Assessment of local food use in the context of sustainable food: A research in food and beverage enterprises in Izmir, Turkey

Basit Öğe Kaydı
dc.contributor.authorOzturk, Sinem Bilgin
dc.contributor.authorAkoglu, Aylin
dc.date.accessioned2024-03-13T10:34:57Z
dc.date.available2024-03-13T10:34:57Z
dc.date.issued2020
dc.departmentİstanbul Beykent Üniversitesien_US
dc.description.abstractThe purpose of this study is to determine the importance given by food and beverage enterprises to local foods within the understanding of food sustainability and to evaluate the present application in these enterprises within this regard. Semi structured interview technique among qualitative research techniques was used. Interviews were made with the authorities (chef, chef & owner, sous chef, business manager and employer) of food and beverage enterprises (n = 25) determined through purposive sampling method. As the result of the study, it was detected that local food products were present in the kitchen (n = 16) and in the menus (n= 19) of food and beverage enterprises. Most of the enterprises which use local food during food preparation, stated that they did not have any problems in the cost (n = 14), accessibility (n = 13), product quality (n = 13) and seasonality (n = 13) among the obstacles determined based on the related literature. Prevailing motivation sources in local food preference were determined as good taste (n = 12), freshness (n = 10), enterprise concept (n = 8), menu continuity (n = 6) and customer demand (n = 3) in order. Sustainability was not mentioned as a motivation source for the enterprises. It was determined that only three of the enterprises had food sustainability perception, whereas sustainability of the culinary culture was among the objectives of seven of them. Although the products of local food take place in food and beverage enterprises for this sample, it is concluded that this is not done with a consciousness of sustainable food.en_US
dc.identifier.doi10.1016/j.ijgfs.2020.100194
dc.identifier.issn1878-450X
dc.identifier.issn1878-4518
dc.identifier.scopus2-s2.0-85078235314en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.ijgfs.2020.100194
dc.identifier.urihttps://hdl.handle.net/20.500.12662/4168
dc.identifier.volume20en_US
dc.identifier.wosWOS:000532786300010en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofInternational Journal Of Gastronomy And Food Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectLocal fooden_US
dc.subjectSustainable fooden_US
dc.subjectRestauranten_US
dc.subjectTurkeyen_US
dc.titleAssessment of local food use in the context of sustainable food: A research in food and beverage enterprises in Izmir, Turkeyen_US
dc.typeArticleen_US

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