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A RESEARCH ON SUSTAINABLE FOOD AWARENESS IN GLAMPING BUSINESSES

Yıl 2023, Cilt: 25 Sayı: 2, 902 - 926, 15.06.2023

Özgür Sarıbaş Buğcan Güvenol

https://doi.org/10.16953/deusosbil.1238692

Öz

Glamping, which is defined as one of the nature-based tourism types, exhibits an environmentally sensitive impression with its physical characteristics and target groups. The aim of this research is to reveal the level of awareness towards sustainable food understanding and sustainable food practices in glamping businesses that are becoming increasingly widespread. Content analysis, one of the qualitative research methods, was used in the research. The data were obtained by recording with the video conference technique. Participants were selected according to the “purposive sampling” method and the data were analyzed with the MAXQDA program. The findings show that the awareness of sustainable food in glamping establishments is promising but not sufficient. It has been observed that the level of knowledge on sustainable food practices is insufficient. It is among the results of the research that the awareness levels of the participants and the practices in the businesses they are in do not match. It is predicted that the research will contribute to the sustainability, tourism and gastronomy literature and that the evaluations will be beneficial in a period where the global food system is discussed. This study will contribute to future research by pointing out the popular culture and sustainability paradox along with the gap in the research area.

Anahtar Kelimeler

Sustainable Food Sustainable Tourism Tourism Enterprises Gastronomy Glamping

Kaynakça

  • Akmese, H. & Kaba İlyasov, A. (2022). Açık büfe servis sisteminde gıda israfı: Rus misafirler üzerine bir inceleme. Journal of Global Tourism and Technology Research, 3 (1), 1-14. https://doi.org/10.54493/jgttr.996373
  • Alexandratos, N. (2005). Countries with rapid population growth and resource constraints: Issues of food, agriculture, and development. Population and Development Review, 31 (2), 237–258. https://doi.org/10.1111/j.1728-4457.2005.00064.x
  • Allen, T. & Prosperi, P. (2016). Modeling sustainable food systems. Environmental Management, 57, 956–975. https://doi.org/10.1007/s00267-016-0664-8
  • Annunziata, A., Mariani, A. & Vecchio, R. (2019). Effectiveness of sustainability labels in guiding food choices: Analysis of visibility and understanding among young adults. Sustainable Production and Consumption, 17, 108-115. https://doi.org/10.1016/j.spc.2018.09.005
  • Ardıç Yetiş, Ş. (2021). Kapadokya’da turistik ürün olarak kamping mi glamping mi? Güncel Turizm Araştırmaları Dergisi, 5 (1), 131-148. https://doi.org/10.32572/guntad.876479
  • Aziz, A. (2020). Sosyal bilimlerde araştırma yöntemleri ve teknikleri. Ankara: Nobel Akademik Yayıncılık.
  • Basit, T. (2003). Manual or electronic? The role of coding in qualitative data analysis. Educational Research, 45 (2), 143-154. https://doi.org/10.1080/0013188032000133548
  • Bilgin, N. (2014). Sosyal bilimlerde içerik analizi. Ankara: Siyasal Kitapevi.
  • Bricas, N. (2019). Urbanization issues affecting food system sustainability. C. Brand vd., (Ed.), Designing Urban Food Policies içinde (ss. 1-25). Cham, Switzerland: Springer.
  • Brochado, A. & Brochado, F. (2019). What makes a glamping experience great? Journal of Hospitality and Tourism Technology, 10 (1), 15-27. https://doi.org/10.1108/JHTT-06-2017-0039
  • Brochado, A. & Pereira, C. (2017). Comfortable experiences in nature accommodation: Perceived service quality in glamping. Journal of Outdoor Recreation and Tourism, 17, 77-83. https://doi.org/10.1016/j.jort.2017.01.005
  • Brooker, E. & Joppe, M. (2013). Trends in camping and outdoor hospitality - An international review. Journal of Outdoor Recreation and Tourism, 3 (4), 1-6. https://doi.org/10.1016/j.jort.2013.04.005
  • Bogdan, R. C. & Biklen, S. K. (2007). Qualitative research for education: An introduction to theories and methods (5. baskı). USA: Pearson.
  • Boscoboinik, A. & Bourquard, E. (2012). Glamping and rural imaginary. H. Horáková ve A. Boscoboinik (Ed.), From Production to Consumption: Transformation of Rural Communities içinde (ss. 149-164). LIT Verlag.
  • Butowski, L. (2012). Sustainable tourism - a model approach. M. Sarimoğlu (Ed.), Visions for Global Tourism Industry - Creating and Sustaining Competitive Strategies içinde (ss. 3-20). Croatia: InTech.
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GLAMPİNG İŞLETMELERİNDE SÜRDÜRÜLEBİLİR GIDA FARKINDALIĞI ÜZERİNE BİR ARAŞTIRMA

