Dynamics of consumer behavior and policies in sustainable food systems in Turkey

Download

12625940.pdf

Date

2020-11

Author

Atay Haspolat, Nihan

Metadata

Show full item record

Item Usage Stats

753
views

540
downloads

This thesis examined causes and results of consumer behaviors, which determine the dynamics of consumption in sustainable food systems and analyzed the effectiveness of public policies on food consumption in Turkey. In this context, the structure of sustainable food systems, factors affecting food consumers’ behaviors and preferences and public policies and policy implications towards food consumers in Turkey are examined. In addition, semi-structured in-depth interviews were conducted with a purposively chosen group of 13 people (7 mothers, 6 fathers) married between the ages 25-40, who have high education and high income. In the study, it is found that public policies towards food are implied in different dimensions and individuals do not have sufficient information on policy implications in Turkey. In addition, some suggestions were made considering the need of creating policies suitable for different consumer needs and correcting the deficiencies in existing policies.

Subject Keywords

Sustainable Food Systems, Food Choices, Food Consumption, Food Policies

URI

https://hdl.handle.net/11511/69060

Collections

Graduate School of Social Sciences, Thesis

Suggestions

OpenMETU
Core

The Determinants of food inflation in Turkey Erol, Erdal; Yıldırım Kasap, Dilem; Department of Economics (2017) The major aim of this study is to find out the best models which identifies the determinants of food inflation in Turkey over the period 2003(1)-2013(12). To this end, a linear ARIMAX model is constructed by adopting an exhaustive search algorithm that is designed to select the model with most appropriate food inflation correlates. The best two models out of all candidate models having the minimum AIC and BIC values are evaluated in the estimation and prediction analyses. Roughly, our empirical results reve...
Estimating factors for the demand of organic milk in Turkey Gülseven, Osman (Emerald, 2018-01-01) Purpose The purpose of this paper is to identify the sociodemographic factors that affect Turkish consumers' decision to purchase organic milk. It is also of interest to derive the demand curve for organic milk based on the consumers' stated preferences.
Application of high dynamic microfluidization to improve some quality parameters and stability of orange juice Yüce, Özlem; Mert, Behiç; Bayındırlı, Alev; Department of Food Engineering (2011) The aim of current research is to analyze the effect of microfluidization on the stability and some quality characteristics of orange juice with respect to treatment pressure and cycle. Orange juice was microfluidized with four different pressures (34, 69, 103 and 138 MPa) and three different cycles (1, 2 and 3) at 18 ± 2 0C. Physical and chemical properties of microfluidized juices were compared with non-microfluidized freshly squeezed orange juice. Microfluidization made orange juice brighter and decrease...
Using high pressure microfluidization to improve physical properties and lycopene content of ketchup type products Mert, Behiç (Elsevier BV, 2012-04-01) This study evaluates the effects of high pressure microfluidization of ketchup mixes on the physical properties and lycopene content. During the processing the pressure level ranged between 200 and 2000 bar, while the number of passes was kept constant. When the treatment pressure was increased from 200 to 1200 bar, the yield stress, elastic modulus, storage modulus. and Bostwick consistency values of the ketchup samples improved. However, over-processing was observed for the samples treated at 1600 and 200...
Optimization of microwave frying of potato slices Öztop, Mecit Halil; Şahin, Serpil; Department of Food Engineering (2005) The main objective of this study is to evaluate the effects of microwave frying process on the quality of potato slices and to optimize the process by using different statistical optimization techniques. Use of microwave frying for food products may be considered as a new way of improving the quality of the fried foods. In the first part of the study, the effects of microwaves on quality of fried potatoes (moisture content, oil content, color and hardness) were studied and the process was optimized by using...

Citation Formats

N. Atay Haspolat, “Dynamics of consumer behavior and policies in sustainable food systems in Turkey,” M.S. - Master of Science, Middle East Technical University, 2020.