Environmentally Sensitive Kitchen Practices in Hotel Businesses

Abstract

The aim of this research is to determine the environmentally sensitive kitchen practices in five-star hotel businesses in Kuşadası, to uncover the negative effects on the environment and to develop suggestions for a sustainable environment by reducing the negative effects. The data for the study were obtained through semi-structured interviews. The qualitative research method was adopted, and the data were evaluated by descriptive content analysis method. Face-to-face interviews were conducted with 12 people working in five-star hotel businesses operating in Kuşadası. Environmentally sensitive practices in hotel kitchens were examined with the dimensions of waste management, water consumption and environmental awareness. It was determined that the most commonly occurring wastes were fresh food waste and packaging wastes. It was emphasised that various training programs are provided for the hotel staff to reduce waste generation, to recycle food products for re-use in different ways, to prefer products with smaller packaging, to make purchases from local suppliers to contribute to sustainable development. Additionally, it was stated that the hotel businesses separate the wastes as ‘hazardous’ and ‘non-hazardous’.

Keywords

• Sustainability
• Hotel Businesses
• Environmentally Responsible Kitchen

Ethical Statement

The article complies with national and international research and publication ethics. Otherwise, GSI Journals Serie A: Advancements in Tourism Recreation and Sports Sciences Journal has no responsibility and all responsibility belongs to the article authors.

Otel işletmelerinde Çevreye Duyarlı Mutfak Uygulamaları

Abstract

Bu araştırmanın amacı Kuşadası’nda bulunan beş yıldızlı otel işletmelerinde çevreye duyarlı mutfak uygulamalarının neler olduğunu tespit ederek, çevreye olumsuz etkilerini ortaya koymak ve olumsuz etkilerini azaltıp sürdürülebilir çevre için öneriler geliştirmektir. Araştırmada nitel araştırma yöntemlerinden yarı yapılandırılmış görüşmeler ile elde edilen veriler betimsel içerik analizi yöntemi ile değerlendirilmiştir. Araştırma kapsamında Kuşadası’nda faaliyette bulunan beş yıldızlı otel işletmelerinde çalışan 12 kişi ile yüz yüze görüşmeler gerçekleştirilmiştir. Otel mutfaklarında çevreye duyarlı uygulamalar atık yönetimi, su tüketimi ve çevreye duyarlılık boyutlarıyla incelenmiş, en fazla ortaya çıkan atıkların yaş gıda ve ambalaj atıkları olduğu belirlenmiştir. Daha az atık oluşması için otel personeline çeşitli eğitimler verildiği, gıda ürünlerinin geri dönüşümde farklı şekillerde değerlendirildiği, daha küçük ambalajlı ürünlerin tercih edildiği, yerel ürün tedarikçilerinden satın alma yapılarak sürdürülebilir çevreye katkı verildiği vurgulanmıştır. Ayrıca atık yönetimi ile ilgili olarak otel işletmelerinin çıkan atıkları “tehlikeli” ve “tehlikesiz” olarak ayrıştırdıkları ve bu şekilde muhafaza ederek sonrasında geri dönüşüme gönderdikleri belirtilmiştir.

Keywords

• Sürdürülebilirlik
• Otel İşletmeleri
• Çevreye Duyarlı Mutfak

Ethical Statement

Makalede, ulusal ve uluslararası araştırma ve yayın etiğine uyulduğunu yazarlar beyan eder. Aksi bir durumun tespiti halinde GSI Journals Serie A: Advancements in Tourism Recreation and Sports Sciences Dergisinin hiçbir sorumluluğu olmayıp, tüm sorumluluk makale yazarlarına aittir.

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