Table A1 Illustrative qualitative data... | Emerald Publishing

Table A1

Illustrative qualitative data (quotes from interviews)

First order code (open code)	Second order code	Third order code	Illustrative quotes
Education and work experience	Institutionalized capital	Cultural Capital	I am originally a teacher. I graduated in 1974. I taught for 5 years as an English teacher. We got married in 1975. In 1977, my husband founded his own company. Just after the first years, he realized his need for my assistance. After 5 years of teaching, I started to work in our own family company, so I switched to tourism sector (Interview 7). I have a bachelor’s degree in public administration. I did my master’s degree on culture management. In the third grade at university, I took courses on ecology and environment. I got familiar with ecology there for the first time. I heard about 92 Rio Conference and so on. After 2013, I was consulted in the joint projects of the United Nations with the Ministry. Anadolu Efes also has a project called “Future is in Tourism” and I was consulted by them. Time to Evaluate Female Labor. There was a guest house operated by a Women’s Cooperative established in Mardin. I was also consulted by them for a while (Interview 6).
Education and work experience	Embodied capital and Institutionalized capital	Cultural Capital	I was born in a family business. I am the child of an entrepreneur father and a mother who decided to study pharmacy after giving birth to two children. When I started primary school, my sister started to go to kindergarten and my mother to university. My father would take us to work when we were children. So how can a person become an entrepreneur? It is thanks to this environment, the ecosystem. For example, when we were young, we planted trees, grew vegetables, and had chickens. We grew up in such an environment. So, we had a natural vision. We somehow learned the information existing in our lives in nature step by step. I have had a lot of experience both because my parents supported women and because they taught us nature. I also studied pharmacy; I got a master’s degree in phytotherapy. I worked as a CEO in our family company, I had a TUSIAD membership, and then I found myself in the women’s movement. I worked as the founding president of KAGIDER (The Women Entrepreneurs Association of Turkey). There is such a long story behind the road to HF (Interview 11).
	Embodied capital	Cultural Capital	Now my grandmother came to my mind. For example, she would do something like that in our summer house in Gumusyaka. My grandmother had a small cottage there. She would cut nylon bags, make ropes, knit them, and make them mats, for example. Then she would melt the bins and repair them. I come from such a culture. Nothing would be thrown; everything would be evaluated and recycled (Interview 11). Foca is a place accustomed to tourism because French Holiday Village was founded in 1964 in Foca. The tourism activity started in this city in 1964. Foca is Turkey’s first French Holiday Village and the first place declared as a tourism zone. Can you imagine? There are grandmothers that speak French here because they worked in French Holiday Village for years and they were also taken to the hotel in Switzerland or Israel as part of the system requirement of French Holiday Village. The person in Foca could suddenly find himself in Switzerland. He could be equipped with the cultural environment there, and after surviving the living conditions there, come here and bring another source. At the end of the summer, he would go back to working in the village here. Foca is very familiar with tourism in this sense, and that French Holiday village got their stuff from the grocery here. The grocery got the greenery from the village; the tomato was also coming from the village. This could lead to mobility here. Festivals were taking place. All the people were involved. There was a culture festival. The basis of all of them lies in the fact that it is a region which started tourism very early in 1964. The region is very familiar with tourism and knows what tourism is. It has been internalized. And this is true for everyone from old to young (Interview 22, TUDER). Since my childhood, I have been interested in this Caretta caretta turtle project all my life, and I can also say that I grew up with students. We were already here every summer. So, there was a little familiarity with this environment coming naturally from there and from childhood (Interview 6). I spent my childhood in the olive groves in Buca. I am from Buca. Our nature and culture are based on olive. We have grown up all in olive groves. We did not know any other oil than olive oil. In the morning we would eat olive oil. Olive oil was used even in frying. There was no sunflower seed oil then. We come from a culture like that. Our family is drama immigrants. When they migrated, they came with their culture. Olive oil (Interview 10). It was my dream to lead this natural life here. Our house in Istanbul also had a garden. We would plant our own vegetable in the middle of Istanbul, in Etiler. We had one and a half-decare garden. We had everything from fruit trees to chickens. We would plant all the vegetables like parsley, dill, and spinach. We lived like that even in Istanbul. I am a person of nature, and I have been so since my childhood (Interview 31-pilot interview). I was born and grew up in a village. I actually mean farm when I say village. We lived in a farm. As I said before, my ancestors came and settled in a village a long time ago. Then they bought nearly every part of the village. We grew up in houses which were built in places that were bought to be utilized later (Interview 16).
