Research Article
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Açık Büfe Servis Sisteminde Gıda İsrafı: Rus Misafirler Üzerine Bir İnceleme

Year 2022, Volume 3, Issue 1, 1 - 14, 28.03.2022
https://doi.org/10.54493/jgttr.996373

Abstract

Sınırlı olan dünya kaynaklarının etkin ve verimli bir şekilde kullanılması, dünya nüfusunun sağlıklı olarak beslenebilmesi bakımından tüketim çağında yaşanan gıda israf ve kayıplarının önlenmesi meselesi, gelişmiş ve gelişmekte olan tüm ülkeleri ilgilendiren önemli bir konu haline gelmiştir. Turizmin her yıl milyonlarca kişiyi ağırlayan bir sektör olduğu dikkate alındığında, bu alanda meydana gelen gıda israf ve kayıplarının öncelikli olarak tespit edilmesi ve gerekli tedbirlerin makro ve mikro bazda alınması, gıda sürdürülebilirliği açısından önemli olduğu düşünülmektedir. Hızlı servis imkânının yanı sıra uygun fiyatı ile turizm sektöründe hızla kabul gören açık büfe servis sistemi, sunduğu avantajlara karşın fazla miktarda tabak atığı oluşturması bakımından dikkatleri çekmektedir. Bu doğrultuda hazırlanan söz konusu çalışmayla, son dönemde ülkemize ziyaret eden misafirler arasında ilk sırada yer alan Rus misafirlerin açık büfe servis sistemindeki gıda israf tutumları belirlenmeye çalışılmıştır. Bu amaçla Alanya ilçesinde yer alan beş yıldızlı konaklama işletmelerinde tatillerini geçiren 415 adet Rus misafir ile anket çalışması yapılmıştır. SPSS 17 ile yapılan veri analizleri sonucu Rus misafirlerin yüksek düzeyde tabak israfı oluşturdukları belirlenmiştir. Ayrıca misafirlerin gıda israf tutumlarıyla çeşitli demografik ve kişisel özellikleri arasında istatiksel olarak anlamlı ilişkiler tespit edilmiştir. Söz konusu anlamlı ilişkiler literatürde yer alan benzer çalışmalarla karşılaştırılmış, israfın önlenmesi ve azaltılmasına yönelik bir takım öneriler geliştirilmiştir.

