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A RESEARCH ON SUSTAINABLE FOOD AWARENESS IN GLAMPING BUSINESSES

Yıl 2023, Cilt: 25 Sayı: 2 , 902 - 926 , 15.06.2023

Özgür Sarıbaş , Buğcan Güvenol

https://doi.org/10.16953/deusosbil.1238692
https://izlik.org/JA46PL93WY

Öz

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.

Anahtar Kelimeler

Sustainable Food Sustainable Tourism Tourism Enterprises Gastronomy Glamping

Kaynakça

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  • Alexandratos, N. (2005). Countries with rapid population growth and resource constraints: Issues of food, agriculture, and development. Population and Development Review, 31 (2), 237–258. https://doi.org/10.1111/j.1728-4457.2005.00064.x
  • Allen, T. & Prosperi, P. (2016). Modeling sustainable food systems. Environmental Management, 57, 956–975. https://doi.org/10.1007/s00267-016-0664-8
  • Annunziata, A., Mariani, A. & Vecchio, R. (2019). Effectiveness of sustainability labels in guiding food choices: Analysis of visibility and understanding among young adults. Sustainable Production and Consumption, 17, 108-115. https://doi.org/10.1016/j.spc.2018.09.005
  • Ardıç Yetiş, Ş. (2021). Kapadokya’da turistik ürün olarak kamping mi glamping mi? Güncel Turizm Araştırmaları Dergisi, 5 (1), 131-148. https://doi.org/10.32572/guntad.876479
  • Aziz, A. (2020). Sosyal bilimlerde araştırma yöntemleri ve teknikleri. Ankara: Nobel Akademik Yayıncılık.
  • Basit, T. (2003). Manual or electronic? The role of coding in qualitative data analysis. Educational Research, 45 (2), 143-154. https://doi.org/10.1080/0013188032000133548
  • Bilgin, N. (2014). Sosyal bilimlerde içerik analizi. Ankara: Siyasal Kitapevi.
  • Bricas, N. (2019). Urbanization issues affecting food system sustainability. C. Brand vd., (Ed.), Designing Urban Food Policies içinde (ss. 1-25). Cham, Switzerland: Springer.
  • Brochado, A. & Brochado, F. (2019). What makes a glamping experience great? Journal of Hospitality and Tourism Technology, 10 (1), 15-27. https://doi.org/10.1108/JHTT-06-2017-0039
  • Brochado, A. & Pereira, C. (2017). Comfortable experiences in nature accommodation: Perceived service quality in glamping. Journal of Outdoor Recreation and Tourism, 17, 77-83. https://doi.org/10.1016/j.jort.2017.01.005
  • Brooker, E. & Joppe, M. (2013). Trends in camping and outdoor hospitality - An international review. Journal of Outdoor Recreation and Tourism, 3 (4), 1-6. https://doi.org/10.1016/j.jort.2013.04.005
  • Bogdan, R. C. & Biklen, S. K. (2007). Qualitative research for education: An introduction to theories and methods (5. baskı). USA: Pearson.
  • Boscoboinik, A. & Bourquard, E. (2012). Glamping and rural imaginary. H. Horáková ve A. Boscoboinik (Ed.), From Production to Consumption: Transformation of Rural Communities içinde (ss. 149-164). LIT Verlag.
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GLAMPİNG İŞLETMELERİNDE SÜRDÜRÜLEBİLİR GIDA FARKINDALIĞI ÜZERİNE BİR ARAŞTIRMA

Yıl 2023, Cilt: 25 Sayı: 2 , 902 - 926 , 15.06.2023

Özgür Sarıbaş , Buğcan Güvenol

https://doi.org/10.16953/deusosbil.1238692
https://izlik.org/JA46PL93WY

Öz

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.

