An Investigation into the Causes of Food Waste by Tourists in All-inclusive Resorts in Turkey

Creative Commons License

Çetin K., Süren T.

Journal of Quality Assurance in Hospitality and Tourism, 2022 (ESCI) identifier

  • Yayın Türü: Makale / Tam Makale
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1080/1528008x.2022.2135162
  • Dergi Adı: Journal of Quality Assurance in Hospitality and Tourism
  • Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus, Academic Search Premier, IBZ Online, ABI/INFORM, Business Source Elite, Business Source Premier, CAB Abstracts, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index, Veterinary Science Database, DIALNET
  • Anahtar Kelimeler: All-inclusive resorts, food waste, Gastronomy, sustainability, tourist behavior
  • Ankara Hacı Bayram Veli Üniversitesi Adresli: Evet

Özet

© 2022 Taylor & Francis Group, LLC.It is well-established that tourists play a significant role in food waste generation. This issue, however, has been under-examined from the perspectives of tourists. In this regard, this study attempted to understand the reasons for the excessive amount of waste generated by tourists in all-inclusive resorts and examine tourists’ food waste behavior through an exploratory approach. In this context, semi-structured interviews were conducted face-to-face with 26 regular holidaymakers at all-inclusive resorts. The factors affecting tourists’ food waste behavior were categorized into three main themes: food-related, tourist-related, and holiday-related factors. Findings revealed that food waste behavior was pervasive among tourists. It was also discovered that tourists denied their involvement in food waste, claiming that “other tourists” contributed more to food waste generation. A comprehensive model of food waste behavior of tourists was developed within the scope of this study.