A RESEARCH ON SUSTAINABLE FOOD AWARENESS IN GLAMPING BUSINESSES

Abstract

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.

Keywords

• Sustainable Food
• Sustainable Tourism
• Tourism Enterprises
• Gastronomy
• Glamping

GLAMPİNG İŞLETMELERİNDE SÜRDÜRÜLEBİLİR GIDA FARKINDALIĞI ÜZERİNE BİR ARAŞTIRMA

Abstract

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.

Keywords

• Sürdürülebilir Gıda
• Sürdürülebilir Turizm
• Turizm İşletmeleri
• Gastronomi
• Glamping

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