https://hdl.handle.net/20.500.12809/127 2026-04-10T11:06:40Z https://hdl.handle.net/20.500.12809/10907 Determining the Amount and Types of Wastes Generated in Vocational School Cooking Programs and Educational Kitchen Applications and Environmental Recommendations in Education: Example of Ortaca Vocational School Toker, İlayda; Atabey, Selma It is possible to find waste classification and waste management studies related to the food and beverage industry in the literature. Waste classifications and counts have been made in restaurants, hotel kitchens or production areas of mass nutrition systems. However, there is no waste management study related to educational kitchens in the literature. Educational kitchens differ from other kitchen applications interms of purpose and content. In educational kitchens, there is a variety of products, a variety ofproduction, and a small amount of production. Studies in these kitchens are carried out not for one type,but for the products of all different types of production. There are lessons in Ottoman cuisine, Turkish cuisine, regional cuisines, world cuisine, pastry, bread and many other fields. In addition, it is possible to increase the amount of waste due to mistakes and wrong applications during production. In educational kitchens, which are different for these and other reasons, information should be given not only on food production; but also on how to make production without waste andhow to reduce waste. Bringing this awareness to kitchen workers of the future at the beginning of their studies will be beneficial in the sectoral sense. For these purposes, the tools and equipment used in all applications and wastes produced in the application kitchen of Mugla Sitki Kocman University Ortaca Vocational School Cooking Program were counted, classified and recorded over a period of two weeks. According to the data obtained, it was concluded that the highest waste was production waste, while the second highest waste was food waste at the end of the day. Suggestions were made for the recycling of production and food waste; and for waste-free production practices training. 2023-01-01T00:00:00Z https://hdl.handle.net/20.500.12809/9927 Slow Tourism: A Community-based Approach for Sustainable Development Kaya, Ozan Book Chapter 2021-01-01T00:00:00Z https://hdl.handle.net/20.500.12809/6460 Green consumption: A study to understand consumers' organic food consumption Kaya, Ozan; Duman, Feridun The main purpose of this chapter is to reveal the profile of organic food consumers and the factors that affect consumers' motivation for organic food consumption as being one of the most important aspects of green marketing and green consumption. Therefore, this study first dealt with green consumers and green consumption and then, organic food consumption and the state of organic food market were evaluated and finally, an empirical research was conducted with 393 respondents in order to better determine the consumers of organic food consumption in Turkey. According to the findings, four motivations were found in influencing the behavior of organic food consumption. These are: health, ecological and social welfare, sensory appeal and natural contents. More specifically, this research reveals that those that have children participated in this research frequently consume organic food. © 2017 by IGI Global. All rights reserved. 2017-01-01T00:00:00Z https://hdl.handle.net/20.500.12809/1002 How do hotel employee's environmental attitudes and intentions to implement green practices relate to their ecological behavior? Okumuş, Fevzi; Köseoğlu, Mehmet Ali; Chan, Eric; Hon, Alice; Avcı, Umut This study investigates the interaction effect of hotel employee's environmental attitudes and intentions to implement green practices to predict their ecological behavior. Based on our literature review, a model was proposed, and data were collected via survey from 497 hotel employees in Turkey. The study's findings reveal significant relationships between the employee-related factors and their ecological behaviors. More specific, the study's results found that employees' intention to implement green practices arising from work environment has a moderation effect on the relationships between three employee-related factors (environmental awareness, environmental concern, and environmental knowledge) and ecological behaviors. This is important for understanding how hotels can influence their employees' ecological behavior. This study provides specific theoretical and practical implications. Köseoğlu, Mehmet Ali/0000-0001-9369-1995; WOS: 000468205100021 2019-01-01T00:00:00Z