VEGAN TÜKETİM UYGULAMALARI ÜZERİNDE SÜRDÜRÜLEBİLİRLİK YAKLAŞIMI

Konjonktürel gelişme ve değişmeler tüketici tercihlerinde de değişikliğe neden olmaktadır. Bilinçlenen ve duyarlılığı artan tüketicilerin çevre, hayvan, doğayı koruma vb. ekosisteme daha fazla önem vermeye başlaması ile birlikte, tüketici alışkanlıklarının beslenme, kozmetik, giyim vb. birçok alanda farklılaştığı görülmektedir. Satın alma davranışları beslenmenin ötesinde, hayat tarzını şekillendirmeye evrilmektedir. Toplumda bu anlayışta olan tüketicilerin her geçen gün artmasıyla birlikte, tüketici davranışlarını etkileyen faktörler arasında eco-sistem önemli olmaya başlamış ve işletmeler ürün ve/veyahizmetlerine vegan ve vejetaryen içerik ekleyerek hedef pazarlarını farklılaştırmış veya hedef pazar olarak bu tüketicileri seçmiştir. Tüketicinin vegan veya vejetaryen anlayışı günlük yaşamında birçok alanı kapsamakta, çevreci, doğayı koruyucu, havyan refahını arttırıcı eylemlere yönelik tutumlarını, satın alma davranışlarını ve markalara olan farkındalıklarını değiştirmektedir. İşletmelerin yaptıkları faaliyet ve çalışmalarını vegan bakış açısına göre yürütmesi sürdürülebilirliği desteklemelerine de önemli bir boyut kazandırmaktadır. İşletmelerin müşterilerinin vegan/vejetaryen yaşam tarzına hitap ederek uygulamalarına yansıtması, iş süreçlerine dahil etmesi, üretim ve hizmetlerinde yer vermesi sürdürülebilirliğe katkı sağlamaktadır. Yapılan çalışmada, vegan/vejetaryen ürünlerin sürdürülebilirlik yönü ele alınarak markaların vegan ürünler/hizmetler hakkında neler yaptıklarına değinilmektedir. Ayrıca işletmelerin, markaların, perakendelerin ve geçmişte yapılan vegan/vejetaryen tüketime yönelik araştırmalardan ve uygulamalardan bahsedilip konu ile ilgili genel bir çerçeve çizilmektedir

SUSTAINABILITY APPROACH ON VEGAN CONSUMPTION PRACTICES

Cyclical developments and changes cause changes in consumer preferences. With the increasing awareness and sensitivity of consumers starting to give more importance to the eco-system such as environment, animal, nature protection, consumer habits such as nutrition, cosmetics, clothing, etc. appears to differ in many areas. Purchasing behaviors evolve to shape lifestyles beyond nutrition. With the increasing number of consumers with this understanding in society, the eco-system has become important among the factors affecting consumer behavior, and businesses have differentiated their target markets by adding vegan and vegetarian content to their products and/or services, or have chosen these consumers as the target market. Consumers' understanding of vegan or vegetarian covers many areas in their daily life, changing their attitudes towards environmentalist, nature-protecting, and animal welfare-enhancing actions, their purchasing behavior and their awareness of brands. Businesses contribute to sustainability by addressing the vegan/vegetarian lifestyle of their customers and reflecting them on their practices, including them in their business processes, and including them in their production and services. In the study, the sustainability aspect of vegan/vegetarian products is discussed and what brands do about vegan products/services. In addition, businesses, brands, retails, past researches and practices for vegan/vegetarian consumption are mentioned and a general framework is drawn on the subject.

