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A Study to Determine the Process of Food Waste in Educational Kitchens

Year 2024, Volume: 8 Issue: 1, 109 - 127, 18.01.2024

Abstract

The aim of the study is to examine the food waste process in educational kitchens and to propose a model for this process. In this study, semi-structured interviews were used to collect data from instructors and instructor chefs who give practical courses in educational kitchens. As a result of the analysis, it was understood that the food waste process in educational kitchens is affected by the processes of food waste and the prevention of food waste. In the process of food waste in educational kitchens, the study focused on the scope of food waste, its causes, its actors, and the feelings of instructors about food waste. In the process of preventing food waste in educational kitchens, students' intentions to reduce food waste, prevention of food waste, and instructors’, and students' behaviors to reduce food waste were examined. As a result of the analysis, it was determined that students waste food the most in educational kitchens and that instructors have the most influence on student's intention to reduce food waste in these kitchens. According to the findings, the participants stated that to prevent food waste in educational kitchens, courses should be given to increase students' awareness of food waste, instructors should do proper planning about the materials to be used, instructors should control the material use process and students should be given vocational training

References

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Eğitim Mutfaklarında Gıda İsrafı Sürecinin Belirlenmesine Yönelik Bir Araştırma

Year 2024, Volume: 8 Issue: 1, 109 - 127, 18.01.2024

Abstract

Araştırmanın amacı, eğitim mutfaklarındaki gıda israfı sürecini inceleyip bu süreçle ilgili bir model önerisi oluşturmaktadır. Bu araştırmada, yarı yapılandırılmış görüşme ile eğitim mutfaklarında uygulama dersi veren öğretim elemanları ve eğitmen şeflerden veriler toplanmıştır. Yapılan analizler sonucunda eğitim mutfaklarındaki gıda israfı sürecinin, gıda israfının oluşması ve gıda israfının engellenmesi süreçlerinden etkilendiği anlaşılmıştır. Araştırmada eğitim mutfaklarında gıda israfının oluşma sürecinde, gıda israfının kapsamına, nedenlerine, aktörlerine ve eğitmenlerin gıda israfıyla ilgili duygularına odaklanılmıştır. Eğitim mutfaklarında gıda israfının engellenmesi sürecinde ise öğrencilerin gıda israfını azaltma niyetleri, gıda israfının önlenmesi, eğitmenlerin ve öğrencilerin gıda israfını azaltma davranışları incelenmiştir. Yapılan analizler sonucunda eğitim mutfaklarında gıdayı en çok öğrencilerin israf ettiği ve bu mutfaklarda öğrencilerin gıda israfı azaltma niyeti üzerinde en çok eğitmenlerin etkisi olduğu tespit edilmiştir. Elde edilen bulgulara göre katılımcılar, eğitim mutfaklarında gıda israfının önlenmesi için öğrencilerin gıda israfı konusundaki farkındalıklarını arttıracak dersler verilmesini, eğitmenlerin kullanılacak malzemelerle ilgili doğru planlama yapmasını, eğitmenin malzeme kullanım sürecini kontrol etmesini ve öğrencilere mesleki eğitim verilmesi gerekliliğini ifade etmişlerdir.

