Waste-Free Kitchen Practices of Michelin Guide Starred Restaurants: The Case of Türkiye

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dc.contributor.authorKayış, Vedat
dc.contributor.authorŞahin Perçin, N.
dc.date.accessioned2026-03-18T15:23:19Z
dc.date.available2026-03-18T15:23:19Z
dc.date.issued2025
dc.description.abstractWaste-free kitchen means keeping the waste materials that may occur at production, service and consumption points in the application units under control without threatening human health and the environment. The aim of this study is to investigate the studies on waste-free kitchen practices of Michelin Guide starred restaurant establishments in Türkiye and to develop recommendations for food and beverage establishments. The study group of the research consists of the establishments in Türkiye that have received a Michelin Star in the Michelin Guide 2024 selection. The sample consists of six participants determined by purposive sampling, one of the non-probability based sampling types. In the study, in which qualitative research method was used, data were obtained through online interviews with semi-structured interview technique. The data were analyzed with MAXQDA computer-aided qualitative data analysis system. In addition, common practices and differences between restaurants were examined in depth through thematic analysis. As a result of the findings obtained from the analyses, deficiencies in waste-free kitchen practices such as waste-free menu, reuse of organic waste, not preferring disposable materials, on-the-job training of personnel and cooperation with suppliers were identified. The results obtained from this study and the suggestions developed for various segments in the light of the results offer a new perspective by making a unique contribution to the literature.
dc.identifier.doi10.5281/zenodo.17461805
dc.identifier.endpage296
dc.identifier.issue5
dc.identifier.scopusqualityN/A
dc.identifier.startpage313
dc.identifier.urihttps://doi.org/10.5281/zenodo.17461805
dc.identifier.urihttps://hdl.handle.net/20.500.12684/22220
dc.identifier.volume2
dc.identifier.wosqualityN/A
dc.indekslendigikaynakScopus
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherROMAYA
dc.relation.ispartofRomaya Journal: Researches on Multidisciplinary Approaches
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_Yazar_20260318
dc.subjectWaste-Free Kitchen
dc.subjectMichelin Stars
dc.subjectMichelin Guide
dc.subjectEnvironmentally Friendly
dc.subjectWaste Management.
dc.titleWaste-Free Kitchen Practices of Michelin Guide Starred Restaurants: The Case of Türkiye
dc.typeArticle

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