Food Wastıng In Buffet System: An Investigation On Russıan Tourısts

Abstract

Avoiding food waste and the effective use of the world’s limited resources has become an essential issue in developed and developing countries for the world population to get nutrition in a healthy manner. Considering tourism is an economic sector that hosts millions of people each year, it is inevitable to ascertain the degree of food wasting and take preventive measures against it in both macro and microeconomic scale for the sustainability of the world population’s food supply. Not only its affordable price but also its practicality made the buffet system gain acceptance in the tourism sector; however, it also leads to a tremendous amount of food waste. In this work, as Russian tourist groups are one of the most crowded ones visiting Turkey in recent times, their attitude to the buffet system regarding food wasting is investigated. A poll was set up for the purpose, and it is conducted on a Russian tourist group of 415 accommodated in several 5-star hotels in Alanya district. It is assessed that there is a considerable amount of food wasting among the Russian tourists, according to the poll results processed by SPSS 17. Furthermore, it is statistically observed that there is a meaningful connection between the attitude of food wasting and the guests’ personal characteristics and their demographic features. The findings are compared to similar Works existing in the literature, and a number of recommendations oriented to reducing food wasting are also proposed.

Keywords

• Accommodation Businesses
• Open Buffet
• Food Waste
• Russian Guests

Açık Büfe Servis Sisteminde Gıda İsrafı: Rus Misafirler Üzerine Bir İnceleme

Öz

Sınırlı olan dünya kaynaklarının etkin ve verimli bir şekilde kullanılması, dünya nüfusunun sağlıklı olarak beslenebilmesi bakımından tüketim çağında yaşanan gıda israf ve kayıplarının önlenmesi meselesi, gelişmiş ve gelişmekte olan tüm ülkeleri ilgilendiren önemli bir konu haline gelmiştir. Turizmin her yıl milyonlarca kişiyi ağırlayan bir sektör olduğu dikkate alındığında, bu alanda meydana gelen gıda israf ve kayıplarının öncelikli olarak tespit edilmesi ve gerekli tedbirlerin makro ve mikro bazda alınması, gıda sürdürülebilirliği açısından önemli olduğu düşünülmektedir. Hızlı servis imkânının yanı sıra uygun fiyatı ile turizm sektöründe hızla kabul gören açık büfe servis sistemi, sunduğu avantajlara karşın fazla miktarda tabak atığı oluşturması bakımından dikkatleri çekmektedir. Bu doğrultuda hazırlanan söz konusu çalışmayla, son dönemde ülkemize ziyaret eden misafirler arasında ilk sırada yer alan Rus misafirlerin açık büfe servis sistemindeki gıda israf tutumları belirlenmeye çalışılmıştır. Bu amaçla Alanya ilçesinde yer alan beş yıldızlı konaklama işletmelerinde tatillerini geçiren 415 adet Rus misafir ile anket çalışması yapılmıştır. SPSS 17 ile yapılan veri analizleri sonucu Rus misafirlerin yüksek düzeyde tabak israfı oluşturdukları belirlenmiştir. Ayrıca misafirlerin gıda israf tutumlarıyla çeşitli demografik ve kişisel özellikleri arasında istatiksel olarak anlamlı ilişkiler tespit edilmiştir. Söz konusu anlamlı ilişkiler literatürde yer alan benzer çalışmalarla karşılaştırılmış, israfın önlenmesi ve azaltılmasına yönelik bir takım öneriler geliştirilmiştir.

Anahtar Kelimeler

• Konaklama İşletmeleri
• Açık Büfe
• Gıda İsrafı
• Rus Misafirler

Kaynakça

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