Sürdürülebilir Gastronomi Bağlamında Fırınlarda Ekmek İsrafı: Uygulamalar ve Çözüm Stratejileri (Bread Waste in Bakerıes in the Context of Sustainable Gastronomy: Practıces and Solution Strategies)

Zehra YARDI; Mehtap ALAÇAM

doi:10.63556/jotags.2026.1817

Yazarlar

Zehra YARDI
Mehtap ALAÇAM

DOI:

https://doi.org/10.63556/jotags.2026.1817

Anahtar Kelimeler:

Food waste- Consumer behavior- Environmental impact- Social responsibility- Waste management

Öz

This study aims to explore the underlying causes of bread waste in bakery businesses operating in Istanbul, as well as the marketing strategies and sustainability-oriented innovative practices developed to address this issue. Designed within a qualitative research framework, the study is based on semi-structured interviews conducted with managers of 12 different bakery enterprises. The collected data were analyzed using content analysis. The findings are interpreted through the lenses of Corporate Sustainability Theory and the Triple Bottom Line approach, encompassing economic, environmental, and social sustainability dimensions. The results indicate that the primary drivers of bread waste include consumers’ strong preference for freshly baked bread, deficiencies in production planning, the low perceived value of bread, and the intensive pace of daily operations. Beyond direct financial losses, bread waste is also associated with significant environmental and cultural consequences. In response, bakery managers have implemented a wide range of preventive strategies, such as demand forecasting, suspended bread practices, donations, production transformation, on-demand baking, consumer awareness initiatives, and zero-waste applications. Furthermore, surplus bread is commonly redistributed through donations to animal shelters, collaborations with social institutions, and complimentary offerings to staff or customers.

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