Gender	Gender in Sustainable Tourism	Cultural Capital	These women are perfectionists and extremely emotional. They behave their customers coming to the hotel as guests at their own home. In fact, in farming tourism and boutique hotel management, it is impossible to be successful when you do not see your customers as guests at your home. Customers feel this….I can clearly say that women are the ones who keep Alacati alive. There are entrepreneurs and there are people who run hotels. Many cultivated people bought houses there. A lot of cultured, quality people came to Alacati, bought buildings there, and eagerly restored them (Interview 10). There is of course sustainable tourism, too. Alacati is the best example. Women keep the boutique hotels in Alacati up. This place would not survive without them. It is impossible. For example, our hotel is one of the top-rated hotels on booking and this is totally thanks to my wife because she is putting her heart and soul in her work. Turkish women are remarkable. When you give them a task, they perform it excellently. They never miss anything. They are perfectionists (Interview 10).
Gender	Gender in sustainable tourism	Economic Capital	In the past boys in Bodrum reserved fertile grounds for themselves and gave grounds near sea and fields where orange was grown to girls, thinking that they were not worthy. This is a story that is still told. Then, of course, when tourism flourished and seaside grounds increased in value, girls became rich and naturally so did their husbands. Hence, brothers became poor compared to their sisters (Interview 27). I used to work in Istanbul. I had a busy business life in construction for 10 years in Istanbul. Before 2000, I did the work of the Directorate General for Highways such as the restoration and painting of bridges. I would go to foreign fairs for high technology, bring these, and make applications. I was a very popular man of the Directorate and the metropolitan municipality at that time because I worked very fast day and night. In this fast-paced life, I achieved economic opportunities. I always dreamed of growing olive in the countryside and making my own place where I could grow my own product. Thanks to my work in Istanbul, I got the economic resource. Around 2000, I bought the land of the project I thought of doing (Interview 9).
	Deployment and conversions between capitals	Economic and Cultural Capitals (interacting)	I was a man with a firm in Istanbul, but I always preferred to stay small-scale and protect my own freedom zones. I would ride bicycle. I have never had luxury preferences. I spent the money I earned in different ways like on culture, art, and painting. But, these are all choices (Interview 12). I am a learning enthusiast, very open to improvement, and I love learning. For example, just because of this, I started permaculture courses. I had already studied phytotherapy. I have had a lot of books about agriculture, all kinds of it (Interview 11). I dreamed of doing this job for years. Namely, as I like making wine, I wanted to do such a thing (Interview 19).
	Embodied capital and Institutionalized capital	Cultural Capital	As my wife and I are both people of soil origin, we bought land with a part of the money we earned from tourism. There were also the lands my wife inherited from her family, but we bought these lands ourselves. However, after a while, in 1995 the costs of farming on land became unsustainable. We are a family company. The family council wanted me to deal with these lands and institutionalize them. We have a travel agency and a group of hoteliers, but this duty was given to me at the same time surely because I was the mother. I was a person who did not receive any agricultural training, but my education in teaching gave me confidence there. In addition to the planning, learning and teaching skills I got, I thought that my social intelligence would be enough to accomplish this task, so I said yes and accepted it. I took it over in 1995 and structured the first Degirmen Restaurant that year (Interview 7).
Generation of new ideas for sustainable entrepreneurship	Bridging Social Capital	Social and Cultural Capital (interacting)	As we have a travel agency, we naturally traveled abroad often. Since our friends knew that both I and my wife love earth and nature, they took us to places similar to what we want to do here. I started to think why we could not do the thing they were doing. We had field, we had place, we had our country, and we had our minds. Why could not we create an ecotourism model? When I started thinking whether I could do this, I started to build DR in 1995 (Interview 7). In the beginning, I mean in the 2008s, 2009s, 2010, I went to 6 foreign and domestic fairs in a year. I wondered what was happening in the ecotourism world. I went to conferences and so on. I started to get a little more involved there; I wanted to learn who was doing what on ecotourism…After going to such meetings for a while…I was offered consultancy in the project in Mardin by the United Nations. After dealing with the Mardin project, reporting it, they also had projects in Seferihisar, Bursa, and Mardin. They asked me to join the project in Seferihisar, too…So, it went on like this (Interview 6).
