Abstract:

As manufacturing businesses that restaurants are also responsible for environmental awareness. In addition to legal regulations, customers' environmental sensitivity, attitude and their intention to transform them into purchasing behaviors are expressed as guiding and motivating for businesses. Expressed as sub-dimensions of environmental consciousness in this study; the effects of environmental sensitivity, environmental attitude and environmental behavior on green cuisine preference intention were examined with quantitative research methods. In this context, a research model has been proposed based on the studies in the literature. The survey method was also used to measure the perceptions of the expressions in the research model. The sample of the study consists of 446 participants. Structural equation modeling analysis was applied to the data obtained from the research sample. As a result of the analysis, the model proposed within the scope of the research was accepted and the proposed hypotheses were supported. As a result of the research, the sub-dimensions of environmental consciousness; It has been determined that environmental sensitivity, environmental attitude and environmental behavior have statistically significant and positive effects on green cuisine preference intention. In line with this result, the suggestions have been developed for both the tourism sector and the decision makers in the tourism sector.