Strategic Partnership for Sustainability from Koroplast and CSR Plastic | HORECA TREND
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Sustainability

Strategic Partnership for Sustainability from Koroplast and CSR Plastic

Koroplast, Turkey's leading and responsible brand, has added a new one to its successful business partnerships in the fields of environmental sustainability. With its technological infrastructure and high industry standards, Koroplast; Within the scope of its strategic business partnership with CSR Plastic, which has Turkey's most advanced plastic recycling facility, it aims to increase the use of recycled raw materials in garbage bags to 2024 percent in 35.

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Bringing the firsts of the sector to consumers with strong R&D investments CoroplastWith an extrusion capacity of 15.500 tons and more than 100 machines and auxiliary lines equipped with the latest technology, it produces products that meet the needs and expectations of consumers. It makes the lives of consumers in every field easier with its wide range of over 100 products in the categories of garbage bags, cooking, storage and cleaning.

Combining all its sustainability projects under the umbrella slogan of "A Livable World is Easy Together", Koroplast continues its work to raise awareness of environmental sustainability without slowing down. In this context, adding a new one to its strategic business partnership Koroplast carries out non-hazardous waste collection and recycling activities in a facility with an area of ​​30.000 m². CSR Plastic He pressed the button to produce new projects with.

Within the scope of the business partnership that will contribute to the circular economy of two companies that are strong in their sectors, Koroplast; It will take the raw material obtained from recycled plastic in CSR Plastic's facility equipped with advanced technologies and use it in the production of garbage bags with its technological infrastructure and advanced industry standards.

Koroplast Operations Director Ersen Yılmaz, “We are the leading brand in the sector with our 43 years of knowledge, technological equipment, and expert sales and marketing staff. We lead the industry with the innovations we offer, make the lives of consumers easier, and at the same time, we carry out many business partnerships and projects to fulfill our responsibilities towards the environment and society. In this regard, we are very excited to come together with CSR Plastic for common purposes that will contribute to the circular economy. Within the scope of this business partnership, we will soon be able to produce our garbage bags from 100% recycled raw materials; In line with our goal, we will increase our use of recycled raw materials to 2024% in 35. "At the same time, we will have the opportunity to strengthen our competitive position in export markets while being a company that complies with the certified recycled raw material quotas required by the regulations in Europe, which is our target export market."

CSR Plastic with Turkey's Most Advanced Plastic Recycling Facility

In addition to its separation and water treatment facilities, CSR Plastic carries out studies targeting the world of tomorrow with the innovations it carries out in its laboratory. It is an example of operational excellence in terms of efficiency in waste management and recycling activities, compliance with local and international legislation, and environmentally friendly activity. Circular economy models

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CSR Plastic, which has a strong infrastructure and knowledge that contributes to its contribution, has investments in renewable energy resources and a treatment facility where water consumption is minimized. Wastewater used in the physical and chemical treatment and washing process is treated in the Integrated Wastewater Treatment Plant and used continuously in a closed loop, and the facilities operate with zero wastewater discharge.

Stating that reducing waste and recycling is important for a sustainable world CSR Plastic General Manager Ali Sarp Bingöl, “We are happy to produce joint projects with Koroplast, the leading company in its sector, where we meet for the same purpose. We aim to take our strategic business partnership even further by always keeping environmental sustainability in our focus. “We aim to raise industry standards with our most advanced recycling facility in Turkey and set an example for other companies in the sector to implement environmentally friendly practices,” he added.

Source: HORECA Trend and Koroplast, CSR Plastic

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Sustainability

The 10th Sustainable Food Summit Will Be Held on November 21-22 

The Sustainable Food Summit will be held on November 10-21, in its 22th year, with the theme of “Transformation for the Future of Food.” The summit, which will bring together names from the food sector, academia and the business world in collaboration with TÜGİS and the Sustainability Academy, aims to address many issues regarding supply chain transformation, from food economy to innovation, from artificial intelligence to regenerative agriculture, and to develop a common vision and strategy for sustainable food systems.

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The Sustainable Food Summit, organized jointly by the Turkish Food Industry Employers' Union (TÜGİS) and the Sustainability Academy, continues to focus on the sustainable future of food by bringing together all stakeholders of the food sector in its 10th year. The summit will take place on November 21-22 at the Istanbul Swissotel with the theme of "Transformation for the Future of Food: Design for People and the Planet."

The Food Chain Must Be Redesigned

The summit aims to develop a common vision and strategy for redesigning the entire food chain by rethinking how food is produced, transported, processed, packaged, marketed and consumed. The summit will bring together all stakeholders in the sector, including food industrialists and suppliers, retailers, chefs, names from the world of finance and academia, start-ups, investors and representatives of civil society organizations.

Speakers who will share their vision and foresight in the main areas determined for the summit such as Food Economy and Sustainable Finance, Change and Experience in Nutrition, Regenerative Agriculture, Innovation and Artificial Intelligence, Horeca Transformation will come together with the participants in interactive halls. In addition, innovative product tastings will be held in the created experience areas.

