Özet:

Abstract Environmental damage and global warming have increased environmental awareness of consumers, which has led tourism businesses to give more importance to environmental problems and turn to green innovation practices. Within the scope of this study, the issue of green innovation in tourism is examined. In this context, green innovation practices, which are also expressed as eco-innovation, environmental innovation and sustainable innovation in the food and beverage sector, are examined based on literature and restaurant certification criterions of international green organizations (Green Restaurant Association, Sustainable Restaurant Association, Green Generation Restaurant Movement). In this study, green innovation practices in food and beverage sector are examined under five main headings; (a) energy management practices, (b) water management practices, (c) waste management practices, (d) chemical cleaner management practices and (e) service materials/equipment practices were examined under the main headings. Some examples of internationally accepted green innovation practices in the food and beverage sector are given under each heading and related subheadings.  In the conclusion part, general evaluation was made about the green innovation in the food and beverage sector and some suggestions were made on the issue.

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