Analysis of food waste and sustainability behavior in Turkish television cooking shows

Bölükbaş R., Sarıkaya G. S., Yazıcıoğlu İ.

International Journal of Gastronomy and Food Science, vol.24, 2021 (SCI-Expanded) identifier identifier


On September 25, 2015, the United Nations adopted a set of goals as part of a new sustainable development agenda to end poverty, protect the planet and ensure prosperity for all. The most important factors to provide sutainability are sustainable production and consumption. In order for a sustainable consumption to be realized; establishment of institutional organizations that will respond to local production and consumption problems, change of consumption patterns that will lead to waste with flexible and inclusive sustainable communities by re-incorporating waste generated after consumption into production are the determining factors. Consumption patterns are in a continuous cycle of change with the effect of social media and mass media. Mass media crosses all social boundaries and recreates certain perspectives, allowing information to be synthesized and spread continuously. Broadcasting programs that emphasize being a conscious consumer on television, which is one of the mass media, allows the consumption patterns to be shaped in a continuous cycle and the existing patterns to change. The aim of this study is to examine the expressions and behaviors related to food waste and sustainability on the cooking shows broadcast on Turkish televisions. In this context, three cooking shows that broadcast in 2020–2021 in Turkey are selected based on their ratings. The episodes of cooking shows consist of 2441 min in total. The episodes of the selected programs were followed in accordance with the form prepared by the researchers, and the findings on food waste and sustainability were grouped and analyzed. Based on the findings, although there are positive attitudes towards waste and sustainability in all three meal programs, there are few expressions, instructive information and information that can be transformed into practice for reducing waste and sustainability.