KaydedilenlerDerginizi ekleyin

Dergiler / Tarım Ekonomisi Dergisi / 2026 / Cilt: 32 Sayı: 1

Tüketici seviyesinde ortaya çıkan atık ve karbon emisyonu miktarını etkileyen faktörler: Yaş meyve ve sebze örneği

Factors affecting the amount of waste and carbon emissions generated at the consumer level: The case of fresh fruits and vegetables

Gonca Perçin(ONDOKUZ MAYIS ÜNİVERSİTESİ)0009-0007-6188-7628
Vedat Ceyhan(ONDOKUZ MAYIS ÜNİVERSİTESİ)0000-0003-2336-0212
Sayfa
65–79
Yayın Tarihi
2026-06-26
🏛️Bu makalenin bibliyografik verileri ve tam metin bağlantısı DergiPark üzerinden sağlanmıştır.
DergiPark Kaydı ↗
✨

Yapay Zeka Hızlı Bakış & Çıkarımlar

AI Insight
⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Bulgular: Samsun ili merkezinde yaşayan tüketiciler yılda 16.63 kg meyve ve 60.08 kg sebze atığı oluşturmaktadırlar.

📌 3 Maddede Bu Makale

🎯
Amaç & Hipotez:Amaç: Araştırmada, nihai tüketicilerin sahip olduğu tüketim anlayışı ve alışkanlıklarıyla hane halkı düzeyinde ortaya çıkardığı yaş meyve ve sebze atık miktarı (GA) ile karbon emisyonu (KE) miktarını etkileyen faktörleri ortaya çıkarmak amaçlanmıştır.
📊
Temel Bulgular & Veri:Tasarım/Metodoloji /Yaklaşım: Araştırma verileri, Samsun ili kent merkezinde yaşayan tüketiciler arasından sistematik örnekleme yöntemiyle belirlenmiş 225 tüketiciden anket yoluyla elde edilmiştir.
💡
Sonuç & Katkı:Bulgular: Samsun ili merkezinde yaşayan tüketiciler yılda 16.63 kg meyve ve 60.08 kg sebze atığı oluşturmaktadırlar.
🔬Tür:Deneysel Tarla Denemesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Gıda Atığı · Karbon Emisyonu · Yaş Meyve ve Sebze

Özet

Amaç: Araştırmada, nihai tüketicilerin sahip olduğu tüketim anlayışı ve alışkanlıklarıyla hane halkı düzeyinde ortaya çıkardığı yaş meyve ve sebze atık miktarı (GA) ile karbon emisyonu (KE) miktarını etkileyen faktörleri ortaya çıkarmak amaçlanmıştır. Tasarım/Metodoloji /Yaklaşım: Araştırma verileri, Samsun ili kent merkezinde yaşayan tüketiciler arasından sistematik örnekleme yöntemiyle belirlenmiş 225 tüketiciden anket yoluyla elde edilmiştir. Sorumlu tüketim anlayışı, sorumlu tüketim ölçeği (STÖ) kullanılarak ortaya konulmuştur. Yaş meyve ve sebze tüketiminde ortaya çıkan KE miktarı, yaşam döngüsü analizi (YDA) çerçevesinde emisyon faktörleri kullanılarak ölçülmüştür. Tüketici seviyesinde ortaya çıkan GA ve KE miktarlarını etkileyen faktörler regresyon analizi yardımıyla belirlenmiştir. Bulgular: Samsun ili merkezinde yaşayan tüketiciler yılda 16.63 kg meyve ve 60.08 kg sebze atığı oluşturmaktadırlar. En fazla atık oluşan meyvenin üzüm, en fazla atık oluşan sebzenin ise kabak olduğu tespit edilmiştir. En fazla KE oluşturan sebze serada yetiştirilen domates ve hıyar iken, en fazla KE üreten meyveler çilek ve turunçgillerdir. Araştırmada ayrıca, sorumlu tüketicilerin düşük sorumluluk sahibi tüketicilere kıyasla daha az GA ve KE ürettiğini göstermiştir. Pratik Uygulamalar: Tüketicilerin sorumlu tüketim davranışlarını benimsemesini teşvik eden kampanyalar ve eğitim programlarının geliştirilmesi ve tüketicilerin çevresel etkilerini azaltan uygulamalara yönelmesi için etiketleme, ödüllendirme veya teşvik mekanizmalarının geliştirilip uygulamaya konulması GA ve KE’yi azaltabilecektir. Yerel yönetimlerin, atık yönetimi ile ilgili yasa ve düzenlemeleri tüketicilerin davranışlarını teşvik edecek şekilde gözden geçirmesi GA ve KE’nin azalmasına olumlu katkı sağlayabilecektir. Özgünlük/Değer: Dünyada ve Türkiye’de henüz tam olarak ortaya konulmamış olan sorumlu tüketim anlayışı ile GA ve KE miktarları arasındaki ilişkiyi hane halkı düzeyinde ampirik olarak ortaya koyması bu araştırmanın özgün yönüdür.

