Zero waste management and application in restaurants: The case of Elazığ province

The aim of this research is to evaluate the food waste and existing food waste management systems in restaurants and hotel businesses operating in the service sector. The research was conducted with 10 restaurant businesses in Elazığ using the in-depth interview technique, one of the qualitative research methods. The planned number of participants was determined as 30, but as a result of the interviews, repetitive statements occurred, so the number of people interviewed was determined as 25. After all the data was transcribed, the data was analyzed with the MAXQDA (2020) qualitative analysis program, and codes and themes were created and visualized by bringing similar expressions together. As a result of the research, it was determined that a zero waste policy was implemented in restaurants in Elazığ province, but there were deficiencies. As a result of the study, it was determined that the number of male employees was more than the number of female employees. Looking at the age distribution, it was seen that the number of employees between the ages of 18-31 was higher than other age groups. When evaluated in terms of education level, it was determined that more personnel had a bachelor's degree. Although employees were successful in waste separation, it was determined that they were inadequate in providing feedback. Additionally, it has been observed that the zero waste reward system is insufficient and there are deficiencies in the reporting of the waste management system. In addition, it has been determined that there are deficiencies in informing customers face to face about zero waste. As a result, it was concluded that staff should be further trained in zero waste management, waste prevention, evaluation and management.