Evaluation of waste-free kitchen in food and beverage businesses: The case of Istanbul province

With the depletion of resources in the world, waste-free kitchen practices are becoming increasingly important. Waste-free kitchen practices promote a sustainable lifestyle by reducing food waste and ensuring more efficient use of natural resources. The waste-free kitchen approach minimizes food waste by integrating the zero waste philosophy into kitchen practice. The limited number of studies conducted in the province of Istanbul on businesses that implement zero waste practices for waste-free kitchens in food and beverage businesses reveals the importance of this study. The aim of the study is to investigate zero waste practices in food and beverage businesses in Istanbul to evaluate waste-free kitchens. Within the scope of the research, a qualitative study was conducted by conducting semi-structured interviews with businesses. The data obtained as a result of the interviews were analyzed using the MAXQDA program, which is used to analyze qualitative data. With the program, the data were divided into themes, codes and sub-codes and the attitudes of food and beverage businesses about waste-free kitchen practices were revealed. As a result of the interviews with food and beverage businesses, it was learned that most of the businesses have implemented zero waste practices for a waste-free kitchen, and while they have adopted and implemented the zero waste system as a business, some businesses are not yet ready for the zero waste system and have not been able to fully implement the application. It has been determined that the majority of businesses generally prefer the source research method when implementing zero waste systems in the kitchen. However, the number of businesses using innovative methods such as online control systems and smart weighing applications is quite limited. It was determined that waste was mostly concentrated in buffets and a la carte sections. It has been determined that businesses generally send plate waste to animal shelters or dispose of it by throwing it into organic waste. The disadvantages of implementing the zero waste system in kitchens include high equipment costs, the need for additional personnel and the need for additional time. However, the advantages of this system are the reduction of costs with the careful use of products and the preservation of natural resources