Abstract
In recent years, increasing environmental pollution with industrialization and the increase insome negative effects of industrial agricultural products on human health have led consumers toprefer more natural and organic foods. At this point, it is thought that organic agriculture andgood agricultural practices, which are developing within the understanding of sustainabilitytoday, are exemplary practices that will meet these needs of consumers. At the same time,businesses operating in the field of gastronomy; It is observed that they develop appropriatestrategies for these approaches due to many reasons such as meeting consumer demands,protecting the natural environment, acting with a sense of social responsibility, differentiationagainst competitors, and utilizing niche market opportunities. This study is a qualitative studybased on literature review and its aim is to explain the importance of organic farming and goodagricultural practices in sustainable gastronomy by using the studies in the literature. As a result,it has been revealed that organic agriculture and good agricultural practices are importantespecially for chefs, consumer markets, regional employment, eco-tourism activities, food andbeverage businesses, gastronomy tours and gastronomy routes.
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