Generation of new ideas for sustainable entrepreneurship	Bridging Social Capital through weak ties	Social Capital	We are active and moving very fast. We are getting very fast results because we can use our local relations. At this point, there is of course an advantage of living in a small place. For instance, there is an issue about the hall of the municipality. We know the person and we get in contact immediately. Or there is a matter that needs to be talked about. We call the president immediately and we reach him. Even if we cannot reach him, he calls us back within half or an hour (Interview 22). We were living in Nazilli. I had a water factory. I transferred it and had some money. I also had a land. You already know everybody in the area you are in as you work for 8 years in a nearby area as the owner of the water factory. You naturally feel more comfortable at the place where you know the municipality, the district governor, and so on. So, we started in order to be able to do some things (Interview 13).
Constraints of social capital	Deployment and conversion of capitals	Social and Cultural Capital (interacting)	What I have gone through is so hard. I am a very well-known person in Izmir. Despite that, I cannot do many things. I have trouble doing this job. All the bureaucrats in Izmir are my patients. I have been helpful to every one of them, yet I did not get help from anyone (Interview 10).
Sustainability dimensions (all three pillars) of tourism entrepreneurship	Meanings, practices and motivations for sustainable tourism entrepreneurship	All four capitals (economic, cultural, social and symbolic) serving for all three pillars of sustainability (environmental, social and economic sustainability)	Indeed, the important thing is not to do things, but to continue them. What we do is just a beginning. We need to struggle to continue, but of course not everyone can do it. Especially the villagers. People like us need to be sensitive. They should lay claim to the village. As I always say, I have such a thing in my dreams. Every region has a land baron, an agrarian elite. If these people claim their own village and if tourism and ecological development can be achieved there like here, then the way for ecological village tourism is definitely paved. In every village, there are houses that reflect past life experiences. They could be found out and put forward. There is a small garden in every house. People can make a small place with two rooms and then take things out of their chest and hang them there (Interview 31-pilot interview). This concept is something first related to soil, water, the lives of people who live in this region, and the possibility of continuing their lives as a human being in accordance with the principles of sufficiency and continuity. These people are part of a generation cycle. If they can continue the life styles they learned from their ancestors, namely the past members of the family in this territory, and if they produce and earn and at the same time show respect for soil, air, people, animals, and plants and continue being friends with them, this is sustainable tourism for me (Interview 31- pilot interview). So, if tourism develops in this country, in this town, or anywhere, it can be said that children can have a happier life there (Interview 24). It is supposed to be sustainable so that everything can go on. We should not consume our resources. For this, we have to fulfill the requirements of sustainable tourism. We have to follow; we need to cultivate. I think the future of the country and tourism is all in this definition. Future is in tourism, in fact, in sustainable tourism (Interview 22). We give so much importance to sustainable tourism so that we can transfer it to the next generations. We think that starting from today, precautions should be taken in places where people live with tourism or in agricultural tourism partnership in order to transfer resources to the future. We must at least create awareness. Hence, we have a responsibility and a concern for future generations. To give an example, my friend is both a hotelier and a boat owner. If we do not keep our environment clean, if we do not keep our water clean, then who will our friends take to the sea after 20 years? Or if the special elements of Foca are wasted, who are we going to invite? Where are we going to accommodate these people? (Interview 22). We do not use packaged products, for example. We put all our things (jam, honey, and so on) in ceramic cups. We do not buy these in packages; we use natural products. We do not create industrial waste from breakfast. There is no industrial waste from the breakfast; it is natural waste. There is no plastic in it. We are trying to sort out our trash. We are trying to separate them into groups such as glass, plastic, and paper as much as possible. We do not use anything plastic in the breakfast service. We do the washing ourselves. If you give your washing to laundry, they will not wash them as meticulously as we do both in terms of cleanliness and damage to nature. We use less water. We heat the water with solar energy. Besides, we will get our hotel inspected by a sustainable tourism expert. There are criteria for this, and then there are 122 criteria for the green star certification. We will gradually try to comply with these criteria. We will see our deficiencies and what we can do for them (Interview 22).
