Eğitim Mutfaklarında Gıda İsrafı Sürecinin Belirlenmesine Yönelik Bir Araştırma

Öz

Araştırmanın amacı, eğitim mutfaklarındaki gıda israfı sürecini inceleyip bu süreçle ilgili bir model önerisi oluşturmaktadır. Bu araştırmada, yarı yapılandırılmış görüşme ile eğitim mutfaklarında uygulama dersi veren öğretim elemanları ve eğitmen şeflerden veriler toplanmıştır. Yapılan analizler sonucunda eğitim mutfaklarındaki gıda israfı sürecinin, gıda israfının oluşması ve gıda israfının engellenmesi süreçlerinden etkilendiği anlaşılmıştır. Araştırmada eğitim mutfaklarında gıda israfının oluşma sürecinde, gıda israfının kapsamına, nedenlerine, aktörlerine ve eğitmenlerin gıda israfıyla ilgili duygularına odaklanılmıştır. Eğitim mutfaklarında gıda israfının engellenmesi sürecinde ise öğrencilerin gıda israfını azaltma niyetleri, gıda israfının önlenmesi, eğitmenlerin ve öğrencilerin gıda israfını azaltma davranışları incelenmiştir. Yapılan analizler sonucunda eğitim mutfaklarında gıdayı en çok öğrencilerin israf ettiği ve bu mutfaklarda öğrencilerin gıda israfı azaltma niyeti üzerinde en çok eğitmenlerin etkisi olduğu tespit edilmiştir. Elde edilen bulgulara göre katılımcılar, eğitim mutfaklarında gıda israfının önlenmesi için öğrencilerin gıda israfı konusundaki farkındalıklarını arttıracak dersler verilmesini, eğitmenlerin kullanılacak malzemelerle ilgili doğru planlama yapmasını, eğitmenin malzeme kullanım sürecini kontrol etmesini ve öğrencilere mesleki eğitim verilmesi gerekliliğini ifade etmişlerdir.

Anahtar Kelimeler

• Eğitmenler
• eğitim mutfağı
• gıda israfı
• mutfak eğitimi
• öğrenciler

A Study to Determine the Process of Food Waste in Educational Kitchens

Öz

The aim of the study is to examine the food waste process in educational kitchens and to propose a model for this process. In this study, semi-structured interviews were used to collect data from instructors and instructor chefs who give practical courses in educational kitchens. As a result of the analysis, it was understood that the food waste process in educational kitchens is affected by the processes of food waste and the prevention of food waste. In the process of food waste in educational kitchens, the study focused on the scope of food waste, its causes, its actors, and the feelings of instructors about food waste. In the process of preventing food waste in educational kitchens, students' intentions to reduce food waste, prevention of food waste, and instructors’, and students' behaviors to reduce food waste were examined. As a result of the analysis, it was determined that students waste food the most in educational kitchens and that instructors have the most influence on student's intention to reduce food waste in these kitchens. According to the findings, the participants stated that to prevent food waste in educational kitchens, courses should be given to increase students' awareness of food waste, instructors should do proper planning about the materials to be used, instructors should control the material use process and students should be given vocational training

Anahtar Kelimeler

• Instructors
• educational kitchen
• food waste
• culinary education
• students

Kaynakça

1. Aamir, M., Ahmad, H., Javaid, Q., Hasan, S. M. (2018). Waste not, want not: a case study on food waste in restaurants of Lahore, Pakistan. Journal of Food Products Marketing, 24(5), 591–610.
2. Ajzen, I. (1991). The theory of planned behavior. Organizational behavior and human decision processes, 50(2), 179–211.
3. Alıntaş, O. (2021). Gastronomi ve mutfak sanatları öğrencilerinin gıda israfı ve gıda güvenliği hakkında görüşleri: İstanbul ili örneği (Yayın no. 693893) [Yüksek Lisans Tezi, İstanbul Gelişim Üniversitesi]. Yükseköğretim Kurulu Ulusal Tez Merkezi.
4. Baltacı, A. (2018). Nitel araştırmalarda örnekleme yöntemleri ve örnek hacmi sorunsalı üzerine kavramsal bir inceleme. Bitlis Eren Üniversitesi Sosyal Bilimler Dergisi, 7(1), 231–274
5. Barone, A. M., Grappi, S., Romani, S. (2019). The road to food waste is paved with good intentions: When consumers' goals inhibit the minimization of household food waste. Resources, Conservation and Recycling, 149, 97–105.
6. Betz, A., Buchli, J., Göbel, C., Müller, C. (2015). Food waste in the Swiss food service industry–Magnitude and potential for reduction. Waste management, 35, 218–226.
7. Birney, C. I., Franklin, K. F., Davidson, F. T., Webber, M. E. (2017). An assessment of individual foodprints attributed to diets and food waste in the United States. Environmental Research Letters, 12(10), 105008. https://doi.org/10.1088/1748-9326/aa8494
8. Bilska, B., Piecek, M., Kołożyn-Krajewska, D. (2018). A Multifaceted Evaluation of Food Waste in a Polish Supermarket—Case Study. Sustainability, 10(9), 3175. https://doi.org/10.3390/su10093175

