A RESEARCH ON SUSTAINABLE FOOD AWARENESS IN GLAMPING BUSINESSES

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

GLAMPİNG İŞLETMELERİNDE SÜRDÜRÜLEBİLİR GIDA FARKINDALIĞI ÜZERİNE BİR ARAŞTIRMA

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

1. 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
2. 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
3. Allen, T. & Prosperi, P. (2016). Modeling sustainable food systems. Environmental Management, 57, 956–975. https://doi.org/10.1007/s00267-016-0664-8
4. 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
5. 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
6. Aziz, A. (2020). Sosyal bilimlerde araştırma yöntemleri ve teknikleri. Ankara: Nobel Akademik Yayıncılık.
7. 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
8. Bilgin, N. (2014). Sosyal bilimlerde içerik analizi. Ankara: Siyasal Kitapevi.

9. Bricas, N. (2019). Urbanization issues affecting food system sustainability. C. Brand vd., (Ed.), Designing Urban Food Policies içinde (ss. 1-25). Cham, Switzerland: Springer.
10. 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
11. 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
12. 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
13. Bogdan, R. C. & Biklen, S. K. (2007). Qualitative research for education: An introduction to theories and methods (5. baskı). USA: Pearson.
14. 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.
15. 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.
16. Cambridge Dictionary (2022). Glamping in English. http://dictionary.cambridge.org/dictionary/english/glamping, (Erişim Tarihi: 04.03.2023).
17. Cheeseman, J. (2016). Food security in the face of salinity, drought, climate change, and population growth. M. A. Khan, M. Ozturk, B. Gul ve M. Z. Ahmed (Ed.), Halophytes for food security in dry lands içinde (ss, 111-123). Academic Press. https://doi.org/10.1016/B978-0-12-801854-5.00007-8.
18. Cheng, L. Y. S. (2016). Potentials of glamping in hong kong’s country parks (HKCP). (Yayımlanmamış Yüksek Lisans Tezi). The Chinese University of Hong Kong, Hong Kong.
19. Conaré, D. (2019). Introduction. C. Brand vd., (Ed.), Designing Urban Food Policies içinde (ss. 11-18). Cham, Switzerland: Springer.
20. Craig, C. A. & Karabas, I. (2021). Glamping after the coronavirus pandemic. Tourism and Hospitality Research, 21 (2). https://doi.org/10.1177/1467358421993864
21. Curtis, K. R. & Slocum, S. L. (2016). The role of sustainability certification programs in reducing food waste in tourism. Journal of Developments in Sustainable Agriculture, 11, 1-7.
22. Çelik, H., Başer Baykal, N. & Kılıç Memur, H. N. (2020). Nitel veri analizi ve temel ilkeleri. Eğitimde Nitel Araştırmalar Dergisi, 8 (1), 379-406. https://doi.org/10.14689/issn.2148-2624.1.8c.1s.16m
23. Day, I. (1993). Qualitative data analysis. London: Routledge.
24. de Jong, A. & Varley, P. (2018). Food tourism and events as tools for social sustainability?. Journal of Place Management and Development, 11 (3), 277-295. https://doi.org/10.1108/JPMD-06-2017-0048
25. Diwyarthi, N. D. M. S., Pratama, W. A. & Eddy, W. T. (2023). Tourist perspective towards glamping accomodation in the era of industry 4.0 and society 5.0. Jurnal Syntax Transformation, 4 (1), 59-76. https://doi.org/10.46799/jst.v4i1.672
26. Düzgün, E. (2021). Pandemi sonrası yeni turist tercihi: Glamping turizmi. Ordu Üniversitesi Sosyal Bilimler Enstitüsü Sosyal Bilimler Araştırmaları Dergisi, 11 (1), 145-158. https://doi.org/10.48146/odusobiad.870381
27. Eremić, G. (2021). New trends in camping tourism – Glamping and family campsites. Geoadria, 26 (1), 59-82. https://doi.org/10.15291/geoadria.3095
28. Erlandson, D. A., Harris, E. L., Skipper, B. L. & Allen, S. D. (1993). Doing naturalistic inquiry: A guide to methods. USA: Sage.
29. Ergüven, M. H., Yılmaz, A. & Kutlu, D. (2015). Turistik ürün çeşitlendirme bağlamında hibrit turizm: Glamping örneği. The Journal of Academic Social Science Studies, 41, 255-265. http://dx.doi.org/10.9761/JASSS3174
30. Feenstra, G. (2002). Creating space for sustainable food systems: Lessons from the field. Agriculture and Human Values, 19, 99-106.
31. Fernandes, S., Ferreira, D., Alves, T., & de Sousa, B. M. B. (2021). Glamping and the development of sustainable tourism: A portuguese case study. A. Lubowiecki-Vikuk, B. M. B. de Sousa, B. M. Đerčan, & W. Leal Filho (Ed.), Handbook of Sustainable Development and Leisure Services, World Sustainability Series içinde (ss. 201-222). Cham: Springer.
32. Foresight. (2011). The future of food and farming; Challenges and choices for global sustainability, Final Project Report. The Government Office for Science, London.
33. Gilland, B. (2002). World population and food supply: can food production keep pace with population growth in the next half-century? Food Policy, 27 (1), 47-63. https://doi.org/10.1016/S0306-9192(02)00002-7
34. Godfray, H. C. J., Crute, I. R., Haddad, L. Lawrence, D., Muir, J. F., Nisbett, N. Prett, J., Robinson, S., Toulmin, C. & Whiteley, R. (2010). The future of the global food system. Philosophical Transactions of the Royal Society B., 365 (1554), 2769-2777. http://doi.org/10.1098/rstb.2010.0180
35. Goodland, R. (1995). The concept of environmental sustainability. Annual Review of Ecology and Systematics, 26, 1-24.
