GASTRONOMY 4.0
Author(s): Eda Güneş1, Şeyma Büyükzeren2, Şerife Biçer Bayram3, Hüseyin Ağan4, Beyza Okur5, H. Ferhan Nizamlıoğlu6
- 1. Necmettin Erbakan University, Faculty of Tourism, Department of Gastronomy and Culinary Arts, Konya, Turkey
- 2. Necmettin Erbakan University, Institute of Social Sciences, Department of Gastronomy and Culinary Arts, Konya, Turkey
- 3. Necmettin Erbakan University, Institute of Social Sciences, Department of Gastronomy and Culinary Arts, Konya, Turkey
- 4. Necmettin Erbakan University, Institute of Social Sciences, Department of Gastronomy and Culinary Arts, Konya, Turkey
- 5. Necmettin Erbakan University, Institute of Social Sciences, Department of Gastronomy and Culinary Arts, Konya, Turkey
- 6. Necmettin Erbakan University, Faculty of Tourism, Department of Gastronomy and Culinary Arts, Konya, Turkey
Abstract: With the evolving and changing technology, significant progress has been achieved in many areas of the world, these advances are a revolution known as industry-to-industry 4.0, in which the Internet and communication are also involved. Besides the benefits of technology, sustainability also affects many reasons, such as the limitations of natural resources, population growth, ecologically generated waste, cost and the inability of people to keep up with technology. The awareness of local products has led to the promotion of gastronomic sustainability. In our work, this rapid change from the gastronomic point of view is the creation of a sustainable lifestyle and the process of going from 4 to 5.