___

  • Kaynakça Agrawal, S., Millett, C.J., Dhillon, P.K., Subramanian, S. & Ebrahim, S. (2014). Type of vegetarian diet, obesity and diabetes in adult Indian population. Nutrition Journal, September 5, 13-89, https://doi.org/10.1186/1475-2891-13-89
  • Akdeniz, P. C. & Dursun, Y. Sürdürülebilir Tüketim Motivasyonunda Sürdürülebilir Moda Kavramının Etkisi. Hacettepe Üniversitesi Sosyal Bilimler Dergisi, 4(1), 79-110. https://dergipark.org.tr/tr/pub/husbdergi/issue/68698/996963
  • Akkan, E. & Bozyiğit, S. (2022). Bir Niş Pazar Olarak Türkiye’deki Vegan Ürünler: Tüketici Bakış Açısından Keşfedici Bir Araştırma. Tüketici ve Tüketim Araştırmaları Dergisi, 12(1), 101-149. https://search.trdizin.gov.tr/tr/yayin/detay/413975/
  • Aleko, G. (2019). A Vegan Perspective on Animal-Based Tourism Services: Thematic Analysis of Blogs. Tourism Research, University of Lapland, Faculty of Social Sciencestourcım Master’s Thesis. https://urn.fi/URN:NBN:fi-fe2019061320347
  • Anderson, J. & Milyavskaya, M. (2021). Going Vegan Or Vegetarian: Motivations & Influences. Faunalytics. https://www.wellbeingintlstudiesrepository.org/cgi/viewcontent.cgi?article=1009&context=hw_diet: 05.04.2023.
  • Appenheimer, L., Bertram, L., Lutzhöft, N., Pletz, V., Wulff, S., Veselaj, B., & Halecker, B. (2021). Vegan Food Innovations: Adoption Behavior In The European Chocolate Market. Manchester: The International Society for Professional Innovation Management (ISPIM). https://www.proquest.com/conference-papers-proceedings/vegan-food-innovations-adoption-behavior-european/docview/2561108276/se-2
  • Aoun, I. & Tournois, L. (2015). Building holistic brands: an exploratory study of Halal cosmetics. Journal of Islamic Marketing, 6(1), 109-132. https://doi.org/10.1108/JIMA-05-2014-0035
  • Baliyan, R. & Diwan, M. P. Vegan Fashion or Sustainable Apparels: India’s next move post pandemic. Empirical Economics Letters, 20 (2), 136-146.
  • Baron, R. B. (2013). Should We All Be Vegetarians?. Jama Internal Medicine, 173(13), 1238–1239. doı: 10.1001/Jamainternmed.2013. 6972
  • Berber, G. Ş. & Keskin, E. Sürdürülebilir Modada Güncel Bir Yaklaşım: Vegan Deri A Current Approach in Sustainable Fashion: Vegan Leather. Uluslararası Kültürel ve Sosyal Araştırmalar Dergisi (UKSAD), 7(2), 143-157. https://doi.org/10.46442/intjcss.1026527
  • Braunsberger, K. & Flamm, R. (2019). The Case of The Ethical Vegan: Motivations Matter When Researching Dietary and Lifestyle Choices. Journal of Managerial Issues, 31(3), 228-246. http://www.jstor.org/stable/45206622.
  • Bryant, C. J. (2019). We can’t keep meating like this: Attitudes towards vegetarian and vegan diets in the United Kingdom, Sustainability, 11(23), 1-17. 6844. https://doi.org/10.3390/su11236844
  • Carfì, D., Donato, A. & Schilirò, D.(2018). Sustainability of global feeding: Coopetitive interaction among vegan and non-vegan food firms. MPRA Paper. https://mpra.ub.uni-muenchen.de/88400/
  • Cengiz, G. (2021). Sürdürülebilir Tüketim Ekseninde Sürdürülebilir Moda Pazarlaması Uygulamaları. İktisadi ve İdari Yaklaşımlar Dergisi, 3(2), 131-144. https://dergipark.org.tr/tr/pub/jeaa/issue/67560/1030565
  • Chai, B. C., van der Voort, J. R., Grofelnik, K., Eliasdottir, H. G., Klöss, I., & Perez-Cueto, F. J. (2019). Which diet has the least environmental impact on our planet? A systematic review of vegan, vegetarian and omnivorous diets. Sustainability, 11(15), 4110. https://doi.org/ 10.3390/su11154110
  • Chavan, S. (2015). A Study On Vegetarianism. International Peer-Reviewed Journal-Ebsco, (5), 156- 159.
  • Cherry, E. (2015). I was a teenage vegan: Motivation and maintenance of lifestyle movements. Sociological inquiry, 85(1), 55-74. https://doi.org/10.1111/soin.1206
  • Choi, Y-H. & Lee, K-H.(2019). Evidence For Ethical Consumption: The Social Network Structure Of Companion Animal Fashion and Vegan Fashion. Itaa Proceedings. https://pdfs.semanticscholar.org/588d/87ebfdd22ce5a32360c31ea55b8903ab19d7.pdf :03.05.2023.