References

  • Altunışık, R., Coşkun R., Bayraktaroğlu, S. & Yıldırım, E. (2005). Sosyal bilimlerde araştırma yöntemleri. Adapazarı: Sakarya Kitabevi.
  • Balcı, A. (2004). Sosyal bilimlerde araştırma: Yöntem, teknik ve ilkeler. Ankara: Pegem A Yayıncılık.
  • Banks, G. & Collison, R. (1981). Food waste in catering. Proc Inst Food Sci Technol, 14 (1981), 181-189.
  • Beardsworth, A. & Keil, T. (2011). Sociology on the Menu: An Invitation to the Study of Food and Society. (Yemek sosyolojisi, yemek ve toplum çalışmasına bir davet), Ankara: Phoenix Yayınları, (çev: Abdulbaki Dede).
  • Beretta, C., Stoessel, F., Baier, U. & Hellweg, S. (2013). Quantifying food losses and the potential for reduction in Switzerland. Waste Manage. 33, 764–773.
  • Betz, A., Buchli, J., Göbel, C. & Müller, C. (2015). Food waste in the Swiss food service industry–magnitude and potential for reduction. Waste Manage. 35, 218–226.
  • Bhattacherjee, A. (2012). Social science research: principles, methods and practices. Florida, USA: University of South Florida Text book Collections, Book 3.
  • Birdir, S.S. (2014). Rus turistlerin turistik ürün tercihlerinde satış geliştirme faaliyetlerinin rolü. Cag University Journal of Social Sciences, 11(2), 1-25.
  • Bukeviciute, L., Dierx A. & Ilzkovitz, F. (2009). The functioning of the food supply chain and its effect on food prices in the European Union. European Economy Occasional Papers 47| May 2009.
  • Buzby, J.C. & Hyman, J. (2012). Total and per capita value of food loss in the United States. Food Policy 37 (2012) 561–570.
  • Can, A. (2013). SPSS ile bilimsel araştırma sürecinde nicel veri analizi. Ankara: Pegem Akademik Yayınları.
  • Connors, P. & Rozell, S. (2004). Using a visual plate waste study to monitör menü performance. Journal of the American Dietetic Association 104(1), 94-96.
  • Cox, J. & Downing, P. (2007). Food behaviour consumer research: quantitative phase. Banbury, UK: The Waste and Resources Action Programme.
  • Curtis, K.R. & Slocum, S.L. (2016). The role of sustainability certificati on programs in reducing food waste in tourism. Journal of Developments in Sustainable Agriculture 11: 1-7.
  • Engstrom, R. & Carlsson-Kanyama, A. (2004). Food losses in food service institutions: examples from Sweden. Food Policy 29, 203–213.
  • Epstein, L. H., Robinson, J. L., Roemmich, J. N., Marusewski, A. L. & Roba, L. G. (2010). What constitutes food variety? Stimulus specificity of Food. Appetite. 2010 Feb; 54(1), 23–29.
  • Garrone P., Melacini, M. & Perego, A.(2014). Opening the black box of food waste Reduction. Food Policy 46 (2014), 129–139.
  • Gössling, S., Garrod, B., Aall, C., Hille, J. & Peeters, P. (2011). Food management in tourism: reducing tourism’s carbon ‘food print’. Tourism Manage. 32 (3), 534– 543.
  • Gretzel, U., Murphy, J., Pesonen, J. &Blanton, C. (2019). Food waste in tourist households: A perspective article. Tourism Review, https://doi.org/10.1108/TR-05-2019-0170
  • Gunders, D. (2012). Wasted: How America Is Losing Upto 40 Percent of Its Food from Farm to Fork to Landfill. Natural Resources Defense Council (NRDC).
  • Gustavsson, J., Cederberg, C., Sonesson, U., Van Otterdijk, R. & Meybeck, A. (2011). Global Food Losses and Food Waste: Extent, Causes and Prevention. Study conducted for the International Congress SAVE FOOD! Interpack 2011 (FAO). Düsseldorf. Germany.23.
  • Hall, C. M., Sharples, L., Mitchell, R., Macionis, N., & Cambourne, B. (2003). Food tourism around the world: Development, management and markets. Oxford: Butter worth-Heinemann.
  • Hamilton, C., Denniss, R. & Baker, D. (2005). Wasteful consumption in Australia. The Australia Institute Discussion Paper Number 77 March 2005.
  • Hollins, O., Responsible Hospitality Partnership & WRAP (2013). Overview of Waste in the UK Hospitality and Food Service Sector. November 2013, WRAP.
  • Horrigan L., Lawrence R.S. & Walker P. (2002). How sustainable agriculture can address the environmental and human health harms of industrial agriculture. Environmental Health Perspectives, 110, 445–456.
  • Iyengar, S.S. & Lepper, M.R. (2000). When Choice is Demotivating: Can One Desire Too Much of a Good Thing? Journal of Personality and Social Psychology, 79(6), 995-1006.
  • İlyasov, A. (2018). Gıda israfı: Türk misafirlerin gıda israfı tutumları üzerine beş yıldızlı otel işletmelerinde bir araştırma: Alanya örneği. Ankara: Detay Yayıncılık.
  • Jones, A. (2002). An environmental assessment of food supply chains: A case study on dessert apples. Environmental Management 30(4), 560-576.
  • Juvan, E., Grün, B., & Dolnicar, S. (2018). Biting Off More Than They Can Chew: Food Waste at Hotel Breakfast Buffets. Journal of Travel Research, 57(2), 232–242.
  • Koivupuro, H. K., Hartikainen, H., Silvennoinen, K., Katajajuuri, J. M., Heikintalo, N., Reinikainen, A. & Jalkanen, L. (2012). Influence of socio-demographical, behavioural and attitudinal factors on the amount of avoidable food waste generated in Finnish households. International Journal Consumer Studies, 36(2), 183-191.
  • Malhotra, N. K. (2004). Marketing research an applied orientation. 4. Edition, New Jersey: Pearson Prentice Hall.
  • Marthinsen, J., Kaysen, O. & Kirkevaag, K. (2012). Prevention of food waste in restaurants, hotels, canteens and catering. Nordic Council of Ministers, Copenhagen, Denmark NORDON.
  • Montarani, M. (1995). Avrupa'da yemeğin tarihi (Mesut Önen ve Biranda Hinginar, Çev.) İstanbul: Afa Yayıncılık.
  • Omidiani, A. & Hashemi Hezaveh, S. (2016). Waste Management in Hotel Industry in India: A Review. International Journal of Scientific and Research Publications, 6(9), 670-680.
  • Papargyropoulou, E., Wright, N., Lozano, R., Steinberger, J., Padfield, R. & Ujang, Z. (2016). Conceptual framework for the study of food waste generation and prevention in the hospitality sector. Waste Manage, 49, 326–336.
  • Pirani, S. & Arafat, H.A. (2014). Solid Waste Mnagement in the Hospitality Industry: A Review. Journal of Environmental Management, December, 146 (2014), 320-336.
  • Pirani, S., Arafat, H.A. & Thompson, G.M. (2016). FRESH: A Food-service Sustainability Rating for Hospitality Sector Events. Cornell Hospitality Tool, 16(21), 1-13.
  • Rios, C.M., Meier, C.M., Gössling, S. & Cornuz, C. (2018). Food waste management in novations in the food service industry. Waste Management 79 (2018) 196–206.
  • Rolls, B.J., Rowe, E.A. & Rolls, E.T. (1982). How Sensory Properties of Foods Affect Human Feeding Behavior. Physiology&Behavior, 29, 409-417.
  • Rolls, B.J., Rowe, E.A., Rolls, E.T., Kıngston, B., Angela Megson, A. & Gunary, R. (1981). Variety in a Meal Enhances Food Intake in Man. Physiology & Behavior, 26, (1981), 215-221.
  • Rozin, P. (2006). Attitudes towards Large Numbers of Choices in the Food Domain: A Cross-Cultural Study of Five Countries in Europe and the USA. Appetite 46( 2006), 304-308.
  • Saad, G. (2012). Tüketim içgüdüsü (N. Özata, Çev.). İstanbul: MediaCat Yayıncılık.
  • Schneider, F. (2011). The history of food wastage. Proceedings of the 3rd International Conference on Waste. The Social Context, Edmonton, Alberta, Canada.
  • Sealey, K. & Smith, J. (2014). Recycling for small island tourism developments: Food waste composting at Sandals Emerald Bay, Exuma, Bahamas. Resources, Conservation and Recycling 92, 25-37.
  • Stenmarck, A., Hanssen, O.J., Silvennoinen, K.,, Katajajuuri, J. & Verge, M. (2011). Initiatives on prevention of food waste in there tail and whole sale trades. Copenhagen: Nordic Council of Ministers.
  • Tekin, Ö.A. & İlyasov, A. (2017). The Food Waste in Five-Star Hotels: A Study on Turkish Guests' Attitudes. Journal of Tourism and Gastronomy Studies 5/3 (2017), 13-31.
  • UN (2015). United Nations, 2015. Sustainable development goals. http://www.un. org/sustainable development/sustainable-development-goals Erişim 05.02.2020
  • UNWTO (2019) International tourism highlights 2019 Edition. World Tourism Organization.
  • Ural, A. & Kılıç, İ. (2011). Bilimsel araştırma süreci ve SPSS ile veri analizi. Ankara: Detay yayıncılık.
  • Wansink, B. (2004). Environmental factors that unknowingly influence the consumption and intake of consumers. Annu Rev Nutr. 24, 455-479.
  • Wansink, B. & Khan, B. (2004). The Influence of assortment structure on perceived variety and consumption qualities. Journal of Consumer Research 30(4):519-33.
  • WRAP (2013). Overview of Waste in the UK Hospitality and Food Service Sector. November 2013 The Waste and Resources Action Programme, Banbury, UK.
  • WRAP. Love Food, Hate Waste. The waste and resources action programme, Banbury: UK. Retrieved from https://www.wrap.org.uk/content/love-food-hate-waste.

