Animetrics Research Examines Türkiye’s Food System Amid Cultural Heritage and Modern Shifts

In early 2026, Animetrics finalized a series of projects exploring how cultural traditions, economic realities, and institutional frameworks shape food systems across Muslim‑majority societies. Covering Lebanon, the Gulf, and Türkiye, these studies provide a comparative lens on resilience and transformation in the region.

In Türkiye, the research highlights how a rich culinary heritage, rapid urbanization, and shifting consumer demographics intersect to shape food choices. The study situates consumer perspectives within a society balancing deep historical traditions with modern pressures, revealing both the enduring role of meat in cultural identity and the growing interest in plant‑based alternatives.

Animetrics is a pioneering initiative designed to fill a critical gap in global knowledge by producing locally grounded, culturally resonant studies. Its mission is to provide evidence‑based insights that can reshape food systems, challenge harmful practices, and highlight pathways toward compassion and resilience.

Pathways to Protecting Farmed Animals in Türkiye

Finalized in March 2026, the Türkiye project surveyed a diverse sample across urban and rural regions. Conducted in late 2025 and completed in early 2026, the study provides a timely snapshot of consumer attitudes in a country where tradition and modernity coexist in dynamic tension.

Türkiye’s food system is deeply influenced by its culinary heritage, with meat central to family gatherings, religious celebrations, and national cuisine. Yet urbanization, health awareness, and exposure to global trends are reshaping consumer perspectives, particularly among younger generations. The research revealed contrasts between rural and urban populations: while rural communities remain strongly attached to meat‑centered rituals, urban consumers show greater openness to plant‑based diets, influenced by global movements and rising health concerns.

The project also examined perceptions of halal production and animal welfare. A majority of respondents agreed that animals must be treated well throughout their lives for food to be considered truly halal, and many placed responsibility for welfare standards on certification bodies and government institutions. At the same time, practices such as stunning during slaughter remain controversial, with limited support among participants, underscoring the complexity of aligning welfare improvements with religious expectations.

Another significant finding was the recognition that plant‑based diets are compatible with Islamic values. This perspective, shared by a majority of respondents, opens space for advocacy that connects health, sustainability, and compassion with cultural and religious identity.

Recommendations

The Türkiye project emphasizes that advocacy must be multi‑layered to be effective. One pathway is to engage cultural and religious authorities in open dialogue on food ethics, framing welfare improvements as a way to strengthen halal integrity and align practices with consumer expectations. Another is to expand consumer awareness campaigns that highlight the health and environmental benefits of plant‑based diets, particularly targeting urban audiences and younger generations who are already receptive to change. The research also stresses the importance of strengthening institutional procurement and labeling standards, ensuring that plant‑based alternatives are accessible, affordable, and clearly identified. In addition, outreach initiatives directed at youth and urban communities can build on generational openness to dietary change, using social media and diaspora connections to amplify the message. Finally, encouraging culinary innovation by showcasing plant‑based adaptations of traditional Turkish dishes can reinforce cultural continuity while reducing reliance on meat, making change feel less like a rupture and more like an evolution of heritage.