Abstract

Purpose: This study aimed to identify the consumption understanding and habits of consumers and the factors affecting the amount of fresh fruit and vegetable waste (FFVW) and CE generated at the household level. Design/Methodology/Approach: Data were collected by using questionnaire from 225 consumers selected by systematic sampling method. Responsible consumption was assessed using the Responsible Consumption Scale (RSC). The amount of FFVW was measured using emission factors within the framework of life cycle assessment (LCA). Factors affecting the amount of FFVW and CE were explored using regression analysis. Findings: The findings showed that sample consumers generated 16.63 kg of fruit and 60.08 kg of vegetable waste annually. Grapes were the fruit with the highest waste, while that of vegetable was squash. The vegetables having the most FFVW were greenhouse-grown tomatoes and cucumbers, while that of fruits were strawberries and citrus. The study also showed that responsible consumers produced significantly less FFVW and CE compared to low-responsibility consumers. Practical Applications: Developing campaigns and education programs that encourage consumers to adopt responsible consumption behaviors, and implementing labeling, reward, or incentive mechanisms to encourage consumers to adopt practices that reduce their environmental impact, can reduce FFVW and CE. Reviewing waste management regulations to encourage responsible consumer behavior by local authority could reduce FFVW and CE. Originality/Value: The unique aspect of this research is that it empirically reveals the relationship between responsible consumption and FFVW and CE amounts at the household level, which is not yet fully established in the world or in Turkey.

🔖

Bu Makaleye Atıf Yap

Perçin, G., Ceyhan, V. (2026). Tüketici seviyesinde ortaya çıkan atık ve karbon emisyonu miktarını etkileyen faktörler: Yaş meyve ve sebze örneği. Tarım Ekonomisi Dergisi, Cilt: 32 Sayı: 1, 65–79. https://doi.org/10.24181/tarekoder.1793852

📄 Tam Metin PDF Okuyucu

📄

PDF görüntüleyici hazırlanıyor...

Kaynakça (104)

