Environmental Impacts of Menus Served in Two Different Seasons Vegan/Vegetarian and Traditional Turkish Food Restaurants: Comparison of Water Footprint

Year 2024, Volume: 8 Issue: 1, 1 - 12, 30.06.2024

Fatma Özsel Özcan Araç , Büşra Güney , Süleyman Can Sümerkan

Abstract

This research presents a comparative analysis of the water footprint and nutritional values of Vegan and Traditional Turkish restaurants. Conducted in May and July, this study extensively examines the water footprints of both restaurants during these months and the nutritional values of the menus they offer. According to the results of the water footprint analysis, the Vegan restaurant's blue water, grey water, green water, and total water footprint values are significantly lower than those of the Traditional Turkish Restaurant (May: p<0.001; July: p<0.001). The Traditional Turkish Restaurant's blue water footprint (May: 25.38, July: 41.93) is notably higher than that of the Vegan restaurant (May: 18.26, July: 16.18). Similar trends are observed in the grey water and green water footprint categories. Nutritional value analysis indicates that the energy content of Vegan restaurant menus is lower, but richer in fiber, iron, iodine, and vitamin B12 compared to Traditional Turkish restaurant menus. Particularly, the risk of vitamin B12 deficiency is prominent in Vegan restaurant menus (May: Traditional 8.1 μg, Vegan 0.1 μg; July: Traditional 7.5 μg, Vegan 0.1 μg). In conclusion, this study emphasizes the importance of eco-friendly practices and healthy eating options in the restaurant industry. Restaurant operators should review their water management strategies and take measures to enrich the nutritional content of vegan menus. Consumers should be informed about eco-friendly dietary choices. Without disclosing restaurant names and highlighting the differences between vegetarian and traditional cuisines, various recommendations have been provided for the sector.

Keywords

Water Footprint, Nutrient Analysis, Vegan Restaurants, Traditional Turkish Cuisine, Sustainability

Supporting Institution

This study has been supported by the Scientific and Technological Research Council of Turkey (TÜBİTAK 2209/A).

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