Sürdürülebilirlik Kapsamında Gastronomi Öğrencilerinin Sıfır Atık Konusundaki Bilgilerinin Değerlendirilmesi (Evaluation of Gastronomy Students’ Knowledge on Zero Waste Withın the Scope of Sustainability)

Merve OLCAY; Şefik Okan MERCAN

doi:10.63556/jotags.2026.1841

Authors

Merve OLCAY
Şefik Okan MERCAN

DOI:

https://doi.org/10.63556/jotags.2026.1841

Keywords:

Sustainabilit, Zero waste, Gastronomy students

Abstract

The aim of the research is to evaluate the knowledge of gastronomy students about zero waste within the scope of sustainability. In the light of this information, the aims of the study are to correctly guide and inform individuals who have the potential to work in the food and beverage sector in the future and to give due importance to the issue of zero waste. In this research, a descriptive research model was used to address the issues of food waste and zero waste awareness. The study group of the research consists of 21 different participants. In the research, a semi-structured interview form was used as a data collection tool. The data collected within the scope of the research was analyzed using the content analysis method. Factors such as lack of individual awareness, unplanned production processes, errors in warehouse management, lack of knowledge of employees and social media influence stand out among the causes of food waste. Solution suggestions for zero waste awareness include measures that can be taken at individual and social levels. At the individual level, small steps such as expanding recycling practices, utilizing leftover meals, and shopping as needed play an effective role in reducing waste.

References

Akın, G. (2014). Geleneksel Mutfak Kültürünün Beslenme Açısından Önemi. Ankara Üniversitesi Sosyal Bilimler Dergisi, 5(3), 32-43.

Aksoy, M., ve Sezgi, G. (2015). Gastronomi Turizmi ve Güneydoğu Anadolu Bölgesi Gastronomik Unsurları. Journal of Tourism and Gastronomy Studies, 3(3), 79–89.

Bagherzadeh, M., Inamura, M. & Jeong, H. (2014). Food Waste Along The Food Chain. OECD Publishing, 71.

Betz, A., Buchlı, J., Gobel, C., & Muller, C. (2015). Food Waste in the Swiss Food Service İndustry–Magnitude and Potential For Reduction. Waste Management, 35, 218-226.

Bexell, M., & Jönsson, K. (2017). Responsibility and the United Nations’ sustainable development goals. In Forum for Development Studies, 44(1), 13-29).

Cabelloa, M., García, I., Bastante, J. S., Pinzi, S., Koutinas, A. ve Dorado, M. (2020). Food Waste from Restaurant Sector - Characterization for Biorefinery. Bioresource Technology, 301.

Ceyhun Sezgin, A., & Ateş, A. (2020). Otel İşletmelerinde Gıda İsraf Boyutunu Belirlemeye Yönelik Bir Araştırma. Journal of Tourism and Gastronomy Studies, 8(4), 3489-3507.

Çirişoğlu, E., Akoğlu, A. (2021). Restoranlarda Oluşan Gıda Atıkları ve Yönetimi: İstanbul İli Örneği. Akademik Gıda, 19(1), 38-48.

Delgado, L. ve Torero, M. (2021). State of the knowledge on Food. Waste in the World.

Dölekoğlu, C.Ö., Gün, S., Giray, F.H. (2014). Yoksulluk ve Gıda İsrafı Sarmalı. XI. Ulusal Tarım Ekonomisi Kongresi, 3-5 Eylül 2014, Samsun. 172-181.

Ekren, B.Y., & Kumar, V. (2022). An Overview of Reducing Food Loss and Food Waste in Supply Chains. Agri-Food 4.0, Emerald Publishing Limited, Bingley, 1, 53-64.

Erdoğan, P. (2018). Türk Mutfak Kültürünün Sera Gazı Emisyonu ve Su Ayak İzinin Belirlenmesi. Yüksek Lisans Tezi. Hacettepe Üniversitesi, Sağlık Bilimleri Enstitüsü, Beslenme ve Diyetetik Ana Bilim Dalı, Ankara.

Erik, U., ve Pekerşen, Y. (2019). Restoran işletmelerinde Gıda israfının Önlenmesi ve ihtiyaç Fazlası Yemeğin Değerlendirilmesine Yönelik Bir Uygulama Modelinin Geliştirilmesi: LUSE. Seyahat ve Otel İşletmeciliği Dergisi, 16(3), 418-436.

Evans, D. (2021). Sıfır Atık: Tüketim Kültürü ve Gıda İsrafı. Burcu Yeşil (çev.). Yeni İnsan Yayınevi: İstanbul.

Ewaid, S. H., Abed, S.A., & Al-Ansari, N. (2019). Water footprint of wheat in Iraq. Water, 11(3), 535.

