Özet:

With the population growth and industrialization, excessive production and consumption has become a threat to future generations due to nature and natural resources. On the international platform, the topic of "sustainable development" has begun to be discussed in order to find a solution to this problem, meaning to meet today's needs and expectations without threatening the possibility of future generations to meet the needs and expectations; in this direction, the " waste management" that forms the foundation of sustainable development policies has emerged. One of the areas where the waste production is most intense is the food and beverage industry. The waste produced from restaurants consists of food waste, packaging waste, glass-plastic bottle waste. In this context, the "green generation restaurant movement" began in Istanbul, the most populated city of Turkey in terms of population. This project, which hosts civil society, public and private sector partnership, shows a good management example. WWF-Turkey and Boğaziçi University, the Association of Tourism Restaurant Investors and Operators and the Municipality of Beşiktaş, in cooperation with the Unilever Food Solutions support, and the Turkish Standards Institute, with the project included, use ten restaurants from the closed system compost devices placed throughout the district. The Green Generation Restaurant Movement, which has basic principles such as development of environmental awareness in the food and beverage sector in Turkey, the re-evaluation of waste formed in the sector and the efficient use of natural resources, has established basic standards in energy consumption, water consumption, waste management, reduction of chemical use, sustainable food issues. In this context, restaurants include examples of applications such as preventing the waste of water by serving water with pet bottles instead of serving with surah, preventing the waste of paper by using old methods of sugar instead of single-use sugar, making the garniture given next to food selectively, preventing thousands of portions of vegetables from going to waste. In this study, waste management will be examined on the basis of a good example of application through the "Green Generation Restaurant Movement". The aim of the study is to guide the application through an example to unconsciously consume resources and prevent environmental pollution problems and create environmental awareness, and to ensure that the number of such applications increases. In this context, the study first referred to the concepts of sustainable development and waste management within international conferences and national legislation, and later described the "Green Generation Restaurant Movement". WWF-Turkey, which is the project’s stakeholders in the creation of the work, has taken advantage of the semi-configured interviews, literary scan, sample event and observation methods with three restaurants with the green generation restaurant certificate and the Tourism Restaurant Investors and Operators Association.