Food Wastıng In Buffet System: An Investigation On Russıan Tourısts

Year 2022, Volume 3, Issue 1, 1 - 14, 28.03.2022
https://doi.org/10.54493/jgttr.996373

Abstract

Avoiding food waste and the effective use of the world’s limited resources has become an essential issue in developed and developing countries for the world population to get nutrition in a healthy manner. Considering tourism is an economic sector that hosts millions of people each year, it is inevitable to ascertain the degree of food wasting and take preventive measures against it in both macro and microeconomic scale for the sustainability of the world population’s food supply. Not only its affordable price but also its practicality made the buffet system gain acceptance in the tourism sector; however, it also leads to a tremendous amount of food waste. In this work, as Russian tourist groups are one of the most crowded ones visiting Turkey in recent times, their attitude to the buffet system regarding food wasting is investigated. A poll was set up for the purpose, and it is conducted on a Russian tourist group of 415 accommodated in several 5-star hotels in Alanya district. It is assessed that there is a considerable amount of food wasting among the Russian tourists, according to the poll results processed by SPSS 17. Furthermore, it is statistically observed that there is a meaningful connection between the attitude of food wasting and the guests’ personal characteristics and their demographic features. The findings are compared to similar Works existing in the literature, and a number of recommendations oriented to reducing food wasting are also proposed.