Anahtar Kelimeler

Sürdürülebilir Gıda Sürdürülebilir Turizm Turizm İşletmeleri Gastronomi Glamping

Kaynakça

  • Akmese, H. & Kaba İlyasov, A. (2022). Açık büfe servis sisteminde gıda israfı: Rus misafirler üzerine bir inceleme. Journal of Global Tourism and Technology Research, 3 (1), 1-14. https://doi.org/10.54493/jgttr.996373
  • Alexandratos, N. (2005). Countries with rapid population growth and resource constraints: Issues of food, agriculture, and development. Population and Development Review, 31 (2), 237–258. https://doi.org/10.1111/j.1728-4457.2005.00064.x
  • Allen, T. & Prosperi, P. (2016). Modeling sustainable food systems. Environmental Management, 57, 956–975. https://doi.org/10.1007/s00267-016-0664-8
  • Annunziata, A., Mariani, A. & Vecchio, R. (2019). Effectiveness of sustainability labels in guiding food choices: Analysis of visibility and understanding among young adults. Sustainable Production and Consumption, 17, 108-115. https://doi.org/10.1016/j.spc.2018.09.005
  • Ardıç Yetiş, Ş. (2021). Kapadokya’da turistik ürün olarak kamping mi glamping mi? Güncel Turizm Araştırmaları Dergisi, 5 (1), 131-148. https://doi.org/10.32572/guntad.876479
  • Aziz, A. (2020). Sosyal bilimlerde araştırma yöntemleri ve teknikleri. Ankara: Nobel Akademik Yayıncılık.
  • Basit, T. (2003). Manual or electronic? The role of coding in qualitative data analysis. Educational Research, 45 (2), 143-154. https://doi.org/10.1080/0013188032000133548
  • Bilgin, N. (2014). Sosyal bilimlerde içerik analizi. Ankara: Siyasal Kitapevi.
  • Bricas, N. (2019). Urbanization issues affecting food system sustainability. C. Brand vd., (Ed.), Designing Urban Food Policies içinde (ss. 1-25). Cham, Switzerland: Springer.
  • Brochado, A. & Brochado, F. (2019). What makes a glamping experience great? Journal of Hospitality and Tourism Technology, 10 (1), 15-27. https://doi.org/10.1108/JHTT-06-2017-0039
  • Brochado, A. & Pereira, C. (2017). Comfortable experiences in nature accommodation: Perceived service quality in glamping. Journal of Outdoor Recreation and Tourism, 17, 77-83. https://doi.org/10.1016/j.jort.2017.01.005
  • Brooker, E. & Joppe, M. (2013). Trends in camping and outdoor hospitality - An international review. Journal of Outdoor Recreation and Tourism, 3 (4), 1-6. https://doi.org/10.1016/j.jort.2013.04.005
  • Bogdan, R. C. & Biklen, S. K. (2007). Qualitative research for education: An introduction to theories and methods (5. baskı). USA: Pearson.
  • Boscoboinik, A. & Bourquard, E. (2012). Glamping and rural imaginary. H. Horáková ve A. Boscoboinik (Ed.), From Production to Consumption: Transformation of Rural Communities içinde (ss. 149-164). LIT Verlag.
  • Butowski, L. (2012). Sustainable tourism - a model approach. M. Sarimoğlu (Ed.), Visions for Global Tourism Industry - Creating and Sustaining Competitive Strategies içinde (ss. 3-20). Croatia: InTech.
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  • International Glamping Federation. (2023). Types of Glamping Accommodation, https://internationalglampingfederation.com/glamping-types/ (Erişim Tarihi: 01.03.2023).
  • İlyasov, A. (2018). Gıda israfı: Türk misafirlerin gıda israfı tutumları üzerine beş yıldızlı otel işletmelerinde bir araştırma: Alanya örneği. Ankara: Detay Yayıncılık.
  • Johnson, R. B. (1997). Examining the validity structure of qualitative research. Education, 118 (2), 282-292.
  • 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.
  • Kearney, J. (2010). Food consumption trends and drivers. Philosophical Transactions of the Royal Society B., 365 (1554), 2793–2807.
  • Keskin, E., İstanbullu Dinçer, F. & Dinçer, M. Z. (2019). Her şey dâhil konaklama işletmelerinde gıda israfı. IV. International Gastronomy Tourism Studies Congress (ss. 48-55), Nevşehir.