  • Choi, Y-H. & Lee, K-H. (2020). Consumer Perception of Halal Cosmetics : Insights From Twitter Text Mining. Fashion & Textile Research Journal, 22(4). 481-494. https://doi.org/ 10.5805/Sftı.2020.22.4.481
  • Choi, I-J. (2022). The Antioxidant Capacity And Whitening Effects of The Extract From The Mixture Of 7 Different Vegan Cosmetic Ingredients. Journal of The Korean Applied Science and Technology. 39( 1), 10-17. https://koreascience.kr/article/JAKO202210261277371.page
  • Cirik, E (2010). Sürdürülebilir Üretim Yükseliyor. Capital Green Business Dergisi. Ağustos, Sayı 2.
  • Craig, W. J. (2009). Health Effects of Vegan Diets. The American Journal of Clinical Nutrition, 89(5), 1627-1633. https://doi.org/10.3945/Ajcn.2009.26736n
  • Çakıcı, H.H., Kutlu, T. Ö. & Yılmaz, H. (2019). Yazılı Medyada Veganlığın Ve Vejetaryenliğin Sunumu. Erciyes İletişim Dergisi. 7(1). 279-296. https://doi.org/10.17680/erciyesiletisim.634287
  • Djarum, S. V., Kee, D. M. H., Azmin, N. N. B., Isdianto, R. D., Elghoul, A. O. & Pandit, S. S. (2019). The challenges and the opportunities of introducing organic KitKat chocolate by Nestle (A study case: NESTLE). Journal of the Community Development in Asia (JCDA), 2(3), 59-67.
  • D'Souza, C., Brouwer, A. R. & Singaraju, S. (2022). Veganism: Theory of planned behaviour, ethical concerns and the moderating role of catalytic experiences. Journal of Retailing and Consumer Services, 66. 1-11. https://doi.org/10.1016/j.jretconser.2022.102952
  • DugDrinks (2020). Plant-Based Goodness. https://dugdrinks.com/: 15.07.2022.
  • Dyett, P.A., Sabat´E, J., Haddad, E., Rajaram, S., & Shavlik, D. (2013). Vegan Lifestyle Behaviors. An Exploration of Congruence With Health-Related Beliefs and Assessed Health İndices. Appetite. 67. 119–124. https://https://doi.org/10.1016/j.appet.2013.03.015
  • Expert Market Research (2020), “Global vegan food market”.https://www. expertmarketresearch.com/reports/vegan-food-market /
  • Farrell, H. (2021). How to Create A More Responsible Cosmetic Industry: Ways to End Animal Testing, Incorporate Ethical Alternatives And Build Trust Among Brands. White Paper Spring Term. 1-15.
  • Fox, N. & Ward, K. (2008). Health, Ethics and Environment: A Qualitative Study of Vegetarian Motivations. Appetite, 50(2-3): 422-429. https://doi.org/10.1016/j.appet.2007.09.007
  • Gendel-Guterman, H., & Derqui, B. (2021). The Vegetarian and Vegan Communities Supporting Sustainability Through Responsible Consumption. In National Brand and Private Label Marketing Conference. 65-76. doi: 10.1007/978-3-030-76935-2_9
  • Ghaffari, M., Rodrigo, P. G. K., Ekinci, Y. & Pino, G. (2021). Consumers’ motivations for adopting a vegan diet: A mixed‐methods approach. International Journal of Consumer Studies, 46(4), 1193-1208. https://doi.org/10.1111/ijcs.12752
  • Ginsberg, C. (2017). The Market for Vegetarian Foods. Age, 8(18). http://kingsvegetarianfood.ca/wp-content/uploads/2017/02/The-Market-for-Vegetarian-Foods.pdf
  • Goodland, R. (1997). Environmental sustainability in agriculture: diet matters. Ecological economics, 23(3), 189-200. https://doi.org/10.1016/S0921-8009(97)00579-X
  • Greenebaum, J. (2012) Veganism, Identity And The Quest For Authenticity, Food, Culture & Society, 15:1, 129-144, doı: 10.2752/175174412x13190510222101
  • Güler, O. & Çağlayan, G.D. (2021). Nasıl vegan oldum? fenomenolojik nitel bir araştırma. Güncel Turizm Araştırmaları Dergisi, 5(2), 287-304. doi: 10.32572/guntad.915262
  • GCL International. Higg Index Nedir? . https://gcl-intl.com.tr/higg-index: 08.06.2023.
