Sustainable nutrition and nutritional waste generation ofblue-collar and white-collar employees working in a

In the industrialized world, interest in environment, health and sustainable nutrition has increased due to the increase in greenhouse gases, carbon footprint, water footprint due to wastes in the food system, population growth in the Anthropocene era, climate crisis, danger of insufficient resources and the environment affecting our food. The study included 711 people working in a factory, 13.1% white-collar and 86.9% blue-collar. A questionnaire form including sociodemographic information, eating habits, leaving leftovers on the plate and the "Sustainable and Healthy Eating Behavior" scale to measure sustainable healthy eating behaviors were applied to the participants. 33.5% of the participants skip meals, 82.3% skip snacks, 33.5% skip breakfast, 18.8% skip lunch, and 2.1% skip dinner. 82.5% leave less than half of the food on their plates, 14.6% leave half, and 2.9% leave more than half. Among white-collar, those who leave food on their plates skip meals, those who do not skip meals do not skip meals, and the majority of those who leave food on their plates have a "good" satisfaction level. Thus situated sustainable healthy eating, "Seasonal Food" has the highest value for white-collar, while "Quality Signs" has the highest value for blue-collar. In the overall score of "Sustainable and Healthy Eating Behaviors", the average score of blue-collar is higher. Blue-collar who do not leave food on the plate have a significantly higher score for "Seasonal Foods". White-collar who leave food on their plates have a significantly higher "Avoiding Food Waste" score. Consuquently, the acquisition of sustainable healthy eating behavior is important for food resources and the environment. Conclusion of the study, it was concluded that sustainable nutrition behavior is related to the occurrence of food waste, the planet and resources, and that more detailed scientific studies should be conducted on the subject in addition to raising awareness and behavior. Key Words: Sustainable Nutrition, White Collar Employee, Blue Collar Employee, Food Waste, Plate Scraps