Abstract:

Businesses play an important role in protecting the natural environment and preventing destruction. Within the scope of the efforts made against environmental problems, various initiatives are carried out to prevent the consumption of scarce resources in the food and beverage sector. In this context, restaurants, which are seen as small and medium-sized businesses, have adopted sustainability practices. Due to the increase in environmental awareness, sustainable restaurants or green restaurant-themed businesses have started to operate. In this research, studies on sustainable restaurants were examined within the scope of content analysis by scanning the international literature. The descriptive information of the studies reached and the similar or different aspects of the findings predicted in the studies were interpreted. According to the results of the research, studies on sustainable restaurants and their practices were evaluated in three categories as economic, social and environmental. Accordingly, it was determined that the studies were mostly environmental themed. The prominent elements in the studies; energy and water saving, good waste management, the necessity of implementing disposable product and recyclable waste management, the ability of enterprises to offer sustainable menus, the necessity of implementing solar panels and wind turbines in order to achieve economic efficiency.

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