In the hotels and restaurants within the service sector, high rates of food consumption are made in parallel with the population increase in the world. This sector, which provides its raw materials from nature, can prevent the famine problem that future generations may encounter by making the increasing food consumption sustainable. In the survey conducted in chain hotels and restaurants to determine the rate of local product use, the authorities were asked what the factors are considered in purchasing local products. Elif Zeynep Özer from Istanbul Gelisim University Gastronomy Department and Levent Demirçakmak, President of the Culinary School Alumni Association, shared the details.
A MENU CHANGE IS MADE ACCORDING TO THE SEASON
Stating that they reached the conclusions that there is awareness in the people responsible for purchasing in the study, Elif Zeynep Özer said, “We applied the face-to-face interview technique in the research. We have compiled the questions we asked from scientific studies, which are considered disadvantages related to the use of local products. We have seen that the situations that were seen as disadvantages in the past are no longer like this and have been overcome. In this context, it was revealed that there was no agreement with the statement that seasonal and seasonal local products are a disadvantage and they made menu changes according to the season.”
