Food Waste and Losses

As efforts aiming to curb food waste in each stage of food processing, from farms and fields to the table, continue unceasingly, Turkiye’s Agriculture Ministry has published a guideline on the fight against food waste at food outlets. The guide states that an aisle discount may be applied to fruits and vegetables that arouse …

Turkiye’s zero waste campaign aims to drive recycling efforts for all kinds of waste… Turkiye’s Zero Waste campaign, first launched in 2017, is now set to expand throughout the country in order to encourage recycling.  The Ministry of Environment, Urbanization and Climate Change, which oversees the massive recycling campaign, will …

A recent report revealed that retail sector alone accounts for 13 percent of 931 million tonnes of food waste that was generated in the world in 2019. The causes of food waste at this stage of food supply chain often include fluctuations in seasonal supply of fresh food, changes in consumer demand, inappropriate sizes or packaging, …

Press release… In the panel on Sustainable Consumption of Food, which was held under the coordination of Dokuz Eylül University (DEU) and organized within the scope of the European Union Erasmus+ Adult Education Strategic Partnership Project, attention was drawn to the frightening dimension of food waste. In the panel, it …

News release… To help Azerbaijan, Kyrgyzstan, Turkey, Turkmenistan and Uzbekistan overcome data collection challenges and create effective solutions to reduce food loss or waste, FAO organized a three-day training course for key national stakeholders. 23 December 2021, Ankara – FAO conducted a comprehensive training on measurement, monitoring and reporting of food losses …

The countdown has begun for the introduction of the deposit-refund system, which is the most critical turning point for Turkey to reach its zero-waste target. A deposit fee will be paid for bottles and cans of products such as water, carbonated beverages and milk with special labels on them starting from the new …

Press release… In the last harvest event of the “Volunteer Final Harvest Project”, which aims to reduce loss and waste in fresh fruit and vegetable products, the persimmon (apple of paradise), left in the field by the producers, was collected from the garden by volunteers and turned into a feast …

‘We can produce a material that can replace wood by using hazelnut shells in 80% of it,’ Ayşe Yılmaz says… ISTANBUL With a unique technique she has developed, a Turkish industrial designer transforms expired and waste materials into construction items. As the concept of recycling cannot meet the needs due …

The COVID-19 pandemic has dramatically changed the world as we know it, altering our habits from the way we travel to interaction between people. Despite all the discomfort and problems it has brought along, one unlikely benefit of the COVID-19 pandemic appears to be that restaurants are now wasting much less food.  Ali …