Yöresel Gastronomi İşletmelerinin ve Tüketicilerin Sıfır Atık Mutfak Algısı ve Tutumları: Kastamonu İli Örneği
Zero-Waste Kitchen Perceptions and Attitudes of Local Gastronomy Businesses and Consumers: The Case of Kastamonu Province

Summary/Abstract: This study aims to determine the perceptions and attitudes of local gastronomy businesses and consumers in Kastamonu Province regarding the concept of a “zero-waste kitchen.” As part of the study, interviews were conducted with a sample group of 15 individuals, consisting of business managers and customers, using the semi-structured interview technique, one of the qualitative research methods. The interviews were analyzed using thematic analysis. The data revealed that producers’ conceptual awareness of the issue is quite low. Regarding food waste management, it was observed that individual and traditional methods—such as “feeding to animals”—are preferred over systematic approaches. It was determined that consumers do not make direct requests regarding waste management from businesses; instead, the process is transformed into an indirect effort to prevent waste primarily through the behavior of “having food packaged.” According to the study’s findings, the lack of support from local governments and the belief that “zero waste is not possible” rank among the biggest obstacles to sustainable kitchen practices.

• Details
• Contents