SUSTAINABILITY PRACTICES IN BUSINESSES
DOI:
https://doi.org/10.5281/zenodo.7038639Keywords:
Sustainability, Sustainable Business, Green Business, Innovation, Social ResponsibilityAbstract
The concept of sustainability is expressed as the whole of participatory activities that will ensure the correct use of resources. The economic, social and cultural goals of the enterprises for the future coincide with their efforts to create value. Today, it is getting harder to increase both consumer satisfaction and profitability of businesses. With the reflection of the increase in costs on the prices and the increase in consumer expectations, businesses are seeking various solutions for the continuity of their activities. Considering the benefits of numerous stakeholders with institutional innovations, and measures that can be taken to maximize efficiency indicate the importance of the concept of sustainability. It is expected that environmental pollution, Covid-19 epidemic wars will result in climate, water and food crises in the future. All these negativities have led businesses to produce resources or turn to other alternatives in order to find sufficient resources. Therefore, the importance of the concept of sustainable business has been realized and it has become necessary for businesses to optimize the limited resources at hand, consider social responsibilities, and have environmental protection awareness.
Sustainable businesses are expected to be environmentally friendly, use resources effectively, have a high level of awareness, be conscious of environmental, social and waste management, protect biodiversity, fulfill the principles of efficient agriculture be environmentally friendly and dominate digital applications. Applications such as the use of clean energy, orientation to renewable resources and waste management come to the fore. In this process, it is important to ensure cooperation and awareness. Businesses are looking for solutions for both environmental approaches and orientation to renewable resources.
The study investigates sustainability practices in businesses and the obstacles to the adoption of these practices, discusses possible implementations and offers evaluations.
Downloads
References
Ameer, R. and Othman, R. (2012). Sustainability Practices and Corporate Financial Performance: A Study Based on the Top Global Corporations. Journal of Business Ethics, 108 (1): 61-79.
Apak, Ö. C. ve Gürbüz, A. (2022). Sürdürülebilir Restoran İşletmeciliği Uygulamaları Üzerine Bir İçerik Analizi. Güncel Turizm Araştırmaları Dergisi, 6(1), 194-209.
Axelos, M., Basinskiene, L., Darcy-Vrillon, B., Ruyck, H. D., Pou, A. M., Salaseviciene, A. and Huttunen, M. (2018). Assessment of Research and Innovation on Food Systems by European Member States. Standing Committee on Agricultural Research (SCAR) Strategic Working Group on Food Systems
Bocken, N. M. P., Short, S.W., Rana, P. and Evans, S. (2014). A Literature And Practice Review to Develop Sustainable Business Model Archetypes”, Journal of Cleaner Production. 65: 42-56.
Bossle, M. B., De Barcellos, M. D. and Vieira, L. M. (2016). Why Food Companies Go Green? The Determinant Factors To Adopt Eco-Innovations. British Food Journal. 118 (6): 1317-1333.
Carrol, A.B. (1991). The Pyramid of Corporate Social Responsibility: Toward the Moral Management of Organizational Stakeholders, Business Horizons, JulyAugust: 39-49
Çetinoğlu, D. Mesci, Z. ve Mesci, M. (2017). Yeşil Nesil Restoranların Uygulanabilirliğine Yönelik Bir İnceleme: Akçakoca Örneği. Journal of Recreation and Tourism Research, 4 (1): 112-120.
Çevre Dostu Ürünler (https://ekolojist.net/en-iyi-cevre-dostu-urunler/).
Franceschelli, M.V., Santoro, G. And Candelo, E. (2018). Business Model Innovation For Sustainability: A Food Start-Up Case Study. British Food Journal, 120 (10): 2483-2494. Https://Doi.Org/10.1108/BFJ-01-2018-0049.
Freeman, E. M. (2011). Restaurant Industry Sustainability: Barriers and Solutions to Sustainable Practice Indicators. Arizona State University.
Gowdy, J. M. and Mcdaniel, C. N. (1995). One World, One Experiment: Addressing the Biodiversity-Economics Conflict", Ecological Economics, 15(3): 181-92.
Türkiye Sürdürülebilir Gelişmişlik Raporu (https://dashboards.sdgindex.org/static/profiles/pdfs/SDR-2021-turkey.pdf).
Keleş, R., Hamamcı, C., Çoban, A. (2009). Çevre Politikası. Ankara: İmge Kitabevi.
Koç, U. (2013). İş Etiği Programlarının Yönetimi ve İş Etiğinin Kurumsallaşması, Eskişehir, Anadolu Üniversitesi Yayını, Yayın No: 3011: 54-62.