  • Konak, S. & Özhasar, Y. (2019). Türkiye’deki glamping işletmelerinin web site içeriklerinin analizi. Journal of Tourism and Gastronomy Studies, 7 (2), 937-949. https://doi.org/10.21325/jotags.2019.400
  • Kurtgil, S. & Beyhan, Y. (2021). Yaşam döngüsü ve sürdürülebilir beslenmenin rolü. Düzce Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi, 11 (3), 425-430.
  • Kutlu, D. (2022). Glamping. S. Yıldız & D. Kutlu (Ed.). Turizmde Değişen Tüketici Eğilimleri içinde (ss. 55-82). Iksad Publishing House.
  • Leitch, J., Oktay, J. & Meehan, B. (2016). A dual instructional model for computer-assisted qualitative data analysis software integrating faculty member and specialized instructor: Implementation, reflections, and recommendations. Qualitative Social Work, 15 (3), 392-406. https://doi.org/10.1177/1473325015618773
  • Lincoln, Y. S. & Guba, E. G. (1985). Naturalistic inquiry. USA: Sage.
  • Longman (2014). Longman dictionary of contemporary english (6. Baskı). UK: Pearson.
  • Lu, C. Y., Suhartanto, D. & Chen, B. T. (2022). Exploration of new outdoor leisure activities (glamping) during the post-pandemic era. Tourism Recreation Research, https://doi.org/10.1080/02508281.2022.2111628
  • Lu, W. & Stepchenkova, S. (2012), Ecotourism experiences reported online: Classification of satisfaction attributes. Tourism Management, 33 (3), 702-712. https://doi.org/10.1016/j.tourman.2011.08.003
  • Lüks Çadır Yatırımlarıyla İlgili Nitelikler Yönetmeliği. (23 Eylül 2022). T.C. Resmî Gazete, (31962). https://www.resmigazete.gov.tr/eskiler/2022/09/20220923-2.htm
  • Martin-Rios, C., Demen-Meier, C., Gössling, S. & Cornuz, C. (2018). Food waste management innovations in the foodservice industry. Waste Management, 79, 196-206. https://doi.org/10.1016/j.wasman.2018.07.033.
  • Marthinsen, J., Sundt, P., Kaysen, O. & Kirkevaag, K. (2012). Prevention of food waste in restaurants, hotels, canteens and catering. Openhagen, Denmark. London: Nordic Council of Ministers. http://dx.doi.org/10.6027/TN2012-537
  • Maskey, R. (2001). Population growth and food production: Issues, problems and prospects. Outlook on Agriculture, 30 (3), 155–160. https://doi.org/10.5367/000000001101293607
  • Meybeck, A. & Girz, V. (2017). Sustainable diets within sustainable food systems. Proceedings of the Nutrition Society, 76 (1), 1-11. https://doi.org/10.1017/S0029665116000653
  • Musaiger A. O. (1993). Socio-cultural and economic factors affecting food consumption patterns in the Arab countries. Journal of the Royal Society of Health, 113 (2), 68–74. https://doi.org/10.1177/146642409311300205
  • O’Neill, M., Riscinto Kozub, K. & Hyfte, M. (2010). Defining visitor satisfaction in the context of camping oriented nature-based tourism — the driving force of quality! Journal of Vacation Marketing, 16 (2), 141–156. https://doi.org/10.1177/1356766710364541
  • Okumuş, B. (2019). How do hotels manage food waste? Evidence from hotels in Orlando, Florida. Journal of Hospitality Marketing & Management, 29 (3), 291-309. https://doi.org/10.1080/19368623.2019.1618775
  • Özdemir, G. & Güçer E. (2018). Food waste management within sustainability perspective: A study on five-star chain hotels. Journal of Tourism and Gastronomy Studies, 6 (1), 280-299. https://doi.org/10.21325/jotags.2018.187
  • 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 Management, 49, 326-336. https://doi.org/10.1016/j.wasman.2016.01.017
  • Parameswaran, U. D., Ozawa-Kirk, J. L. & Latendresse, G. (2020). To live (code) or to not: A new method for coding in qualitative research. Qualitative Social Work, 19 (4), 630–644. https://doi.org/10.1177/1473325019840394
  • Petrusa, I. & Vlahov, A. (2019). The role of glamping in development of camping tourism offer–possibilities and future prospects in the republic of croatia. Proceedings of FEB Zagreb 10th International Odyssey Conference on Economics and Business içinde (s. 834-844). Opatija, Croatia.
