\u00dcniversitenin Gastronomi ve Mutfak Sanatlar\u0131 B\u00f6l\u00fcm\u00fc, mutfak at\u0131klar\u0131n\u0131n \u00e7\u00f6p de\u011fil, gelece\u011fin hammaddesi olabilece\u011fini kan\u0131tlamak i\u00e7in kollar\u0131 s\u0131vad\u0131. Bu kapsamda uygulama derslerinin haz\u0131rl\u0131k ve \u00fcretim s\u00fcre\u00e7lerinde olu\u015fan g\u0131da at\u0131klar\u0131 de\u011ferlendiriliyor. G\u0131da at\u0131klar\u0131 katma de\u011feri y\u00fcksek tabaklara, geri kalanlar da komposta (organik at\u0131klar\u0131n zamanla ayr\u0131\u015f\u0131p topra\u011f\u0131 zenginle\u015ftiren maddeye d\u00f6n\u00fc\u015fmesi) d\u00f6n\u00fc\u015ft\u00fcr\u00fcl\u00fcyor. Bu sayede hem \u00e7evresel etkinin azalt\u0131lmas\u0131 hem de \u00fcniversite \u00f6\u011frencilerinin s\u00fcrd\u00fcr\u00fclebilir mutfak k\u00fclt\u00fcr\u00fcyle ger\u00e7ek hayatta da temas kurmas\u0131 hedefleniyor.\u00a0<\/p>\n
\u0130stanbul Okan \u00dcniversitesi Gastronomi ve Mutfak Sanatlar\u0131 B\u00f6l\u00fcm\u00fc Ba\u015fkan\u0131 Do\u00e7. Dr. \u0130lkay G\u00f6k g\u0131da at\u0131klar\u0131n\u0131n, k\u00fcresel \u00f6l\u00e7ekte hem \u00e7evresel hem de ekonomik a\u00e7\u0131dan ciddi sonu\u00e7lara yol a\u00e7t\u0131\u011f\u0131n\u0131 anlat\u0131yor: \u201cG\u0131da ve Tar\u0131m \u00d6rg\u00fct\u00fc\u2019ne (FAO) g\u00f6re 2013 y\u0131l\u0131nda g\u0131da at\u0131klar\u0131 1,3 milyon tonu a\u015ft\u0131. Birle\u015fmi\u015f Milletler (BM) verilerine g\u00f6re\u00a02022-2024\u00a0y\u0131llar\u0131 aras\u0131nda g\u0131da israf\u0131n\u0131n 1,05 milyar tona ula\u015ft\u0131\u011f\u0131 belirtildi. T\u00dc\u0130K verilerine g\u00f6re 2021’de \u00fclkemizde toplam 18,2 milyon ton g\u0131da, \u00e7\u00f6pe at\u0131ld\u0131. T\u00fcrkiye\u2019de 2021\u2019de y\u0131ll\u0131k ki\u015fi ba\u015f\u0131 \u00fcretilen evsel kat\u0131 at\u0131k miktar\u0131 ise 340 kilogramd\u0131. 2016 verilerine g\u00f6re g\u0131da israf\u0131 y\u0131lda 23,7 Mt CO2 e\u015fde\u011feri sera gaz\u0131 emisyonuna neden olmu\u015f\u201d.<\/p>\n
K\u00fcresel sera gaz\u0131 emisyonlar\u0131n\u0131n, %8-10\u2019u g\u0131da israf\u0131 kaynakl\u0131<\/p>\n
Do\u00e7. Dr. G\u00f6k g\u0131da at\u0131klar\u0131n\u0131n yaln\u0131zca ekonomik kay\u0131plara sebep olmad\u0131\u011f\u0131n\u0131, ayn\u0131 zamanda \u00fcretim, i\u015fleme, ta\u015f\u0131ma ve bertaraf s\u00fcre\u00e7lerinde \u00f6nemli miktarda sera gaz\u0131 emisyonuna yol a\u00e7arak karbon ayak izini art\u0131rd\u0131\u011f\u0131n\u0131 belirtiyor. \u201cTar\u0131msal \u00fcretim a\u015famas\u0131nda kullan\u0131lan g\u00fcbreler, su, enerji ve i\u015f g\u00fcc\u00fc gibi kaynaklar; \u00fcr\u00fcnlerin at\u0131lmas\u0131 halinde bo\u015fa gider. Bu kaynaklar\u0131n kullan\u0131m\u0131 s\u0131ras\u0131nda ortaya \u00e7\u0131kan karbon sal\u0131mlar\u0131, sera gaz\u0131 emisyonlar\u0131n\u0131 olu\u015fturur. G\u0131da kayb\u0131 ve israf\u0131, k\u00fcresel sera gaz\u0131 emisyonlar\u0131n\u0131n yakla\u015f\u0131k %8-10\u2019una denk geliyor. \u00c7\u00f6pl\u00fcklere g\u00f6nderilen organik at\u0131klar, k\u00fcresel \u0131s\u0131nma potansiyeli a\u00e7\u0131s\u0131ndan b\u00fcy\u00fck tehdit\u201d.<\/p>\n
