The Socio-Economic Dimension of Zero Waste: An Investigation on Professional Kitchen Chefs
DOI:
https://doi.org/10.63556/tisej.2026.1813Keywords:
Zero Waste, Gastronomy, Professional Chefs, Theory of Planned Behavior, Diffusion of Innovations TheoryAbstract
This study aims to examine the perceptions, experiences, and adoption processes of professional chefs in the gastronomy sector regarding the zero waste kitchen approach. In this context, the main research question is formulated as: “How do professional chefs perceive the zero waste kitchen approach, and which factors influence their adoption of these practices?” Designed as a qualitative study, semi-structured interviews were conducted with 20 professional kitchen staff. The theoretical framework of the research is based on the Theory of Planned Behavior and the Diffusion of Innovations Theory. The findings reveal that chefs exhibit a highly positive attitude toward the zero waste approach, perceiving it not only as a means of preventing food waste but also as a holistic sustainability practice encompassing energy and water conservation. Chefs emphasize that this approach provides a significant “relative advantage” in terms of cost management and corporate reputation. However, factors such as intense service pace, lack of staff, and insufficient top management support weaken the “perceived behavioral control,” making implementation more challenging. In conclusion, it is emphasized that for the zero waste kitchen approach to become a permanent standard in the sector, individual efforts should be supported by institutional policies and sectoral training.
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