The Effect of Green Restaurants on Consumer Preferences in the Context of Sustainability
Yazarlar (4)
Doç. Dr. Emrah ÖRGÜN Sinop Üniversitesi, Türkiye
Doç. Dr. Aydın ÜNAL Sinop Üniversitesi, Türkiye
Makale Türü Açık Erişim Özgün Makale (ESCI dergilerinde yayınlanan tam makale)
Dergi Adı Veredas do Direito
Dergi ISSN 2179-8699 Dergi Bilgileri (2026)
Dergi Tarandığı Indeksler ESCI
Makale Dili İngilizce Basım Tarihi 02-2026
Cilt / Sayı / Sayfa 23 / 4 / 1–33 DOI 10.18623/rvd.v23.n4.4756
Makale Linki https://revista.domhelder.edu.br/index.php/veredas/article/view/4756/26777
UAK Araştırma Alanları
Turizm Pazarlaması
Özet
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.
Anahtar Kelimeler
Tourism | Sustainability | Green Restaurant | Consumer Preference | T & uuml;rkiye
BM Sürdürülebilir Kalkınma Amaçları
Atıf Sayıları
Google Scholar 1
The Effect of Green Restaurants on Consumer Preferences in the Context of Sustainability

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