  1. Abeliotis, K., Lasaridi, K. and Chroni, C. (2014), Attitudes and behavior of greek households regarding food waste prevention, Waste Management & Research, 32(3), pp.237-240.
  2. Alridge, T.L., Aldrich, L.K. and Bowman, E.V. (1994), “CO2 Pellet Decontamination Technology at Westinghouse Hanford”, Presented at Third International Workshop on Implementation of ALARA, May 8-11, New York, available at: https://inis.iaea.org/records/w7p9p-bje69/files/25070005.pdf?download=1 (accessed 29 September 2025).
  3. Ares, G. and Gámbaro, A. (2007), Influence of gender, age and motives underlying food choice on perceived healthiness and willingness to try functional foods, Appetite, 49(1), s.148–158.
  4. Aschemann-Witzel, j., de Hooge, I., Amani, P., Bech-Larsen, T. and Oostindjer, M. (2015), Consumer-related food waste: causes and potential for action, Sustainability, 7(6), pp.6457-6477.
  5. Avşar, Y. (2024), Atık yönetimi stratejisi olarak “sıfır atık projesi” ve Türkiye’deki uygulama örnekleri, Türk Yönetim ve Ekonomi Araştırmaları Dergisi, 5(2), pp.82-93.
  6. Ay, U ve Özmen, M. (2023), Bir Tüketim Pratiği Olarak Hanehalkının İsraf Davranışlarının Sosyolojik Analizi, Nobel Bilimsel Eserler, ISBN: 978-625-398-875-3, 186 pp.
  7. Berger J. (2017), Are luxury brand labels and “green” labels costly signals of social status? an extended replication”, PLoS ONE, 12(2): pp.e0170216.
  8. Bianchi, C. and Mortimer, G. (2015), Drivers of local food consumption: a comparative study, British Food Journal, 117(9), pp.2282-2299.
  9. Canan, S. and Uluışık, E. N. (2024), Vegetable losses and waste along the supply chain and farmers’ willingness to pay for recycling: towards to green supply chain. Tekirdağ Ziraat Fakültesi Dergisi, 21(1), pp.148-165.
  10. Carrigan, M. and De Pelsmacker, P. (2009), Will ethical consumers sustain their values in the global credit crunch?, International Marketing Review, 26(6), pp.674-687.
  11. Cochran, W.G. (1946), Relative accuracy of systematic and stratified random samples for a certain class of populations. The Annals of Mathematical Statistics, 17(2), pp.164-177,
  12. Daysal, H. ve Demirbaş, N. (2021), “Tüketicilerin Gıda İsrafının Önlenmesine Yönelik Tutum ve Davranışlarının Belirlenmesi: İzmir İli Örneği”, Ege Üniversitesi Ziraat Fakültesi Dergisi, 58 (2), s.253-261.
  13. Deveci, F. G. and Yıldız, T. (2025), The effect of consumer minimalism on sustainable consumption: the mediator role of perceived consumer effectiveness. Yaşar Üniversitesi E-Dergisi, 20(77), pp.23-48.
  14. Dikbaş, F. ve Mezarcıöz, S. (2019), “Tekstilde Yaşam Döngüsü Analizi”, Çukurova Üniversitesi Fen ve Mühendislik Bilimleri Dergisi, 38, s.107-113.
  15. Doğan, N.S. (2018), The Effects of Responsible Consumption Behavior and Green Marketing on Perception of Firm Managers, Master Science Thesis, Pamukkale Universitesi, Denizli, Türkiye.
  16. Dyer, J.A. and Desjardins, R.L. (2006), Carbon dioxide emissions associated with the manufacturing of tractors and farm machinery in Canada, Biosystem Engineering, 93(1), pp.107–118.
  17. EPA, (2019), Guidelines for Human Exposure Assessment, U.S. Environmental Protection Agency, EPA/100/B-19/001, Washington, D.C., Risk Assessment Forum, U.S. EPA.
  18. Evans, D. (2012), Beyond the throwaway society: ordinary domestic practice and a sociological approach to household food waste, Sociology, 46(1), pp.41-56.
  19. FAO, (1981), The State of Food and Agriculture in 1981, World Review, Food and Agriculture Organization of the United Nations, Rome.
  20. FAO, (2011), Global Food Losses and Food Waste: Extent, Causes and Prevention, ISBN: 978-92-5-107205-9, Food and Agriculture Organization of the United Nations, Rome.
  21. FAO (2019), The State of Food and Agriculture 2019: Moving forward on food loss and waste reduction, Rome: FAO.
  22. FAO, (2021), Tracking progress on food and agriculture-related SDG indicators 2021: A report on the indicators under FAO custodianship, ISBN 978-92-5-134967-0, https://doi.org/10.4060/cb6872en, Rome.
