Investigation of independent restaurants in İstanbul in terms of sustainable gastronomy

The rapid increase in the world population, the excessive use of natural resources, environmental pollution as a result of industrialization, the irreversible destruction of some resources, and the consumer's sensitivity to environmental issues have caused sustainable development to be one of the most important issues on the world agenda. Similarly, the concept of sustainable tourism has emerged as a result of the social and environmental destruction created by the tourism sector. Food and beverage businesses are one of the most important stakeholders of the tourism industry. As in all other sectors, production activities in restaurants also cause environmental pollution. E.g; Excessive amounts of water and energy are used for food and beverage production, and many waste materials (organic garbage, packaging waste) are generated during and after production. The survival of businesses depends on their sustainability beyond being profitable. In this context, the institutional sustainability of the enterprise depends on the balance between economic, social and environmental processes and fulfilling the social objectives related to sustainable development. In this context, based on the importance of sustainable development, in this study; The environmental, social and economic sustainability activities and practices of restaurant businesses were examined. In the findings obtained in the studies, "Is your business sustainability for you?" The rate of those who answered yes to the question is 72.0%. "Do laws and regulations have an impact on the sustainability practices of the business?" The rate of those who answered yes to the question is 52.9%. "Do you have an environmental management (ISO14001) certificate?" The rate of those who answered no for the question is 53.2%. "Do you provide staff training on sustainable food processes?" The rate of those who answered yes to the question is 52. 9%. "Do you implement a sustainable food and beverage production policy?" The rate of those who answered yes to the question is 76. 5%. Similarly, the results of this research in a manner which coincides with the restaurant in order to provide efficient energy and water saving bulb, sensor lighting and faucets use, waste oil collected, use environmentally friendly cleaning products, the products are supply from local producers, and in the season they use food in restaurants but they didn't do is concluded that sustainability practices in a systematic way. In another study conducted on the sustainability practices of restaurants operating in Istanbul, energy, water and waste management is one of the most important sustainability practices.