“An Important Platform for Future Food Strategies”

Kaan Sidar, President of the Turkish Food Industry Employers' Union (TÜGİS), said, “Data released by the UN Food and Agriculture Organization shows that food production needs to increase by 25 percent in approximately 60 years to feed the growing world population. Considering the limited resources and the effects of the climate crisis, we see that food production in sufficient quantities to feed the world population can only be possible by redesigning our food systems. I believe that the Sustainable Food Summit, which we are proud to organize for the tenth time this year, will be an important platform for sustainable food production and jointly creating future food strategies.”

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From the hosts of the event Sustainability Academy President Semra Sevinç, stated that the transition to a sustainable food system should be accelerated by supporting ideas, innovations and policies that ensure that the food sector not only produces safe and delicious products for society, but also contributes to a greener planet, healthier life and a thriving economy, and said, “We will discuss the future of food with a design approach for humans and the planet at the Sustainable Food Summit that we organize together with TÜGİS. We aim for our summit focused on sustainability and collective benefit to create permanent and positive changes for the food sector.”

Source: HORECA TREND and Turkish Food Industry Employers' Union (TÜGİS), Sustainability Academy

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Sustainability

TÜGİS Draws Attention to the Importance of the Right to Food on World Food Day

The Turkish Food Industry Employers' Union (TÜGİS) drew attention to the right to food on October 16, World Food Day.

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Emphasizing that transformation is needed to feed the increasing world population and to provide access to sufficient and safe food, TÜGİS Board Chairman Kaan Sidar said, “Considering the limited resources and the effects of the climate crisis, we see that the production of food in sufficient quantities to feed the world population is parallel to the development and reliability of the food industry.” One of the biggest gatherings of the food sector, Sustainable Food Summiton November 21-22 Istanbul Swissotel'Stating that they will also carry out these activities, Sidar added that they aim to raise awareness about the right to food and sustainable food. 

In order to draw attention to the increasing population, malnutrition, the deterioration of agricultural lands and food safety issues, various institutions and civil society organizations carry out activities to raise awareness on World Food Day, which was declared by the United Nations World Agriculture Organization (FAO) in 1981. Kaan Sidar, the Chairman of the Turkish Food Industry Employers' Union TÜGİS, conveyed their work in this context, drawing attention to the fact that the right to food is a fundamental human right and noted that steps should continue to protect the right to food and ensure access to safe food.

Sustainable Solutions Are Required for Sufficient and Safe Food

TÜGİS President Kaan Sidar, who stated that the UN Food and Agriculture Organization data shows that the world population will reach 2050 billion in 9,7, said; “The population growth rate reveals that concrete steps need to be taken regarding food security. When we consider the limited resources and the effects of the climate crisis, we see that the production of enough food to feed the world population is parallel to the development and reliability of the food industry. In order to solve the problem of access to sufficient and safe food, we must implement sustainable food systems and produce permanent solutions to problems such as hunger, malnutrition and food waste.  "Global problems such as climate change and limited natural resources reveal the need to rethink every link in the food chain. In addition, the solution proposals to be put forward must be respectful of ethical values ​​such as fairness and inclusiveness and the environment," he said.  

Sustainable Food Summit in its 10th Year! 

TÜGİS Board Chairman Kaan Sidar also stated in his statements that the Sustainable Food Summit is among the most important organizations organized for the future of the sector. Sidar said; “I believe that the Sustainable Food Summit, which we are proud to organize for the tenth time this year, will be an important platform to raise awareness of the right to food and to jointly create food strategies that will ensure sustainable food production.”

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From the hosts of the event Sustainability Academy Founding Board Member Semra SevinçStating that the future of food will be discussed at the Sustainable Food Summit with the contributions of experts in the field,  “We aim for the summit, which we will hold to support and develop the food sector’s services for a greener planet, healthier living and a developing economy, as well as to produce safe and delicious products for society, to create permanent and positive changes in the sector.” he said.

About TÜGİS

TÜGİS, one of the first employer unions of our country, is also a founding member of the Confederation of Turkish Employer Unions (TİSK). TÜGİS, whose members include the leading food producers of our country, has been carrying out pioneering work to develop the Turkish food industry and increase its competitiveness in international markets for more than half a century. TÜGİS is an innovative non-governmental organization that has continuously contributed to social dialogue, labor peace and the development of the food industry since 1961, when it started its activities. 

Source: HORECA TREND and TÜGİS

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Sustainability

Environmentally and Nature-Friendly Sustainable Restaurants…

With the increasing awareness of environmentally friendly and healthy living, the number of end consumers who expect restaurants to be sustainable is rapidly increasing. Now, when evaluating restaurants, consumers take into consideration not only the menu, price and ambiance, but also their stance towards nature and the environment. As such, sustainable restaurants have become a trend in response to this expectation, and businesses that adopt this approach stand out in the eyes of consumers.

