Abstract:

As soon as the negative effects of food and beverage on the environment were noticed, ways to eliminate or minimize this negative effect were sought. There are many environmental applications that appear in food and beverage enterprises. Environmentally friendly design, energy consumption reduction practices, water consumption reduction practices, waste reduction practices, chemicals and pollution reduction practices, sustainable food practices and other sustainable practices are the main topics that can be given examples of environmentally friendly practices. The emergence and development of green restaurants is also a result of these efforts. The aim of this study is to determine what the green practices are performed in the restaurants located in Konya and to evaluate the activities carried out in this scope. For this purpose, the semi-configured conversation technique, which is from the data collection techniques used in quality research, has been used and the data has been analyzed.