  • Hoffman, S. R., Stallings, S. F., Bessinger, R. C. & Brooks, G. T. (2013). Differences Between Health And Ethical Vegetarians. Strength Of Conviction, Nutrition Knowledge, Dietary Restriction, And Duration Of Adherence. Appetite. 65. 139-144. https://doi.org/10.1016/j.appet.2013.02.009
  • Ivu. (2013) Definitions. https://İvu.Org/Definitions.Html
  • Jabs, J., Devine, C. M. & Sobal, J. (1998). Model of The Process of Adopting Vegetarian Diets: Health Vegetarians And Ethical Vegetarians. Journal of Nutrition Education. 30,.196-202. https://doi.org/10.1016/S0022-3182(98)70319-X
  • Janssen, M., Busch, C., Rödiger, M. & Hamm, U. (2016). Motives of Consumers Following A Vegan Diet and Their Attitudes Towards Animal Agriculture. Appetite. 105, 643-651. https://doi.org/10.1016/j.appet.2016.06.039
  • Kaner, G. & Baruh, L. (2022). How to speak ‘sustainable fashion’: four consumer personas and five criteria for sustainable fashion communication. International Journal of Fashion Design, Technology and Education, 15(3), 385-393. https://doi.org/10.1080/17543266.2022.2078891
  • Kansanen, I. (2013). Vegan Travel- The Ways How Vegan Diet İnfluences Travel Experience. Bachelor’s Thesis. Haaga- Helia University of Applied Sciences. Finland. https://urn.fi/URN:NBN:fi:amk-2013112518103.
  • Kara, A. & Bilim, Y. (2022). Erişilebilir Turizm Kapsamında Vegan ve Vejetaryen Tüketiciler. Journal Of Gastronomy, Hospitality and Travel. 5(2), 515-528. doi: 10.33083/joghat.2022.148
  • Kaypak, Ş. (2010). Ekolojik Turizmin Sürdürülebilirliği. Uluslararası Alanya İşletme Fakültesi Dergisi, 2(2), 93-114.
  • Kerschke-Risch, P. (2015). Vegan Diet: Motives, Approach, And Duration. Initial Results Of A Quantitative Sociological Study. Ernaehrungs Umschau. 62(6), 98-103. doi: 10.4455/eu.2015.016
  • Khan, N., Sarwar, A., & Tan, B. C. (2020). Determinants of Purchase İntention Of Halal Cosmetic Products Among Generation Y Consumers. Journal of Islamic Marketing. 12(8), 1461-1476. doi: 10.1108/JIMA-11-2019-0248
  • Kim, G., Oh, J., & Cho, M. S. (2023). Korean vegetarian values: ethics, sustainability and quality of life. British Food Journal, 125(6), 2294-2314. doi: 10.1108/BFJ-07-2021-0750
  • Kirchgeorg, M. & Winn, M. I., (2006). Sustainability Marketing for the Poorest of the Poor. Business Strategy and the Environment, 15, 171-184. doi: 10.1002/bse.523
  • Köse, Ş. G. & Aydin, K. (2020). Sürdürülebilir Moda Perakendeciliği: Tüketici Algıları Üzerine Bir Araştırma. Istanbul Business Research, 49(1), 86-116. doi: 10.26650/ibr.2020.49.0099
  • Le, T. (2019). Vegan Trend in Consumer Buying Behaviour. Oulu University of Applied Sciences Thesis Degree Program in International Business. https://www.theseus.fi/bitstream/handle/10024/261114/LE_THUY_VEGAN_TREND.pdf?sequence=2&isAllo
  • Lea, E. & Worsley, A. (2002). The cognitive contexts of beliefs about the healthiness of meat. Public Health Nutrition, 5(1), 37-45. doi: 10.1079/PHN2001240
  • Lee, J. & Kwon, K. H. (2022). Good ingredients from foods to vegan cosmetics after COVID‐19 pandemic. Journal of Cosmetic Dermatology. 21, 3190-3199. doi: 10.1111/jocd.15028
  • Li, S., Liu, X-X., Cai, S. & Scott, N. (2020). Vegan Tours in China: Motivation and Benefits. International Journal of Tourism Research. 23(13), 238–252. doi: 10.1002/jtr.2401
  • Lindeman, M. & Vaananen, M.(2000). Measurement of Ethical Food Choice Motives. Appetite. 34, 55-59. doi:10.1006/Appe.1999.029
  • Logicalharmony. (2020). T. C. What’s the Difference Between Cruelty-Free and Vegan Cosmetics?. https://logicalharmony.net/cruelty-free-vs-vegan/ : 16.07.2022.
