MICROGREEN FOOD CHOICE IN SUSTAINABILITY
- 1. Department of Gastronomy and Culinary Arts, Faculty of Tourism, Necmettin Erbakan University, Konya 42000, Turkey.
- 2. Department of Gastronomy and Culinary Arts, Faculty of Tourism, Necmettin Erbakan University, Konya 42000, Turkey.
Abstract: Global climate change has affected not only our country but also the whole world. Due to global problems, access to natural agricultural products is decreasing in changing agricultural lands and the environment. In terms of sustainable culinary practices, it is possible to produce microgreens from local seeds through kitchen gardening. The main purpose of the study is to reveal the nutritional preferences of individuals as a behavioural model (using a model organism) in the consumption of microgreens produced using commercial seeds from sustainable culinary practices. In this context, micro sprouts were obtained from commercial cress seeds and added to the Drosophila melanogaster diet at a rate of 0-15%, and food preference was determined by the two way chose test.