CULINARY CATALYSTS: DECIPHERING THE ROLE OF SUSTAINABLE RESTAURANTS IN THE JOURNEY TOWARD GREEN DESTINATION STATUS: THE CASE OF URLA, İZMIR, TÜRKIYE

Sustainable destinations are increasingly relies on integrating localized eco-friendly practices across key service sectors. Gastronomy plays a pivotal role in reinforcing destination sustainability and regional brand equity. This study examines the strategic role of gastronomy in positioning Urla as a recognized green destination. Specifically, the contribution of Michelin Green Star awarded restaurants to the overall environmental, social, and economic sustainability performance of green destinations is analyzed theoretically and empirically through the case of Urla. The conceptual integration of sustainable tourism governance and gastronomy is established through an extensive literature review and a theoretical framework. A qualitative case study design is employed to conduct an in-depth evaluation of Urla, a region that serves as a prominent exemplar of sustainable culinary tourism. Consequently, sustainable restaurant practices, localized supply chain operations, and green destination criteria are systematically evaluated through qualitative content analysis. This methodological structure allows for a comprehensive assessment of how regional gastronomic actors align with broader environmental governance and sustainability frameworks. The findings reveal that sustainability practices within the gastronomy sector significantly enhance the environmental, social, and economic performance of the destination. Michelin Green Star awarded restaurants serve as benchmark models that accelerate eco-innovation, circular economy integration, and local heritage preservation. Consequently, strengthening the synergy between sustainable tourism policies and gastronomic practices is critical for fostering long-term destination resilience and sustainable regional development.