Yıl 2023, Cilt: 25 Sayı: 2, 902 - 926, 15.06.2023

Özgür Sarıbaş Buğcan Güvenol

https://doi.org/10.16953/deusosbil.1238692

Öz

Doğa temelli turizm çeşitlerinden biri olarak nitelendirilen glampingler fiziksel özellikleri ve hedef kitleleri ile çevreye duyarlı bir izlenim sergilemektedir. Bu araştırmanın amacı da giderek yaygınlaşan glamping işletmelerindeki sürdürülebilir gıda anlayışına ve sürdürülebilir gıda uygulamalarına yönelik farkındalık düzeyini ortaya koymaktır. Araştırmada nitel araştırma yöntemlerinden içerik analizi kullanılmıştır. Veriler video konferans tekniği ile kayıt altına alınarak elde edilmiştir. Katılımcılar “amaçlı örnekleme” yöntemine göre seçilmiş ve veriler MAXQDA programıyla analiz edilmiştir. Elde edilen bulgular, glamping işletmelerinde sürdürülebilir gıda anlayışına yönelik farkındalığın umut verici, ancak yeterli düzeyde olmadığını göstermektedir. Sürdürülebilir gıda uygulamalarına ilişkin bilgi düzeyinin ise yetersiz olduğu gözlemlenmiştir. Ayrıca katılımcıların farkındalık düzeyleri ile temsil ettikleri işletmelerdeki uygulamaların örtüşmediği araştırmanın sonuçları arasındadır. Araştırmanın sürdürülebilirlik, turizm ve gastronomi literatürüne katkı sağlayacağı, yapılan değerlendirmelerin, küresel gıda sisteminin tartışıldığı bir dönemde fayda yaratıcı olacağı öngörülmektedir. Bu çalışma araştırma alandaki boşlukla birlikte popüler kültür ve sürdürülebilirlik paradoksuna da işaret ederek gelecek araştırmalara katkı sağlayıcı nitelikte olacaktır.