36. Gorgitano, M. T. & Sodano, V. (2014). Sustainable food consumption: Concept and policies. Calitatea, 15 (S1), 207-212.
37. Göktaş, L. S. & Kızılırmak, İ. (2017). Bolu yedigöller milli parkı’nın glamping turizmi potansiyeli açısından değerlendirilmesi. Türk Turizm Araştırmaları Dergisi, 1 (4), 43-51. https://doi.org/10.26677/tutad.2017.18
38. Gössling, S., Hall, C. M. & Weaver, D. B. (2009). Sustainable tourism futures: Perspectives on systems, restructuring and innovations. New York: Routledge.
39. Gregory, P. J,, Ingram, J. S. I. & Brklacich, M. (2005). Climate change and food security. Philosophical Transactions of the Royal Society B., 360 (1463), 2139-2148. http://doi.org/10.1098/rstb.2005.1745
40. Gretzel, U., Murphy, J., Pesonen, J. & Blanton, C. (2019). Food waste in tourist households: A perspective article. Tourism Review, 75 (1), 235-238. https://doi.org/10.1108/TR-05-2019-0170
41. Guapta, A. & Mishra, D. K. (2014). Food consumption pattern in rural India: A regional perspective. Journal of Economic & Social Development, 1, 1-16.
42. Holdsworth, M. & Bricas, N. (2016). Impact of Climate change on food consumption and nutrition. E. Torquebiau (Ed.), Climate change and agriculture worldwide içinde (ss. 227-238). Dordrecht: Springer. https://doi.org/10.1007/978-94-017-7462-8_17
43. Hopfenberg, R. & Pimentel, D. (2001). Human population numbers as a function of food supply. Environment, Development and Sustainability, 3, 1-15. https://doi.org/10.1023/A:1011463231976
44. International Glamping Federation. (2023). Types of Glamping Accommodation, https://internationalglampingfederation.com/glamping-types/ (Erişim Tarihi: 01.03.2023).
45. İlyasov, A. (2018). Gıda israfı: Türk misafirlerin gıda israfı tutumları üzerine beş yıldızlı otel işletmelerinde bir araştırma: Alanya örneği. Ankara: Detay Yayıncılık.
46. Johnson, R. B. (1997). Examining the validity structure of qualitative research. Education, 118 (2), 282-292.
47. 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.
48. Kearney, J. (2010). Food consumption trends and drivers. Philosophical Transactions of the Royal Society B., 365 (1554), 2793–2807.
49. 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.
50. 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
51. Kurtgil, S. & Beyhan, Y. (2021). Yaşam döngüsü ve sürdürülebilir beslenmenin rolü. Düzce Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi, 11 (3), 425-430.
52. Kutlu, D. (2022). Glamping. S. Yıldız & D. Kutlu (Ed.). Turizmde Değişen Tüketici Eğilimleri içinde (ss. 55-82). Iksad Publishing House.
53. 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
54. Lincoln, Y. S. & Guba, E. G. (1985). Naturalistic inquiry. USA: Sage.
55. Longman (2014). Longman dictionary of contemporary english (6. Baskı). UK: Pearson.
56. 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
57. 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
58. 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
59. 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.
60. 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
61. 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
62. 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
63. 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
64. 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
65. 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
66. 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
67. 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
68. 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
69. 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.
70. 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.
71. Portney, K. E. (2015). Sustainability. USA: MIT Press
72. 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
73. Roday, S. (2012). Food science and nutrition. India: Oxford University Press.
74. 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
75. 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
76. 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.
77. Soylu, A. C. (2022). Sürdürülebilir kalkınma ve gıda güvenliği ilişkisi. Paradigma: İktisadi ve İdari Araştırmalar Dergisi, 11 (2), 100-111.
78. 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
79. 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
80. 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
81. Swarbrooke, J. (1999). Sustainable tourism management. London: CABİ Publishing.
82. 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
83. Williams, M. & Moser, T. (2019). The art of coding and thematic exploration in qualitative research. International Management Review, 15 (1), 45-55.
84. Wong, L. (2008). Data analysis in qualitative research: A brief guide to using NVIVO. Malays Fam Physician, 3 (1), 14-20.
85. 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
86. Vres, G. & Vres, T. D. (2015). Garden village bled glamping kot inovativna revitalizacija degradirane krajine. AR. Arhitektura, raziskave, 15 (2) 40-47.
87. Vrtodušić Hrgović, A. M., Cvelić Bonifačić, J. & Licul, I. (2018). Glamping–new outdoor accommodation. Ekonomska Misao i Praksa, Dubrovnik, 27 (2), 621-639.
88. 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