FAO. (2021). Retrieved from http://www.fao.org/home/en

Flanagan, A,. & Priyadarshini, A. (2021). A study of consumer behaviour towards food-waste in Ireland: Attitudes, quantities and global warming potentials. Journal of Environmental Management, 284, 112.

Fox, T., & Fimech, C. (2013). Global Food Waste Not Want Not. Head of Energy ve Environment, IMECHE. Retrieved from https://catalogue.unccd.int/1482_IME-Global-Food-Report.pdf.

Hazarhun, E., Çetinsöz, B. C., ve Gündoğdu, O. (2020). Her şey Dahil Sistemde Çalışan Mutfak Şeflerinin Sıfır Atık Uygulamalarına Bakış Açıları: Antalya Beş yıldızlı Her şey Dahil Sistem Otel Örneği. Journal of Tourism and Gastronomy Studies, 8(Special Issue 4), 581-600.

Iqbal, A., Zan, F., Siddiqui, M. A., Nizamuddin, S., & Chen, G. (2022). Integrated treatment of food waste with wastewater and sewage sludge: Energy and carbon footprint analysis with economic implications. Science of The Total Environment, 825, 153-165.

Kılınç Şahin, S., ve Bekar, A. (2018). Küresel Bir Sorun Gıda Atıkları: Otel İşletmelerindeki Boyutları. Journal of Tourism and Gastronomy Studies, 6(4), 1039- 1061.

Lipinski, C., Hanson, C., Lomax, J., Kitinoja, L., Waite, R., & Searchinger, T. (2013). Reducing food loss and waste: An installment of creating a sustainable food future (Working Paper). Washington DC: World Resources Institute.

Loeurng, C. (2021). Sustainable Food Waste Management: the Comparative Cases of Buffet Restaurants in Thailand. 2021 West Federation Chrie Conference In, Easychair, ABD.

Marthinsen, J., Sundt, P., Kaysen, O., & Kirkevaag, K. (2012). Prevention of Food Waste in Restaurants, Hotels, Canteens and Catering. Copenhagen: Nordic Council of Ministers.

Martin-Rios, C., Demen-Meier, C., Gössling, S., & Cornuz, C. (2018). Food waste management innovations in the foodservice industry. Waste Management, 79, 196-206.

Mekonnen, M. M., & Fulton, J. (2018). The Effect of Diet Changes and Food Loss Reduction in Reducing The Water Footprint of An Average American. Water International, 43(6), 860-870.

Minelgaitė, A., & Liobikienė, G. (2019). Waste problem in European Union and its influence on waste management behaviours. Science of the Total Environment, 667, 86-93.

Mutlu, A.S., ve Sandıkcı, M. (2018). Farklı Pişirme Yöntemlerine Göre Tabak Artığı Oluşumu: Afyon Kocatepe Üniversitesi Merkez Yemekhane Örneği. Akademik Sosyal Araştırmalar Dergisi, 85, 520-538.

Özdemir, B. (2010). Dışarıda Yemek Yeme Olgusu: Kuramsal Bir Model Önerisi. Anatolia: Turizm Araştırmaları Dergisi, 21(2), 218-232.

Palandöken, B. (2018). Her şey Dahil Otellerde Korkunç İsraf. Erişim: https://www.gidahatti.com/her-sey-dahil-otellerdekorkunc- israf-96574/

Parizeau, K., Massow, M., & Martin, R. (2015). Household-Level Dynamics of Food Waste Production and Related Beliefs, Attitudes and Behaviours in Guelph, Ontario. Waste Management, 35, 207–217.

Ridoutt, B. G., Juliano, P., Sanguansri, P., & Sellahewa, J. (2010). The Water Footprint of Food Waste: Case Study of Fresh Mango in Australia. Journal of Cleaner Production, 18(16-17), 1714-1721.

Riesenegger, L., & Hübner, A. (2022). Reducing Food Waste at Retail Stores—An Explorative Study. Sustainability, 14(5), 1-.10

Sakaguchi, L., Pak, N., & Potts, M.D. (2018). Tackling the Issue of Food Waste İn Restaurants: Options For Measurement Method, Reduction and Behavioral Change. Journal of Cleaner Production, 180, 430-436.

Silvennoinen, K., Heikkilä, L., Katajajuuri, J.M., & Reinikainen, A. (2015). Food Waste Volume and Origin. Waste Management, 46, 140-145.

Songür, A., N., & Çakıroğlu, F., P. (2016). Gıda Kayıpları ve Atık Yönetimi Türkiye Klinikleri. Journal of Nutrition and Dietetics Special Topics, 2(3), 21-26.

Ültay, E., Akyurt, H., ve Ültay, N. (2021). Sosyal bilimlerde betimsel içerik analizi. IBAD Sosyal Bilimler Dergisi, (10), 188-201.