SÜRDÜRÜLEBİLİR BESLENME VE GIDA İSRAFI: GIDA İŞLETMELERİNDE ÇALIŞANLARIN BİLGİ DÜZEYLERİNİN İNCELENMESİ

Global food loss and waste have increasingly become critical issues in terms of environmental sustainability and social wellgained prominence as essential strategies to reduce food waste and ensure a livable world for future generations. This study aimed to determine the knowledge levels of employees in food businesses regarding sustainable nutrition and food waste. The study sample consisted of 120 participants, including 59 working in restaurants, 30 in hotels, and 28 in mass food production units. A four-section questionnaire and environmental issues, knowledge and attitudes toward sustainable nutrition, and food consumption habits was administered through face-to-face interviews. Among the participants, 49.2% worked in restaurants, 27.5% in hotels, and 23.3% in mass food production facilities. Knowledge of the definition of sustainable nutrition varied difference in awareness of the concept of sustainable nutrition according to education level (p = 0.013). The total sustainable nutrition knowledge score was highest in mass food production enterprises, with a mean of purchasing scores according to the type of workplace (p=0.018). While no significant difference was observed in awareness of food loss and waste according to education level, a significant difference was found in food loss and waste awareness scores based on workplace type (p=0.047). To enhance the effectiveness of sustainable nutrition at the societal level, measures should be implemented both individually and collectively. Providing targeted training for employees in food businesses and increasing comprehensive research in this field are of great importance. Keywords: Food waste, food business, nutrition, sustainable.