			We are trying not to use plastic as much as possible, including loungers. Lately, we have been trying to buy our products from tatuta farms, from the ones that produce with certificate in the region. We try to reduce the number of packages. For example, we found a kind of soda produced near here in Denizli and bought from there. (procurement from the local manufacturer) (Interview 6). We do not use plastic in any way. We have glass bottles. I may even use paper plates, but never plastic. I tried to teach it in this village. As a matter of fact, they also turned from plastic to paper. I mean if it was up to me, you could get rid of the plastic bottles in coffeehouses. But, of course, it is expensive for villagers (Interview 31). For us, being sustainable means trying to improve yourself and at the same time staying connected to the past. Technology should not be denied, but when necessary, to give a very extreme example, for the good of the grapes, they should be plowed; tractors should not be used all the time. Traditional ways should be followed. That is why, we plant ancestor seeds. We believe that these seeds are preserved in the ground, not in the bank. So, we plant it here and we take those seeds and plant them again the following year. If we can live in the way our ancestors did, this means we are able to sustain. The important thing is not to earn money but to be sustainable (Interview 32- pilot interview). People who come here stay in old stone houses. They eat the products of the farms, drink their wine, stay there, do what they want, go to the pool or to the sea, pick tomatoes and pepper from the garden, and eat them. They can eat or drink whatever they want; they just pay us a certain fee. Everything is full pension (Interview 9). I am against waste. When our rice remains uneaten on our plate, we turn it into either soup or meatball. I do not like waste because I labor my tomatoes, peppers, and parsley. I gather them according to the number of people coming. Otherwise, they go to waste. Of course, I do not waste all the remains. I have animals. All are in a process of recycling. I have gooses, ducks, peacocks, goats, lambs, and dogs. I waste nothing, but what matters is to raise such awareness. For example, I have three separate bins: plastics, glass, and compost. When I sprinkle the remains, my rabbit eats, and my dog eats (Interview 31). It means that tourism does not remain limited to one season and can be sustained throughout a year. It means tourism is sustainable throughout four seasons. Of course, it is not limited to it. That is, in parallel to the literal meaning of sustainability, it has to be sustained years later (Interview 19).
			A single season of tourism is entirely wrong. First, it is wrong how we define it. It makes clear there is no sustainability. I mean we have tourists in the summer, but no tourists in the winter. Here is the abnormality, especially in a country like Turkey, when we see tourism season-based or always summer-based. Then, you cannot also find a qualified employee. This is because they work for one season, starting in the summer and leaving in the winter. They work for 4 or 5 months. What happens then? Nobody makes their work sustainable. Thus, problems arise here. First, tourism should not be a matter of summer or winter. It has to be sustained for four seasons. Well, what can we do now? Let’s think olive harvesting, the harvest program. Or bird monitoring can be done in the winter. Think of the bird monitoring activities in the region. That is, in February in this region. We will never wait for an occupancy rate of 100%. We do this seasonally. If occupancy is 30 or 40% in the winter, we can extend it over a year. We can achieve sustainability by differentiating each season according to its own characteristics. This entire region has its own characteristics. They have to be introduced and unveiled. Inventory work, botanical work has to be done here. A tamarix here, I do not know, a hackberry there. How old are olive trees? How many of them are monument trees? Thus, you will have saved them. People walking around, traveling here. Native and foreign travelers see a tree which is 25,000 years old and take a picture. For example, they say this is a hackberry, oh, 100–150 years old. Then, people travel to the fullest (Interview 14). We are almost self-sufficient. Almost up to 90%. We do all our vegetable. We have about 150 chicken, about 50 dogs, bees, turkeys. We`ve got almost ten different type of fruit juices. In each seasons for our guests. We do not buy from anybody. I do not know, if you call that eco or organic. You know, I am a farmer child. I know how do deal with these things. I grow…Even still…at least ten years in November. I have a lot of tomatoes, green pepper and egg-plant. So aubergine. English and American people use different name for it ☺ We are a lot of them. We grow up agriculture things for our self. I mean only really barely buy from market like sugar. We do not have any acting drink in our hotel. You know like that cola, fanta, not fizzy drinking in our hotel, if guest ask. Mostly fresh food do, we do our self…beet juice, orange juice, mandarin juice. We do everything for our self here. People want to get from garden. It is ideal for people to pick up tomatoes in the morning, pick up their own pepper in the morning. This is how do people like these things. And we hate to plastic. Even, when we go to supermarket here, I do not like any plastic. I take my baskets with myself to put them in. I do not want to buy any more plastic bags. And also we do not use any plastic bag here (Interview 33- pilot interview). In 1992, we started to run a restaurant that enables us to use our crops produced from domestic seeds and varieties in the kitchen and to serve our foods in a totally local way (Interview 34- pilot interview).