References

  • Altunışık, R., Coşkun R., Bayraktaroğlu, S. & Yıldırım, E. (2005). Sosyal bilimlerde araştırma yöntemleri. Adapazarı: Sakarya Kitabevi.
  • Balcı, A. (2004). Sosyal bilimlerde araştırma: Yöntem, teknik ve ilkeler. Ankara: Pegem A Yayıncılık.
  • Banks, G. & Collison, R. (1981). Food waste in catering. Proc Inst Food Sci Technol, 14 (1981), 181-189.
  • Beardsworth, A. & Keil, T. (2011). Sociology on the Menu: An Invitation to the Study of Food and Society. (Yemek sosyolojisi, yemek ve toplum çalışmasına bir davet), Ankara: Phoenix Yayınları, (çev: Abdulbaki Dede).
  • Beretta, C., Stoessel, F., Baier, U. & Hellweg, S. (2013). Quantifying food losses and the potential for reduction in Switzerland. Waste Manage. 33, 764–773.
  • Betz, A., Buchli, J., Göbel, C. & Müller, C. (2015). Food waste in the Swiss food service industry–magnitude and potential for reduction. Waste Manage. 35, 218–226.
  • Bhattacherjee, A. (2012). Social science research: principles, methods and practices. Florida, USA: University of South Florida Text book Collections, Book 3.
  • Birdir, S.S. (2014). Rus turistlerin turistik ürün tercihlerinde satış geliştirme faaliyetlerinin rolü. Cag University Journal of Social Sciences, 11(2), 1-25.
  • Bukeviciute, L., Dierx A. & Ilzkovitz, F. (2009). The functioning of the food supply chain and its effect on food prices in the European Union. European Economy Occasional Papers 47| May 2009.
  • Buzby, J.C. & Hyman, J. (2012). Total and per capita value of food loss in the United States. Food Policy 37 (2012) 561–570.
  • Can, A. (2013). SPSS ile bilimsel araştırma sürecinde nicel veri analizi. Ankara: Pegem Akademik Yayınları.
  • Connors, P. & Rozell, S. (2004). Using a visual plate waste study to monitör menü performance. Journal of the American Dietetic Association 104(1), 94-96.
  • Cox, J. & Downing, P. (2007). Food behaviour consumer research: quantitative phase. Banbury, UK: The Waste and Resources Action Programme.
  • Curtis, K.R. & Slocum, S.L. (2016). The role of sustainability certificati on programs in reducing food waste in tourism. Journal of Developments in Sustainable Agriculture 11: 1-7.
  • Engstrom, R. & Carlsson-Kanyama, A. (2004). Food losses in food service institutions: examples from Sweden. Food Policy 29, 203–213.
  • Epstein, L. H., Robinson, J. L., Roemmich, J. N., Marusewski, A. L. & Roba, L. G. (2010). What constitutes food variety? Stimulus specificity of Food. Appetite. 2010 Feb; 54(1), 23–29.
  • Garrone P., Melacini, M. & Perego, A.(2014). Opening the black box of food waste Reduction. Food Policy 46 (2014), 129–139.
  • Gössling, S., Garrod, B., Aall, C., Hille, J. & Peeters, P. (2011). Food management in tourism: reducing tourism’s carbon ‘food print’. Tourism Manage. 32 (3), 534– 543.
  • Gretzel, U., Murphy, J., Pesonen, J. &Blanton, C. (2019). Food waste in tourist households: A perspective article. Tourism Review, https://doi.org/10.1108/TR-05-2019-0170
  • Gunders, D. (2012). Wasted: How America Is Losing Upto 40 Percent of Its Food from Farm to Fork to Landfill. Natural Resources Defense Council (NRDC).
  • Gustavsson, J., Cederberg, C., Sonesson, U., Van Otterdijk, R. & Meybeck, A. (2011). Global Food Losses and Food Waste: Extent, Causes and Prevention. Study conducted for the International Congress SAVE FOOD! Interpack 2011 (FAO). Düsseldorf. Germany.23.
  • Hall, C. M., Sharples, L., Mitchell, R., Macionis, N., & Cambourne, B. (2003). Food tourism around the world: Development, management and markets. Oxford: Butter worth-Heinemann.
  • Hamilton, C., Denniss, R. & Baker, D. (2005). Wasteful consumption in Australia. The Australia Institute Discussion Paper Number 77 March 2005.
  • Hollins, O., Responsible Hospitality Partnership & WRAP (2013). Overview of Waste in the UK Hospitality and Food Service Sector. November 2013, WRAP.
  • Horrigan L., Lawrence R.S. & Walker P. (2002). How sustainable agriculture can address the environmental and human health harms of industrial agriculture. Environmental Health Perspectives, 110, 445–456.
  • Iyengar, S.S. & Lepper, M.R. (2000). When Choice is Demotivating: Can One Desire Too Much of a Good Thing? Journal of Personality and Social Psychology, 79(6), 995-1006.
  • İlyasov, A. (2018). Gıda israfı: Türk misafirlerin gıda israfı tutumları üzerine beş yıldızlı otel işletmelerinde bir araştırma: Alanya örneği. Ankara: Detay Yayıncılık.