  • Lubowiecki-Vikuk, A., Dąbrowska, A., & Machnik, A. (2021). Responsible consumer and lifestyle: Sustainability insights. Sustainable production and consumption, 25, 91-101. https://doi.org/10.1016/j.spc.2020.08.007
  • Ma, G. (2015). Food, Eating Behavior, and Culture In Chinese Society. Journal of Ethnic Foods, 2(4), 195-199. https://doi.org/10.1016/j.jef.2015.11.004.
  • Malik, R., & Jindal, T. (2022). Customers’ Attitude Towards Vegan Products Consumption and Its Impact on Purchase Intension: An Indian Perspective. Vision, 1-10. doi: 10.1177/09722629221087361
  • Martinelli, E., & De Canio, F. (2021). Non-vegan consumers buying vegan food: the moderating role of conformity. British Food Journal. 124(1). 14-30. doi: 10.1108/BFJ-01-2021-0023
  • Mcdonald, B. (2000). Once You Know Something, You Can’t Not Know İt: An Empirical Look at Becoming Vegan. Society and Animals, 8(1), 1-23. doi: https://doi.org/10.1163/156853000X00011
  • Miguel, I., Coelho, A., & Cristela, M. B. (2021). Modelling attitude towards consumption of vegan products. Sustainability, 13(1),9. https://doi.org/.org/10.3390/su13010009
  • Milliyet.com (2022, 15 Mayıs). Danıştay'a 'Vegan menü' başvurusu! https://www.milliyet.com.tr/gundem/danistaya-vegan-menu-basvurusu-6755072 :15.07.2022.
  • Mucuk, İ. (2017). Pazarlama İlkeleri. 21. Basım. Türkmen Kitabevi. İstanbul.
  • NASDAQ OMX's News Release Distribution Channel (2021) Vegan chocolate confectionery market size, share & trends analysis report by product, by distribution channel, by type, by region and segment forecasts, 2021 - 2028: https://www.proquest.com/wire-feeds/vegan-chocolate-confectionery-market-size-share/docview/2575274862/se-2
  • Niederle, P. & Schubert, M. N. (2020). HOW does veganism contribute to shape sustainable food systems? Practices, meanings and identities of vegan restaurants in Porto Alegre, Brazil. Journal of Rural studies, 78, 304-313. https://doi.org/10.1016/j.jrurstud.2020.06.021
  • North, M., Klas, A., Ling, M., & Kothe, E. (2021). A Qualitative Examination of The Motivations Behind Vegan, Vegetarian, and Omnivore Diets in an Australian Population. Appetite, 167, 1-9. https://doi.org/10.1016/j.appet.2021.105614.
  • Park J, Park Y & Yu J. (2022). Can Multiple Attributes of Vegan Restaurants Affect the Behavioral Intentions by Customer Psychological Factors? Frontiers Nutrition. June 13, 13;9. https://doi.org/ 10.3389/fnut.2022.902498.
  • Pazarlamasyon. (2021, 14 Haziran). Bu Sürdürülebilir Vegan Ayakkabılar Geri Dönüştürülmüş Baloncuklu Naylondan Üretildi. https://www.pazarlamasyon.com/bu-surdurulebilir-vegan-ayakkabilar-geri-donusturulmus-baloncuklu-naylondan-uretildi /: 16.07.2022.
  • Pazarlamasyon (2021,8 Kasım). Ülker’den vegan çikolata. https://www.pazarlamasyon.com/ulkerden-vegan-cikolata :16.07.2022.
  • Pazarlamasyon. (2022, 22 Mart). Yemeksepeti'nden Vegan Ve Vejetaryen Seçenekler. https://www.pazarlamasyon.com/yemeksepeti-nden-vegan-ve-vejetaryen-secenekler / :15.07.2022.
  • Pazarlamasyon. (2022, 2 Temmuz). Bitki Bazlı Sütlere Yeni Bir Alternatif: "Patates Sütü" https://www.pazarlamasyon.com/bitki-bazli-sutlere-yeni-bir-alternatif-patates-sutu / :15.07.2022.
  • Pazarlamasyon (2022). Vegan. https://www.pazarlamasyon.com/makale/vegan :16.07.2022.