Anahtar Kelimeler

Sürdürülebilir Gıda Sürdürülebilir Turizm Turizm İşletmeleri Gastronomi Glamping

Kaynakça

  • Akmese, H. & Kaba İlyasov, A. (2022). Açık büfe servis sisteminde gıda israfı: Rus misafirler üzerine bir inceleme. Journal of Global Tourism and Technology Research, 3 (1), 1-14. https://doi.org/10.54493/jgttr.996373
  • Alexandratos, N. (2005). Countries with rapid population growth and resource constraints: Issues of food, agriculture, and development. Population and Development Review, 31 (2), 237–258. https://doi.org/10.1111/j.1728-4457.2005.00064.x
  • Allen, T. & Prosperi, P. (2016). Modeling sustainable food systems. Environmental Management, 57, 956–975. https://doi.org/10.1007/s00267-016-0664-8
  • Annunziata, A., Mariani, A. & Vecchio, R. (2019). Effectiveness of sustainability labels in guiding food choices: Analysis of visibility and understanding among young adults. Sustainable Production and Consumption, 17, 108-115. https://doi.org/10.1016/j.spc.2018.09.005
  • Ardıç Yetiş, Ş. (2021). Kapadokya’da turistik ürün olarak kamping mi glamping mi? Güncel Turizm Araştırmaları Dergisi, 5 (1), 131-148. https://doi.org/10.32572/guntad.876479
  • Aziz, A. (2020). Sosyal bilimlerde araştırma yöntemleri ve teknikleri. Ankara: Nobel Akademik Yayıncılık.
  • Basit, T. (2003). Manual or electronic? The role of coding in qualitative data analysis. Educational Research, 45 (2), 143-154. https://doi.org/10.1080/0013188032000133548
  • Bilgin, N. (2014). Sosyal bilimlerde içerik analizi. Ankara: Siyasal Kitapevi.
  • Bricas, N. (2019). Urbanization issues affecting food system sustainability. C. Brand vd., (Ed.), Designing Urban Food Policies içinde (ss. 1-25). Cham, Switzerland: Springer.
  • Brochado, A. & Brochado, F. (2019). What makes a glamping experience great? Journal of Hospitality and Tourism Technology, 10 (1), 15-27. https://doi.org/10.1108/JHTT-06-2017-0039
  • Brochado, A. & Pereira, C. (2017). Comfortable experiences in nature accommodation: Perceived service quality in glamping. Journal of Outdoor Recreation and Tourism, 17, 77-83. https://doi.org/10.1016/j.jort.2017.01.005
  • Brooker, E. & Joppe, M. (2013). Trends in camping and outdoor hospitality - An international review. Journal of Outdoor Recreation and Tourism, 3 (4), 1-6. https://doi.org/10.1016/j.jort.2013.04.005
  • Bogdan, R. C. & Biklen, S. K. (2007). Qualitative research for education: An introduction to theories and methods (5. baskı). USA: Pearson.
  • Boscoboinik, A. & Bourquard, E. (2012). Glamping and rural imaginary. H. Horáková ve A. Boscoboinik (Ed.), From Production to Consumption: Transformation of Rural Communities içinde (ss. 149-164). LIT Verlag.
  • Butowski, L. (2012). Sustainable tourism - a model approach. M. Sarimoğlu (Ed.), Visions for Global Tourism Industry - Creating and Sustaining Competitive Strategies içinde (ss. 3-20). Croatia: InTech.
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  • Keskin, E., İstanbullu Dinçer, F. & Dinçer, M. Z. (2019). Her şey dâhil konaklama işletmelerinde gıda israfı. IV. International Gastronomy Tourism Studies Congress (ss. 48-55), Nevşehir.
  • Konak, S. & Özhasar, Y. (2019). Türkiye’deki glamping işletmelerinin web site içeriklerinin analizi. Journal of Tourism and Gastronomy Studies, 7 (2), 937-949. https://doi.org/10.21325/jotags.2019.400
  • Kurtgil, S. & Beyhan, Y. (2021). Yaşam döngüsü ve sürdürülebilir beslenmenin rolü. Düzce Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi, 11 (3), 425-430.
  • Kutlu, D. (2022). Glamping. S. Yıldız & D. Kutlu (Ed.). Turizmde Değişen Tüketici Eğilimleri içinde (ss. 55-82). Iksad Publishing House.
  • Leitch, J., Oktay, J. & Meehan, B. (2016). A dual instructional model for computer-assisted qualitative data analysis software integrating faculty member and specialized instructor: Implementation, reflections, and recommendations. Qualitative Social Work, 15 (3), 392-406. https://doi.org/10.1177/1473325015618773
  • Lincoln, Y. S. & Guba, E. G. (1985). Naturalistic inquiry. USA: Sage.
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  • Lu, C. Y., Suhartanto, D. & Chen, B. T. (2022). Exploration of new outdoor leisure activities (glamping) during the post-pandemic era. Tourism Recreation Research, https://doi.org/10.1080/02508281.2022.2111628