Langwell, C. (2013). Using Human Resource Activities to Implement Sustainability in Small ve Medium-Sized Organizations, Yayınlanmış Doktora Tezi, Maharishi University.
Mass, S., Schuster, T. and Hartmann, E. (2014), “Pollution prevention and service stewardship strategies in the third-part logistics industry: effects on firm differentiation and moderating role of environmental communication”, Business Strategy and the Environment, 23 (1):38-55.
McCann, Jack and Sweet, Matthew (2014). The Perceptions of Ethical and Sustainable Leadership. Journal of Business Ethics 121 (3):1-11.
Nosratabadi, S., Mosavi, A., Shahaboddin Shamshirband, Edmundas Kazimieras Zavadskas Andry Rakotonirainy and Kwok Wing Chau, Review Sustainable Business Models: A Review, Sustainability 2019, 11, 1663; doi:10.3390/su11061663).
Osterwalder, A. and Pigneur, Y. (2010). Business Model Generation: A Handbook for Visionaries, Game Changers, and Challengers, John Wiley & Sons, Hoboken
Pontıng, C. (2008). Dünyanın Yeşil Tarihi: Çevre ve Büyük Uygarlıkların Çöküşü. (Çev.) A. Başçı, Sabancı Üniversitesi Yayınları, İstanbul.
Porcar, Ana, Norat Roig-Tierno, and Anna Llorca Mestre. 2018. Factors Affecting Entrepreneurship and Business Sustainability. Sustainability 10 (2): 452.
Riches, G. (2018). Food Bank Nations. Routledge. NY.
Rowe, A. ve Bansal, T. (2013), Ten Steps to Sustainable Business in 2013, Ivey Business Journal, January-February.
Saygı, Y. B. (2022). Sürdürülebilir Gıda Sistemi, Türk Mutfağında Sürdürülebilirlik, Ed. Saygı, Y. B. ve Tavman, Ş. Detay Yayıncılık, Baskı: 321-333.
Saygı, Y. B. ve Arıkkök, A. (2022), Türk Mutfağında Sürdürülebilirlik, Ed. Saygı, Y. B. ve Tavman, Ş. Detay Yayıncılık, Baskı, 321-333.
Shrıvastava, P. (1995). Ecocentric Management For A Risk Society, Academy of Management Review, 20 (1): 118-137.
Sürdürülebilirlik (https://www.tgdf.org.tr/oncelikler/sürdürülebilirlik).
Sürdürülebilirlik Hedefleri (https://www.anadoluefes.com/sayfa/1/756/2030-surdurulebilirlik-hedefleri, https://www.tgdf.org.tr /oncelikler/sürdürülebilirlik).
Sürdürülebilirlik (https://www.dogusotomotiv.com.tr/faaliyet-raporu-2020/surdurulebilirlik.html).
Sürdürülebilirliği Anlamak (https://www.fersan.com.tr/Sayfalar/surdurulebilirlik.html).
https://www.festo.com/cms/tr_tr/78974.htm
Sürdürülebilirliği Anlamak, (https://www.ewadanismanlik.com.tr/tr/kaynak/ewa-yayinlari/surdurulebilirligi-anlamak/gida-ve-icecek-sektorunde-surdurulebilir-deger-ve-kalite-yaratmak)
Sürdürülebilirlik Uygulamaları (https://ekoiq.com/2019/03/surdurulebilirlik-uygulamalari-ile-rekabet-avantaji-saglamak-mumkun-mu/).
Şenocak, B. Ve Bursalı, Y. M. (2018), İşletmelerde Çevresel Sürdürülebilirlik Bilinci Ve Yeşil İşletmecilik Uygulamaları İle İşletme Başarısı Arasındaki İlişki, Süleyman Demirel Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi. .23 (1): 161-183.
Taş, D. & Olum, E. (2020). Yiyecek-İçecek Sektöründe Sürdürülebilirlik ve Yenilikçi Yaklaşımlar. Türk Turizm Araştırmaları Dergisi, 4 (3), 3082–3098.
Tüyen, Z. (2019), İşletmelerde Sürdürülebilirlik Kavramı ve Sürdürülebilirliği Etkileyen Etmenler, İstanbul Ticaret Üniversitesi Sosyal Bilimler Dergisi. 19 (37). Bahar 2020. (1): 91-117.
Yurdakul, M. (2020), İşletme Ekonomi ve Yönetim Araştırmaları Dergisi, 1: 15 -33.
Downloads
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
The journal is licensed under a 