The Role of Technology in Preventing Food Waste: A Qualitative Study on Restaurant Businesses

Öz

This study aims to examine the role of technology in preventing food waste in restaurant businesses, based on the experiences and opinions of restaurant managers. The study also aims to reveal how technological applications aimed at reducing food waste are used in restaurants, and to identify the perceived contributions and limitations of these applications. Accordingly, this study was designed using a descriptive qualitative research approach. Data were collected through semi-structured interviews with managers working in restaurant businesses in different provinces of Turkey and analyzed using thematic analysis methodology. The findings show that technology alone is not a solution that completely eliminates food waste; however, it is considered an important tool in monitoring, controlling, and managing waste. However, it has been found that the effectiveness of technology use varies depending on organizational structure, employee attitudes, and operational conditions. The study indicates that technology-based approaches to reducing food waste in the restaurant sector should be considered together with human and contextual dimensions.

Anahtar Kelimeler

• Food Waste
• Restaurant Businesses
• Waste Management
• Technology

Gıda İsrafının Önlenmesinde Teknolojinin Rolü: Restoran İşletmeleri Üzerine Nitel Bir Çalışma

Öz

Bu çalışma, restoran işletmelerinde gıda israfının önlenmesinde teknolojinin rolünü, restoran yöneticilerinin deneyim ve görüşleri doğrultusunda incelemeyi amaçlamaktadır. Ayrıca çalışma, gıda israfını azaltmaya yönelik teknolojik uygulamaların, restoranlarda nasıl kullanıldığını ve bu uygulamaların algılanan katkılarını ve sınırlılıklarını ortaya koyma hedefindedir. Bu doğrultuda çalışma, betimleyici bir nitel araştırma yaklaşımıyla tasarlanmıştır. Veriler, Türkiye’nin farklı illerinde faaliyet gösteren restoran işletmelerinde görev yapan yöneticilerle gerçekleştirilen yarı yapılandırılmış görüşmeler aracılığıyla toplanmış ve tematik analiz yöntemiyle analiz edilmiştir. Bulgular, teknolojinin tek başına gıda israfını tamamen ortadan kaldıran bir çözüm olmadığını; ancak israfın izlenmesi, kontrol edilmesi ve yönetilmesinde önemli bir araç olarak değerlendirildiğini göstermektedir. Bununla birlikte, teknoloji kullanımının etkinliğinin örgütsel yapı, çalışan tutumları ve operasyonel koşullara bağlı olarak değiştiği tespit edilmiştir. Çalışma, restoran sektöründe gıda israfının azaltılmasına yönelik teknoloji temelli yaklaşımların insan ve bağlam boyutlarıyla birlikte ele alınması gerektiğine işaret etmektedir.

Anahtar Kelimeler

• Gıda İsrafı
• Restoran İşletmeleri
• Atık Yönetimi
• Teknoloji

Kaynakça

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