Akademik Veri Yönetim Sistemi
International Journal of Gastronomy and Food Science, cilt.44, 2026 (SCI-Expanded, Scopus)
This study examines the perceptions of chefs regarding the use of local products and evaluates the opportunities and challenges encountered. The research was designed using a quantitative approach in accordance with the survey model. The study group consisted of chefs working in food and beverage establishments in Turkey. Data were obtained by administering a questionnaire to a total of 442 participants using a convenience sampling method. The findings showed that male employees were in the majority compared to female employees in the sector, while age and education levels varied. While no significant difference was found in perceptions of local products in terms of demographic characteristics and gender; various differences were observed according to age, education level, type of establishment, and service operation. It was determined that luxury and medium-sized establishments placed more importance on the use of local products. The main obstacles affecting chefs' purchasing decisions for local products were found to be lack of authority, limited product variety, lack of awareness, and supply problems. On the other hand, quality and taste were the most effective reasons for product preference, while delivery time and marketability were also important determinants. The importance-performance analysis (IPA) results show that the supply time, quality, availability, and menu applicability of local products are critical areas that need improvement. Consequently, strengthening the food supply chain for local products, ensuring quality standardization, increasing producer-consumer trust, and developing awareness-based policies are necessary. In this regard, determining strategic directions for sustainable local food systems is of great importance.