An example of sustainable cuisine practices: Food waste in Ankara fine dining restaurants

The aim of the research is to examine food waste and sustainable kitchen practices in fine dining restaurants, which is one of the food and beverage businesses. For this purpose, qualitative method was preferred in the research and semi-structured interview technique was used. In addition, the observation technique was used to support the data obtained by the semi-structured interview technique. As a result of the research; In fine dining restaurants, a waste management plan is implemented, seasonal vegetables and fruits are preferred in material purchase, seasonal foods are selected when creating the menu, the criteria arranged according to the characteristics of the product are checked during product acceptance, the products that deteriorate in stock control are destroyed, and temperature control is carried out in the areas where food is stored. food wastes generated during the preparation (production phase) of the food are evaluated in different places in the menu and used in the personnel dinner, every part of the product is evaluated in the waste management application in the menu planning, standards are not taken into consideration in the evaluation of the meal portions, there is no application of the participants regarding the evaluation of the leftover food on the plate, Waste classification for recycling food waste, where there is no training on waste management, personnel are informed about food loss and waste The boxes used in the food and beverage industry are evaluated as tools, there is no inspection team for food loss and waste, the daily amount of food that goes to waste is different in each enterprise, the most waste food is determined as vegetables, the negative impact of food waste on the environment is known, waste food management contributes to the enterprise. It has been determined that it is highly believed that it will provide It has been understood that the results obtained are in agreement with the results obtained with the interview form. Keywords: Fine-Dining, Food Waste, Food Waste Management, Sustainability, Sustainable Culinary Practices.