Overproduction and consumption together with population increase and industrialization have become a threat to nature and natural resources, namely future generations. In the international platform, the issue of sustainable development which means meeting the needs and expectations of present generations without compromising the opportunities and expectations of future generations to meet their own needs, has been discussed. Therefore, “waste management” has emerged as the basis of sustainable development policies. One of the areas where waste generations is the most intense is the restaurants formed by the food and beverage sector. Food waste, packaging wastes, glass-plastic bottle wastes are generated from restaurants. In this contex Green Generation Restaurant Movement(GGRM) has begun in Istanbul which is the most populous city in Turkey. This project, which includes civil society, public and private partnerships, demonstrates a good example of governance. The project has put in practice by WWF-Turkey and Boğaziçi University, in cooperation with Turkish Restaurant and Entertainment Association and Beşiktaş Municipality, with support of Unilever Food Solution. At last Turkish Standards Institution participated in this project. Ten restaurants benefit from closed compost system devices which are located throughout the district. Green Restaurant Generation has basic principles like developing environmental awareness in food and beverage sectorin Turkey, reassessing of the waste generation in the sector and using natural sources efficiently. For this purpose, GGRM has determined the main criteria for energy consumption, water consumption, waste management, reducing chemical use and sustainable food. Restaurants; use water bottles instead of serving the water with pet bottles to prevent water wastage, use old-fashioned sugar bowls instead of disposable candies to avoid wasting of paper, and make garnitur optional to prevent thousands of wastage.

In this study, waste management will be examined within “Green Generation Restaurant Movement” which is good practice sample. This study aims to prevent unconscious consumption of resources and environmental pollution, to raise the number of such practices and to guide by explaining application through an example.  In this context, firstly, the concepts of sustainable development and waste management were mentioned within the scope of international conferences and national legislation and then the Green Generation Restaurant Movement was explained in the study. Semi-structured interview is carried out with WWF-Turkey project, Turkish Restaurant and Entertainment Association, and three restaurants who has Greenn Generation Restaurant Certification that are stakeholders in the creation of the project. In addition, literature review, case study and observational methods were used.

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