İSTANBUL’DA YER ALAN RESTORANLARDAKİ YEŞİL UYGULAMALARIN DEĞERLENDİRİLMESİ

Yıl 2018, Cilt: 16 Sayı: 1, 240 - 257, 31.03.2018

Alper Kurnaz Osman Nuri Özdoğan

https://doi.org/10.11611/yead.359874

Cited By: 1

Öz

Yeşil
restoranlar çevreye duyarlı hizmetler sunan ve bu hizmetleri sunabilmek için
gerekli alt yapıya sahip olan yiyecek içecek işletmeleridir. Bu çalışmanın
temel amacı, İstanbul’da yer alan restoranlardaki yeşil uygulamaların nasıl
yürütüldüğü ve neler yapıldığını keşfetmektir. Araştırma kapsamında sekiz tane
yeşil restoranla görüşülmüştür. 
Araştırmada veri toplama tekniklerinden yarı yapılandırılmış görüşme
tekniği kullanılmış ve analiz edilmiştir. Yapılan araştırmanın sonucunda ise
yeşil restoranların fiziki çekicilikleri, menü zenginliği, coğrafi konumları,
dış görünüş ve atmosferleri diğer restoranlardan ayıran özellikler olarak
değerlendirilmektedir.  Sektörde öncü
olmak, uluslararası bir zincir haline gelmek, büyümek ve en iyi olmak yeşil
restoranların hedefleri arasındadır. Su tasarruflu sistemlerin tüm
restoranlarda kullanıldığı görülmektedir. Enerji, en çok mutfak ekipmanları
tarafından harcanmaktadır.  

Anahtar Kelimeler

Yeşil Restoranlar

THE EVOLUATION OF GREEN PRACTICES OF RESTAURANTS IN ISTANBUL

Öz

Green
restaurants are food and beverage businesses that offer environmentally
friendly services and have the infrastructure necessary to offer these
services. The main purpose of this work is to discover how green practices in
restaurants in Istanbul are conducted and what is done. Within the scope of the
study, eight green restaurants were interviewed. In the study, semi-structured
interview technique was used and analyzed from data collection techniques. As a
result of the research, the physical attractiveness of the green restaurants,
the menu richness, the geographical locations, the external appearance and the
atmospheres are regarded as the features that distinguish it from other
restaurants. Being a pioneer in the sector, becoming an international chain,
growing and being the best is among the goals of green restaurants.
Water-saving systems appear to be used in all restaurants. Energy is mostly
spent by kitchen equipment.