  • Peattie, K. ve Belz, F.M. (2010). Sustainability marketing - An innovative conception of marketing. Marketing Review St. Gallen. 27(5), 8-15. https://doi.org/10.1007/s11621-010-0085-7
  • Pham, V.T., Anh, N.H.M., Huy, D.T.N., Chi, K.V.L., Ngoc, L.M. & Thao, H.T. P. (2021). Factors Influencing the Purchase Intention of Consumers Towards Vegan Fashion Products : A Case Study in Hanoi, Vietnam. International Scientific Refereed Research Journal. 4(2), 58-70. https://doi.org/10.32628/SHISRRJ214214
  • Phua, J., Venus Jin, S. & Kim, J. (2020). The Roles Of Celebrity Endorsers’ And Consumers’ Vegan İdentity İn Marketing Communication About Veganism, Journal of Marketing Communications, 26(8), 813-835. doi: 10.1080/13527266.2019.1590854
  • Ploll, U. & Stern, T. (2020). From diet to behaviour: exploring environmental-and animal-conscious behaviour among Austrian vegetarians and vegans. British Food Journal, 122(11), 3249-3265.
  • Polat, H., & Tuncel, N. Y. (2021). Sürdürülebilir Et Üretimi. Gıda, 46(1), 134-151. doi: 10.15237/gida.GD20127
  • Radnitz, C., Beezhold, B., & DiMatteo, J. (2015). Investigation of lifestyle choices of individuals following a vegan diet for health and ethical reasons. Appetite, 90, 31-36. https://doi.org/10.1016/j.appet.2015.02.026
  • Reineke, J. C. (2020). The motivations, struggles and behaviours of vegan consumers: a digital consumer insights study of a vegan online community. http://hdl.handle.net/10400.14/29682
  • Research and Markets (2019, Kasım). Vegan Food Market by Product Type and Distribution Channel: Global Opportunity Analysis and Industry Forecast, 2019-2026. https://www.researchandmarkets.com/reports/4989525/vegan-food-market-by-product : 15.07.2022.
  • RestaurantEngine. The Worlds Best Vegetarian Restaurants. https://restaurantengine.com/worlds-best-vegetarian-restaurants /
  • Rivera, M., & Shani, A. (2013). Attitudes and orientation toward vegetarian food in the restaurant industry: An operator's perspective. International Journal of Contemporary Hospitality Management, 25(7), 1049-1065. doi: 10.1108/IJCHM-07-2012-0116
  • Saari, U. A., Herstatt, C., Tiwari, Rajnish, Dedehayir, O. & Makinen, S.J. (2021). The Vegan Trend And The Microfoundations Of İnstitutional Change: A Commentary On Food Producers’ Sustainable İnnovation Journeys İn Europe. Trends in Food Science & Technology. 107, 161-167. https://doi.org/10.1016/j.tifs.2020.10.003
  • Sabate, J. & Soret, S.(2014). Sustainability of plant-based diets: back to the future, The American Journal of Clinical Nutrition, 100, 476–482. https://doi.org/10.3945/ajcn.113.071522
  • Sanchez-Sabate, R., & Sabaté, J. (2019). Consumer Attitudes Towards Environmental Concerns Of Meat Consumption: A Systematic Review. International Journal of Environmental Research and Public Health, 16(7), 1220. 1-37. doi:10.3390/ijerph16071220
  • Scarborough, P., Appleby, P. N., Mizdrak, A., Briggs, A. D., Travis, R. C., Bradbury, K. E., & Key, T. J. (2014). Dietary greenhouse gas emissions of meat-eaters, fish-eaters, vegetarians and vegans in the UK. Climatic change, 125(2), 179-192. https://doi.org/10.1007/s10584-014-1169-1
  • Shaari, J. A. N. & Mohd Arifin, N. S. (2009). Dimension of Halal Purchase İntention: A Preliminary Study.1-14. https://eprints.um.edu.my/11147/1/Pages_from_Dimension_of_Halal_Purchase.pdf
  • Shaharudin, M. R., Pani, J. J., Mansor, S. W., Elias, S. J., & Sadek, D. M. (2010). Purchase İntention Of Organic Food İn Kedah, Malaysia; A Religious Overview. International Journal Of Marketing Studies, 2(1), 96-103.
