Zero-Waste Kitchen Perceptions and Attitudes of Local Gastronomy Businesses and Consumers: The Case of Kastamonu Province

Abstract

This study aims to determine the perceptions and attitudes of local gastronomy businesses and
consumers in Kastamonu Province regarding the concept of a “zero-waste kitchen.” As part of
the study, interviews were conducted with a sample group of 15 individuals, consisting of
business managers and customers, using the semi-structured interview technique, one of the
qualitative research methods. The interviews were analyzed using thematic analysis. The data
revealed that producers’ conceptual awareness of the issue is quite low. Regarding food waste
management, it was observed that individual and traditional methods—such as “feeding to
animals”—are preferred over systematic approaches. It was determined that consumers do not
make direct requests regarding waste management from businesses; instead, the process is
transformed into an indirect effort to prevent waste primarily through the behavior of “having
food packaged.” According to the study’s findings, the lack of support from local governments
and the belief that “zero waste is not possible” rank among the biggest obstacles to sustainable
kitchen practices.