  • Jones, A. (2002). An environmental assessment of food supply chains: A case study on dessert apples. Environmental Management 30(4), 560-576.
  • Juvan, E., Grün, B., & Dolnicar, S. (2018). Biting Off More Than They Can Chew: Food Waste at Hotel Breakfast Buffets. Journal of Travel Research, 57(2), 232–242.
  • Koivupuro, H. K., Hartikainen, H., Silvennoinen, K., Katajajuuri, J. M., Heikintalo, N., Reinikainen, A. & Jalkanen, L. (2012). Influence of socio-demographical, behavioural and attitudinal factors on the amount of avoidable food waste generated in Finnish households. International Journal Consumer Studies, 36(2), 183-191.
  • Malhotra, N. K. (2004). Marketing research an applied orientation. 4. Edition, New Jersey: Pearson Prentice Hall.
  • Marthinsen, J., Kaysen, O. & Kirkevaag, K. (2012). Prevention of food waste in restaurants, hotels, canteens and catering. Nordic Council of Ministers, Copenhagen, Denmark NORDON.
  • Montarani, M. (1995). Avrupa'da yemeğin tarihi (Mesut Önen ve Biranda Hinginar, Çev.) İstanbul: Afa Yayıncılık.
  • Omidiani, A. & Hashemi Hezaveh, S. (2016). Waste Management in Hotel Industry in India: A Review. International Journal of Scientific and Research Publications, 6(9), 670-680.
  • Papargyropoulou, E., Wright, N., Lozano, R., Steinberger, J., Padfield, R. & Ujang, Z. (2016). Conceptual framework for the study of food waste generation and prevention in the hospitality sector. Waste Manage, 49, 326–336.
  • Pirani, S. & Arafat, H.A. (2014). Solid Waste Mnagement in the Hospitality Industry: A Review. Journal of Environmental Management, December, 146 (2014), 320-336.
  • Pirani, S., Arafat, H.A. & Thompson, G.M. (2016). FRESH: A Food-service Sustainability Rating for Hospitality Sector Events. Cornell Hospitality Tool, 16(21), 1-13.
  • Rios, C.M., Meier, C.M., Gössling, S. & Cornuz, C. (2018). Food waste management in novations in the food service industry. Waste Management 79 (2018) 196–206.
  • Rolls, B.J., Rowe, E.A. & Rolls, E.T. (1982). How Sensory Properties of Foods Affect Human Feeding Behavior. Physiology&Behavior, 29, 409-417.
  • Rolls, B.J., Rowe, E.A., Rolls, E.T., Kıngston, B., Angela Megson, A. & Gunary, R. (1981). Variety in a Meal Enhances Food Intake in Man. Physiology & Behavior, 26, (1981), 215-221.
  • Rozin, P. (2006). Attitudes towards Large Numbers of Choices in the Food Domain: A Cross-Cultural Study of Five Countries in Europe and the USA. Appetite 46( 2006), 304-308.
  • Saad, G. (2012). Tüketim içgüdüsü (N. Özata, Çev.). İstanbul: MediaCat Yayıncılık.
  • Schneider, F. (2011). The history of food wastage. Proceedings of the 3rd International Conference on Waste. The Social Context, Edmonton, Alberta, Canada.
  • Sealey, K. & Smith, J. (2014). Recycling for small island tourism developments: Food waste composting at Sandals Emerald Bay, Exuma, Bahamas. Resources, Conservation and Recycling 92, 25-37.
  • Stenmarck, A., Hanssen, O.J., Silvennoinen, K.,, Katajajuuri, J. & Verge, M. (2011). Initiatives on prevention of food waste in there tail and whole sale trades. Copenhagen: Nordic Council of Ministers.
  • Tekin, Ö.A. & İlyasov, A. (2017). The Food Waste in Five-Star Hotels: A Study on Turkish Guests' Attitudes. Journal of Tourism and Gastronomy Studies 5/3 (2017), 13-31.
  • UN (2015). United Nations, 2015. Sustainable development goals. http://www.un. org/sustainable development/sustainable-development-goals Erişim 05.02.2020
  • UNWTO (2019) International tourism highlights 2019 Edition. World Tourism Organization.
  • Ural, A. & Kılıç, İ. (2011). Bilimsel araştırma süreci ve SPSS ile veri analizi. Ankara: Detay yayıncılık.
  • Wansink, B. (2004). Environmental factors that unknowingly influence the consumption and intake of consumers. Annu Rev Nutr. 24, 455-479.
  • Wansink, B. & Khan, B. (2004). The Influence of assortment structure on perceived variety and consumption qualities. Journal of Consumer Research 30(4):519-33.
  • WRAP (2013). Overview of Waste in the UK Hospitality and Food Service Sector. November 2013 The Waste and Resources Action Programme, Banbury, UK.
  • WRAP. Love Food, Hate Waste. The waste and resources action programme, Banbury: UK. Retrieved from https://www.wrap.org.uk/content/love-food-hate-waste.