  • Lu, W. & Stepchenkova, S. (2012), Ecotourism experiences reported online: Classification of satisfaction attributes. Tourism Management, 33 (3), 702-712. https://doi.org/10.1016/j.tourman.2011.08.003
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  • Martin-Rios, C., Demen-Meier, C., Gössling, S. & Cornuz, C. (2018). Food waste management innovations in the foodservice industry. Waste Management, 79, 196-206. https://doi.org/10.1016/j.wasman.2018.07.033.
  • Marthinsen, J., Sundt, P., Kaysen, O. & Kirkevaag, K. (2012). Prevention of food waste in restaurants, hotels, canteens and catering. Openhagen, Denmark. London: Nordic Council of Ministers. http://dx.doi.org/10.6027/TN2012-537
  • Maskey, R. (2001). Population growth and food production: Issues, problems and prospects. Outlook on Agriculture, 30 (3), 155–160. https://doi.org/10.5367/000000001101293607
  • Meybeck, A. & Girz, V. (2017). Sustainable diets within sustainable food systems. Proceedings of the Nutrition Society, 76 (1), 1-11. https://doi.org/10.1017/S0029665116000653
  • Musaiger A. O. (1993). Socio-cultural and economic factors affecting food consumption patterns in the Arab countries. Journal of the Royal Society of Health, 113 (2), 68–74. https://doi.org/10.1177/146642409311300205
  • O’Neill, M., Riscinto Kozub, K. & Hyfte, M. (2010). Defining visitor satisfaction in the context of camping oriented nature-based tourism — the driving force of quality! Journal of Vacation Marketing, 16 (2), 141–156. https://doi.org/10.1177/1356766710364541
  • Okumuş, B. (2019). How do hotels manage food waste? Evidence from hotels in Orlando, Florida. Journal of Hospitality Marketing & Management, 29 (3), 291-309. https://doi.org/10.1080/19368623.2019.1618775
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  • Papargyropoulou, E., Wright, N., Lozano, R., Steinberger, J., Padfield, R. & Ujang, Z. (2016). Conceptual framework for the study of food waste generation and prevention in the hospitality sector. Waste Management, 49, 326-336. https://doi.org/10.1016/j.wasman.2016.01.017
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  • Petrusa, I. & Vlahov, A. (2019). The role of glamping in development of camping tourism offer–possibilities and future prospects in the republic of croatia. Proceedings of FEB Zagreb 10th International Odyssey Conference on Economics and Business içinde (s. 834-844). Opatija, Croatia.
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  • Sandaruwani, J. A. R. C. & Gnanapala, W. K. A. C. (2016). Food wastage and its impacts on sustainable business operations: A study on Sri Lankan tourist hotels. Procedia Food Science, 6, 133-135. https://doi.org/10.1016/j.profoo.2016.02.031
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  • Verain, M. C. D., Bartels, J., Dagevos, H., Sijtsema, S. J., Onwezen, M. C. & Antonides, G. (2012). Segments of sustainable food consumers: A literature review. International Journal of Consumer Studies, 36 (2), 123-132. https://doi.org/10.1111/j.1470-6431.2011.01082.x
  • Vres, G. & Vres, T. D. (2015). Garden village bled glamping kot inovativna revitalizacija degradirane krajine. AR. Arhitektura, raziskave, 15 (2) 40-47.
  • Vrtodušić Hrgović, A. M., Cvelić Bonifačić, J. & Licul, I. (2018). Glamping–new outdoor accommodation. Ekonomska Misao i Praksa, Dubrovnik, 27 (2), 621-639.
  • Zorlu, K., Tuncer, M. & Taşkın, G. A. (2022). The effect of COVID-19 on tourists' attitudes and travel intentions: an empirical study on camping/glamping tourism in Turkey during COVID-19. Journal of Hospitality and Tourism Insights. https://doi.org/10.1108/JHTI-02-2022-0069
Toplam 88 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Özgür Sarıbaş 0000-0003-0567-3039

Buğcan Güvenol 0000-0003-3776-8470

Yayımlanma Tarihi 15 Haziran 2023
Gönderilme Tarihi 18 Ocak 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 25 Sayı: 2

Kaynak Göster

APA Sarıbaş, Ö., & Güvenol, B. (2023). GLAMPİNG İŞLETMELERİNDE SÜRDÜRÜLEBİLİR GIDA FARKINDALIĞI ÜZERİNE BİR ARAŞTIRMA. Dokuz Eylül Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 25(2), 902-926. https://doi.org/10.16953/deusosbil.1238692
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