MARDN RESTAURANTS PERCEPTION LEVEL OF BENEFITS AND DRAWBACKS TOWARDS USING
LOCAL FOOD

Ahmet YARIS
Menekse C�MERT

doi:10.17719/jisr.20153710664

MARDN RESTAURANTS PERCEPTION LEVEL OF BENEFITS AND DRAWBACKS TOWARDS USING LOCAL FOOD

Abstract

Author(s): Ahmet YARIS Menekse CÃMERT

Localfood is defined as foodproducedwithin a reigonor a city. Purchasinglocalfoodbyrestaurants has manybenefitssuch as forconsumers, establishments, economicandenvironmental. However, therearesomeobstacles of purchasinglocalfoodsfromthepoint of restaurants. Thepurpose of thisstudy is toexamineperceivedadvantagesanddisadvantages of purchasinglocalfood of Mardin’srestaurantswhichhaveregionalfood on theirmenu. Therefore, facetofaceinterviewswerecarriedoutwithrestaurantsdecisionmakers. Thestudyshowedthatpurchasinglocalfoodswasperceived as beneficialandrestaurantsareneitheragreenordisagreefordisadvantages of purchasinglocalfood. Studyalsoshowedthatthere is a significantdifferenceamongstrestaurantsaboutperceptions of advantagespurchasinglocalfoodbased on their size

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