Akademik Veri Yönetim Sistemi
International Balıkesir Academic Research Congress On Health Sciences, Balıkesir, Türkiye, 10 - 12 Ekim 2025, ss.584, (Özet Bildiri)
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.