Waste food practices of green star hotels within the scope of sustainable gastronomy; The case of İstanbul

Economic and environmental losses are experienced in all processes of food from the field to the table. Processing the resources with the least loss during their use and recycling and reusing the food wastes in appropriate ways can also be associated with sustainability in the field of gastronomy. The aim of the research is to examine the waste food practices of green star hotels operating in Istanbul within the scope of sustainable gastronomy. The study is very important in terms of revealing waste food applications and bringing these applications to the literature, giving an idea and setting an example for food and beverage businesses. The interview questions prepared for the purpose of the research were asked by the researcher to the food and beverage managers and kitchen chefs working in the enterprise, and it was aimed to get in-depth information. For this reason, the interview technique was used to collect data in the study. Content analysis was used in the analysis of the data obtained in the study. Themes, sub-themes and opinions were used in the interpretation of the findings obtained as a result of the analysis of the data. Codes and themes were preferred in arranging the content and describing the findings verbally, and the findings were included in the study in the form of tables. As a result of the analysis of the data in the research, waste food applications of green star hotels were revealed. These applications are; It is specified under the themes of "recycling", "alternative applications", "recycling the product", "reusing" and "disposal". In addition, in the study, how the Covid-19 process affects the waste food practices of the enterprise and the results of the sustainable waste food practices of the enterprises are also included. The recommendations of the study are to take measures specifically for each stage to reduce the generation of waste food, to develop encouraging practices for staff and guests, and to give awards. Keywords: Waste food practices, Green star hotels, Sustainable gastronomy