Current Education Model Suggestions for Creating Food Waste Awareness in Tourism Education
DOI:
https://doi.org/10.5281/zenodo.21752732Anahtar Kelimeler:
Turizm, Turizm Eğitimi, Gıda Bilimi, Gıda Atıkları, Çevre BilinciÖzet
The increasing problem of food waste in the tourism sector has become a significant global environmental and economic problem. Food waste during tourism activities leads to the rapid depletion of natural resources, a growing carbon footprint, and increased waste management costs. Furthermore, the low awareness and consciousness of tourism businesses and their employees on this issue further exacerbates the problem. Preventing food waste and adhering to sustainable tourism principles are crucial for both reducing environmental burdens and preventing economic losses. The aim of the study is to increase tourism students' sensitivity to food waste and raise their awareness in the businesses they work in after completing their education. The primary objective of the study is to develop training curricula to ensure that tourism students become qualified personnel with a strong awareness of food waste and environmental issues. In addition to a literature review, the study conducted interviews with academics to develop a training model. The study proposes six complementary educational models for tourism education: an experiential learning and field placement model; a case study model from hotels, restaurants, and destinations; a formative assessment and reflective practice model; a capstone project and waste reduction plans model; a criteria, standards, and accreditation alignment model; and a food science course content integration model. It is believed that using all these models together will raise students' awareness of tourism education and encourage them to be more sensitive to environmental issues in their future workplaces.
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