First order code (open code)	Second order code	Third order code	Illustrative quotes
Education and work experience	Institutionalized capital	Cultural Capital	I am originally a teacher. I graduated in 1974. I taught for 5 years as an English teacher. We got married in 1975. In 1977, my husband founded his own company. Just after the first years, he realized his need for my assistance. After 5 years of teaching, I started to work in our own family company, so I switched to tourism sector (Interview 7).I have a bachelor’s degree in public administration. I did my master’s degree on culture management. In the third grade at university, I took courses on ecology and environment. I got familiar with ecology there for the first time. I heard about 92 Rio Conference and so on. After 2013, I was consulted in the joint projects of the United Nations with the Ministry. Anadolu Efes also has a project called “Future is in Tourism” and I was consulted by them. Time to Evaluate Female Labor. There was a guest house operated by a Women’s Cooperative established in Mardin. I was also consulted by them for a while (Interview 6).
Education and work experience	Embodied capital and Institutionalized capital	Cultural Capital	I was born in a family business. I am the child of an entrepreneur father and a mother who decided to study pharmacy after giving birth to two children. When I started primary school, my sister started to go to kindergarten and my mother to university. My father would take us to work when we were children. So how can a person become an entrepreneur? It is thanks to this environment, the ecosystem. For example, when we were young, we planted trees, grew vegetables, and had chickens. We grew up in such an environment. So, we had a natural vision. We somehow learned the information existing in our lives in nature step by step. I have had a lot of experience both because my parents supported women and because they taught us nature. I also studied pharmacy; I got a master’s degree in phytotherapy. I worked as a CEO in our family company, I had a TUSIAD membership, and then I found myself in the women’s movement. I worked as the founding president of KAGIDER (The Women Entrepreneurs Association of Turkey). There is such a long story behind the road to HF (Interview 11).
	Embodied capital	Cultural Capital	Now my grandmother came to my mind. For example, she would do something like that in our summer house in Gumusyaka. My grandmother had a small cottage there. She would cut nylon bags, make ropes, knit them, and make them mats, for example. Then she would melt the bins and repair them. I come from such a culture. Nothing would be thrown; everything would be evaluated and recycled (Interview 11).Foca is a place accustomed to tourism because French Holiday Village was founded in 1964 in Foca. The tourism activity started in this city in 1964. Foca is Turkey’s first French Holiday Village and the first place declared as a tourism zone. Can you imagine? There are grandmothers that speak French here because they worked in French Holiday Village for years and they were also taken to the hotel in Switzerland or Israel as part of the system requirement of French Holiday Village. The person in Foca could suddenly find himself in Switzerland. He could be equipped with the cultural environment there, and after surviving the living conditions there, come here and bring another source. At the end of the summer, he would go back to working in the village here. Foca is very familiar with tourism in this sense, and that French Holiday village got their stuff from the grocery here. The grocery got the greenery from the village; the tomato was also coming from the village. This could lead to mobility here. Festivals were taking place. All the people were involved. There was a culture festival. The basis of all of them lies in the fact that it is a region which started tourism very early in 1964. The region is very familiar with tourism and knows what tourism is. It has been internalized. And this is true for everyone from old to young (Interview 22, TUDER).Since my childhood, I have been interested in this Caretta caretta turtle project all my life, and I can also say that I grew up with students. We were already here every summer. So, there was a little familiarity with this environment coming naturally from there and from childhood (Interview 6).I spent my childhood in the olive groves in Buca. I am from Buca. Our nature and culture are based on olive. We have grown up all in olive groves. We did not know any other oil than olive oil. In the morning we would eat olive oil. Olive oil was used even in frying. There was no sunflower seed oil then. We come from a culture like that. Our family is drama immigrants. When they migrated, they came with their culture. Olive oil (Interview 10).It was my dream to lead this natural life here. Our house in Istanbul also had a garden. We would plant our own vegetable in the middle of Istanbul, in Etiler. We had one and a half-decare garden. We had everything from fruit trees to chickens. We would plant all the vegetables like parsley, dill, and spinach. We lived like that even in Istanbul. I am a person of nature, and I have been so since my childhood (Interview 31-pilot interview).I was born and grew up in a village. I actually mean farm when I say village. We lived in a farm. As I said before, my ancestors came and settled in a village a long time ago. Then they bought nearly every part of the village. We grew up in houses which were built in places that were bought to be utilized later (Interview 16).
