Orgun, EmrahDemircan, SeyhmusUnal, AydinBilgicli, IsmailEraslan, Onur2026-04-252026-04-2520261806-38452179-8699https://doi.org/10.18623/rvd.v23.n4.4758https://hdl.handle.net/11486/8531The aim of the study is to determine the gastronomy tourism potential of Sakarya province within the scope of sustainability. In order to determine the contribution of gastronomy tourism to the tourism potential of Sakarya province in a sustainable manner and to ensure its efficient contribution to the tourism activities of the province, it is aimed in the study to examine the thoughts and attitudes of the stakeholders involved in the tourism of Sakarya province regarding gastronomy tourism. Qualitative research method is used in the research to analyze the answers to the questions in depth and to have an idea about the perceptions, experiences, behaviors and attitudes of the participants. Within the scope of the research, interviews (semi-structured) were conducted with 15 participants (public and private sector) who are stakeholders of tourism in Sakarya province by using qualitative research method. In the study, a six-question interview form was used within the scope of the semi structured interview technique. According to the findings, while associating gastronomy and gastronomy tourism with food, beverage, food culture, food science and local food, it is stated that gastronomy tourism has taken its place in tourism activities as a new type. All participants have knowledge about gastronomy and agree on the effectiveness of gastronomy tourism as a new type. The participants stated that the food establishments operating in Sakarya do not have local flavors in their menus due to the low demand, and that there are more standard foods. It has been understood that there are no local flavors in the menus of food establishments operating in Sakarya due to the low demand, but rather standard foods. It has been concluded that it is important in terms of gastronomy tourism to organize festivals in Sakarya province where gastronomy-related values will be highlighted and to ensure the national promotion of Sakarya local products. Although Sakarya province has many different values in gastronomy tourism, it has been determined that it is not at a sufficient level in terms of gastronomy tourism and suggestions have been made to overcome this deficiency and to create a sustainable gastronomy tourism.eninfo:eu-repo/semantics/openAccessSustainabilityGastronomyGastronomy TourismLocal FoodSakarya CuisineArticle23410.18623/rvd.v23.n4.4758Q4WOS:001695821900004Q40000-0003-1697-032X0000-0002-6377-8587