The increase in the contribution of gastronomic elements to the tourism industry has revealed the concept of gastronomic tourism and gastronomy has become one of the branches that feed tourism. The increase in the number of studies on this popular branch of science has increased its interaction with other tourism branches. Sustainable tourism, the importance of which is understood day by day and has emerged as a result of need, increases its multidisciplinary approach by drawing new goals for gastronomy tourism. The main objectives of sustainable tourism, which has an important potential in terms of providing a sustainable development input in the tourism sector, are the efficient use of resources and ensuring sustainability in terms of economic, ecological, cultural and sociological aspects. Sustainable resources ensure that touristic regions come to the fore in the market, that products specific to the region are noticed instead of uniform products in the globalizing world, that local products/enterprises increase, and that the gastronomic identity of the region is preserved with all of these. Effective use of resources will also enable future generations to know and protect these resources. In this context, sustainable gastronomy tourism aims to transfer the elements to future generations and to increase their awareness. The tendency of tourists to consume local foods is another factor that creates sustainable gastronomic tourism, which protects the gastronomic cultural heritage, supports the locality and the people of the region, and contributes to the region from economic, environmental and social dimensions. Sustainable gastronomy tourism that contributes to rural development thanks to local/authentic, nostalgic, beneficial to human health and environmentally friendly agriculture; It consists of locally produced food and beverages, festivals, special food and beverage production areas such as green restaurants, organic agriculture and its products, local production and traditional living culture components. The increasing number of tourists who are interested in these components ensures that the locality comes to the fore and local businesses that serve with authentic, clean and safe products are opened. Established businesses also create a competitive environment due to the difference in image among themselves, ensuring the development of the market in the region and the development of the local economy. As a result; Due to the decreasing world resources, individuals carry out their touristic activities by paying attention to their responsibilities. They contribute to the sustainability of gastronomy tourism in the region by preferring local products and environmentally sensitive businesses in the regions where they operate