Z Kuşağının Restoranlarda Sürdürülebilir Beslenme Farkındalığı ve Seçimleri Üzerine Bir Çalışma (A Study on Generation Z's Awareness of Sustainable Nutrition and Choices in Restaurants)
DOI:
https://doi.org/10.21325/jotags.2024.1460Keywords:
Restaurant, Sustainable nutrition, Gen ZAbstract
The aim of this study is to determine Generation Z's awareness and choices regarding sustainable nutrition in restaurants. Data were collected from 38 associate degree students, aged between 18 and 27, who study in the Health Tourism Management program at Bandırma Onyedi Eylül University's Erdek Vocational School and do not live with their families. The data were gathered through online open-ended qualitative questions between February 15, 2024, and March 15, 2024, and analyzed using descriptive analysis with MAXQDA 2018 software. The study found that perceptions of sustainable nutrition varied among participants, and there was a lack of knowledge regarding sustainable nutrition and sustainable restaurants. Most participants were sensitive to restaurant waste. They also exhibited behaviors aimed at reducing environmental impact, such as portion control, consuming leftovers later, or feeding stray animals in restaurants. While the importance of reducing meat consumption for sustainability was acknowledged, the results showed that participants preferred foods like fast food, döner, and pide, and had a negative attitude toward vegan diets. This study is considered important as it provides significant sustainable practice insights for restaurant operators.
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