9. Bhatti, S. H., Saleem, F., Zakariya, R., Ahmad, A. (2019). The determinants of food waste behavior in young consumers in a developing country. British Food Journal, 125(6), 1953-1967.
10. Boschini, M., Falasconi, L., Cicatiello, C., Franco, S. (2020). Why the waste? A large-scale study on the causes of food waste at school canteens. Journal of Cleaner Production, 246, 118994. https://doi.org/10.1016/j.jclepro.2019.118994
11. Chen, H. S., Jai, T. M. (2018). Waste less, enjoy more: forming a messaging campaign and reducing food waste in restaurants. Journal of Quality Assurance in Hospitality & Tourism, 19(4), 495–520.
12. Chu, C. M., Chih, C., Teng, C. C. (2023). Food waste management: A case of Taiwanese high school food catering service. Sustainability, 15(7), 5947. https://doi.org/10.3390/su15075947
13. Conner, M., Armitage, C. J. (1998). Extending the theory of planned behavior: A review and avenues for further research. Journal of applied social psychology, 28(15), 1429–1464.
14. Commission for Environmental Cooperation. (2017). Characterization and Management of Food Loss and Waste in North America. Montreal, Canada” Commission for Environmental Cooperation. https://rescuefood.ca/wp-content/uploads/2021/04/11772-characterization-and-management-food-loss-and-waste-in-north-america-en.pdf
15. Corbin, J. M., Strauss, A. (1990). Grounded theory research: Procedures, canons, and evaluative criteria, Qualitative Sociology, 13(1), 3–21.
16. Creswell, J. W. (2012). Educational research: Planning, conducting, and evaluating quantitative and qualitative research (4th ed.). Pearson Education.
17. Çirişoğlu, E., Akoğlu, A. (2021). Restoranlarda oluşan gıda atıkları ve yönetimi: İstanbul ili örneği. Akademik Gıda, 19(1), 38–48.
18. Demir, Y. (2020). Bireylerin hane içi gıda israfı ile ilgili algılamalarını değerlendirmeye yönelik bir araştırma. Karadeniz Uluslararası Bilimsel Dergi, 1(48), 10–26. https://doi.org/10.17498/kdeniz.750092
19. Demirbaş, N. (2018). Dünyada ve Türkiye’de gıda israfını önleme çalışmalarının değerlendirilmesi. D.K. Dimitrov, D. Nikoloski, R. Yılmaz (Ed.), Proceedings of International Balkan and Near Eastern Social Sciences Congress Series (VII. IBANESS Congress) içinde (s. 521–526). University of Agribusiness and Rural Development.
20. Derqui, B., Fernandez, V. (2017). The opportunity of tracking food waste in school canteens: Guidelines for self-assessment. Waste management, 69, 431–444.
21. Eriksson, M., Strid, I., Hansson, P. A. (2016). Food waste reduction in supermarkets–Net costs and benefits of reduced storage temperature. Resources, Conservation and Recycling, 107, 73–81.
22. Eriksson, M., Osowski, C. P., Malefors, C., Björkman, J., Eriksson, E. (2017). Quantification of food waste in public catering services–A case study from a Swedish municipality. Waste Management, 61, 415–422.
23. Filimonau, V., Zhang, H., Wang, L. E. (2020). Food waste management in Shanghai full-service restaurants: A senior managers’ perspective. Journal of Cleaner Production, 258, 120975. https://doi.org/10.1016/j.jclepro.2020.120975
24. Fiore, M., Pellegrini, G., La Sala, P., Conte, A. and Liu, B. (2017). Attitude toward food waste reduction: the case of Italian consumers. International Journal of Globalisation and Small Business, 9(2/3), 185–201.
25. Food and Agriculture Organization. (2018). Making the connection between food loss and waste and the right to adequate food. http://www.fao.org/3/ca1397en/CA1397EN.pdf
26. Food and Agriculture Organization. (2019). The state of food and culture. http://www.fao.org/3/ca6030en/ca6030en.pdf
