T\u00fcrkiye \u0130statistik Kurumu (T\u00dc\u0130K), hane halklar\u0131n\u0131n en fazla israf etti\u011fi g\u0131da gruplar\u0131n\u0131 belirledi. T\u00fcketicilerin \u00e7o\u011fu g\u0131da israf\u0131 konusunda dikkatli olmas\u0131na ra\u011fmen, baz\u0131 \u00fcr\u00fcnler yine de \u00e7\u00f6pe gidiyor.<\/p>\n
Ge\u00e7en y\u0131l en fazla israf edilen g\u0131da grubu, y\u00fczde 39,7 ile “taze meyve ve sebze” oldu. Bu grubu, y\u00fczde 32,5 ile “ekmek” takip etti. Di\u011fer israf edilen \u00fcr\u00fcnler aras\u0131nda s\u00fct ve s\u00fct \u00fcr\u00fcnleri y\u00fczde 15,1, kuru bakliyat ise y\u00fczde 5,9 oran\u0131nda yer ald\u0131. Makarna ile et ve et \u00fcr\u00fcnlerinin israf oran\u0131 ise her biri y\u00fczde 2,7 ile di\u011fer gruplara g\u00f6re daha d\u00fc\u015f\u00fck seviyelerde kald\u0131.<\/p>\n
G\u0131da israf\u0131n\u0131n temel nedeni incelendi\u011finde, “bozulma” \u00f6ncelikli sebep olarak y\u00fczde 74,4 oran\u0131yla \u00f6ne \u00e7\u0131k\u0131yor. T\u00fcketicilerin y\u00fczde 12,1’i son kullanma tarihinin ge\u00e7mesi, y\u00fczde 6,3’\u00fc ise fazla sat\u0131n alma veya pi\u015firme nedeniyle g\u0131da israf\u0131 yapt\u0131klar\u0131n\u0131 belirtti. Hane halklar\u0131n\u0131n y\u00fczde 84’\u00fc g\u0131da \u00fcr\u00fcnlerini hi\u00e7 \u00e7\u00f6pe atmad\u0131klar\u0131n\u0131 ifade ederken, “nadiren” \u00e7\u00f6pe atanlar\u0131n oran\u0131 y\u00fczde 12,7, “s\u0131kl\u0131kla” \u00e7\u00f6pe atanlar\u0131n oran\u0131 ise y\u00fczde 0,3 olarak saptand\u0131.<\/p>\n
Al\u0131\u015fveri\u015f al\u0131\u015fkanl\u0131klar\u0131 incelendi\u011finde, 2025 y\u0131l\u0131 itibar\u0131yla t\u00fcketicilerin y\u00fczde 54,4’\u00fcn\u00fcn al\u0131\u015fveri\u015fe liste yaparak \u00e7\u0131kt\u0131\u011f\u0131 g\u00f6r\u00fcld\u00fc. \u00dcr\u00fcn fiyat\u0131n\u0131 takip edenlerin oran\u0131 y\u00fczde 14,9, plans\u0131z al\u0131\u015fveri\u015f yapanlar\u0131n oran\u0131 ise y\u00fczde 14,4 olarak belirlendi. Gelir gruplar\u0131 aras\u0131nda yap\u0131lan incelemede, en d\u00fc\u015f\u00fck gelir grubundaki hane halklar\u0131n\u0131n al\u0131\u015fveri\u015f listesi yapma oran\u0131 y\u00fczde 57,3 iken, en y\u00fcksek gelir grubunda bu oran y\u00fczde 49,9 olarak tespit edildi.<\/p>\n
G\u0131da israf\u0131n\u0131 \u00f6nlemek i\u00e7in t\u00fcketilemeyen g\u0131dalar\u0131n hayvanlara verilmesi yayg\u0131n bir y\u00f6ntem olarak \u00f6ne \u00e7\u0131k\u0131yor. 2024 y\u0131l\u0131nda bu oran y\u00fczde 27,3 iken, 2025 y\u0131l\u0131nda y\u00fczde 28,7’ye y\u00fckseldi. Gelir d\u00fczeyi en d\u00fc\u015f\u00fck olan grupta t\u00fcketilemeyen g\u0131dalar\u0131 hayvanlara verme oran\u0131 y\u00fczde 35,9, en y\u00fcksek gelir grubunda ise y\u00fczde 27,8 olarak kaydedildi. Ayr\u0131ca, t\u00fcketicilerin y\u00fczde 83,6’s\u0131 g\u0131da israf\u0131n\u0131 engellemek i\u00e7in bireysel olarak \u00e7aba g\u00f6sterdi\u011fini ifade etti.<\/p>\n","protected":false},"excerpt":{"rendered":"
T\u00fcrkiye \u0130statistik Kurumu (T\u00dc\u0130K), hane halklar\u0131 taraf\u0131ndan en fazla israf edilen g\u0131da gruplar\u0131n\u0131 a\u00e7\u0131klad\u0131. Taze meyve ve sebze ile ekmek, en \u00e7ok israf edilen \u00fcr\u00fcnler aras\u0131nda yer al\u0131yor.<\/p>\n","protected":false},"author":1,"featured_media":1928,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"manset":[],"class_list":["post-1927","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-finans"],"_links":{"self":[{"href":"https:\/\/gastronomigundemi.com\/index.php\/wp-json\/wp\/v2\/posts\/1927","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gastronomigundemi.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gastronomigundemi.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gastronomigundemi.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gastronomigundemi.com\/index.php\/wp-json\/wp\/v2\/comments?post=1927"}],"version-history":[{"count":0,"href":"https:\/\/gastronomigundemi.com\/index.php\/wp-json\/wp\/v2\/posts\/1927\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gastronomigundemi.com\/index.php\/wp-json\/wp\/v2\/media\/1928"}],"wp:attachment":[{"href":"https:\/\/gastronomigundemi.com\/index.php\/wp-json\/wp\/v2\/media?parent=1927"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gastronomigundemi.com\/index.php\/wp-json\/wp\/v2\/categories?post=1927"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gastronomigundemi.com\/index.php\/wp-json\/wp\/v2\/tags?post=1927"},{"taxonomy":"manset","embeddable":true,"href":"https:\/\/gastronomigundemi.com\/index.php\/wp-json\/wp\/v2\/manset?post=1927"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}