Sıfır Atık Restoranlara İlişkin Literatürün PRISMA Yöntemiyle İncelenmesi

Yıl 2025, Cilt: 8 Sayı: 2, 270 - 298, 31.12.2025

Abdullah Köseoğlu , Halil Sunar , Alper Ateş

https://doi.org/10.61127/idusos.1783490

Öz

Bu çalışma, sıfır atık ve restoranlar konusundaki akademik yayınları PRISMA akış şemasından yararlanarak sistematik literatür taramasıyla incelemeyi amaçlamaktadır. Bu amaç doğrultusunda literatürdeki çalışmaların tespit edilmesinde “sıfır atık” ve “restoran” arama terimleri kullanılmıştır. Sistematik literatür taramasında PRISMA akış şeması için meta-analiz, bibliyometrik çalışmalar ile sistematik derlemeler için en uygun sonuçları vermesi nedeniyle Web of Science WOS veri tabanı tercih edilmiştir. Belirlenen kriterler doğrultusunda çalışma kapsamında 27 yayın incelenmiştir. Seçilen çalışmalar; kapsam ve sonuçlar, araştırma alanları ve anahtar kelimeler, kullanılan yöntemler ve içerikleri bakımından sınıflandırılarak değerlendirilmiştir. Literatür incelendiğinde, restoranlarda sıfır atık ile ilgili ağırlıklı olarak gıda atıklarının azaltılması, çevresel sürdürülebilirlik ve mutfak pratiklerinde yenilikçi uygulamalara odaklandığını ortaya koymaktadır. Bununla birlikte müşteri deneyimleri, işletme yönetim stratejileri, politika geliştirme, teknolojik yenilikler, teşvikler ve politikalar, dijital çözümler ve döngüsel ekonomi yaklaşımlarına yönelik, kültürel ve yerel dinamiklerin sürdürülebilir uygulama pratikleriyle bütünleştirilmesi, dijital teknolojilerin sıfır atık yönetimine entegrasyonu ve politika-eğitim boyutlarının yeterli düzeyde ele alınmadığı ve uygulama noktasında çalışmaların sınırlı kaldığı görülmüştür. Bu durum, alanın yalnızca atık azaltmaya değil, aynı zamanda yönetsel, teknolojik ve deneyimsel boyutlara da ihtiyaç duyduğunu göstermektedir. Gelecekte yapılacak çalışmalar açısından, restoranlar üzerine deneysel ve uygulamaya yönelik araştırmalarla desteklenmesi, tüketici davranışlarının sürdürülebilir tüketimle ilişkisinin incelenmesi ve disiplinler arası yaklaşımlarla hem çevresel hem de ekonomik sürdürülebilirliğe katkı sunacak modeller geliştirilmesi önerilmektedir.

Anahtar Kelimeler

Prisma , Sıfır Atık , Restoran , Gastronomi Turizmi

A PRISMA-Based Systematic Review of the Literature on the Zero-Waste Restaurants

Öz

This study aims to examine academic publications on zero waste and restaurants through a systematic literature review using the PRISMA flow chart. To this end, the search terms “zero waste” and “restaurant” were used to identify studies in the literature. The Web of Science (WOS) database was preferred for the systematic literature review because it provides the most appropriate results for meta-analyses, bibliometric studies, and systematic reviews for the PRISMA flow chart. Twenty-seven publications were reviewed within the scope of the study according to the defined criteria. The selected studies were classified and evaluated in scope and results, research areas and keywords, methods used, and content. The literature review reveals that studies on zero waste in restaurants mainly focus on reducing food waste, environmental sustainability, and innovative practices in kitchen operations. However, it was observed that customer experiences, business management strategies, policy development, technological innovations, incentives and policies, digital solutions, and circular economy approaches, the integration of cultural and local dynamics with sustainable application practices, the integration of digital technologies into zero waste management, and the policy-education dimensions were not sufficiently addressed, and studies were limited in terms of application. This situation demonstrates that the field requires both waste reduction and managerial, technological, and experiential dimensions. For future studies, it is recommended to support experimental and application-oriented research on restaurants, examine the relationship between consumer behavior and sustainable consumption, and develop models that contribute to environmental and economic sustainability through interdisciplinary approaches.

Anahtar Kelimeler

Prisma , Zero-Waste , Restaurant , Gastronomy Tourism

Kaynakça

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