Gender	Gender in Sustainable Tourism	Cultural Capital	These women are perfectionists and extremely emotional. They behave their customers coming to the hotel as guests at their own home. In fact, in farming tourism and boutique hotel management, it is impossible to be successful when you do not see your customers as guests at your home. Customers feel this….I can clearly say that women are the ones who keep Alacati alive. There are entrepreneurs and there are people who run hotels. Many cultivated people bought houses there. A lot of cultured, quality people came to Alacati, bought buildings there, and eagerly restored them (Interview 10).There is of course sustainable tourism, too. Alacati is the best example. Women keep the boutique hotels in Alacati up. This place would not survive without them. It is impossible. For example, our hotel is one of the top-rated hotels on booking and this is totally thanks to my wife because she is putting her heart and soul in her work. Turkish women are remarkable. When you give them a task, they perform it excellently. They never miss anything. They are perfectionists (Interview 10).
Gender	Gender in sustainable tourism	Economic Capital	In the past boys in Bodrum reserved fertile grounds for themselves and gave grounds near sea and fields where orange was grown to girls, thinking that they were not worthy. This is a story that is still told. Then, of course, when tourism flourished and seaside grounds increased in value, girls became rich and naturally so did their husbands. Hence, brothers became poor compared to their sisters (Interview 27).I used to work in Istanbul. I had a busy business life in construction for 10 years in Istanbul. Before 2000, I did the work of the Directorate General for Highways such as the restoration and painting of bridges. I would go to foreign fairs for high technology, bring these, and make applications. I was a very popular man of the Directorate and the metropolitan municipality at that time because I worked very fast day and night. In this fast-paced life, I achieved economic opportunities. I always dreamed of growing olive in the countryside and making my own place where I could grow my own product. Thanks to my work in Istanbul, I got the economic resource. Around 2000, I bought the land of the project I thought of doing (Interview 9).
	Deployment and conversions between capitals	Economic and Cultural Capitals (interacting)	I was a man with a firm in Istanbul, but I always preferred to stay small-scale and protect my own freedom zones. I would ride bicycle. I have never had luxury preferences. I spent the money I earned in different ways like on culture, art, and painting. But, these are all choices (Interview 12).I am a learning enthusiast, very open to improvement, and I love learning. For example, just because of this, I started permaculture courses. I had already studied phytotherapy. I have had a lot of books about agriculture, all kinds of it (Interview 11).I dreamed of doing this job for years. Namely, as I like making wine, I wanted to do such a thing (Interview 19).
	Embodied capital and Institutionalized capital	Cultural Capital	As my wife and I are both people of soil origin, we bought land with a part of the money we earned from tourism. There were also the lands my wife inherited from her family, but we bought these lands ourselves. However, after a while, in 1995 the costs of farming on land became unsustainable. We are a family company. The family council wanted me to deal with these lands and institutionalize them. We have a travel agency and a group of hoteliers, but this duty was given to me at the same time surely because I was the mother. I was a person who did not receive any agricultural training, but my education in teaching gave me confidence there. In addition to the planning, learning and teaching skills I got, I thought that my social intelligence would be enough to accomplish this task, so I said yes and accepted it. I took it over in 1995 and structured the first Degirmen Restaurant that year (Interview 7).
Generation of new ideas for sustainable entrepreneurship	Bridging Social Capital	Social and Cultural Capital (interacting)	As we have a travel agency, we naturally traveled abroad often. Since our friends knew that both I and my wife love earth and nature, they took us to places similar to what we want to do here. I started to think why we could not do the thing they were doing. We had field, we had place, we had our country, and we had our minds. Why could not we create an ecotourism model? When I started thinking whether I could do this, I started to build DR in 1995 (Interview 7).In the beginning, I mean in the 2008s, 2009s, 2010, I went to 6 foreign and domestic fairs in a year. I wondered what was happening in the ecotourism world. I went to conferences and so on. I started to get a little more involved there; I wanted to learn who was doing what on ecotourism…After going to such meetings for a while…I was offered consultancy in the project in Mardin by the United Nations. After dealing with the Mardin project, reporting it, they also had projects in Seferihisar, Bursa, and Mardin. They asked me to join the project in Seferihisar, too…So, it went on like this (Interview 6).
