Bulut, Zeki Atil

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Profile URL
https://gcris.yasar.edu.tr/handle/123456789/13216
Name Variants
Job Title
Dr.Öğr.Üyesi
Email Address
Main Affiliation
01.01.13.09. Dış Ticaret Programı
Status
Former Staff
Website
ORCID ID
0000-0002-6787-3418
Scopus Author ID
Turkish CoHE Profile ID
Google Scholar ID
Z2e9A5cAAAAJ
WoS Researcher ID
K-8375-2017

Sustainable Development Goals

NO POVERTY1
NO POVERTY
0
Research Products
ZERO HUNGER2
ZERO HUNGER
0
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GOOD HEALTH AND WELL-BEING3
GOOD HEALTH AND WELL-BEING
1
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QUALITY EDUCATION4
QUALITY EDUCATION
0
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GENDER EQUALITY5
GENDER EQUALITY
0
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CLEAN WATER AND SANITATION6
CLEAN WATER AND SANITATION
0
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AFFORDABLE AND CLEAN ENERGY7
AFFORDABLE AND CLEAN ENERGY
0
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DECENT WORK AND ECONOMIC GROWTH8
DECENT WORK AND ECONOMIC GROWTH
1
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INDUSTRY, INNOVATION AND INFRASTRUCTURE9
INDUSTRY, INNOVATION AND INFRASTRUCTURE
0
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REDUCED INEQUALITIES10
REDUCED INEQUALITIES
0
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SUSTAINABLE CITIES AND COMMUNITIES11
SUSTAINABLE CITIES AND COMMUNITIES
0
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RESPONSIBLE CONSUMPTION AND PRODUCTION12
RESPONSIBLE CONSUMPTION AND PRODUCTION
1
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CLIMATE ACTION13
CLIMATE ACTION
0
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LIFE BELOW WATER14
LIFE BELOW WATER
0
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LIFE ON LAND15
LIFE ON LAND
0
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PEACE, JUSTICE AND STRONG INSTITUTIONS16
PEACE, JUSTICE AND STRONG INSTITUTIONS
0
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PARTNERSHIPS FOR THE GOALS17
PARTNERSHIPS FOR THE GOALS
1
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This researcher does not have a Scopus ID.
Documents

17

Citations

366

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Scholarly Output

1

Articles

1

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0/0

Supervised MSc Theses

0

Supervised PhD Theses

0

WoS Citation Count

23

Scopus Citation Count

31

Patents

0

Projects

0

WoS Citations per Publication

23.00

Scopus Citations per Publication

31.00

Open Access Source

1

Supervised Theses

0

JournalCount
Sustainability1
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    Article
    Citation - WoS: 23
    Citation - Scopus: 31
    Sustainable Consumption of Food: Framing the Concept through Turkish Expert Opinions
    (MDPI, 2021) Feyza Tekinbas Ozkaya; Mustafa Gurol Durak; Onur Dogan; Zeki Atil Bulut; Rainer Haas; Tekinbas Ozkaya, Feyza; Durak, Mustafa Gurol; Haas, Rainer; Özkaya, Feyza Tekinbaş; Bulut, Zeki Atil; Dogan, Onur
    The scarcity of natural resources together with the exponentially increasing world population has made the sustainable consumption of food (SCF) a crucial issue as it has impacts on a variety of environmental health economic and social dimensions. Considering the rarity of a holistic view in previous studies this study aims to assess the current situation in sustainable food consumption and develop suggestions from all aspects depending on the opinions of experts. In this direction semi-structured interviews are conducted with 25 experts from Turkey to frame the concept of SCF reveal the level of consumers' awareness and provide suggestions to support SCF implications. Experts have considered SCF from ecologic social economic and health perspectives, ecologic aspects being the most important followed by economic and social perspectives. Deficits on the consumer side are lack of awareness unplanned shopping and mistakes in post-consumption behavior. Lack of awareness about the consequences of meat production difficulties in changing lifestyles and lack of motivation of adults were identified barriers to SCF. Finally suggestions of the experts for achieving sustainability are mostly relevant to raising awareness on balanced nutrition and food waste with the help of training programs and the efficient use of communication channels such as social media.