Food Waste in Food and Beverage Business

Abstract

The aim of this study is to reveal the food waste in food and beverage businesses operating in Gökçeada, which is a touristic region, and the reasons for this waste. For this purpose, face-toface interviews were conducted with food and beverage businesses and local government employees in Gökçeada. Descriptive analysis, content analysis and word cloud analysis were used in the analysis of the data. As a result of the analyzes, it has been determined that the most important factor among the causes of food waste is the attitudes and behaviors of the consumers. It was found that the most wasted meal in the food and beverage businesses operating in Gökçeada was breakfast, and the food group was desserts. It has been concluded that the most common practice in the prevention of food waste is the separation of food residues by businesses and their use in the feeding of livestock and stray animals.