Otel İşletmelerinin Gıda İsrafı Konusundaki Eğilimleri: Kastamonu Örneği (Tendencies of Hotel Businesses on Food Waste: The Case of Kastamonu)

Abstract

Foods go through various stages from production to the final consumer. During these steps, food losses are experienced due to various reasons, and as a result of these losses, wastage occurs. The Food and Agriculture Organization (FAO) reported that 1.3 billion tons of food is wasted every year, with a financial equivalent of approximately 990 billion dollars. In Turkey, which ranks 13th with approximately 7,7 million tons in the list of countries that waste the most, an average of 93 kilogram of food per person is wasted annually. In studies conducted in big cities of Turkey, it has been stated that one-tenth of the foodstuffs are thrown into the garbage. This rate is seen even more in regions where tourism establishments are concentrated. Considering the existence of tourism businesses in Turkey, the amount of food wastage reaches points that are difficult to calculate. This study was conducted to amount of food waste, which meal does food waste occur the most, which process is the food waste generated the most, impact of COVID-19 on waste, determination of the evaluation methods of food waste and investigate the practices of businesses to prevent food waste in accommodation establishments located in Kastamonu Merkez. In-depth interview method was used as data collection method in the study. As a data collection tool, semi-structured interview form was preferred and the questions to be directed to the participants were determined in advance. It has been seen that food waste in Turkey is at a serious level and each application to prevent waste is of great importance in order to plan the future in a better way. It is expected that the results obtained in the research will both present a different perspective to applications and contribute to the literature.