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90 percent domestic products are used in menu planning

Research was conducted on the use of local products in hotels and restaurants within the scope of the sustainable food movement. Within the scope of the research conducted in international chain hotels and restaurants in Istanbul, it was revealed that 90 percent of chefs use local products.

90 percent domestic products are used in menu planning

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.”
 
THE LOCAL MANUFACTURER FIND A SOLUTION FOR THE DELIVERY PROBLEM
 
Pointing out that hotels and restaurants find solutions to the problem of delivery of local products, which is seen as a disadvantage, Özer said: “The lack of a logistics network of the local manufacturer was seen as a disadvantage, but the enterprises eliminate the local manufacturer's logistics problem from being a disadvantage with their own solution methods (the company employee goes directly to the manufacturer, shipping the product, shipping it by means of transportation).”
 
THERE IS NO PROBLEM IN BILLING LOCAL PRODUCTS
 
Stating that the authorities do not agree with the question 'Problems in billing etc. payments are a disadvantage', Özer said: “It has been stated that there is no problem in payments and invoicing with the producer receipt received from the producer. Other interviewees do not see this as a disadvantage.”
 
LOCAL PRODUCTS NEED ATTENTION IN DIFFERENT AREAS
 
Levent Demirçakmak regarding the research, said: “There is a very rich variety of products in our geography. As a result of our research, it made us happy that our chefs preferred to buy local products. They said that an average of 90 out of 100 products preferred local products. We have seen that they target the quality of local products, contribution to the country's economy and contribution to local producers. We need to support our chefs more in this regard. We want local products to attract attention in different fields and to increase the trend towards local products.”

Edited date: 04.09.2020
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