Vegan/Vegetarian Flavors: A Case of Restaurants Operating in North Cyprus

Abstract

The aim of this study is to examine the attitudes and practices of vegan and vegetarian restaurateurs towards vegan and vegetarian foods. Qualitative research method was used as a method. At the same time, data were collected by using semi-structured interview technique in this study. As a result of the interviews, a sample of 9 participants was formed. The universe of the research was determined as restaurants in the Turkish Republic of Northern Cyprus. Descriptive analysis method was used in the analysis of the data obtained from the interviews, and the data were analyzed using the content analysis method. As a result of the research, it has been observed that there is a positive approach towards veganism/vegetarianism and vegan/vegetarian foods in vegan and vegetarian restaurant businesses. On the other hand, it has been observed that many restaurant businesses do not have vegan/vegetarian menus, so the study was limited to 9 participants. In addition, it has been determined that some difficulties are encountered when opening a vegan restaurant business and adding vegan foods to the menu. In addition, the suitability of Cypriot local dishes for vegan nutrition was found to be appropriate by the enterprises, but it was seen that they did not include them in their menus. As a result of the study, suggestions were made that are thought to be beneficial for food and beverage businesses offering vegetarian/vegan products.