Sürdürülebilir Restoran İşletmeciliği Uygulamaları Üzerine Bir İçerik Analizi

İşletmeler doğal çevrenin korunması ve tahribatın önlenmesi için önemli roller üstlenmektedir. Çevre sorunlarına karşı gösterilen çabalar kapsamında yiyecek içecek sektöründe kıt kaynakların tüketimini önlemek için çeşitli girişimler gerçekleştirilmektedir. Bu kapsamda küçük ve orta büyüklükte işletmeler olarak görülen restoranlar sürdürülebilirlik uygulamalarını benimsemiştir. Çevre bilincinin artmasından dolayı sürdürülebilir restoran veya yeşil restoran temalı işletmeler faaliyete geçmiştir. Bu araştırmada uluslararası yazın alanı taranarak sürdürülebilir restoranlar ile ilgili çalışmalar içerik analizi kapsamında incelenmiştir. Ulaşılan çalışmaların tanımlayıcı bilgileri ve çalışmalarda öngörülen tespitlerin benzer veya farklı yönleri yorumlanmıştır. Araştırma sonuçlarına göre sürdürülebilir restoranlar ve uygulamalarına yönelik çalışmalar ekonomik, sosyal ve çevresel olmak üzere üç kategoride değerlendirilmiştir. Buna göre, çalışmaların en fazla çevresel temalı olduğu tespit edilmiştir. Çalışmalarda öne çıkan unsurlar; enerji ve su tasarrufu, atık yönetiminin iyi yapılması, tek kullanımlık ürün ve geri dönüştürülebilir atık yönetiminin uygulanması gerekliliği, işletmelerin sürdürülebilir menü sunabilme yeteneğinin olması, ekonomik açıdan verimlilik elde etmek için güneş panellerinin ve rüzgâr türbinlerinin hayata geçirilmesi gerekliliği şeklindedir.

Anahtar Kelimeler:

Sürdürülebilirlik, Sürdürülebilir Restoran, İçerik Analizi

A Content Analysis on Sustainable Restaurant Management Practices

Businesses play an important role in protecting the natural environment and preventing destruction. Within the scope of the efforts made against environmental problems, various initiatives are carried out to prevent the consumption of scarce resources in the food and beverage sector. In this context, restaurants, which are seen as small and medium-sized businesses, have adopted sustainability practices. Due to the increase in environmental awareness, sustainable restaurants or green restaurant-themed businesses have started to operate. In this research, studies on sustainable restaurants were examined within the scope of content analysis by scanning the international literature. The descriptive information of the studies reached and the similar or different aspects of the findings predicted in the studies were interpreted. According to the results of the research, studies on sustainable restaurants and their practices were evaluated in three categories as economic, social and environmental. Accordingly, it was determined that the studies were mostly environmental themed. The prominent elements in the studies; energy and water saving, good waste management, the necessity of implementing disposable product and recyclable waste management, the ability of enterprises to offer sustainable menus, the necessity of implementing solar panels and wind turbines in order to achieve economic efficiency.

Keywords:

Sustainability, Sustainable Restaurant, Content Analysis,

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