Abstract:

Abstract According to UN, world population, which was 7.9 billion in 2021, will increase by 38% to reach 11 billion in 2100. Increasing global warming caused negative food production conditions, limited agricultural areas, environmental pollution with increasing waste; which makes environmentally friendly practices even more important. Green hotels certified in Türkiye and practices of these businesses are also important in terms of environmental awareness. This research aims to evaluate the environmentally friendly practices of green hotels in Ankara from the perspective of kitchen managers. Data were collected using face-to-face interview technique at 14 green hotels in Ankara. Environmentally responsible practices in restaurant kitchens of green hotels; waste management, sustainable food, water and environmental awareness and customer dimensions were examined. In this study, a qualitative case study design was used, and descriptive analysis were made by taking the opinions of the participants. According to the research, the most waste material consists of fresh vegetable and fruit peels. Open buffets take the first place among the causes of food waste. All culinary managers have a positive and supportive attitude towards using local food. The most water consumption in the enterprises is made in the kitchen during product preparation

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