References

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  • Ajzen, I. (1991). The theory of planned behavior. Organizational behavior and human decision processes, 50(2), 179–211.
  • Alıntaş, O. (2021). Gastronomi ve mutfak sanatları öğrencilerinin gıda israfı ve gıda güvenliği hakkında görüşleri: İstanbul ili örneği (Yayın no. 693893) [Yüksek Lisans Tezi, İstanbul Gelişim Üniversitesi]. Yükseköğretim Kurulu Ulusal Tez Merkezi.
  • Baltacı, A. (2018). Nitel araştırmalarda örnekleme yöntemleri ve örnek hacmi sorunsalı üzerine kavramsal bir inceleme. Bitlis Eren Üniversitesi Sosyal Bilimler Dergisi, 7(1), 231–274
  • Barone, A. M., Grappi, S., Romani, S. (2019). The road to food waste is paved with good intentions: When consumers' goals inhibit the minimization of household food waste. Resources, Conservation and Recycling, 149, 97–105.
  • Betz, A., Buchli, J., Göbel, C., Müller, C. (2015). Food waste in the Swiss food service industry–Magnitude and potential for reduction. Waste management, 35, 218–226.
  • Birney, C. I., Franklin, K. F., Davidson, F. T., Webber, M. E. (2017). An assessment of individual foodprints attributed to diets and food waste in the United States. Environmental Research Letters, 12(10), 105008. https://doi.org/10.1088/1748-9326/aa8494
  • Bilska, B., Piecek, M., Kołożyn-Krajewska, D. (2018). A Multifaceted Evaluation of Food Waste in a Polish Supermarket—Case Study. Sustainability, 10(9), 3175. https://doi.org/10.3390/su10093175
  • Bhatti, S. H., Saleem, F., Zakariya, R., Ahmad, A. (2019). The determinants of food waste behavior in young consumers in a developing country. British Food Journal, 125(6), 1953-1967.
  • Boschini, M., Falasconi, L., Cicatiello, C., Franco, S. (2020). Why the waste? A large-scale study on the causes of food waste at school canteens. Journal of Cleaner Production, 246, 118994. https://doi.org/10.1016/j.jclepro.2019.118994
  • Chen, H. S., Jai, T. M. (2018). Waste less, enjoy more: forming a messaging campaign and reducing food waste in restaurants. Journal of Quality Assurance in Hospitality & Tourism, 19(4), 495–520.
  • Chu, C. M., Chih, C., Teng, C. C. (2023). Food waste management: A case of Taiwanese high school food catering service. Sustainability, 15(7), 5947. https://doi.org/10.3390/su15075947
  • Conner, M., Armitage, C. J. (1998). Extending the theory of planned behavior: A review and avenues for further research. Journal of applied social psychology, 28(15), 1429–1464.
  • Commission for Environmental Cooperation. (2017). Characterization and Management of Food Loss and Waste in North America. Montreal, Canada” Commission for Environmental Cooperation. https://rescuefood.ca/wp-content/uploads/2021/04/11772-characterization-and-management-food-loss-and-waste-in-north-america-en.pdf
  • Corbin, J. M., Strauss, A. (1990). Grounded theory research: Procedures, canons, and evaluative criteria, Qualitative Sociology, 13(1), 3–21.
  • Creswell, J. W. (2012). Educational research: Planning, conducting, and evaluating quantitative and qualitative research (4th ed.). Pearson Education.
  • Çirişoğlu, E., Akoğlu, A. (2021). Restoranlarda oluşan gıda atıkları ve yönetimi: İstanbul ili örneği. Akademik Gıda, 19(1), 38–48.
  • Demir, Y. (2020). Bireylerin hane içi gıda israfı ile ilgili algılamalarını değerlendirmeye yönelik bir araştırma. Karadeniz Uluslararası Bilimsel Dergi, 1(48), 10–26. https://doi.org/10.17498/kdeniz.750092
  • Demirbaş, N. (2018). Dünyada ve Türkiye’de gıda israfını önleme çalışmalarının değerlendirilmesi. D.K. Dimitrov, D. Nikoloski, R. Yılmaz (Ed.), Proceedings of International Balkan and Near Eastern Social Sciences Congress Series (VII. IBANESS Congress) içinde (s. 521–526). University of Agribusiness and Rural Development.
  • Derqui, B., Fernandez, V. (2017). The opportunity of tracking food waste in school canteens: Guidelines for self-assessment. Waste management, 69, 431–444.
  • Eriksson, M., Strid, I., Hansson, P. A. (2016). Food waste reduction in supermarkets–Net costs and benefits of reduced storage temperature. Resources, Conservation and Recycling, 107, 73–81.
  • Eriksson, M., Osowski, C. P., Malefors, C., Björkman, J., Eriksson, E. (2017). Quantification of food waste in public catering services–A case study from a Swedish municipality. Waste Management, 61, 415–422.
  • Filimonau, V., Zhang, H., Wang, L. E. (2020). Food waste management in Shanghai full-service restaurants: A senior managers’ perspective. Journal of Cleaner Production, 258, 120975. https://doi.org/10.1016/j.jclepro.2020.120975
  • Fiore, M., Pellegrini, G., La Sala, P., Conte, A. and Liu, B. (2017). Attitude toward food waste reduction: the case of Italian consumers. International Journal of Globalisation and Small Business, 9(2/3), 185–201.
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There are 79 citations in total.

Details

Primary Language Turkish
Subjects Gastronomy, Tourism (Other)
Journal Section Research Article
Authors

Yeliz Demir 0000-0003-0184-6828

Mehmet Erkan 0000-0001-7647-4534

Publication Date January 18, 2024
Published in Issue Year 2024 Volume: 8 Issue: 1

Cite

APA Demir, Y., & Erkan, M. (2024). Eğitim Mutfaklarında Gıda İsrafı Sürecinin Belirlenmesine Yönelik Bir Araştırma. Aydın Gastronomy, 8(1), 109-127.

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