| 1 |
- |
Course functioning, introduction to the concept of sustainability, its history |
Lecture, Discussion |
| 2 |
Literature research |
The importance of sustainability |
Lecture, Discussion |
| 3 |
Literature research |
Sustainability principles, importance and scope of sustainable development, sustainability in food production and consumption, the role of gastronomy in sustainable development |
Lecture, Discussion |
| 4 |
Literature research |
Sustainable gastronomy |
Lecture, Discussion |
| 5 |
Literature research |
Green apps |
Lecture, Discussion |
| 6 |
Literature research |
Food waste and recycling, carbon footprint, water footprint |
Lecture, Discussion |
| 7 |
Literature research |
Eco-Gastronomy |
Lecture, Discussion |
| 8 |
- |
MID-TERM EXAM |
- |
| 9 |
Literature research |
Sustainable food movements |
Lecture, Discussion |
| 10 |
Literature research |
Sustainable gastronomic tourism |
Lecture, Discussion |
| 11 |
Literature research |
Examples of sustainable gastronomy practices in Turkey |
Lecture, Discussion |
| 12 |
Literature research |
Examples of sustainable gastronomy practices from around the world |
Lecture, Discussion |
| 13 |
Literature research |
Sürdürülebilirliğin uygulanışındaki engeller |
Lecture, Discussion |
| 14 |
Literature research |
Projections on sustainable gastronomy |
Lecture, Discussion |
| 15 |
Literature research |
Projections on sustainable gastronomy |
Lecture, Discussion |
| 16 |
- |
FINAL EXAM |
- |
| 17 |
- |
FINAL EXAM |
- |