Generation of new ideas for sustainable entrepreneurship	Bridging Social Capital through weak ties	Social Capital	We are active and moving very fast. We are getting very fast results because we can use our local relations. At this point, there is of course an advantage of living in a small place. For instance, there is an issue about the hall of the municipality. We know the person and we get in contact immediately. Or there is a matter that needs to be talked about. We call the president immediately and we reach him. Even if we cannot reach him, he calls us back within half or an hour (Interview 22).We were living in Nazilli. I had a water factory. I transferred it and had some money. I also had a land. You already know everybody in the area you are in as you work for 8 years in a nearby area as the owner of the water factory. You naturally feel more comfortable at the place where you know the municipality, the district governor, and so on. So, we started in order to be able to do some things (Interview 13).
Constraints of social capital	Deployment and conversion of capitals	Social and Cultural Capital (interacting)	What I have gone through is so hard. I am a very well-known person in Izmir. Despite that, I cannot do many things. I have trouble doing this job. All the bureaucrats in Izmir are my patients. I have been helpful to every one of them, yet I did not get help from anyone (Interview 10).
Sustainability dimensions (all three pillars) of tourism entrepreneurship	Meanings, practices and motivations for sustainable tourism entrepreneurship	All four capitals (economic, cultural, social and symbolic) serving for all three pillars of sustainability (environmental, social and economic sustainability)	Indeed, the important thing is not to do things, but to continue them. What we do is just a beginning. We need to struggle to continue, but of course not everyone can do it. Especially the villagers. People like us need to be sensitive. They should lay claim to the village. As I always say, I have such a thing in my dreams. Every region has a land baron, an agrarian elite. If these people claim their own village and if tourism and ecological development can be achieved there like here, then the way for ecological village tourism is definitely paved. In every village, there are houses that reflect past life experiences. They could be found out and put forward. There is a small garden in every house. People can make a small place with two rooms and then take things out of their chest and hang them there (Interview 31-pilot interview).This concept is something first related to soil, water, the lives of people who live in this region, and the possibility of continuing their lives as a human being in accordance with the principles of sufficiency and continuity. These people are part of a generation cycle. If they can continue the life styles they learned from their ancestors, namely the past members of the family in this territory, and if they produce and earn and at the same time show respect for soil, air, people, animals, and plants and continue being friends with them, this is sustainable tourism for me (Interview 31- pilot interview).So, if tourism develops in this country, in this town, or anywhere, it can be said that children can have a happier life there (Interview 24).It is supposed to be sustainable so that everything can go on. We should not consume our resources. For this, we have to fulfill the requirements of sustainable tourism. We have to follow; we need to cultivate. I think the future of the country and tourism is all in this definition. Future is in tourism, in fact, in sustainable tourism (Interview 22).We give so much importance to sustainable tourism so that we can transfer it to the next generations. We think that starting from today, precautions should be taken in places where people live with tourism or in agricultural tourism partnership in order to transfer resources to the future. We must at least create awareness. Hence, we have a responsibility and a concern for future generations. To give an example, my friend is both a hotelier and a boat owner. If we do not keep our environment clean, if we do not keep our water clean, then who will our friends take to the sea after 20 years? Or if the special elements of Foca are wasted, who are we going to invite? Where are we going to accommodate these people? (Interview 22).We do not use packaged products, for example. We put all our things (jam, honey, and so on) in ceramic cups. We do not buy these in packages; we use natural products. We do not create industrial waste from breakfast. There is no industrial waste from the breakfast; it is natural waste. There is no plastic in it. We are trying to sort out our trash. We are trying to separate them into groups such as glass, plastic, and paper as much as possible. We do not use anything plastic in the breakfast service. We do the washing ourselves. If you give your washing to laundry, they will not wash them as meticulously as we do both in terms of cleanliness and damage to nature. We use less water. We heat the water with solar energy. Besides, we will get our hotel inspected by a sustainable tourism expert. There are criteria for this, and then there are 122 criteria for the green star certification. We will gradually try to comply with these criteria. We will see our deficiencies and what we can do for them (Interview 22).
