A Qualitative Study on Food Waste Management in Food and Beverage Businesses: The Case of Beykoz District
DOI:
https://doi.org/10.5281/zenodo.23373367Keywords:
Gastronomy, Food Waste, Internet of Thing (IoT), Food and Beverage Industry, SustainabilityAbstract
Sustainability and food waste management have become central to the global agenda in response to the rapid depletion of natural resources and escalating environmental challenges. The food and beverage sector, in particular, constitutes a critical component of these discussions due to its intensive consumption of energy and water, as well as the substantial amounts of waste generated throughout production and consumption processes.The aim of this study is to conduct an in-depth qualitative analysis of food waste management practices within food and beverage establishments, alongside an examination of their potential for digital transformation. In this context, the study explores businesses’ levels of awareness regarding waste management, their digital infrastructures, their engagement with smart technologies such as the Internet of Things (IoT), and their perceptions of sustainability.The research population comprises restaurants and cafés operating in the Beykoz district of IstanbulData were collected through semi-structured, face-to-face interviews conducted with the managers or owners of eight establishments selected via purposive sampling. The data obtained were analysed using qualitative content analysis.The principal findings indicate that waste management practices within these establishments are generally confined to compliance with legal requirements and the implementation of ad hoc practical measures. Systematic approaches such as source separation of waste and technology-supported inventory management remain limited.Furthermore, the findings reveal a low level of awareness concerning digitalisation and IoT technologies, while cost pressures and operational intensity emerge as significant barriers to the adoption of sustainable practices.These results suggest that local authorities should develop incentive-based policies, organise targeted training programmes, and provide support for digital infrastructure in order to facilitate the transition towards sustainable and smart restaurant models within the sector.
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