  23. FAO, (2023), The Food and Agriculture Organization. http://www.fao.org/faostat/en/#data/ FBS (Erişim 16.12.2025).
  24. Fisk, G. (1973), Criteria for a theory of responsible consumption, Journal of Marketing, 37(2), pp.24-31.
  25. Frisch, R. (1929), Correlation and scatter in statistical variables, Nordic Statistical Journal, 1, pp.36–102.
  26. Graham-Rowe, E., Jessop, D. C. and Sparks, P. (2015), Predicting household food waste reduction using an extended theory of planned behaviour, Resources, Conservation and Recycling, 101, pp.194–202.
  27. Gunders, D. (2012), Wasted: how America is loosing up to 40 percent of its food from farm to fork to landfill, NRDC Issue Paper, August, IP:12-06-B.
  28. Gustavsson, J., Cederberg, C., Sonesson, U., Otterdijk, R. and Meybeck, A. (2011), Global Food Losses and Food Waste- Extent, Causes and Prevention, ISBN 978-92-5-107205-9, Food and Agriculture Organization of the United Nations, Rome.
  29. Hebrok, M. and Boks, C. (2017), Household food waste: drivers and potential intervention points for design – An extensive review, Journal of Cleaner Production, 151, pp.380–392.
  30. Heijungs, R., Guinée, J. B., Huppes, G., Lankreijer, R. M., Udo de Haes, H. A., Wegener Sleeswijk, A., Ansems, A.M.M., Eggels, P.G., Duin R. van and De Goede, H. P. (1992), Environmental life cycle assessment of products: guide and backgrounds (part 1), Centre of Environmental Science, Leiden, The Netherlands.
  31. HLPE, (2014), Food losses and waste in the context of sustainable food systems, A report by the High Level Panel of Experts on Food Security and Nutrition of the Committee on World Food Security, Rome, Full report forthcoming at www.fao.org/cfs/cfs-hlpe.
  32. Hubacek, K., Feng, K., Chen, B. and Kagawa, S. (2016). Linking local consumption to global impacts, Journal of Industrial Ecology, 20(3), pp.382-386.
  33. Hughner, R. S., McDonagh, P., Prothero, A., Shultz, C. J. and Stanton, J. (2007), Who are organic food consumers? a compilation and review of why people purchase organic food, Journal of Consumer Behaviour, 6(2–3), pp.94–110.
  34. ISO, 2006. ISO 14044:2006. Environmental management — Life cycle assessment — Requirements and guidelines. Technical Committee, ISO/TC 207/SC 5, 5, ICS:13.020.10 13.020.60.
  35. Jain, V., Kumar, P., Verma, H., Chamola, P. and Kumari, A. (2022), Responsible consumption, consumer well-being, and environment. International Journal of Social Ecology and Sustainable Development. 13(1), pp.1-18.
  36. Jain, V. K., Dahiya, A., Tyagi, V. and Sharma, P. (2023), Development and validation of scale to measure responsible consumption, Asia-Pacific Journal of Business Administration, 15(5), pp.795-814.
  37. Janssen, A. B., Hilt, S., Kosten, S., de Klein, J. J., Paerl, H. W. and Van de Waal, D. B. (2021), Shifting states, shifting services: linking regime shifts to changes in ecosystem services of shallow lakes. Freshwater Biology, 66(1), pp.1-12.
  38. Karakaş, G. (2018), “Gıda İsrafının Davranışsal Belirleyicileri: Çorum İli Örneği”, Turkish Journal of Agriculture-Food Science and Technology, 7(3), pp.467-474.
  39. Karaman, Ö. (2018), Tek kişilik veya paylaşımlı yaşanan hanelerde gıda israfı, nedenleri ve israfı azaltmaya yönelik tasarım müdahaleleri, 3. Ulusal Tasarım Araştırmaları Konferansı, METU Open, https://open.metu.edu.tr/handle/11511/97808
  40. Keleş, C. (2007). Yeşil Pazarlama Tüketicilerin Yeşil Ürünleri Tüketme Davranışları ve Yeşil Ürünlerin Tüketiminde Kültürün Etkisi ile İlgili Bir Uygulama, Yüksek Lisans Tezi, Çukurova Üniversitesi Sosyal Bilimler Enstitüsü, Adana.
  41. Koivupuro, H. K., Hartikainen, H., Silvennoinen, K., Katajajuuri, J. M., Heikkilä, L. and Reinikainen, A. (2012), Influence of socio-demographical, behavioural and attitudinal factors on the amount of avoidable food waste generated in Finnish households. International Journal of Consumer Studies, 36(2), pp.183–191.
