TY  - JOUR
T1  - Waste-Free Kitchen Practices of Michelin Guide Starred Restaurants: The Case of Türkiye
AU  - Kayiş, Vedat
AU  - Şahin Perçin, Nilüfer
PY  - 2025
DA  - October
Y2  - 2025
DO  - 10.5281/zenodo.17461805
JF  - Romaya Journal
JO  - Maya/Roma
PB  - Ebru Bagci
WT  - DergiPark
SN  - 2791-9099
SP  - 296
EP  - 313
VL  - 5
IS  - 2
LA  - en
AB  - Waste-free kitchen means keeping the waste materials that may occur at production, service and consumption points in the application units under control without threatening human health and the environment. The aim of this study is to investigate the studies on waste-free kitchen practices of Michelin Guide starred restaurant establishments in Türkiye and to develop recommendations for food and beverage establishments. The study group of the research consists of the establishments in Türkiye that have received a Michelin Star in the Michelin Guide 2024 selection. The sample consists of six participants determined by purposive sampling, one of the non-probability based sampling types. In the study, in which qualitative research method was used, data were obtained through online interviews with semi-structured interview technique. The data were analyzed with MAXQDA computer-aided qualitative data analysis system. In addition, common practices and differences between restaurants were examined in depth through thematic analysis. As a result of the findings obtained from the analyses, deficiencies in waste-free kitchen practices such as waste-free menu, reuse of organic waste, not preferring disposable materials, on-the-job training of personnel and cooperation with suppliers were identified. The results obtained from this study and the suggestions developed for various segments in the light of the results offer a new perspective by making a unique contribution to the literature.
KW  - Waste-Free Kitchen
KW  - Michelin Stars
KW  - Michelin
Guide
KW  - Environmentally Friendly
KW  - Waste Management
CR  - Abiad, M.G. & Meho, L.I. (2018). Food loss and food waste research in the Arab World: A Systematic Review. Food Secur., 1–12.
UR  - https://doi.org/10.5281/zenodo.17461805
L1  - https://dergipark.org.tr/en/download/article-file/5371492
ER  -