The Role of Technology and Digitalisation in the Sustainability of the Gastronomy Cultures of Destinations

Abstract

This study investigates how technology and digitalisation influence the sustainability of gastronomy cultures in destinations, specifically through the perspectives of chefs working in Michelin-starred restaurants in Türkiye. Adopting the qualitative research approach, semi-structured interviews were conducted with 26 chefs working in Michelin-starred restaurants. The thematic analysis of the data revealed three main themes: the supportive roles of technology and digitalisation; the potential risks and challenges of technology and digitalisation; and changes in consumer preferences and their impact on gastronomy cultures. Promotion and visibility enhancement, preservation and documentation of gastronomic heritage, and efficiency and innovation in preservation practices are among the sub-dimensions of supportive roles of technology and digitalisation. Moreover, cultural and culinary standardisation and homogenization, as well as the decline of artisanal skills and personal touch, pose potential risks and challenges. Finally, changes in consumer preferences include shifting toward trendy, visual experiences over culinary appreciation, and increased transparency and awareness of food origins. This research contributes to understanding how technology and digitalisation affect the sustainability of gastronomy cultures, specifically by addressing existing theoretical gaps and providing context-specific insights. By offering significant implications for policymakers and practitioners to integrate relevant technologies and digital tools effectively, the study aims to strengthen culinary identities and sustain gastronomic cultures in the digital era.