  42. Köster, E. P. (2009), Diversity in the determinants of food choice: A psychological perspective, Food Quality and Preference, 20(2), pp.70–82.
  43. Lal, R. (2004), Soil carbon sequestration impacts on global climate change and food security, Science, 304, pp.1623-1627.
  44. Lebersorger, S. and Schneider, F. (2011), Discussion on the methodology for determining food waste in household waste composition studies, Waste Management, 31(9–10), pp.1924–1933.
  45. Lipinski, B., Hanson, C., Lomax, J., Kitinoja, L., Waite, R. and Searchinger, T. (2013), Reducing Food Loss and Waste, World Resource Institute Working Paper, Instalment 2 of Creating a Sustainable Food Future, Washington, http://www.wri.org/sites/ default/files/ reducing_food_loss_and_waste.pdf
  46. Lisjak, M. (2014), Compensatory consumption: triggers and strategies, Advances in Consumer Research, 42, pp.156-162.
  47. Liu, C., Shang, J. and Liu, C. (2023), Exploring household food waste reduction for carbon footprint mitigation: a case study in Shanghai, China. Foods, 12, pp.3211.
  48. Lloyd, K.L and Pennington, W. (2020), Towards a theory of minimalism and wellbeing, International Journal of Applied Positive Physicology, 5, pp.121-136.
  49. Madow, W.G. and Madow, L.H. (1944), On the theory of systematic sampling I, The Annals of Mathematical Statistics, 15 (1), pp.1-24,
  50. Madow, H.L. (1946), Systematic sampling and its relation to other sampling designs. Journal of American Statistical Association, 41(234), pp.204-2017.
  51. Madow, W.G. (1949), On the theory of systematic sampling II. The Annals of Mathematical Statistics, 20 (3), pp.333-354.
  52. Madow, W.G. (1953), On the theory of systematic sampling III: comparison of centered and random start systematic sampling. The Annals of Mathematical Statistics, 24 (1), pp.101-106.
  53. Mallinson, L. J. R. and Barker, M. (2016), Attitudes and behaviour towards convenience food and food waste in the United Kingdom, Appetite,103, pp.17-28.
  54. Martindale, W. (2017), “The potential of food preservation to reduce food waste”, Conference on 'sustainable food comsumption', Proceedings of the Nutrition Society, 76, pp.28–33.
  55. Mehmood, F., Wang, G., Gao, Y., Liang, Y., Zain, M., Rahman, S. U. and Duan, A. (2021), Impacts of irrigation managements on soil CO2 emission and soil CH4 uptake of winter wheat field in the North China Plain. Water, 13(15), pp.2052.
  56. Nemecek, T., Jungbluth, N., Canals, L. M. and Schenck, R. (2016), Environmental impacts of food consumption and nutrition: Where are we and what is next?, International Journal of Life Cycle Assessment, 21(5), pp.607–620.
  57. Notarnicola, B., Tassielli, G., Renzulli, P. A., Castellani, V. and Sala, S. (2017), Environmental impacts of food consumption in Europe, Journal of Cleaner Production, 140, pp.753–765.
  58. Özmen, E.S. (2021), Buying behavior. Kriter Basın Yayın Dağıtım, ISBN: 9786258012071, 234 pp.
  59. Papargyropoulou, E., Lozano, R., Steinberger, J. K., Wright, N. and bin Ujang, Z. (2014), The food waste hierarchy as a framework for the management of food surplus and food waste, Journal of Cleaner Production, 76, pp.106–115.
  60. Parfitt, J. Barthel, M. and Macnaughton, S. (2010), Food waste within food supply chains: quantification and potential for change to 2050, Philosophical Transactions B, 365(1554), pp.365-3081.
  61. Parizeau, K., von Massow, M. and Martin, R. (2015), Household-level dynamics of food waste production and related beliefs, attitudes, and behaviours in Guelph, Ontario, Waste Management, 35, pp.207–217.
  62. Pauzuoliene, J., Simanskien, L. and Fiore, M. (2022), What about responsible consumption? a survey focused on food waste and consumer habits, Sustainability, 14(14), pp.8509.
  63. Payen, S., Basset-Mens, C. and Perret, S. (2015), LCA of local and imported tomato: an energy and water trade-off, Journal of Cleaner Production, 87, pp.139–148.
