26 October 2026
Asst. Prof. Emel Çirişoğlu Contributes a Book Chapter to the Field of Sustainable Gastronomy!
Asst. Prof. Emel Çirişoğlu, a faculty member of the Department of Gastronomy and Culinary Arts at Istanbul Gelisim University (IGU), Faculty of Fine Arts (FFA), contributed to the book “Sürdürülebilir” Şef Olmak: Yeşil Sofralara Yolculuk (Being a “Sustainable” Chef: A Journey to Greener Tables) with a chapter titled “Energy and Water Management, Sustainable Buildings,” co-authored with Asst. Prof. N. Aybike Hökelekli. The chapter explores approaches to improving resource efficiency in professional kitchens and developing environmentally friendly production practices.
Edited by Prof. Dr. Alper Kurnaz and published by Detay Publishing, the book examines sustainability in gastronomy from food production to consumption. Bringing together contributions from academics and researchers, the publication addresses topics such as conserving natural resources, supporting local production, preventing food waste, and preserving gastronomic heritage for future generations. Divided into three main sections, “Soil and Supply,” “Production and Menu Management,” and “Consumption and Awareness,” the book covers a wide range of subjects, from sustainable food systems and zero-waste kitchen practices to ethical purchasing and environmental footprints.
Energy and Water Efficiency in Professional Kitchens Examined
The sixth chapter, included in the book's “Production and Menu Management” section, was co-authored by Asst. Prof. Çirişoğlu and Asst. Prof. Hökelekli of Mehmet Akif Ersoy University. The chapter examines the use of energy-efficient equipment, renewable energy sources, heat recovery, and smart control systems to reduce energy consumption in professional kitchens. It also discusses monitoring energy use and improving resource efficiency in cooking, refrigeration, lighting, and dishwashing processes. Regarding water management, the chapter explores water footprints, direct and indirect water consumption, water conservation methods, and water recovery practices.
Sustainable Kitchen Design and Education Emphasized
In addition to energy and water management, the study addresses sustainable building materials, hygienic kitchen design, the selection of food-safe surfaces, and the environmental impact of cleaning practices. It emphasizes that sustainability extends beyond resource conservation and should be considered alongside the physical design, technological infrastructure, and operational processes of professional kitchens. The chapter concludes by highlighting the importance of employee training, long-term operational planning, and regular performance evaluations in promoting sustainable kitchen practices. It also recommends placing greater emphasis on energy management, water footprints, and sustainable kitchen design in gastronomy and culinary education.
We congratulate Asst. Prof. Emel Çirişoğlu on her academic contribution to the field of sustainable gastronomy and wish her continued success in her future studies.
We congratulate Asst. Prof. Emel Çirişoğlu on her academic contribution to the field of sustainable gastronomy and wish her continued success in her future studies.