Can the Appearance of Food Help Save the Planet?

The appearance of food is not only about appetite. It may also play a significant role in protecting the environment. A research team led by Prof. Sibel Özilgen, Head of the Gastronomy and Culinary Arts Department at Yeditepe University, examined how the visual texture of food shapes consumer behavior. Their conclusion is clear: strategically using visual texture can reduce carbon footprints and guide consumers toward more sustainable food choices.

One of the most striking examples is rice pudding. When its appearance was redesigned with layered visual textures, its carbon emissions dropped by 31 percent. The redesigned version was also preferred by consumers more frequently..

“We Decide Based on How Food Looks, Even Before We Taste It”

Prof. Özilgen explained that the visual texture of food plays a significant role in shaping consumer choices:

“Soft, crunchy, crispy, and foamy textures attract more attention. By using these textures effectively, you can design foods that are more environmentally responsible. In this way, consumers can be guided toward sustainable options. What is often assumed to be the ‘right way’ is liking these textures while eating. However, our study was not a tasting study. It was a cognitive study. Most of the time, we purchase food without tasting it. In supermarkets, online orders, or menu selections, we rely on visuals. When our brain sees a food item, it automatically interprets it through the information stored in memory. In our study, we developed layered visual texture designs created by reducing the amount of the main ingredient with high carbon emissions and using lower-emission ingredients with different textures in specific combinations. The aim was to influence the brain’s perception of the food. This approach even worked on a traditional taste deeply rooted in our memory, such as rice pudding. We saw that consumers could be encouraged to choose sustainable options without any discounts or environmentally themed messages.”

Return Peels, Stems, and Roots to the Soil!

Another noteworthy finding relates to food scraps such as peels, stems, and roots. Prof. Özilgen pointed out that, contrary to common practice, potato peels are more environmentally friendly when composted rather than fried:

“The water, additional ingredients, and energy used to fry potato peels cause more carbon emissions and greater use of resources than people assume. Instead, return them to the soil through compost.”

Not Every Plant-Based Food Is Innocent

Plant-based foods are often seen as environmentally friendly, but that is not always true. Prof. Özilgen noted that rice accounts for 30 percent of global agricultural methane emissions, adding that food choices must be made more carefully:

“Greenhouse gas emissions from rice paddies are expected to rise by 60 percent by 2030. For this reason, we need to make informed choices.”

Local Products Are Valuable, but Not Always the Most Sustainable Option

Prof. Özilgen emphasized the cultural and economic importance of local products, while warning that they are not automatically environmentally friendly. If local products are not supported by technology, poor agricultural practices may result in increased carbon emissions.

“Give Priority to Produce That Isn’t Perfect in Appearance”

Prof. Özilgen also addressed foods that may look less appealing but pose no safety risk:

“Fruit and vegetables that are not visually perfect must be included in the food supply chain. Educating consumers and raising awareness on alternative uses is highly important. As in our studies, foods such as softened bananas, bruised pears, darkened eggplants, or hardened bread should be used to create sustainable recipes that leverage their flavors and textures. In addition, foods approaching their expiry date should be purchased and consumed first. The responsibility for communicating these issues lies mainly with authorities, food engineers, and trained chefs.”