  • Pimentel, D., Huang, X., Cordova, A. & Pimentel, M. (1997). Impact of population growth on food supplies and environment. Population and Environment, 19 (1), 9-14.
  • Portney, K. E. (2015). Sustainability. USA: MIT Press
  • Reisch, L., Eberle, U. & Lorek, S. (2013). Sustainable food consumption: An overview of contemporary issues and policies. Sustainability: Science, Practice and Policy, 9 (2), 7-25. https://doi.org/10.1080/15487733.2013.11908111
  • Roday, S. (2012). Food science and nutrition. India: Oxford University Press.
  • Ruiz Molina, M. E., Belda-Miquel, S., Hytti, A. & Gil-Saura, I. (2022). Addressing sustainable food management in hotels: Proposing a framework and examining hotel groups. British Food Journal, 124 (2), /462-492. https://doi.org/10.1108/BFJ-12-2020-1171
  • Sandaruwani, J. A. R. C. & Gnanapala, W. K. A. C. (2016). Food wastage and its impacts on sustainable business operations: A study on Sri Lankan tourist hotels. Procedia Food Science, 6, 133-135. https://doi.org/10.1016/j.profoo.2016.02.031
  • Schneider, U. A., Havlík, P., Schmid, E., Valin, H., Mosnier, A., Obersteiner, M., Böttcher, H., Skalský, R., Balkovič, J., Sauer, T. & Fritz, S. (2011). Impacts of population growth, economic development, and technical change on global food production and consumption. Agricultural Systems, 104 (2), 204-215. https://doi.org/10.1016/j.agsy.2010.11.003.
  • Soylu, A. C. (2022). Sürdürülebilir kalkınma ve gıda güvenliği ilişkisi. Paradigma: İktisadi ve İdari Araştırmalar Dergisi, 11 (2), 100-111.
  • Story, M., Hamm, M. W. & Wallinga, D. (2009). Food systems and public health: linkages to achieve healthier diets and healthier communities. Journal of Hunger & Environmental Nutrition, 4 (3-4), 219–224. https://doi.org/10.1080/19320240903351463
  • Stuckey, H. L. (2015). The second step in data analysis: Coding qualitative research data. Journal of Social Health and Diabetes, 3 (1), 7-10. https://doi.org/10.4103/2321-0656.140875
  • Sun, T. & Huang, T. (2023). Research of glamping tourism based on the aesthetics of atmosphere. Sustainability, 15 (581), 1-15. https://doi.org/10.3390/su15010581
  • Swarbrooke, J. (1999). Sustainable tourism management. London: CABİ Publishing.
  • Tirado, M. C., Clarke, R., Jaykus, L. A., McQuatters-Gollop, A. & Frank, J. M. (2010). Climate change and food safety: A review. Food Research International, 43, 1745–1765. https://doi.org/10.1016/j.foodres.2010.07.003
  • Williams, M. & Moser, T. (2019). The art of coding and thematic exploration in qualitative research. International Management Review, 15 (1), 45-55.
  • Wong, L. (2008). Data analysis in qualitative research: A brief guide to using NVIVO. Malays Fam Physician, 3 (1), 14-20.
  • Verain, M. C. D., Bartels, J., Dagevos, H., Sijtsema, S. J., Onwezen, M. C. & Antonides, G. (2012). Segments of sustainable food consumers: A literature review. International Journal of Consumer Studies, 36 (2), 123-132. https://doi.org/10.1111/j.1470-6431.2011.01082.x
  • Vres, G. & Vres, T. D. (2015). Garden village bled glamping kot inovativna revitalizacija degradirane krajine. AR. Arhitektura, raziskave, 15 (2) 40-47.
  • Vrtodušić Hrgović, A. M., Cvelić Bonifačić, J. & Licul, I. (2018). Glamping–new outdoor accommodation. Ekonomska Misao i Praksa, Dubrovnik, 27 (2), 621-639.
  • Zorlu, K., Tuncer, M. & Taşkın, G. A. (2022). The effect of COVID-19 on tourists' attitudes and travel intentions: an empirical study on camping/glamping tourism in Turkey during COVID-19. Journal of Hospitality and Tourism Insights. https://doi.org/10.1108/JHTI-02-2022-0069
Toplam 88 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Araştırma Makalesi
Yazarlar

