This study aimed to analyze the business impact of the catering sector using the fuzzy logic method. The research was conducted at a catering company in Istanbul, utilizing document review and participant observation methods to evaluate the business impact. The nominal prioritization method was used to identify critical business processes, and a model along with a mathematical formula was developed for calculating the business impact. The Fuzzy Logic Designer Toolbox in MATLAB was utilized for this calculation. The study identified eight critical business processes: (1) material supply, (2) material storage, (3) pre-preparation process, (4) cooking process, (5) portioning, (6) shipping, (7) hygiene and food safety, and (8) customer relationship management. The business impact was assessed using classical and fuzzy logic methods, and the results were compared. The fuzzy logic method provided a more flexible and comprehensive assessment, managing uncertainty and variability more effectively than classical logic. Overall, it proved to be more effective in optimizing business processes, offering a more dynamic and holistic approach to improving and prioritizing these processes.

Aquaculture, while offering significant contributions to global food security, generates substantial amounts of industrial waste, posing environmental and economic challenges. However, this waste also presents untapped potential for innovation in gastronomy. This paper explores the emerging trend of utilizing aquaculture industrial wastes in culinary practices, aiming to reduce waste, promote sustainability, and create novel gastronomic experiences. Through a review of literature and case studies, we examine various methods for repurposing aquaculture waste, including upcycling into new food products, incorporation into culinary dishes, and extraction of valuable components. Additionally, we highlight successful initiatives that have integrated aquaculture waste into gastronomy, emphasizing the benefits of waste reduction, sustainable food practices, and culinary innovation. Challenges such as food safety, taste, and consumer acceptance are acknowledged, with strategies proposed for addressing these issues. Finally, we discuss future directions for research and development in this field, identifying opportunities for collaboration between the aquaculture industry and the gastronomy sector. By exploring the utilization of aquaculture industrial wastes in gastronomy, this paper contributes to a deeper understanding of sustainable food practices and culinary creativity in the context of aquaculture waste management.

Although concepts such as global climate crisis and global warming, which are frequently used with the industrial revolution, did not make people very nervous before, countries and scientists have begun to think more about this issue today. Recently, with this climate crisis, another crisis deepened by Covid-19, wars and economic problems has been brought to the agenda: The Global Food Crisis. The possibility that people's economic and ecological conditions cannot reach enough and always the same amount of food is becoming increasingly unsettling. With these conditions, it is foreseen that people will include edible herbs in their natural habitats in their menus, as they did in the countryside from time immemorial. There are different studies on natural edible herbs in different disciplines, but there are very few studies evaluating these herbs from a gastronomic point of view. Studies such as the dissemination of traditional knowledge about natural edible herbs and the preparation of recipes for foods and beverages made with these plants are studies that can also find response in fields such as economy, sociology, tourism, health and agriculture. Carrying out all these studies in combination can also contribute to healty and gastronomy-themed tourism. For this reason, in our study, studies on natural edible herbs in Türkiye  were compiled and evaluated in a way to cover ancient times and today and different disciplines. As a result of the evaluation, natural edible plants that came to the fore in previous studies and our study were determined and information about the food parts of these plants, their usage areas and usage patterns were given.