27. Food and Agriculture Organization. (2022). UN Report: Global hunger numbers rose to as many as 828 million in 2021. https://www.who.int/news/item/06-07-2022-un-report--global-hunger-numbers-rose-to-as-many-as-828-million-in-2021
28. Goh, E., Jie, F. (2019). To waste or not to waste: Exploring motivational factors of Generation Z hospitality employees towards food wastage in the hospitality industry. International Journal of Hospitality Management, 80, 126–135.
29. Goulding, C. (2005). Grounded theory, ethnography and phenomenology: A comparative analysis of three qualitative strategies for marketing research. European Journal of Marketing, 39(3-4), 294–308. https://doi.org/10.1108/03090560510581782
30. Graham-Rowe, E., Jessop, D. C., Sparks, P. (2014). Identifying motivations and barriers to minimising household food waste. Resources, conservation and recycling, 84, 15–23.
31. Graham-Rowe, E., Jessop, D. C., Sparks, P. (2015). Predicting household food waste reduction using an extended theory of planned behaviour. Resources, Conservation and Recycling, 101, 194–202.
32. Heikkilä, L., Reinikainen, A., Katajajuuri, J. M., Silvennoinen, K., Hartikainen, H. (2016). Elements affecting food waste in the food service sector. Waste Management, 56, 446–453.
33. Hodges, R. J., Buzby, J. C., Bennett, B. (2010). Postharvest losses and waste in developed and less developed countries: opportunities to improve resource use. Journal of Agricultural Science, 149, 37–45. https://doi.org/10.1017/S0021859610000936
34. Ilgar, M. Z., Coşgun Ilgar, S. (2013). Nitel bir araştırma deseni olarak gömülü teori (temellendirilmiş kuram). İZÜ Sosyal Bilimler Dergisi, 2(3), 197–247.
35. Jagau, H. L., Vyrastekova, J. (2017). Behavioral approach to food waste: an experiment. British Food Journal, 119(4), 882–894.
36. Jedermann R, Nicometo M, Uysal I, Lang W. (2014). Reducing food losses by intelligent food logistics. Philosophical Transactions of Royal Society A, 372, 20130302. https://doi.org/10.1098/rsta.2013.0302
37. Jörissen, J., Priefer, C., Bräutigam, K. R. (2015). Food waste generation at household level: results of a survey among employees of two European research centers in Italy and Germany. Sustainability, 7(3), 2695–2715.
38. Kartal, O., Kıncal, R. (2012). Medya okuryazarlığı eğitimi alan rehberlik ve psikolojik danışmanlık anabilim dalı öğrencilerinin aktif vatandaşlık düzeylerini etkileyen faktörler. Marmara Üniversitesi Atatürk Eğitim Fakültesi Eğitim Bilimleri Dergisi, 36(36), 169–191.
39. Ko, W.-H., Hong, Y.-L. (2023). Establishment and implementation of behavioral observation scale for avoiding food waste for hospitality students. International Journal of Sustainability in Higher Education, Vol. ahead-of-print No. ahead-of-print. https://doi.org/10.1108/IJSHE-08-2022-0284
40. Koç Başaran, Y. (2017). Sosyal bilimlerde örnekleme kuramı. The Journal of Academic Social Science, 5(47), 480–495. http://dx.doi.org/10.16992/ASOS.12368 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 of Consumer Studies, 36(2), 183–191.
41. La Barbera, F., Riverso, R., Verneau, F. (2016). Understanding beliefs underpinning food waste in the framework of the theory of planned behaviour. Calitatea, 17(S1), 130–137.
42. Lavén, L. (2017). Consumers’ food waste behaviour in restaurants [Master Theses, University of Gothenburg School]. GUPEA. https://gupea.ub.gu.se/handle/2077/52815?show=full
43. Lipinski, B., Hanson, C., Lomax, J., Kitinoja, L., Waite, R., Searchinger, T. (2013). Reducing Food loss and waste. working paper, ınstallment 2 of creating a sustainable food future. washington, dc: world resources ınstitute. https://files.wri.org/d8/s3fs-public/reducing_food_loss_and_waste.pdf
