Sürdürülebilir Turizm Kapsamında Yeşil Ramazan Uygulamasının Otel Çalışanları Tarafından Değerlendirilmesi: Adana ve Mersin Örneği (Evaluation of Green Ramadan Practices in Sustainable Tourism from The Perspective of Hotel Employees: The Case of Adana and Mersin)

Abstract

This study examines how “Green Ramadan” practices, aimed at promoting sustainable tourism operations and reducing food waste, are perceived and evaluated by hotel employees at Hilton Hotels in Adana and Mersin. The research analyzes the impact of these practices on both the business and its employees, as well as the implementation processes and associated benefits. Using qualitative research design, semi-structured interviews were conducted with 11 hotel staff members across various positions. The findings indicate that the Green Ramadan initiative significantly reduces food waste and operational costs while fostering a long-term sustainability consciousness among both staff and guests. Furthermore, it was determined that the practice contributes to the local economy and prevents waste through strategies such as local sourcing and portion control. Consequently, the success of Green Ramadan suggests it is an effective model for ensuring sustainability in hotel management. The study recommends expanding these practices throughout the year, developing specialized training programs, and disseminating waste management results across the industry.