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Journals / Kayseri Üniversitesi Sosyal Bilimler Dergisi / 2025 / Cilt: 7 Sayı: 2

The relationship between sustainable and healthy eating behavior and food waste: A research on cookery program students

Sürdürülebilir ve sağlıklı yeme davranışı ile gıda israfı ilişkisi: Aşçılık programı öğrencilerine yönelik bir araştırma

Betül Çetin(NİĞDE ÜNİVERSİTESİ, NİĞDE SOSYAL BİLİMLER MESLEK YÜKSEKOKULU)0000-0002-0145-1570
Suat Arpacı(FIRAT ÜNİVERSİTESİ)0000-0003-2683-6060
Pages
286–312
Publication Date
2025-12-31
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The findings revealed that students generally have a high awareness of sustainable and healthy eating behaviors and that these behaviors significantly reduce the tendency to waste food.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study aims to investigate the relationship between cookery program students' sustainable and healthy eating behaviors and food waste, considering that they will be an important factor in reducing food waste, considering their share in production.
📊
Key Findings & Data:A quantitative research method was adopted in the study, and data were obtained from 407 students through a structured survey form.
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Conclusion & Impact:The findings revealed that students generally have a high awareness of sustainable and healthy eating behaviors and that these behaviors significantly reduce the tendency to waste food.
🔬Design:Survey & Empirical Study
📍Scope:Comprehensive Sample
⚙️Variables:Sürdürülebilir ve sağlıklı yeme davranışı · Gıda israfı · Aşçılık programı öğrencileri

Abstract

This study aims to investigate the relationship between cookery program students' sustainable and healthy eating behaviors and food waste, considering that they will be an important factor in reducing food waste, considering their share in production. A quantitative research method was adopted in the study, and data were obtained from 407 students through a structured survey form. Descriptive statistics, t-tests, ANOVA, and correlation analyses were used. The findings revealed that students generally have a high awareness of sustainable and healthy eating behaviors and that these behaviors significantly reduce the tendency to waste food. Demographic variables, such as age and marital status, create significant differences in some sub-dimensions; however, these differences did not vary according to gender or grade level. Rapid population growth and unsustainable nutritional behaviors threaten the food security of future generations. Young generations need to adopt sustainable eating habits and develop awareness of food waste, both for their benefit and for the sake of future generations. This study is original, as it aims to raise awareness among future chefs and contribute to their more sustainable lifestyle.

Özet

Bu çalışmayla gelecek nesillere ışık olabilecek yetişkin bireyler olan aşçılık programı öğrencilerinin üretimdeki payı göz önünde bulundurularak gıda israfının azaltılmasında önemli bir faktör olacakları düşünülerek onların sürdürülebilir ve sağlıklı yeme davranışlarının gıda israfı ile olan ilişkisinin araştırılması amaçlanmaktadır. Çalışmada nicel araştırma yöntemi benimsenmiş ve veriler, yapılandırılmış bir anket formu aracılığıyla 407 öğrenciden elde edilmiştir. Verilerin analizinde betimleyici istatistikler, t-testi, ANOVA ve korelasyon analizleri kullanılmıştır. Elde edilen bulgular, öğrencilerin genel olarak sürdürülebilir ve sağlıklı yeme davranışlarına ilişkin yüksek farkındalığa sahip olduklarını ve bu davranışların, gıda israfı eğilimini anlamlı düzeyde azalttığı ortaya konmuştur. Yaş ve medeni durum gibi demografik değişkenlerin bazı alt boyutlarda anlamlı bir farklılık yarattığı; ancak cinsiyet ve sınıf düzeyine göre değişkenlik göstermediği de gözlenmiştir. Hızlı nüfus artışı ve sürdürülemez beslenme davranışları, gelecek nesillerin gıda güvenliğini tehdit etmektedir. Genç nesillerin sürdürülebilir bir yeme davranışı ve gıda israfı bilincine sahip olmaları hem kendileri için hem de bundan sonraki nesiller için oldukça önemlidir. Bu çalışmanın geleceğin şeflerinde bir farkındalık oluşturması ve onların daha sürdürülebilir bir yaşama sahip olabilmelerinde bir rol oynayacağı düşünülerek özgün olduğu ifade edilebilir.

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Cite This Article

Çetin, B., Arpacı, S. (2025). The relationship between sustainable and healthy eating behavior and food waste: A research on cookery program students. Kayseri Üniversitesi Sosyal Bilimler Dergisi, Cilt: 7 Sayı: 2, 286–312. https://doi.org/10.51177/kayusosder.1689500

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