  64. Pimentel, D. (1980), Handbook of Energy Utilization in Agriculture, Boca Raton, FL:CRC Press.
  65. Phang, I. G., KPD Balakrishnan, B. and Ting, H. (2021), Does sustainable consumption matter? Consumer grocery shopping behaviour and the pandemic, Journal of Social Marketing, 11(4), pp.507-522.
  66. Porpino, G., Parente, J. and Wansink, B. (2015), Food waste paradox: antecedents of food disposal in low income households. International Journal of Consumer Studies, 39, pp. 619-629
  67. Principato, L., Pratesi, C.A. and Secondi, L. (2018), Towards zero waste: an exploratory study on restaurant managers, International Journal of Hospitality Management, 74, pp.130-137.
  68. Quattrone, G. A. and Tversky, A. (1984), Causal versus diagnostic contingencies: On self-deception and on the voter's illusion, Journal of personality and social psychology, 46(2), pp.237.
  69. Quested, TE., Marsh, E., Stunell, D., Parry, A.D. (2013), Spaghetti soup: The complex world of food waste behaviours, Resources, Conservation and Recycling 79, pp.43-51.
  70. Quoquab, F., Mohammad, J. and Sukari, N. N. (2019), A multiple-item scale for measuring “sustainable consumption behaviour” construct: Development and psychometric evaluation, Asia Pacific Journal of Marketing and Logistics, 31(4), pp.791-816.
  71. Ranamathan, R. (1998), Introductory Econometrics with Applications, Cornell University, Dryden Press, ISBN: 0030246164, 664 pp
  72. Raynolds, L. T. (2012), Fair trade: Social regulation in global food markets, Journal of Rural studies, 28(3), pp.276-287.
  73. Röös, E., Karlsson, H., Witthöft, C. and Sundberg, C. (2015), Evaluating the sustainability of diets–combining environmental and nutritional aspects, Environmetal Science & Policy, 47, pp.157-166.
  74. Saray, M. T. ve Hazer, O. (2017), Etik Tüketici Ölçeğinin Türkçe Uyarlaması; Geçerlilik ve Güvenilirliğine İlişkin Bir Çalışma: Hacettepe Üniversitesi Örneklemi, International Journal of Education Technology and Scientific Researches, 4, pp. 258-283.
  75. Secondi, L., Principato, L. and Laureti, T. (2015), Household food waste behaviour in EU-27 countries: A multilevel analysis, Food Policy, 56, pp.25–40.
  76. Schrader, U. and Thøgersen, J. (2011), Putting sustainable consumption into practice. Journal of Consumer Policy, 34, pp.3–8.
  77. Schilirò, D. (2018), Economic decisions and Simon’s notion of bounded rationality, International Business Research, 11(7), pp.64-75.
  78. Sheth, J. N. (2011), Impact of emerging markets on marketing: Rethinking existing perspectives and practices, Journal of Marketing, 75(4), pp.166–182.
  79. Shukla, P. R., Skeg, J., Buendia, E. C., Masson-Delmotte, V., Pörtner, H. O., Roberts, D. C., Zhai, P., Slade, R., Connors, S., van Diemen, S., Ferrat, M., Haughey, E., Luz, S., Pathak, M., Petzold, J., Portugal, P. J., Vyas, P., Huntley, E., Kissick, K., Belkacemi, M. and Malley, J. (2019), Climate Change and Land, an IPCC special report on climate change, desertification, land degradation, sustainable land management, food security, and greenhouse gas fluxes in terrestrial ecosystems.
  80. Singh, R.J. and Ahlawat, I.P.S. (2015), Energy budgeting and carbon footprint of transgenic cotton–wheat production system through peanut intercropping and FYM addition, Environmental Monitoring Assessment, 187, pp.282.
  81. Stancu, V., Haugaard, P. and Lähteenmäki, L. (2016), Determinants of consumer food waste behaviour: Two routes to food waste, Appetite, 96, pp.7–17.
  82. Stuart, T. (2009), Waste: Uncovering the Global Food Scandal. W.E. Norton & Company Inc., ISBN: 978-0-06836-8, New York, 433 pp.
  83. Talia, E.D., Simeone, M. and Scarpato, D. (2019), Consumer behaviour types in household food waste, Journal of Cleaner Production, 214, pp.166-172,
  84. Tanyeri, M.T. and Arısoy, H. (2023), Determination of vegetable and fruit consumption habits of consumer: The Case of Ankara Province, TEAD, 9(1), 27-42