Details

Primary Language Turkish
Subjects Hospitality Leisure Sport and Tourism
Published Date 2022 Mart
Journal Section Research Articles
Authors

Halil AKMESE
Necmettin Erbakan Üniversitesi
0000-0003-4694-2215
Türkiye


Aynur KABA İLYASOV (Primary Author)
necmettin erbakan üniversitesi
0000-0001-5212-6316
Türkiye

Thanks Değerli Editör, Ülkemizde az sayıda olan ve alana ciddi katkılar sağlayan Turizm dergilerinden biri olan Journal of Global Tourism and Technology Research (JGTTR) dergisinde çalışmamızın yayınlanması bizleri onure edecektir. Şimdiden her türlü katkı, ilgi ve emekleriniz için sonsuz teşekkür eder, başarılarınızın devamını dileriz.
Early Pub Date March 14, 2022
Publication Date March 28, 2022
Application Date September 16, 2021
Acceptance Date December 29, 2021
Published in Issue Year 2022, Volume 3, Issue 1

Cite

APA Akmese, H. & Kaba İlyasov, A. (2022). Açık Büfe Servis Sisteminde Gıda İsrafı: Rus Misafirler Üzerine Bir İnceleme . Journal of Global Tourism and Technology Research , 3 (1) , 1-14 . DOI: 10.54493/jgttr.996373

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