Kaya Demirer calls for sustainable gastronomy: A solution in invasive species on the menu

Kaya Demirer, president of the Turkish Restaurants and Entertainment Association (TURYID), is championing a vision of sustainable gastronomy that extends beyond the kitchen. He asserts that restaurants hold significant influence in reshaping both production and consumption patterns.

Demirer specifically highlighted the ecological benefits of featuring invasive species on menus. He pointed to the lionfish, an invasive species, as an example, noting that its inclusion in culinary offerings contributes positively to marine ecosystems. This approach transforms a potential environmental problem into a gastronomic solution.

"We must be producers, not just consumers," Demirer stated, urging a more active and conscious role for individuals in the food system. This call to action underscores the broader implications of sustainable gastronomy, linking culinary choices directly to environmental health and resource management.

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We must be producers, not just consumers