Gastronomi ve Mutfak Sanatları Bölümlerindeki Gıda İsrafı Eğitiminin Değerlendirilmesi
Evaluation of Food Waste Education in Gastronomy and Culinary Arts Departments

Summary/Abstract: Food waste has become an important global problem threatening our future due to its social, environmental and economic consequences. It is important for the gastronomy and culinary arts students, who will work in different food and beverage businesses in the future, to be knowledgeable and conscious about food waste in terms of reducing food waste and protecting food resources in the future. From this point of view, the main purpose of the study is; It is to determine the status of food waste education in the Gastronomy and Culinary Arts departments. In this context, first of all, the curriculum of the Gastronomy and Culinary Arts departments was examined, and then the opinions of the chef candidates on food waste were evaluated. Qualitative research methods were used in the study. Document analysis and semi-structured interview techniques were used in the study. In the document analysis, the top 10 universities in Turkey were examined, and 13 Gastronomy and Culinary Arts students from different universities participated in the semi-structured interview. How students define food waste and its causes, their feelings towards waste, their perspectives on food waste in educational kitchens, the methods they use to prevent food waste and solution suggestions are presented. As a result of the research, it was concluded that the courses that will raise awareness about food waste, sustainability and storage methods in the curriculum of the gastronomy and culinary arts departments are missing and insufficient, and that education should be given on this subject. Finally, suggestions for reducing food waste in practice lessons are presented in the study.

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