The Effect of Green Restaurants on Consumer Preferences in the Context of Sustainability

Authors

  • Gizem Çorman Assistant Professor, İstanbul Nişantaşı University, Faculty of Art and Design, Department of Gastronomy and Culinary Arts, 34396 İstanbul, Türkiye
  • Nur Neşe Şahin Assistant Professor, Yalova University, Armutlu Vocational School, Department of Hotel-Restaurant and Catering Services, 77500 Yalova, Türkiye
  • Emrah Örgün Associate Professor, Sinop University, Tourism Faculty, Department of Gastronomy and Culinary Arts, 57000 Sinop, Türkiye
  • Aydın Ünal Corresponding Author Associate Professor, Sinop University, Tourism Faculty, Department of Recreation Management, 57000 Sinop, Türkiye

Keywords:

Tourism, Sustainability, Green Restaurant, Consumer Preference, Türkiye.

Abstract

The aim of the research is to determine the effect of green restaurants on consumer preferences in the context of sustainability. In this context, participants from different destinations in Türkiye were tried to be reached and their opinions were determined through the prepared survey form. A total of 399 surveys were collected by using the convenience sampling method in the data collection process. The collected data were analyzed using the SPSS 25.0 statistical program. As a result of the analyses; it was determined that green restaurants affect consumer preferences in terms of environmental sensitivity, preference and recommendation, and local product menu design. In addition, significant differences were determined between the demographic characteristics of the research participants; gender, age, education level, monthly income, and frequency of eating out variables and the research dimensions. Theoretical and practical contributions were presented within the framework of the findings and analysis results obtained as a result of the research; some suggestions were presented for the sector and future research.

Downloads

Published

2025-07-21

Issue

Vol. 29 No. 1 (2025)

Section

Research Articles