With the globalization of the world, many progress has been made in many industries. As technology and industry developments stimulate economic development, countries have reached a certain level of prosperity and people have become able to deal with everyday tasks more easily. At the beginning of this important technological progress and the present day troubles of industrialization comes the thought of providing "sustainability" in services and products. The food and beverage business has a significant impact on the sustainability of the natural resource and the end result of the natural environment that it consumes in a significant amount. The aim of this study is that the developments in the food and beverage sector are thought to be long-term with the sustainability of natural resources; The basic motivations for being a green restaurant, how to make a green restaurant different between different restaurants, identifying the advantages and disadvantages of being a green restaurant, and informing the administrators in the process of becoming a green restaurant in the future. In this context, the green restaurant managers were examined in terms of their applications and the results of the interviews conducted in the green restaurants. In the study, semi-structured interview form was used as data collection tool and descriptive analysis method was used as data analysis method. As a result of the research; The main motivations for being a green restaurant, environmental pollution concern, saving, standardization, service quality; It has been found that being a green restaurant brings disadvantages to the establishment phase, as well as advantages such as providing familiarity and popularity to businesses, providing quality and standardized services. It has been determined that being a green restaurant differs from other businesses in that consumers and employees are sensitive to the environment.
Sustainability, Gastronomy Tourism, Sustainable Gastronomy Tourism, Green Generation Restaurant