Green transition in the restaurant industry: New trends in green restaurants
| dc.contributor.author | Yildirim, Seda | |
| dc.contributor.author | Yildirim, Durmus Cagri | |
| dc.contributor.author | Rajamanickam, Sivarethinamohan | |
| dc.date.accessioned | 2025-04-06T12:21:58Z | |
| dc.date.available | 2025-04-06T12:21:58Z | |
| dc.date.issued | 2025 | |
| dc.department | Tekirdağ Namık Kemal Üniversitesi | |
| dc.description.abstract | The Green economy approach, which originated with the concept of sustainability, has prompted policymakers to adopt new strategies. Aligned with the goal of Sustainable Development, both developed and developing countries are working towards achieving a green transition in economic, environmental, and social domains. While the field of food has a long history of literature on security and sustainability, it has recently garnered increased attention in the context of the green transition. In essence, various disciplines related to food products and the food industry has evolved into a new area of research, exploring alternative strategies and applications within sustainability and food security. This chapter aims to review new trends in food industry through examining recent global indicators and implications. As it is purposed, it is planned to give a brief framework for food waste management, food packaging, food production and food security issues. © 2025 by IGI Global Scientific Publishing. All rights reserved. | |
| dc.identifier.doi | 10.4018/979-8-3693-8949-2.ch017 | |
| dc.identifier.endpage | 441 | |
| dc.identifier.isbn | 979-836938951-5 | |
| dc.identifier.isbn | 979-836938949-2 | |
| dc.identifier.scopus | 2-s2.0-85218310745 | |
| dc.identifier.scopusquality | N/A | |
| dc.identifier.startpage | 419 | |
| dc.identifier.uri | https://doi.org/10.4018/979-8-3693-8949-2.ch017 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.11776/17067 | |
| dc.indekslendigikaynak | Scopus | |
| dc.language.iso | en | |
| dc.publisher | IGI Global | |
| dc.relation.ispartof | Green Economics and Strategies for Business Sustainability | |
| dc.relation.publicationcategory | Kitap Bölümü - Uluslararası | |
| dc.rights | info:eu-repo/semantics/closedAccess | |
| dc.snmz | KA_Scopus_20250406 | |
| dc.title | Green transition in the restaurant industry: New trends in green restaurants | |
| dc.type | Book Part |