44. Liu, Y., Cheng, S., Liu, X., Cao, X., Xue, L., Liu, G. (2016). Plate waste in school lunch programs in Beijing, China. Sustainability, 8(12), 1288. https://doi.org/10.3390/su8121288
45. Martins, M. L., Rodrigues, S. S., Cunha, L. M., Rocha, A. (2020). Factors influencing food waste during lunch of fourth-grade school children. Waste Management, 113, 439–446.
46. Mattar, L., Abiad, M. G., Chalak, A., Diab, M., Hassan, H. (2018). Attitudes and behaviors shaping household food waste generation: Lessons from Lebanon. Journal of Cleaner Production, 198, 1219–1223.
47. Miller, J. M. (2014). Applying the theory of planned behavior to understand plate waste of elementary school students [Doctoral Dissertation, Loma Linda University]. ProQuest. https://hero.epa.gov/hero/index.cfm/reference/details/reference_id/5932788
48. Mondéjar-Jiménez, J. A., Ferrari, G., Secondi, L., Principato, L. (2016). From the table to waste: An exploratory study on behaviour towards food waste of Spanish and Italian youths. Journal of Cleaner Production, 138, 8–18.
49. Neff, R. A., Spiker, M. L., Truant, P. L. (2015). Wasted food: US consumers' reported awareness, attitudes, and behaviors. PloS One, 10(6). https://doi.org/10.1371/journal.pone.0127881
50. Neubig, C. M., Vranken, L., Roosen, J., Grasso, S., Hieke, S., Knoepfle, S., Macready, A.L., Masento, N. A. (2020). Action-related information trumps system information: Influencing consumers’ intention to reduce food waste. Journal of Cleaner Production, 121126. https://doi.org/10.1016/j.jclepro.2020.121126
51. Noble, H., Mitchell, G. (2016). What is grounded theory? Evidence-based nursing, 19(2), 34–35.
52. Okumus, B. (2020). How do hotels manage food waste? evidence from hotels in Orlando, Florida. Journal of Hospitality Marketing & Management, 29(3), 291–309.
53. Ozanne, L. K., Ballantine, P. W., McMaster, A. (2022). Understanding food waste produced by university students: a social practice approach. Sustainability, 14(17), 10653. https://doi.org/10.3390/su141710653
54. Quested, T. E., Marsh, E., Stunell, D., Parry, A. D. (2013). Spaghetti soup: The complex world of food waste behaviours. Resources. Conservation and Recycling, 79, 43–51.
55. Qian, L., Li, F., Cao, B., Wang, L., Jin, S. (2021). Determinants of food waste generation in Chinese university canteens: Evidence from 9192 university students. Resources, Conservation and Recycling, 167, 105410.
56. Pearson, D., Minehan, M., Wakefield-Rann, R. (2013). Food waste in Australian households: Why does it occur. Australasian-Pacific Journal of Regional Food Studies, 3, 118–132.
57. Ponis, S. T., Papanikolaou, P. A., Katimertzoglou, P., Ntalla, A. C., Xenos, K. I. (2017). Household food waste in Greece: A questionnaire survey. Journal of Cleaner Production, 149, 1268–1277.
58. Principato, L., Pratesi, C. A., Secondi, L. (2018). Towards zero waste: An exploratory study on restaurant managers. International Journal of Hospitality Management, 74, 130–137.
59. Russell, S. V., Young, C. W., Unsworth, K. L., Robinson, C. (2017). Bringing habits and emotions into food waste behaviour. Resources, Conservation and Recycling, 125, 107–114.
60. Saldaña, J. (2021). The coding manual for qualitative researchers. SAGE Publications Limited.
61. Sikolia, D., Biros, D., Mason, M., Weiser, M. (2013, 24-25 Mayıs). Trustworthiness of Grounded Theory Methodology Research in Information Systems. 25 MWAIS 2013 Proceedings, 16. AISeL. http://aisel.aisnet.org/mwais2013/16
62. Silvennoinen, K., Katajajuuri, J. M., Hartikainen, H., Heikkilä, L., Reinikainen, A. (2014). Food waste volume and composition in Finnish households. British Food Journal, 116(6), 1058–1068.
