THE EFFECT OF ENVIRONMENTAL CONSCIOUSNESS ON THE INTENT TO GREEN CUISINE

Yasin Emre Oğuz; Yılmaz Sever

Article Details

THE EFFECT OF ENVIRONMENTAL CONSCIOUSNESS ON THE INTENT TO GREEN CUISINE

Authors:

Yasin Emre Oğuz | Yılmaz Sever

Publisher:

Çanakkale Onsekiz Mart University

Main Topics:

Turizm (Diğer)

Journal:

Gastroia: Journal of Gastronomy And Travel Research Vol.7 Issue 2, pp.263-280

Document Type:

Article

Publication Date:

10/2023

Document Language:

Turkish

Document ID (Org No.):

2001303457

pISSN:

2602-4144

Keywords:

Abstract:

 As manufacturing businesses that restaurants are also responsible for environmental awareness. In addition to legal regulations, customers environmental sensitivity, attitude and their intention to transform them into purchasing behaviors are expressed as guiding and motivating for businesses. Expressed as sub-dimensions of environmental consciousness in this study; the effects of environmental sensitivity, environmental attitude and environmental behavior on green cuisine preference intention were examined with quantitative research methods. In this context, a research model has been proposed based on the studies in the literature. The survey method was also used to measure the perceptions of the expressions in the research model. The sample of the study consists of 446 participants. Structural equation modeling analysis was applied to the data obtained from the research sample. As a result of the analysis, the model proposed within the scope of the research was accepted and the proposed hypotheses were supported. As a result of the research, the sub-dimensions of environmental consciousness; It has been determined that environmental sensitivity, environmental attitude and environmental behavior have statistically significant and positive effects on green cuisine preference intention. In line with this result, the suggestions have been developed for both the tourism sector and the decision makers in the tourism sector.

 As manufacturing businesses that restaurants are also responsible for environmental awareness. In addition to legal regulations, customers environmental sensitivity, attitude and their intention to transform them into purchasing behaviors are expressed as guiding and motivating for businesses. Expressed as sub-dimensions of environmental consciousness in this study; the effects of environmental sensitivity, environmental attitude and environmental behavior on green cuisine preference intention were examined with quantitative research methods. In this context, a research model has been proposed based on the studies in the literature. The survey method was also used to measure the perceptions of the expressions in the research model. The sample of the study consists of 446 participants. Structural equation modeling analysis was applied to the data obtained from the research sample. As a result of the analysis, the model proposed within the scope of the research was accepted and the proposed hypotheses were supported. As a result of the research, the sub-dimensions of environmental consciousness; It has been determined that environmental sensitivity, environmental attitude and environmental behavior have statistically significant and positive effects on green cuisine preference intention. In line with this result, the suggestions have been developed for both the tourism sector and the decision makers in the tourism sector.

 As manufacturing businesses that restaurants are also responsible for environmental awareness. In addition to legal regulations, customers environmental sensitivity, attitude and their intention to transform them into purchasing behaviors are expressed as guiding and motivating for businesses. Expressed as sub-dimensions of environmental consciousness in this study; the effects of environmental sensitivity, environmental attitude and environmental behavior on green cuisine preference intention were examined with quantitative research methods. In this context, a research model has been proposed based on the studies in the literature. The survey method was also used to measure the perceptions of the expressions in the research model. The sample of the study consists of 446 participants. Structural equation modeling analysis was applied to the data obtained from the research sample. As a result of the analysis, the model proposed within the scope of the research was accepted and the proposed hypotheses were supported. As a result of the research, the sub-dimensions of environmental consciousness; It has been determined that environmental sensitivity, environmental attitude and environmental behavior have statistically significant and positive effects on green cuisine preference intention. In line with this result, the suggestions have been developed for both the tourism sector and the decision makers in the tourism sector.

 Üretim yapan işletmeler olarak restoranlar da çevresel duyarlılıkta sorumluluk sahibidir. Yasal düzenlemelerin yanı sıra müşterilerin çevresel duyarlılığı, tutumu ve bunları satın alma davranışlarına dönüştürme niyeti işletmeler için yönlendirici ve motive edici olarak ifade edilmektedir. Bu çalışmada çevresel bilincin alt boyutları olarak ifade edilen; çevresel duyarlılık, çevresel tutum ve çevresel davranışın yeşil mutfak tercih niyetine olan etkileri nicel araştırma yöntemleri yaklaşımlarıyla incelenmiştir. Bu bağlamda literatürde yer alan çalışmalara dayandırılarak bir araştırma modeli önerilmiştir. Araştırma modelinde yer alan ifadelere yönelik algıların ölçülmesinde de anket yönteminden yararlanılmıştır. Araştırmanın örneklemi 446 katılımcıdan oluşmaktadır. Araştırma örnekleminden elde edilen verilere yapısal eşitlik modellemesi analizi uygulanmıştır. Analiz sonucunda araştırma kapsamında önerilen model kabul edilmiş ve önerilen hipotezler desteklenmiştir. Araştırma sonucunda çevresel bilincin alt boyutları olan; çevresel duyarlılık, çevresel tutum ve çevresel davranışın yeşil mutfak tercih niyetine istatistiksel olarak anlamlı ve pozitif yönlü etkileri olduğu tespit edilmiştir. Bu sonuç doğrultusunda da hem turizm sektörüne hem de turizm sektöründe karar vericilere yönelik öneriler geliştirilmiştir.

Article Details

THE EFFECT OF ENVIRONMENTAL CONSCIOUSNESS ON THE INTENT TO GREEN CUISINE

Authors:

Yasin Emre Oğuz | Yılmaz Sever

Publisher:

Çanakkale Onsekiz Mart University

Main Topics:

Turizm (Diğer)

Journal:

Gastroia: Journal of Gastronomy And Travel Research Vol.7 Issue 2, pp.263-280

Document Type:

Article

Publication Date:

10/2023

Document Language:

Turkish

Document ID (Org No.):

2001303457

pISSN:

2602-4144

Environmental Sensitivity

Environmental Attitude

Environmental Behavior

Green Cuisine Preference Intention

Structrual Equation Modeling

Çevresel Duyarlılık

Çevresel Tutum

Çevresel Davranış

Yeşil Mutfak Tercih Niyeti

Yapısal Eşitlik ModellemesiÇevresel Duyarlılık

Çevresel Tutum

Çevresel Davranış

Yeşil Mutfak Tercih Niyeti

Yapısal Eşitlik Modellemesi

Issues

Article Details

Authors: Yasin Emre Oğuz | Yılmaz Sever

Publisher: Çanakkale Onsekiz Mart University

Main Topics: Turizm (Diğer)

Journal: Gastroia: Journal of Gastronomy And Travel Research Vol.7 Issue 2, pp.263-280

Document Type: Article

Publication Date: 10/2023

Document Language: Turkish

Document ID (Org No.): 2001303457

pISSN: 2602-4144

Issues

Authors:

Yasin Emre Oğuz | Yılmaz Sever

Publisher:

Çanakkale Onsekiz Mart University

Main Topics:

Turizm (Diğer)

Journal:

Gastroia: Journal of Gastronomy And Travel Research Vol.7 Issue 2, pp.263-280

Document Type:

Article

Publication Date:

10/2023

Document Language:

Turkish

Document ID (Org No.):

2001303457

pISSN:

2602-4144