Could the Appearance of Food Save the World?

Did you know that the appearance of food isn't just about appealing to the appetite, but can also play a significant role in environmental protection? Professor Dr. Sibel Özilgen, Head of the Gastronomy and Culinary Arts Department at Yeditepe University, and her team investigated how the visual texture of food influences consumer behavior.

Conclusion: By using visual textures, you can both reduce your carbon footprint and guide consumers towards sustainable food options!

One of the most striking examples is rice pudding with a layered visual texture. This method reduced the carbon emissions of rice pudding by a full 31 percent. Moreover, this presentation was preferred more by consumers.

"We buy based on appearance alone, without tasting."

Prof. Dr. Özilgen says that the visual texture of food greatly influences consumer choices:

“Soft, crispy, crunchy, and foamy textures attract consumers more. By using these textures correctly, it's possible to design more environmentally friendly foods. This way, you can guide consumers towards sustainable foods. Correct use often means that these textures are appreciated when eaten. However, what we did wasn't a taste study, but a cognitive study. We often buy food without tasting it. When choosing in supermarkets, online orders, or menus, we always rely on visuals. When our brain sees a food, it automatically perceives it using the data in our memory. Here, we created layered visual texture designs by reducing the amount of the main ingredient with high carbon emissions while using different textures of ingredients with lower carbon emissions in specific combinations, and we tried to guide the brain's perception of the food. This approach was even successful with rice pudding, a traditional taste ingrained in our memory. Thus, we saw that we could guide consumers towards sustainable choices—without using any discounts or environmentally friendly messaging.”

Return the bark, stem, and roots to the soil!

Another interesting piece of information concerns food waste such as peels, stems, and roots. Professor Dr. Özilgen says that, for example, composting potato peels, which many people fry, is a more environmentally friendly option.

“The water, other materials, and energy you use to fry potato skins contribute to more carbon emissions and resource depletion than you might think. Instead, give them back to the soil by composting them.”

Not all plant-based foods are harmless.

Although plant-based foods are often considered environmentally friendly, this isn't always the case. Professor Dr. Sibel Özilgen, for example, pointed out that rice accounts for 30% of global agricultural methane emissions, emphasizing the need for more careful choices.

“Greenhouse gas emissions from rice fields are expected to increase by 60 percent by 2030. Therefore, we must make conscious choices.”

Local Products May Not Always Be the Right Choice

Professor Dr. Özilgen, stating that local products are very important for the local people and economy, unfortunately also reminds us that they are not always environmentally friendly. If these products are not supported by technology, they can lead to more carbon emissions due to incorrect agricultural practices.

"Prioritize products that don't look perfect."

Drawing attention to foods that do not pose a risk in terms of food safety but are disadvantageous in terms of appearance, Prof. Dr. Özilgen noted the following:

“It is essential to encourage the inclusion of fruits and vegetables that don't look perfect into the food supply chain. Raising consumer awareness and educating them on alternative methods is crucial. As we also do in our studies, for example, a softened banana, a bruised pear, a blackened eggplant, or crispy bread should be used to create sustainable recipes by leveraging their taste and texture. Furthermore, foods nearing their expiration date should be prioritized for purchase and consumption. The biggest responsibility in this regard falls on the authorities, food engineers, and trained chefs who will be communicating this issue.”