  85. Terzi, H., Baydar, V., Tosun, E.K., Sayın, M.E. and Ok, Ş. 2023. Reliability and validity of Turkish version of Social Responsible Consumption Scale. Studies in Social Science Insights, 3 (2), pp.83-102.
  86. Toti, J. F. and Moulins, J. L. (2016), How to measure ethical consumption behaviors?, Revue Interdisciplinaire Management, Homme & Entreprise, 245(5), pp.45-66.
  87. TÜİK, (2023), Türkiye İstatistik Kurumu Hane Halkı Bütçe Araştırması 2022. https://data.tuik.gov.tr
  88. TÜİK, (2025). Hane halkı Tüketim Harcaması 2024, Türkiye İstatistik Kurumu Haber Bülteni, Yayım tarihi: 02 Haziran 2025, Sayı:53957, https://data.tuik.gov.tr/Bulten/Index?p=Hanehalki-Tuketim-Harcamasi-2024-53957 (Erişim 24.09.2025).
  89. TÜSİAD, (2018), Turkish and World Economy When Entering 2018, Turkish Industry & Business Association.
  90. Ündevli, A., Kadam, G., Bekdik, Y.L., Yılmaz, H.İ. ve Çobanoğlu, F. (2019), Aydın ilinde gıda israfının belirlenmesi, Tarım Ekonomisi Dergisi, 25(2), pp.169-184.
  91. van der Werf, P., Seabrook, J. and Gilliland, J. (2019), “Reduce food waste, save money”: testing a novel intervention to reduce household food waste, Environment and Behavior. 53, pp.1-33.
  92. Vermeir, I. and Verbeke, W. (2006), Sustainable food consumption: Exploring the consumer “attitude–behavioral intention” gap, Journal of Agricultural and Environmental Ethics, 19(2), pp.169–194.
  93. Vermeulen, S. J., Campbell, B. M. and Ingram, J. S. I. (2012), Climate change and food systems, Annual Review of Environment and Resources, 37, pp.195–222.
  94. Visschers, V. H., Wickli, N. and Siegrist, M. (2016), Sorting out food waste behaviour: A survey on the motivators and barriers of self-reported amounts of food waste in households, Journal of Environmental Psychology, 45, pp.66–78.
  95. Vittuari, M, Garcia Herrero, L, Masotti, M., Iori, E., Calderia, C., Qian, Z., Bruns, H., van Herpen, E., Obersteiner, G., Kaptan, G., Liu, G., Mikkelsen, B.E., Swannell, R., Kasza, G., Nohlen, H. and Sala, S. (2023), How to reduce consumer food waste at household level: A literature review on drivers and levers for behavioural change, Sustainable Production and Consumption, 38, pp. 104-114.
  96. Yağcı, A.C., Doğrul, Ü., Özeltürkay, E.Y. ve Aktaş, E. (2025), Factors affecting consumers’ attitudes towards low water footprint products, Tarım Ekonomisi Dergisi, 31(1), pp.1-20.
  97. Yıldırım, H., Topaloğlu, C. ve Altunışık, R. (2021), “Türkiye’de Tüketicilerin Meyve ve Sebze Tüketim Tercihleri”, Gıda ve Tarım Bilimleri Dergisi, 3(1), s.45–56.
  98. Yıldız, Z. ve Kuru, A.H. (2015), Rasyonel ve irrasyonel tüketimin belirleyicileri ve Isparta’da bir araştırma, Adıyaman Üniversitesi Sosyal Bilimler Enstitüsü Dergisi,20, pp.655-682.
  99. Yüzbaşıoğlu, R. (2020), Tokat ili merkez ilçede bireylerin yerel ürün tüketimi ve bilinçli satın almaya etki eden faktörlerin belirlenmesi. Harran Tarım ve Gıda Bilimleri Dergisi, 24(3): 325-335.
  100. Weber, C. L. and Matthews, H. S. (2008), Food-miles and the relative climate impacts of food choices in the United States, Environmental Science & Technology, 42(10), pp.3508–3513.
  101. WRAP, (2007), Food Behaviour Consumer Research: Quantative Phase, WRAP/ BrookLyndHurst: Banbury. WRAP, (2020), The Food Waste Reduction Roadmap. Progress Report, UK.
  102. You, S., Sonne, C., Park, Y.K., Kumar, S., Lin, K.A., Ok, Y.S. and Wang, F. (2022), Food loss and waste: A carbon footprint too big to be ignored. Sustainable Environment, 8 (1), pp.2115685.
  103. Zabkar, V. and Hosta, M. (2013), Willingness to act and environmentally conscious consumer behaviour: can prosocial status perceptions help overcome the gap?, International Journal of Consumer Studies, 37(3), pp.257-264.
  104. Zepeda, L. and Deal, D. (2009), Organic and local food consumer behaviour: Alphabet Theory, International Journal of Consumer Studies, 33, pp.697-705.