Anahtar Kelimeler

Green Restaurants, Green Restaurant Practices

Kaynakça

• Butler, S.M. ve Francis, S. (1997). “The Effects Of Environmental Attitudes On Apparel Purchasing Behaviour”, Clothing and Textiles Research Journal, 15(2): 76-85.
• Carbonara, J. (2007). “Foodservice Goes Green”. Foodservice Equipment and Supplies, 60(9): 48-54.
• Chan, S.W. (2008). “Barriers To EMS In The Hotel Industry”, International Journal of Hospitality Management, 27(2): 187–196.
• Chan, W.W. ve Wong, K.K.F. (2006). “Environmental Quality Index For The Hong Kong Hotel Sector”, Tourism Economics, 14(4): 857–870.
• Feenstra, G. (2002). “Creating Space For Sustainable Food Systems: Lessons From The Field. Agriculture and Human Values 19(2): 99–106.
• Gilg, A., Barr, S. ve Ford, N. (2005). “Green Consumption or Sustainable Lifestyles? Identifying The Sustainable Customer”. Futures, 37: 481-504.
• Hu, H.H., Parsa, H.G. ve Self, J. (2010). “The Dynamics of Green Restaurant Patronage”. Cornell Hospitality Quarterly, 51(3): 344-362.
• Ismail, A., Kassim, A. ve Zahari, M.S. (2010). “Responsiveness of Restaurateurs Towards The Implementation of Environmentally-friendly Practices”, South Asian Journal of Tourism and Heritage, 3(2): 1-10.
• Johnson, R. (2009). “Organisational Motivations for Going Green for Profitability Versus Sustainability”, Business Review, 13(1): 22-28.
• Kasim, A. (2009). “Managerial Attitudes Towards Environmental Management Among Small And Medium Hotels In Kuala Lumpur”. Journal of Sustainable Tourism 17(6): 709–725.
• Kattara, H.S. ve Zeid, A.W. (2002). Current Environmental Issues: A Study of Sinai And Red Sea Hotels”, Food Service Technology, 2: 155–161.
• Kim, Y. (2002). The Impact of Personal Value Structures on Consumer Proenvironmental Attitudes, Behaviours and Consumerism: A Cross-cultural Study. Doctoral Dissertation, College of Communication Arts and Sciences, Michigan State University.
• Kim, Y. ve Choi, S. (2003). “Antecedents of Proenvironmental Behaviours: Anexamination of Cultural Values, Self-efficacy, And Environmental Attitudes”. International Communication Association, Marriott Hotel, San Diego, CA.
• Kim, Y. ve Choi, S.M. (2005). “Antecedents of Green Purchase Behaviour: An Examination of Collectivism, Environmental Concern and PCE”, Advances in Consumer Research, 32: 592-599.
• Knowles, T., Macmillan, S., Palmer, J., Grabowski, P., Hashimoto, A. (1999). “The Development of Environmental Initiatives in Tourism: Responses Form The London Hotel Sector”, International Journal of Tourism Research 1: 255–265.
• Le, Y., Hollenhorst, S., Harris, C., McLaughlin, W. ve Shook, W. (2006). “Environmental Management: A Study of Vietnamese Hotels”, Annals of Tourism Research 33(2): 547-567.
• Lorenzini, B. (1994). “The Green Restaurant, Part II: Systems and Service”, Restaurant and Institutions, 104(11): 119-136.
• Nilsson, J., Bjuggren, C., Frostell, B. (1998). “Greening of A Campus Restaurant At Stockholm University: Sustainable Development Audits By Means of The Sdr Methodology”, Journal of Environmental Management 52: 307–331.
• Persic-Zivadinov, I. (2009). “The Environmental And Economic Impact of Sustainable Hotels”, Ekonomska Istrazivanja – Economic Research, 22(2): 98–110.
• Pilling, V.K., Brannon, L.A. ve Shankin, C.W. (2008). “Identifying Specific Beliefs to Target to Improve Restaurant Employees’ Intentions for Performing Three Important Food Safety Behaviors”, Journal of the American Dietetic Association, 108 (6): 991–997.
• Rivera, J. (2004). “Institutional Pressures And Voluntary Environmental Behavior in Developing Countries: Evidence from The Costa Rican Hotel Industry”, Society and Natural Resources 17: 779–797.
• Schubert, F. (2008). “Exploring And Predicting Consumers’ Attitudes And Behaviours Towards Green Restaurants”, The Degree Master’s Of Science in the Graduate School of The Ohio State University.
• Starr, A., Card, A., Benepe, C., Auld, G., Lamm, D., Smith, K. ve Wilken, K. (2003). “Sustaining Local Agriculture: Barriers And Opportunities to Direct Marketing Between Farms And Restaurants in Colorado”, Agriculture and Human Values, 20: 301–321.
• Şengül, S. (2017a). “Yiyecek İçecek İşletmelerinin Tedarikçi Değerlendirmeleri: Yöresel Mutfak Ürünlerinin Satınalma Süreçleri Hakkında Bir Araştırma”, Mehmet Akif Ersoy Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 9(18): 218-233.
• Şengül, S. (2017b). “Türkiye’nin Gastronomi Turizmi Destinasyonlarının Belirlenmesi: Yerli Turistler Üzerine Bir Araştırma”, Balıkesir Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 20(37): 375-396.
• Wan, P.Y.K. (2007). “The Use of Environmental Management As A Facilities Management Tool in The Macao Hotel Sector”, Facilities, 25(7/8): 286-295. York, K., Brannon, L.A. and Shanklin, C.W. (2009). “Intervention Improves Restaurant Employees’ Food Safety Compliance Rates”, International Journal of Contemporary of Hospitality Management 21 (4–5): 459–478.