Waste-free kitchen management: A research on starred restaurants in the Michelin Guide in Turkey

In this research; the studies of Michelin Guide starred restaurant establishments in Turkey on waste-free kitchen management have been investigated and suggestions for food and beverage establishments have been developed. In this context, research data were obtained through in-depth interviews with chefs working in restaurant establishments listed by the Michelin Guide in Turkey and entitled to receive a star. The data obtained by purposive sampling method were subjected to thematic content analysis with "MAXQDA Qualitative Analysis Package Program", thus the findings of the research were reached. Six different expert opinions were consulted via e-mail during the preparation of the interview questions. The interview questions focused on waste management strategies, sustainable kitchen practices, recyclable products, staff training and cooperation with suppliers, renewable energy and how restaurants are associated with Michelin criteria in this process. In the findings section of the research; descriptive information and data such as word frequencies, word clouds, word combinations, statistics of sub-codes, single case model-holistic view, hierarchy of codes, code-sub-code sections model and two case models in the interview statements are included. When we look at the results of the interviews with the Michelin Guide starred establishments, we can see that there are deficiencies in waste-free kitchen practices such as waste-free menu, reuse of organic waste, not preferring disposable materials, on-the-job training of personnel and cooperation with suppliers. The findings and recommendations of this study provide an original contribution to the existing literature in the field and offer a new perspective.