Waste food practices of restaurants serving localfood within the scopeof sustainable gastronomy: The Van example

Food waste is increasing day by day due to the rapid increase in the world population. In addition to the economic and environmental effects of food waste, most countries and non-governmental organizations consider this situation as today's problem due to the indirect damage it may cause to human health. Although there are various applications to eliminate these problems, one of them is waste food applications. Food waste can occur at every stage from production to consumption. With the current research, which will help to determine the producer-stage loss of food waste, it is aimed to examine the waste food practices of restaurants serving local food within the framework of the concept of sustainable gastronomy. In addition, the waste food strategies of restaurants serving local food, the problems they experience in this context and the solution suggestions for these problems are also within the scope of the research purpose. The population of the study consists of restaurants operating in Van province, and the sample of the study consists of restaurants offering local food service selected by purposive sampling method among these restaurants. In this direction, it is planned to conduct face-to-face interviews with restaurants offering local food service selected by purposive sampling method. Thus, it is envisaged that the research purpose will be answered in the light of the data obtained.