Kars’ın Yerel Yemekleri ve Yerel Ürünlerin Kars’taki Yiyecek İçecek İşletmelerinde Kullanımının Sürdürülebilir Gıda Kapsamında Değerlendirilmesi
The Evaluation of Kars 'Local Meals and the Use of Local Products in Food and Beverage Facilities in Kars Within Sustainable Food

Summary/Abstract: The aim of this study is to determine the importance given to local cuisine products in food and beverage enterprises within the understanding of food sustainability and to evaluate the current practice in these enterprises. Among the qualitative research techniques, semi-structured interview technique was used. Interviews were made with the authorities (restaurant manager, business owner and chef) determined by the purposeful sampling method (n = 10). As a result of this test, it has been determined that local food products are in operating menus (n = 10). It has been determined that Kars goose is the most important local cuisine product and has become the gastronomic product of Kars. Sustainability has not been expressed as a source of motivation for businesses. It has been determined that only one of the enterprises has the perception of food sustainability, and the sustainability of the culinary culture is among the targets of eight. Considering that local food products are included in the food and beverage establishments for this example, it is concluded that this is not done with sustainable food awareness.

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