From plate to planet: nutritional and environmental sustainability of Turkish cuisine across the regions of Turkiye

Abstract

This study aims to analyze the nutrient profile, carbon and water footprints of traditional menus across geographical regions of T & uuml;rkiye. The recipes were selected from cookbooks and were analyzed through Google Trends. The menus showed significantly higher levels of energy, protein, carbohydrates and several vitamins and minerals (p < 0.05). Carbon footprint analysis revealed Southeast Anatolia had the highest footprint (5.54 +/- 0.55 kg CO2 eq/d), while Central Anatolia had the lowest (2.01 +/- 0.23 kg CO2 eq/d) (p < 0.05). Water footprint data indicated Marmara had the highest values (4165.03 +/- 386.95 L/kg/d), with Central Anatolia having lowest (1132.14 +/- 101.18 L/kg/d) (p < 0.05). However, no statistically significant differences were observed between traditional menus and the EAT-Lancet Planetary Diet. These findings highlight the importance of developing sustainability strategies that preserve cultural heritage while promoting plant-based ingredients, seasonal and local foods, and eco-friendly cooking methods to mitigate environmental impact.