Akademik Veri Yönetim Sistemi
International Journal of Gastronomy and Food Science, cilt.44, 2026 (SCI-Expanded, Scopus)
Food waste in tourism destinations is increasingly recognised as a sustainability challenge shaped not only by operational factors but also by culturally embedded consumption practices. While previous research has largely examined food waste through quantitative measurements or consumer surveys, relatively little attention has been paid to the experiential and operational perspectives of restaurant professionals who directly observe tourists' dining behaviours. This qualitative study explores how culturally embedded food consumption practices among Middle Eastern tourists contribute to food waste generation in Ayder Tourism Center, a key gastronomic destination in northeastern Türkiye. Drawing on Hofstede's cultural dimensions, food neophobia theory, and sustainable gastronomy principles, the study conducts semi-structured interviews with nine local gastronomy professionals-including chefs, owners, and managers-experienced with Middle Eastern clientele. Results indicate that collectivist norms, uncertainty avoidance, and abundance-oriented dining rituals lead to over-ordering, avoidance of unfamiliar dishes, and significant plate waste, particularly during traditional Turkish breakfast services. Tourists' preference for familiar, meat-based meals, along with an indulgent holiday mindset, further exacerbates food waste. In response, local food businesses employ informal yet adaptive strategies, including portion control, menu adjustments, guided ordering, and redistribution of leftovers. By linking cultural consumption practices with operational dynamics in restaurant settings, the study contributes to discussions on sustainable gastronomy and cross-cultural service design in tourism destinations. The findings highlight the importance of destination-level planning, staff training, and culturally sensitive service models to reduce food waste while maintaining hospitality expectations in culturally diverse tourism environments.