63. Sirieix, L., Lála, J., Kocmanová, K. (2017). Understanding the antecedents of consumers' attitudes towards doggy bags in restaurants: Concern about food waste, culture, norms and emotions. Journal of Retailing and Consumer Services, 34, 153–158.
64. Soorani, F., Ahmadvand, M. (2019). Determinants of consumers’ food management behavior: Applying and extending the theory of planned behavior. Waste Management, 98, 151–159.
65. Sundin, N., Malefors, C., Danielsson, M., Hardiyanti, M., Osowski, C. P., Eriksson, M. (2023). Investigating goal conflicts in menu planning in Swedish school catering on the pathway to sustainable development. Resources, Conservation and Recycling, 190, 106822. https://doi.org/10.1016/j.resconrec.2022.106822
66. Teng, P., Trethewie, S. (2012). Tackling urban and rural food wastage in Southeast Asia: Issues and interventions. Policy Brief No. 17. RSIS Centre for Non-Traditional Security (NTS) Studies.
67. Thyberg, K. L., Tonjes, D. J. (2016). Drivers of food waste and their implications for sustainable policy development. Resources, Conservation and Recycling, 106, 110–123.
68. Tucker, C. A., Farrelly, T. (2016). Household food waste: the implications of consumer choice in food from purchase to disposal. Local Environment, 21(6), 682–706.
69. Türnüklü, A. (2000). Eğitimbilim araştırmalarında etkin olarak kullanılabilecek nitel bir araştırma tekniği: görüşme. Kuram ve Uygulamada Eğitim Yönetimi, 24, 543–599.
70. van Geffen, L., van Herpen, E., Sijtsema, S., van Trijp, H. (2020). Food waste as the consequence of competing motivations, lack of opportunities, and insufficient abilities. Resources, Conservation & Recycling: X, 5, 100026. https://doi.org/10.1016/j.rcrx.2019.100026
71. Wang, H., Ma, B., Cudjoe, D., Farrukh, M., Bai, R. (2023). What influences students’ food waste behaviour in campus canteens? British Food Journal, 125(2), 381–395.
72. Wajon, E., Richter, J. (2019). Students’ ıntention to reduce food waste: An approach with an extended version of the theory of planned behavior [Master Thesis, Uppsala University]. DİVA. https://www.diva-portal.org/smash/record.jsf?pid=diva2%3A1335458&dswid=8631
73. Williams, H., Wikström, F., Otterbring, T., Löfgren, M., Gustafsson, A. (2012). Reasons for household food waste with special attention to packaging. Journal of cleaner production, 24, 141–148.
74. Wong, K. H. C. (2019). Applying theory of planned behavior (TPB) to food waste behavior of university students in Hong Kong [Oustanting Academic Papers by Students (OAPS), City University of Hong Kong]. Run Run Shaw Library. http://lbms03.cityu.edu.hk/oaps/ss2019-4595-wkh322.pdf
75. World Health Organization. (2022). World obesity day 2022 – Accelerating action to stop obesity. https://www.who.int/news/item/04-03-2022-world-obesity-day-2022-accelerating-action-to-stop-obesity
76. Wu, Y., Tian, X., Li, X., Yuan, H., Liu, G. (2019). Characteristics, influencing factors, and environmental effects of plate waste at university canteens in Beijing, China. Resources, Conservation and Recycling, 149, 151–159.
77. Visschers, V. H., Wickli, N., Siegrist, M. (2016). Sorting out food waste behaviour: A survey on the motivators and barriers of self-reported amounts of food waste in households. Journal of Environmental Psychology, 45, 66–78.
78. Yağar, F., Dökme, S. (2018). Niteliksel araştırmaların planlanması: araştırma soruları, örneklem seçimi, geçerlilik ve güvenilirlik. Gazi Sağlık Bilimleri Dergisi, 3(3), 1–9.
79. Zhao, C. (2019). Exploring kitchen preparation food wastage in Chinese hotels using the Theory of Planned Behaviour [Master Thesis, Edith Cowan University]. ECU. https://ro.ecu.edu.au/theses/2233