Özgür Sarıbaş 0000-0003-0567-3039

Buğcan Güvenol 0000-0003-3776-8470

Gönderilme Tarihi 18 Ocak 2023
Yayımlanma Tarihi 15 Haziran 2023
DOI https://doi.org/10.16953/deusosbil.1238692
IZ https://izlik.org/JA46PL93WY
Yayımlandığı Sayı Yıl 2023 Cilt: 25 Sayı: 2

Kaynak Göster

APA Sarıbaş, Ö., & Güvenol, B. (2023). GLAMPİNG İŞLETMELERİNDE SÜRDÜRÜLEBİLİR GIDA FARKINDALIĞI ÜZERİNE BİR ARAŞTIRMA. Dokuz Eylül Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 25(2), 902-926. https://doi.org/10.16953/deusosbil.1238692

Dokuz Eylül Üniversitesi Sosyal Bilimler Enstitüsü Dergisi Aile Yılı Özel Sayısı Çağrısı
Sayı Editörü
Prof. Dr. NEBİYE KONUK KANDEMİR

Sevgili Araştırmacılar ve Değerli Yazarlar,
Aile, toplumun temel yapı taşıdır ve bireylerin gelişimi ile sosyal yaşamın şekillenmesinde kritik bir rol oynamaktadır. Aile yapıları ve dinamikleri, tarihsel, kültürel ve toplumsal faktörlerle şekillenirken, bu faktörlerin aile içerisinde yaşanan sorunları, ilişkileri ve güç dengelerini nasıl etkilediği büyük bir önem taşımaktadır. 2025 yılı "Aile Yılı" olarak ilan edilmesi, aile olgusunun daha geniş bir perspektiften ele alınmasını ve bu konudaki farkındalığın artırılmasını hedeflemektedir.
Dokuz Eylül Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, "Cilt: 28 Sayı: Özel Sayı" olarak 2026 yılında yayımlanacak olan Aile Yılı Özel Sayısı'na yönelik makale çağrısında bulunmaktadır. Bu özel sayı, aile yapılarını, rollerini ve dinamiklerini inceleyen çalışmalara ev sahipliği yapmayı hedeflemektedir.
Aile ile ilgili çalışmalara olan ihtiyaç, yalnızca bireysel düzeyde değil, toplumsal düzeyde de açıktır. Son yıllarda, aile içi ilişkilerin sağlıklı bir şekilde sürdürülmesi, toplumsal cinsiyet eşitliği, kadın hakları, çocuk sağlığı ve eğitim gibi konular ön plana çıkmış, bu konularda yapılacak bilimsel araştırmaların önemi artmıştır. Aile Yılı Özel Sayısı'nın hazırlanması, bu kritik meselelerin sistematik bir biçimde incelenmesine ve topluma duyurulmasına olanak sağlayacaktır.
Bu özel sayı, aile dinamiklerini, ilişkilerini ve sorunlarını derinlemesine inceleyen, özgün ve yenilikçi çalışmaları bir araya getirerek, alanında önemli bir kaynak oluşturmayı hedeflemektedir. Ayrıca, uzmanların görüşleri ve çeşitli disiplinlerden gelen katkılar sayesinde, aile kavramına dair güncel bakış açıları sunulacak, toplumsal fayda sağlanacaktır.
Aşağıda, özel sayıda kabul edilebilecek (ama bunlarla sınırlı olmayan) güncellenmiş konular listesi yer almaktadır:

• Aile Yapıları ve Değişimi
• Geleneksel ve Modern Aile Rolleri
• Aile İçi İletişim ve İlişkiler
• Ailedeki Psiko-Sosyal Dinamikler
• Aile İlişkilerinde Kültürel Farklılıklar
• Evlilik ve Boşanma Dinamikleri
• Aile ve Çocuk Gelişimi
• Ebeveynlik Stilleri ve Çocuk Üzerindeki Etkileri
• Aile Ekonomisi ve Sosyal Politika
• Aileyi Etkileyen Toplumsal Değişimler
• Aile ve Eğitim İlişkisi
• Ailede Şiddet ve Koruma Mekanizmaları
• Aile İçi Sağlık ve Refah
• Kadınların Aile İçindeki Rolü ve Değişen Dinamikleri
• Kadın Hakları ve Aile İlişkileri
• Kadının Aile Üyeleriyle İlişkileri ve Güç Dinamikleri
• Ailede Cinsiyet Eşitliği
İki bağımsız anonim hakem tarafından değerlendirmeden geçecek makaleler, kabul edilmesi halinde, Aralık 2026'da yayımlanacak özel sayımızda yer alacaktır. Gelecek sayıların dolmuş olması ve süreçte makale yoğunluğunun bulunması nedeniyle dergimiz, özel sayı dışında makale kabulüne kapalıdır. Özel sayı dışında dergimize gönderilen makaleler iade edilecektir.
Saygılarımızla