Evaluation of Factors Affecting the Sustainability of Waste Management for Catering Industry in Food Sector with ANP and AHP Methods

Yüsra İnci; Seyda Gur

Makale detayları

Evaluation of Factors Affecting the Sustainability of Waste Management for Catering Industry in Food Sector with ANP and AHP Methods

Yazarlar:

Yüsra İnci | Seyda Gur

Yayıncı:

Bursa Uludağ University

Ana Başlıklar:

Endüstri Mühendisliği

Dergi:

Uludağ Üniversitesi Mühendislik Fakültesi Dergisi Vol.30 Issue 2, pp.501-520

Belge Tipi:

Makale

Yayın Tarihi:

8/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001355781

pISSN:

2148-4155

Anahtar kelimeler:

Özet:

 Food waste has become an increasingly important problem all over the world. With the impact of the increasing population and desire for consumption, this problem is one of the most critical issues threatening the world in the environmental dimension. Defining food waste as waste and not being able to prevent this waste in urban areas not only threatens the environment but also negatively affects human health. Recycling food waste requires severe strategic and economic planning. When examined worldwide, 1.3 billion food waste is mentioned. The food waste management system needs to work seriously and systematically to reduce this waste. Control and management of food waste in restaurants and catering businesses have a significant financial and environmental share. Some factors affect the food waste management of these businesses. In this study, these factors were determined in line with the literature review and experts opinions. They were evaluated using the analytical network process method, one of the multi-criteria decision-making methods frequently used in decision-making processes. According to the results obtained, strategic suggestions were made.

 Food waste has become an increasingly important problem all over the world. With the impact of the increasing population and desire for consumption, this problem is one of the most critical issues threatening the world in the environmental dimension. Defining food waste as waste and not being able to prevent this waste in urban areas not only threatens the environment but also negatively affects human health. Recycling food waste requires severe strategic and economic planning. When examined worldwide, 1.3 billion food waste is mentioned. The food waste management system needs to work seriously and systematically to reduce this waste. Control and management of food waste in restaurants and catering businesses have a significant financial and environmental share. Some factors affect the food waste management of these businesses. In this study, these factors were determined in line with the literature review and experts opinions. They were evaluated using the analytical network process method, one of the multi-criteria decision-making methods frequently used in decision-making processes. According to the results obtained, strategic suggestions were made.

 Food waste has become an increasingly important problem all over the world. With the impact of the increasing population and desire for consumption, this problem is one of the most critical issues threatening the world in the environmental dimension. Defining food waste as waste and not being able to prevent this waste in urban areas not only threatens the environment but also negatively affects human health. Recycling food waste requires severe strategic and economic planning. When examined worldwide, 1.3 billion food waste is mentioned. The food waste management system needs to work seriously and systematically to reduce this waste. Control and management of food waste in restaurants and catering businesses have a significant financial and environmental share. Some factors affect the food waste management of these businesses. In this study, these factors were determined in line with the literature review and experts opinions. They were evaluated using the analytical network process method, one of the multi-criteria decision-making methods frequently used in decision-making processes. According to the results obtained, strategic suggestions were made.

 Gıda atıkları tüm dünyada giderek artan önemli bir sorun haline gelmiştir. Artan nüfusun ve tüketim isteğinin de etkisi ile bu sorun çevresel boyutta dünyayı tehdit eden en önemli konulardan biridir. Gıda atıklarının israf olarak tanımlanması ve kentsel olarak bu israfın önüne geçilememesi çevreyi tehdit ettiği gibi insan sağlığını da olumsuz olarak etkilemektedir. Gıda atıklarının geri dönüşümü ciddi bir stratejik ve ekonomik planlamayı gerektirmektedir. Dünya çapında incelendiğinde 1,3 milyar bir gıda atığından söz edilmektedir. Bu israfı azaltabilmek için gıda atık yönetim sisteminin ciddi ve sistematik bir şekilde çalışması gerekmektedir. Restoran ve catering işletmelerinde gıda atıklarının kontrolü ve yönetimi hem finansal hem de çevresel açıdan oldukça önemli bir paya sahiptir. Bu işletmelerin gıda atık yönetimi üzerinde etkili olan faktörler vardır. Bu çalışmada faktörler hem literatür taraması hem de uzmanların görüşleri doğrultusunda belirlenmiş ve karar verme süreçlerinde sıklıkla kullanılan analitik ağ süreci ve analitik hiyerarşi süreci yöntemi ile değerlendirmesi yapılmıştır. Elde edilen sonuçlara göre stratejik önerilerde bulunulmuştur.

Makale detayları

Evaluation of Factors Affecting the Sustainability of Waste Management for Catering Industry in Food Sector with ANP and AHP Methods

Yazarlar:

Yüsra İnci | Seyda Gur

Yayıncı:

Bursa Uludağ University

Ana Başlıklar:

Endüstri Mühendisliği

Dergi:

Uludağ Üniversitesi Mühendislik Fakültesi Dergisi Vol.30 Issue 2, pp.501-520

Belge Tipi:

Makale

Yayın Tarihi:

8/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001355781

pISSN:

2148-4155

Food waste management

analytical network process

catering and restaurant businesses

analytical hierarchy processGıda atık yönetimi

analitik ağ süreci

catering ve restoran işletmeleri

analitik hiyerarşi süreci

Sayı

Makale detayları

Yazarlar: Yüsra İnci | Seyda Gur

Yayıncı: Bursa Uludağ University

Ana Başlıklar: Endüstri Mühendisliği

Dergi: Uludağ Üniversitesi Mühendislik Fakültesi Dergisi Vol.30 Issue 2, pp.501-520

Belge Tipi: Makale

Yayın Tarihi: 8/2025

Belge Dili: Türkçe

Document ID (Org No.): 2001355781

pISSN: 2148-4155

Sayı

Yazarlar:

Yüsra İnci | Seyda Gur

Yayıncı:

Bursa Uludağ University

Ana Başlıklar:

Endüstri Mühendisliği

Dergi:

Uludağ Üniversitesi Mühendislik Fakültesi Dergisi Vol.30 Issue 2, pp.501-520

Belge Tipi:

Makale

Yayın Tarihi:

8/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001355781

pISSN:

2148-4155