A Study to Determine the Process of Food Waste in Educational Kitchens

Yeliz Demir; Mehmet Erkan

Article Details

A Study to Determine the Process of Food Waste in Educational Kitchens

Authors:

Yeliz Demir | Mehmet Erkan

Publisher:

Istanbul Aydin University

Main Topics:

Gastronomi | Turizm (Diğer)

Journal:

Aydın Gastronomy Vol.8 Issue 1, pp.109-127

Document Type:

Article

Publication Date:

1/2024

Document Language:

Turkish

Document ID (Org No.):

2001310034

pISSN:

2528-9411

Keywords:

Abstract:

 The aim of the study is to examine the food waste process in educational kitchens and to propose a model for this process. In this study, semi-structured interviews were used to collect data from instructors and instructor chefs who give practical courses in educational kitchens. As a result of the analysis, it was understood that the food waste process in educational kitchens is affected by the processes of food waste and the prevention of food waste. In the process of food waste in educational kitchens, the study focused on the scope of food waste, its causes, its actors, and the feelings of instructors about food waste. In the process of preventing food waste in educational kitchens, students intentions to reduce food waste, prevention of food waste, and instructors, and students behaviors to reduce food waste were examined. As a result of the analysis, it was determined that students waste food the most in educational kitchens and that instructors have the most influence on students intention to reduce food waste in these kitchens. According to the findings, the participants stated that to prevent food waste in educational kitchens, courses should be given to increase students awareness of food waste, instructors should do proper planning about the materials to be used, instructors should control the material use process and students should be given vocational training.

 The aim of the study is to examine the food waste process in educational kitchens and to propose a model for this process. In this study, semi-structured interviews were used to collect data from instructors and instructor chefs who give practical courses in educational kitchens. As a result of the analysis, it was understood that the food waste process in educational kitchens is affected by the processes of food waste and the prevention of food waste. In the process of food waste in educational kitchens, the study focused on the scope of food waste, its causes, its actors, and the feelings of instructors about food waste. In the process of preventing food waste in educational kitchens, students intentions to reduce food waste, prevention of food waste, and instructors, and students behaviors to reduce food waste were examined. As a result of the analysis, it was determined that students waste food the most in educational kitchens and that instructors have the most influence on students intention to reduce food waste in these kitchens. According to the findings, the participants stated that to prevent food waste in educational kitchens, courses should be given to increase students awareness of food waste, instructors should do proper planning about the materials to be used, instructors should control the material use process and students should be given vocational training.

 The aim of the study is to examine the food waste process in educational kitchens and to propose a model for this process. In this study, semi-structured interviews were used to collect data from instructors and instructor chefs who give practical courses in educational kitchens. As a result of the analysis, it was understood that the food waste process in educational kitchens is affected by the processes of food waste and the prevention of food waste. In the process of food waste in educational kitchens, the study focused on the scope of food waste, its causes, its actors, and the feelings of instructors about food waste. In the process of preventing food waste in educational kitchens, students intentions to reduce food waste, prevention of food waste, and instructors, and students behaviors to reduce food waste were examined. As a result of the analysis, it was determined that students waste food the most in educational kitchens and that instructors have the most influence on students intention to reduce food waste in these kitchens. According to the findings, the participants stated that to prevent food waste in educational kitchens, courses should be given to increase students awareness of food waste, instructors should do proper planning about the materials to be used, instructors should control the material use process and students should be given vocational training.

 Araştırmanın amacı, eğitim mutfaklarındaki gıda israfı sürecini inceleyip bu süreçle ilgili bir model önerisi oluşturmaktadır. Bu araştırmada, yarı yapılandırılmış görüşme ile eğitim mutfaklarında uygulama dersi veren öğretim elemanları ve eğitmen şeflerden veriler toplanmıştır. Yapılan analizler sonucunda eğitim mutfaklarındaki gıda israfı sürecinin, gıda israfının oluşması ve gıda israfının engellenmesi süreçlerinden etkilendiği anlaşılmıştır. Araştırmada eğitim mutfaklarında gıda israfının oluşma sürecinde, gıda israfının kapsamına, nedenlerine, aktörlerine ve eğitmenlerin gıda israfıyla ilgili duygularına odaklanılmıştır. Eğitim mutfaklarında gıda israfının engellenmesi sürecinde ise öğrencilerin gıda israfını azaltma niyetleri, gıda israfının önlenmesi, eğitmenlerin ve öğrencilerin gıda israfını azaltma davranışları incelenmiştir. Yapılan analizler sonucunda eğitim mutfaklarında gıdayı en çok öğrencilerin israf ettiği ve bu mutfaklarda öğrencilerin gıda israfı azaltma niyeti üzerinde en çok eğitmenlerin etkisi olduğu tespit edilmiştir. Elde edilen bulgulara göre katılımcılar, eğitim mutfaklarında gıda israfının önlenmesi için öğrencilerin gıda israfı konusundaki farkındalıklarını arttıracak dersler verilmesini, eğitmenlerin kullanılacak malzemelerle ilgili doğru planlama yapmasını, eğitmenin malzeme kullanım sürecini kontrol etmesini ve öğrencilere mesleki eğitim verilmesi gerekliliğini ifade etmişlerdir.

Article Details

A Study to Determine the Process of Food Waste in Educational Kitchens

Authors:

Yeliz Demir | Mehmet Erkan

Publisher:

Istanbul Aydin University

Main Topics:

Gastronomi | Turizm (Diğer)

Journal:

Aydın Gastronomy Vol.8 Issue 1, pp.109-127

Document Type:

Article

Publication Date:

1/2024

Document Language:

Turkish

Document ID (Org No.):

2001310034

pISSN:

2528-9411

Instructors

educational kitchen

food waste

culinary education

studentsEğitmenler

eğitim mutfağı

gıda israfı

mutfak eğitimi

öğrenciler

Issues

Article Details

Authors: Yeliz Demir | Mehmet Erkan

Publisher: Istanbul Aydin University

Main Topics: Gastronomi | Turizm (Diğer)

Journal: Aydın Gastronomy Vol.8 Issue 1, pp.109-127

Document Type: Article

Publication Date: 1/2024

Document Language: Turkish

Document ID (Org No.): 2001310034

pISSN: 2528-9411

Issues

Authors:

Yeliz Demir | Mehmet Erkan

Publisher:

Istanbul Aydin University

Main Topics:

Gastronomi | Turizm (Diğer)

Journal:

Aydın Gastronomy Vol.8 Issue 1, pp.109-127

Document Type:

Article

Publication Date:

1/2024

Document Language:

Turkish

Document ID (Org No.):

2001310034

pISSN:

2528-9411