Do\u00e7. Dr. G\u00f6k, FAO verilerine g\u00f6re, g\u0131da at\u0131klar\u0131 nedeniyle y\u0131lda yakla\u015f\u0131k 3.3 milyar ton karbondioksit e\u015fde\u011feri sera gaz\u0131n\u0131n atmosfere sal\u0131nd\u0131\u011f\u0131n\u0131 ifade ederken, g\u0131da at\u0131klar\u0131n\u0131n azalt\u0131lmas\u0131n\u0131n, karbon ayak izinin d\u00fc\u015f\u00fcr\u00fclmesi a\u00e7\u0131s\u0131ndan stratejik \u00f6neme sahip oldu\u011funu s\u00f6yl\u00fcyor: \u201c\u00c7\u00f6pl\u00fcklere giden g\u0131da at\u0131klar\u0131 oksijensiz ortamda h\u0131zla \u00e7\u00fcr\u00fcy\u00fcp metan sal\u0131yor. Metan, karbondioksite g\u00f6re 28 kat daha g\u00fc\u00e7l\u00fc bir sera gaz\u0131. Yani yemekler taba\u011f\u0131n\u0131za gelene kadar suyu, topra\u011f\u0131, eme\u011fi, enerjiyi t\u00fcketiyor.\u201d<\/p>\n
\u201cKompost ise bu hik\u00e2yeyi tersine \u00e7eviriyor\u201d diyor\u00a0Do\u00e7. Dr. \u0130lkay G\u00f6k. At\u0131\u011f\u0131n topra\u011f\u0131n besinine d\u00f6n\u00fc\u015ft\u00fc\u011f\u00fcn\u00fc, \u00e7\u00f6pe giden organik maddeyi azalt\u0131p metan olu\u015fumunu kesti\u011fini, topra\u011f\u0131n karbon tutma kapasitesini y\u00fckseltti\u011fini belirtiyor.\u00a0<\/p>\n
\u0130stanbul Okan \u00dcniversitesi Gastronomi ve Mutfak Sanatlar\u0131 B\u00f6l\u00fcm\u00fc\u2019nde s\u00fcrd\u00fcr\u00fclebilir kamp\u00fcs \u00e7al\u0131\u015fmalar\u0131 kapsam\u0131nda gastronomi mutfaklar\u0131nda olu\u015fan sebze-meyve kabuklar\u0131, kahve telvesi, yumurta kabuklar\u0131 gibi organik at\u0131klar kompost kabinlerinde toplan\u0131yor. Ard\u0131ndan kompost alan\u0131nda uygun karbon-azot dengesiyle toprakla bulu\u015fturuluyor. Elde edilen kompost, kamp\u00fcs i\u00e7i ye\u015fil alanlarda kullan\u0131l\u0131yor. B\u00f6ylece at\u0131klar kontroll\u00fc bir s\u00fcre\u00e7le topra\u011fa geri kazand\u0131r\u0131l\u0131yor.<\/p>\n
Do\u00e7. Dr. G\u00f6k \u201cAt\u0131ks\u0131z mutfak yakla\u015f\u0131m\u0131, yaln\u0131zca g\u0131da israf\u0131n\u0131 azaltmakla kalmaz; ayn\u0131 zamanda enerji ve su t\u00fcketimini d\u00fc\u015f\u00fcrerek \u00e7evresel y\u00fck\u00fc hafifletir\u201d diyor.\u00a0<\/p>\n
\u201cKompostu, mutfak k\u00fclt\u00fcr\u00fcn\u00fcn do\u011fal bir par\u00e7as\u0131 haline getirmek istiyoruz\u201d<\/p>\n
Do\u00e7. Dr. G\u00f6k \u201c\u00d6\u011frencilerimizle birlikte G\u0131da ve Gastronomide S\u00fcrd\u00fcr\u00fclebilirlik ve Tarladan Sofraya Tar\u0131m Uygulamalar\u0131 Dersleri kapsam\u0131nda kompost s\u00fcrecini sahada takip ediyor, ayr\u0131\u015ft\u0131rmadan d\u00f6n\u00fc\u015f\u00fcme kadar t\u00fcm ad\u0131mlar\u0131 \u00f6\u011freniyor ve uyguluyoruz. Amac\u0131m\u0131z, kompostu teorik bir kavram olmaktan \u00e7\u0131kar\u0131p, mutfak k\u00fclt\u00fcr\u00fcn\u00fcn do\u011fal bir par\u00e7as\u0131 haline getirmek. \u00c7\u00fcnk\u00fc\u00a0kompost hem gezegene hem i\u015fletme hesab\u0131na iyi geliyor. Bug\u00fcn\u00fcn \u00f6\u011frencileri yar\u0131n\u0131n \u015fefleri, i\u015fletmecileri ve g\u0131da giri\u015fimcileri. Onlar sadece \u00e7evreyi korumuyorlar; i\u015fin kalitesini, maliyet verimlili\u011fini ve sekt\u00f6r\u00fcn itibar\u0131n\u0131 da yukar\u0131 \u00e7ekiyorlar.\u00a0Onlar\u0131n s\u00fcrd\u00fcr\u00fclebilirlik refleksi kazanmas\u0131, sadece \u00e7evresel bir kazan\u0131m de\u011fil, ayn\u0131 zamanda sekt\u00f6r\u00fcn gelece\u011fine kar\u015f\u0131 etik bir sorumluluk\u201d diyerek \u00e7al\u0131\u015fman\u0131n faydas\u0131n\u0131 \u00f6zetliyor.<\/p>\n
