Opportunities and challenges to using local products from the perspective of culinary chefs
Küçük Resim Yok
Tarih
2026
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
This study examines the perceptions of chefs regarding the use of local products and evaluates the opportunities and challenges encountered. The research was designed using a quantitative approach in accordance with survey model. The study group consisted of chefs working in food and beverage establishments in Turkey. were obtained by administering a questionnaire to a total of 442 participants using a convenience sampling method. The findings showed that male employees were in the majority compared to female employees in sector, while age and education levels varied. While no significant difference was found in perceptions of products in terms of demographic characteristics and gender; various differences were observed according to education level, type of establishment, and service operation. It was determined that luxury and medium-sized establishments placed more importance on the use of local products. The main obstacles affecting chefs' chasing decisions for local products were found to be lack of authority, limited product variety, lack awareness, and supply problems. On the other hand, quality and taste were the most effective reasons for product preference, while delivery time and marketability were also important determinants. The importance performance analysis (IPA) results show that the supply time, quality, availability, and menu applicability local products are critical areas that need improvement. Consequently, strengthening the food supply chain local products, ensuring quality standardization, increasing producer-consumer trust, and developing awareness based policies are necessary. In this regard, determining strategic directions for sustainable local food systems of great importance.
Açıklama
Anahtar Kelimeler
[Keyword Not Available]
Kaynak
International Journal of Gastronomy and Food Science
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
44