  • Shahid, S., Ahmed, F., & Hasan, U. (2018). A qualitative investigation into consumption of halal cosmetic products: the evidence from India. Journal of Islamic Marketing, September. https://doi.org/10.1108/JIMA-01-2017-0009
  • Shahid, S., Parray, M. A., Thomas, G., Farooqi, R. & Islam, J. U. (2022). Determinants of Muslim consumers’ halal cosmetics repurchase intention: an emerging market’s perspective. Journal of Islamic Marketing. https://doi.org/ 10.1108/JIMA-08-2021-0265 Seçim, Y., Akyol, N. & Kaya, M. (2022). Vejetaryen Beslenme Türleri. Sosyal, Beşeri ve İdari Bilimler Dergisi. 5(1), 66-82. doi:10.26677/TR1010.2022.921
  • Seo, K. & Suh, S. (2019). A Study on The Characteristics And Social Values of Vegan Fashion in H&M and Zara. Journal Of Fashion Business. 23(6), 86-100, doi.org/10.12940/jfb.2019.23.6.86
  • Shani, A. & Dipietro, R. B. (2007) Vegetarians: A Typology For Foodservice Menu Development, Hospitality Review, 25(2), 64-73.
  • Statista. (2018). Veganism and Vegetarianism in Europe. Dossier. https://www.statista.com/study/41880/veganism-and-vegetarianism-in-europe/
  • Statista (2022). Projected market value of vegan cosmetics worldwide from 2018 to 2025. https://www.statista.com/statistics/943721/vegan-cosmetics-market-value-worldwide
  • Sutter, D. O. & Bender, N. (2021). Nutrient Status And Growth In Vegan Children. Nutrition Research. 91. 13-25. https://doi.org/10.1016/j.nutres.2021.04.005
  • Tayman, E. (2010). Sürdürülebilir Üretim Yükseliyor. Capital Green Business Dergisi. Ağustos, Sayı 2.
  • Twentify(2021). Veganizm Farkındalık Araştırması. https://www.twentify.com/tr/raporlar/vegan-farkindalik-arastirmasi-2021 : 08.06.2023.
  • Tiwari, R. (2017). Propositions For A High-Quality, Affordable and Sustainable ‘Food Basket’ Scope of Cooperation Between India & Germany In Areas Relating To Food Processing Industry. Consulate General of India. Germany, Hamburg. https://tore.tuhh.de/bitstream/11420/1371/1/Tiwari_2017_Food_Processing_Web_Version_Final.pdf
  • Waldmann, A. , Koschizke, Jw., Leitzmann, C. & Hahn, A.(2003). Dietary İntakes And Lifestyle Factors of A Vegan Population İn Germany: Results From The German Vegan Study. European Journal Of Clinical Nutrition. 57, 947–955. doi.org/10.1038/sj.ejcn.1601629
  • WCED (World Commission on Environment and Development). (1987). Our common future. Oxford: Oxford University Press.
  • Weder, S., Hoffmann, M., Becker, K., Alexy, U. & Keller, M. (2019). Energy, Macronutrient Intake, And Anthropometrics of Vegetarian, Vegan, And Omnivorous Children (1–3 Years) İn Germany (Vechi Diet Study). Nutrients. 11,832, 1-18. https://doic.org/ ; doi:10.3390/nu11040832
  • Weinrich, R. (2019). Opportunities for the adoption of health-based sustainable dietary patterns: A review on consumer research of meat substitutes. Sustainability, 11(15).1-15. doi:10.3390/su11154028
  • Vatan, A. & Türkbaş, S.(2018). Vejetaryen Turist Ve Vegan Turist Kimdir?. Journal of Tourism and Gastronomy Studies 6(3), 24-39. doi: 10.21325/jotags.2018.270
  • V-Label EU(2021). Information on the V-Label.https://www.v-label.eu/en
  • Vegangazete. (21.12.2019). Cruelty-free ve Vegan Aynı Şey midir?. https://vegangazete.com/cruelty-free-ve-vegan-2/ : 16.07.2022.
  • Yoh, E. (2018). Determinants Of Purchase Intention For Vegan Fashion Products - Application Of The Modified Planned Behavior Model. The Research Journal of The Costume Culture. 26(2), 125-139. https://db.koreascholar.com/Article/Detail/347211
  • Zwinselman, M. (2021). Consumer understanding of vegan and vegetarian food labelling in the Netherlands (Doctoral dissertation, Aeres Hogeschool).