			We are trying not to use plastic as much as possible, including loungers. Lately, we have been trying to buy our products from tatuta farms, from the ones that produce with certificate in the region. We try to reduce the number of packages. For example, we found a kind of soda produced near here in Denizli and bought from there. (procurement from the local manufacturer) (Interview 6).We do not use plastic in any way. We have glass bottles. I may even use paper plates, but never plastic. I tried to teach it in this village. As a matter of fact, they also turned from plastic to paper. I mean if it was up to me, you could get rid of the plastic bottles in coffeehouses. But, of course, it is expensive for villagers (Interview 31).For us, being sustainable means trying to improve yourself and at the same time staying connected to the past. Technology should not be denied, but when necessary, to give a very extreme example, for the good of the grapes, they should be plowed; tractors should not be used all the time. Traditional ways should be followed. That is why, we plant ancestor seeds. We believe that these seeds are preserved in the ground, not in the bank. So, we plant it here and we take those seeds and plant them again the following year. If we can live in the way our ancestors did, this means we are able to sustain. The important thing is not to earn money but to be sustainable (Interview 32- pilot interview).People who come here stay in old stone houses. They eat the products of the farms, drink their wine, stay there, do what they want, go to the pool or to the sea, pick tomatoes and pepper from the garden, and eat them. They can eat or drink whatever they want; they just pay us a certain fee. Everything is full pension (Interview 9).I am against waste. When our rice remains uneaten on our plate, we turn it into either soup or meatball. I do not like waste because I labor my tomatoes, peppers, and parsley. I gather them according to the number of people coming. Otherwise, they go to waste. Of course, I do not waste all the remains. I have animals. All are in a process of recycling. I have gooses, ducks, peacocks, goats, lambs, and dogs. I waste nothing, but what matters is to raise such awareness. For example, I have three separate bins: plastics, glass, and compost. When I sprinkle the remains, my rabbit eats, and my dog eats (Interview 31).It means that tourism does not remain limited to one season and can be sustained throughout a year. It means tourism is sustainable throughout four seasons. Of course, it is not limited to it. That is, in parallel to the literal meaning of sustainability, it has to be sustained years later (Interview 19).
			A single season of tourism is entirely wrong. First, it is wrong how we define it. It makes clear there is no sustainability. I mean we have tourists in the summer, but no tourists in the winter. Here is the abnormality, especially in a country like Turkey, when we see tourism season-based or always summer-based. Then, you cannot also find a qualified employee. This is because they work for one season, starting in the summer and leaving in the winter. They work for 4 or 5 months. What happens then? Nobody makes their work sustainable. Thus, problems arise here. First, tourism should not be a matter of summer or winter. It has to be sustained for four seasons. Well, what can we do now? Let’s think olive harvesting, the harvest program. Or bird monitoring can be done in the winter. Think of the bird monitoring activities in the region. That is, in February in this region. We will never wait for an occupancy rate of 100%. We do this seasonally. If occupancy is 30 or 40% in the winter, we can extend it over a year. We can achieve sustainability by differentiating each season according to its own characteristics. This entire region has its own characteristics. They have to be introduced and unveiled. Inventory work, botanical work has to be done here. A tamarix here, I do not know, a hackberry there. How old are olive trees? How many of them are monument trees? Thus, you will have saved them. People walking around, traveling here. Native and foreign travelers see a tree which is 25,000 years old and take a picture. For example, they say this is a hackberry, oh, 100–150 years old. Then, people travel to the fullest (Interview 14).We are almost self-sufficient. Almost up to 90%. We do all our vegetable. We have about 150 chicken, about 50 dogs, bees, turkeys. We`ve got almost ten different type of fruit juices. In each seasons for our guests. We do not buy from anybody. I do not know, if you call that eco or organic. You know, I am a farmer child. I know how do deal with these things. I grow…Even still…at least ten years in November. I have a lot of tomatoes, green pepper and egg-plant. So aubergine. English and American people use different name for it ☺ We are a lot of them. We grow up agriculture things for our self. I mean only really barely buy from market like sugar. We do not have any acting drink in our hotel. You know like that cola, fanta, not fizzy drinking in our hotel, if guest ask. Mostly fresh food do, we do our self…beet juice, orange juice, mandarin juice. We do everything for our self here. People want to get from garden. It is ideal for people to pick up tomatoes in the morning, pick up their own pepper in the morning. This is how do people like these things. And we hate to plastic. Even, when we go to supermarket here, I do not like any plastic. I take my baskets with myself to put them in. I do not want to buy any more plastic bags. And also we do not use any plastic bag here (Interview 33- pilot interview).In 1992, we started to run a restaurant that enables us to use our crops produced from domestic seeds and varieties in the kitchen and to serve our foods in a totally local way (Interview 34- pilot interview).