Tarladan Sofraya Tar\u0131m Uygulamalar\u0131\u00a0Dersi ile s\u00fcrd\u00fcr\u00fclebilir kamp\u00fcs<\/p>\n
\u0130stanbul Okan \u00dcniversitesi Gastronomi ve Mutfak Sanatlar\u0131 B\u00f6l\u00fcm\u00fc\u2019n\u00fcn, ye\u015fil kamp\u00fcs hedefi kapsam\u0131nda bir \u00e7al\u0131\u015fmas\u0131 daha bulunuyor. \u0130stanbul Okan \u00dcniversitesi Tuzla Kamp\u00fcs\u00fc\u2019nde, Tarladan Sofraya Tar\u0131m Uygulamalar\u0131 Dersi\u2019nde \u00f6\u011frenciler gastronomi tarlas\u0131na meyve-sebze ekiyor. Yeti\u015ftirdikleri meyve ve sebzeleri kullanarak yemek haz\u0131rl\u0131yor. Ders kapsam\u0131nda organik tar\u0131m, sebze ve meyve yeti\u015ftiricili\u011fi, toprak \u00f6zelliklerini \u00f6\u011freniyor. S\u00fcrd\u00fcr\u00fclebilir bir ya\u015fam i\u00e7in tar\u0131m\u0131n \u00f6nemini, uygulamal\u0131 olarak g\u00f6r\u00fcyor.\u00a0<\/p>\n
\u00a0<\/p>\n
\u00a0<\/p>\n
Kaynak: (BYZHA) Beyaz Haber Ajans\u0131<\/p>\n","protected":false},"excerpt":{"rendered":"
\u00dcniversitenin Gastronomi ve Mutfak Sanatlar\u0131 B\u00f6l\u00fcm\u00fc, mutfak at\u0131klar\u0131n\u0131n \u00e7\u00f6p de\u011fil, gelece\u011fin hammaddesi olabilece\u011fini kan\u0131tlamak i\u00e7in kollar\u0131 s\u0131vad\u0131.<\/p>\n","protected":false},"author":1,"featured_media":7785,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[3773,1210,761,3000,776],"class_list":["post-7784","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-saglik","tag-atiklari","tag-gastronomi","tag-karbon","tag-kompost","tag-mutfak"],"_links":{"self":[{"href":"https:\/\/vansondakikahaberler.com.tr\/index.php\/wp-json\/wp\/v2\/posts\/7784","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vansondakikahaberler.com.tr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vansondakikahaberler.com.tr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vansondakikahaberler.com.tr\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vansondakikahaberler.com.tr\/index.php\/wp-json\/wp\/v2\/comments?post=7784"}],"version-history":[{"count":0,"href":"https:\/\/vansondakikahaberler.com.tr\/index.php\/wp-json\/wp\/v2\/posts\/7784\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vansondakikahaberler.com.tr\/index.php\/wp-json\/wp\/v2\/media\/7785"}],"wp:attachment":[{"href":"https:\/\/vansondakikahaberler.com.tr\/index.php\/wp-json\/wp\/v2\/media?parent=7784"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vansondakikahaberler.com.tr\/index.php\/wp-json\/wp\/v2\/categories?post=7784"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vansondakikahaberler.com.tr\/index.php\/wp-json\/wp\/v2\/tags?post=7784"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}