchen waste products are being upcycled by transforming them into value-added products. Consequently, biotechnological transformation of these kitchen wastes in many sectors has increased their added value by upcycling, helping to reduce food waste and lower production costs. Furthermore, it has been demonstrated that it has the potential to generate solutions that increase efficiency and ensure sustainability in food system.

Türkiye stands out globally for its rich culinary culture, shaped by a deep-rooted historical heritage. The wide variety of products and traditional practices passed down through generations are fundamental characteristics that distinguish Turkish cuisine. Regional products are more than mere sustenance; they are crucial elements reflecting the culture and lifestyle of their respective regions. Therefore, ensuring the recognition and sustainability of these products is critical for supporting local economies and preserving cultural identity. Products identified with a specific region are currently protected through Geographical Indications (GI). This system legally establishes the product's connection to its origin and ensures its authentic preservation. Halva holds significant sociological importance in Turkish culinary culture as a traditional delicacy. Historically, it has been served during weddings, births, funerals, and religious holidays, serving as a dessert that strengthens social bonds. Turkish cuisine is remarkably diverse in halva varieties, differing in preparation techniques and ingredients. As of April 2026, forty-three types of halva have been registered and protected under GI status. This study presents a comprehensive literature review on the significance of halva in Turkish cuisine and the application of geographical indications. Specifically, seven GI-tagged halva varieties representing the seven geographical regions of Türkiye are examined in detail regarding their production processes, regional ingredients, and cultural characteristics. Due to the limited research in this field, this study aims to contribute to the promotion of Turkish culinary heritage and provide a foundation for future academic research in gastronomy.

The need for food has always held a significant place throughout human history. To meet this need, humankind has faced harsh living conditions and has had to struggle against nature to overcome them. As humanity transitioned from a period of scavenging, hunting, and gathering to a settled lifestyle with the Neolithic era, dietary habits, cooking techniques, storage methods, and ways of life changed. These changes made significant contributions to the formation of culinary culture. As people became more practical and advanced over time, they systematized culinary culture. Additionally, with the introduction of agricultural activities into their lives, they learned and popularized trade. Thanks to the spread of trade, dietary diversity increased, and by learning the cultures of different cuisines, they integrated them into their own. This demonstrates that culinary culture has a dynamic structure. This study examines the cooking techniques, kitchen tools and utensils, and storage methods of the Paleolithic, Neolithic, Chalcolithic, Early Bronze, and Hittite periods, as well as the contributions these periods have made to gastronomy through archaeological excavations. The culinary structures and dietary habits of the examined periods were compared to assess their similarities and differences. This has revealed the developmental processes and contributed to understanding the transformations that have occurred throughout history. The developments and changes exhibited by these periods have been interpreted through archaeological findings. Grinding stones, ceramic vessels, hearths, and cooking utensils uncovered through archaeological excavations are significant findings that reveal the developmental process of culinary history.