The aim of this study is to examine the effects of individuals’ climate change risk perceptions on artificial meat and edible insect diffusion optimism and the mediating role of food neophobia in these effects. The findings of this study are important because of the contribution that the preference behavior of innovative foods for mitigating the impact of climate change and managing climate change-induced food shortages can make within the framework of the Protection Motivation Theory. Türkiye was selected as the research region. The data obtained using quantitative analysis methods were transformed into findings through statistical analysis (such as structural equation modeling). This study revealed that individuals with high climate change risk perception evaluate alternative protein sources such as artificial meat and edible insects more positively. Food neophobia does not play an important role in these trends. This study emphasizes the importance of sustainable food consumption in combating climate change. To promote the spread of alternative protein sources, such as artificial meat and edible insects, individuals’ risk perceptions need to be increased, and food neophobia needs to be reduced. In this context, it is recommended to increase public awareness of climate change and develop educational programs. This study has the potential to contribute to the development of strategies to promote sustainable food consumption behaviors.

Tourists seeking to move away from standardized tourist experiences due to globalization are increasingly turning to experiencing local culture and daily life practices in the destinations they visit. In this context, gastronomy tourism has become a significant element in the development and competitiveness of destinations. This study examines the role of gastronomy image in the influence of brand awareness and perceived service quality on the willingness to pay more in restaurants. Gaziantep, known for its developed culinary culture and gastronomy tourism, was chosen as the research site for this research. The study analyzed 441 valid survey data obtained from tourists who visited restaurants ranked in the top 10 on TripAdvisor between December 2021 and May 2022. SPSS and SmartPLS programs were used for data analysis, and partial least squares structural equation modeling (PLS-SEM) was applied. The findings show that brand awareness and perceived service quality positively and significantly influence gastronomy image. Furthermore, perceived service quality also has a positive and significant effect on willingness to pay more. However, brand awareness and gastronomy image were not found to have a significant effect on willingness to pay more. Finally, it was determined that gastronomy image did not have a mediating effect on the relationships between the variables.

Bu çalışmada, Türkiye’de daha çok uygulama ağırlıklı eğitimin benimsendiği gastronomi ve mutfak sanatları bölümlerindeki uygulamalı mutfak derslerinde kullanılabilecek bir rubrik önerisi sunulmaktadır. Araştırmada rubrik geliştirme süreci Delphi tekniği kullanılarak gerçekleştirilmiştir. Rubrik geliştirme aşamalarında, ilk olarak literatür taraması yapılmış ve farklı disiplinlerde kullanılan rubrik örnekleri incelenmiştir. Ardından, 11 akademisyen, 11 öğrenci ve 11 sektör profesyonelinden oluşan uzman grubunun görüşleri doğrultusunda açık uçlu sorular ile temel değerlendirme kriterleri toplanmıştır. İkinci aşamada, elde edilen kriterler katılımcılara sunularak ölçülebilirlik ve uygulanabilirlik açısından değerlendirilmiş, gerekli revizyonlar yapılmıştır. Son olarak üçüncü aşamada, kriterler önceliklendirilmiş ve uzmanların geniş çapta mutabık kaldığı nihai rubrik oluşturulmuştur. Bu aşamalar sonucunda geliştirilen rubrik, öğrencilerin haftalık, aylık ve dönemlik performanslarının daha objektif biçimde değerlendirilmesini sağlamayı amaçlamaktadır. Rubrik, öğrencilerin öğrenme süreçlerini iyileştirerek okul başarılarını artırma potansiyeline sahiptir.