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The zero-waste principles that we have been dealing with individually until now have now moved out of our personal kitchens and into restaurants… Among the most important issues for restaurants that embrace zero-waste gusto are menus that are dominated by plant-based foods, the ingredients used are produced by local producers, and making choices that take seasonality into account.  Sustainability in the restaurant is shaped by minimizing the impact of the food business on the planet by addressing issues such as sustainable agriculture, carbon footprint, shortening the supply chain, food leftovers, packaging, energy consumption, recycling and more. Bringing reservation processes and restaurant management together with technology with a special software developed for restaurants, Ayrım lists environmentally and nature-friendly sustainable restaurants. 

Neolokal Winner of the Green Michelin Star Award…

Combining traditional Turkish cuisine with modern techniques and an innovative perspective, Neolokal creates a refined and new perception; It aims to design honest food inspired by mother earth and taking examples from its traditions and present it to its guests. While doing this, it examines traditional recipes in fine detail and blends them with products that are on the verge of extinction because they are not consumed. Having recently managed to enter the top five restaurants in the Michelin Guide Istanbul, one of the most respected restaurant evaluation systems in the world, by the vote of taste inspectors, Neolokal has also added the Green Michelin Star award, which is given to restaurants with a more sustainable gastronomy approach. Setting out to recreate our traditional dishes known for centuries and pass them on to future generations, each flavor served at Neolokal comes with an explanatory note.

Vino Locale Prepares Its Menu With Seasonal Consumption Principle

Welcoming its guests in the heart of nature in Urla, Kuşcular Village, Vino Locale; brings its guests together with nature and seasonal flavors with the taste experience it offers. The founders of the venue are Seray and Ozan Kumbasar, who are closely interested in every detail… The venue, which is the first chef restaurant of the region; is located right in the middle of century-old olive trees, artichoke fields and vineyards. Acting with the sensitivity of not harming the nature of the region, the venue, which welcomes its guests with the excitement of the first day, brings together innovative flavors and comfort in a unique ambiance with the inspiration it receives from the rich food culture of the region. The Vino Locale menu, which bears the signature of Chef Ozan Kumbasar; A Mediterranean Cuisine nourished by the soil and fertility of the Aegean… The menu, which includes plenty of local producers and local flavors; is prepared with innovations every month seasonally. Adopting sustainable agricultural practices, the restaurant, which ensures that every dish is based on ethical resource use, also won the Green Michelin Star award.

Grandma's Wonderland The Barn Offers an Eco-Friendly Taste Adventure

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Grandma's Wonderland The Barn, which started the year with its commitment to sustainability from farm to table and zero waste approach, offers a unique and environmentally friendly taste experience with the menu prepared by Chef Buğra Özdemir. The restaurant, which grows the vegetables and fruits used in the preparation of the menu carrying traces of Anatolian Cuisine from heirloom seeds in its garden; provides meat and dairy products from the pastures of the Thrace region, seafood from the Silivri port, and herbal teas from aromatic herbs in its garden. Grandma's Wonderland The Barn, which focuses on efficiency and benefits from sustainable energy sources,  The restaurant carefully selects recyclable materials. It advocates sustainable gastronomy throughout the production process and values ​​increasing the potential of local producers and establishing long-term partnerships with regional farmers. 

TURK Fatih Tutak Offers a Taste Feast with the Most Special Ingredients of the Season

TURK Fatih Tutak, a strong representative of Turkish culture and cuisine, has been welcoming his guests at Now Bomonti since December 2019. Reinterpreting traditional Turkish flavors with the experiences he gained during his world travels, Tutak uses the most special seasonal ingredients offered by nature in his recipes while also placing a strong emphasis on sustainability. Always keeping his loyalty to the micro-seasonal principle alive, Tutak supplies his ingredients from local farmers, fishermen and artisan producers. Adopting the zero-waste principle and attaching importance to the use of preservation techniques such as fermentation and dry aging, reveals how much Tutak values ​​sustainability. Chef Tutak, who prepares the traditional flavors of Turkish cuisine with the meticulousness of a work of art without straying from its roots, was awarded two stars in the Michelin Guide Istanbul.

Od Urla Brings Seasonal Ingredients from Farm to Table

Od Urla, which transformed its 17-acre olive grove in Urla into a boutique hotel and restaurant, offers a “fine dining” experience in nature. Offering its guests recipes prepared entirely with Aegean products and carrying seasonal ingredients from the field to the table, Od Urla,  offers a new menu every month with flavors that change seasonally. Blending its recipes with nature, the venue uses vegetables and fruits grown in its own fields and gardens, as well as olive oil obtained from its own garden. In addition, Od Urla, which only works with local farmers and fishermen from nearby villages, takes its name and inspiration from fire and cooks its flavors over wood fire. 

Reservem Brings Technology to Restaurants That Add Value to Gastronomy

With a special software developed for restaurants, Yedekem combines reservation management with technology, unlike traditional methods. It takes the dining and drinking experience to a perfect point. The company, which integrates next-generation technologies into its reservation systems today, directs the future of restaurants with a professional perspective with its strong software infrastructure.  Ayrım, which includes Michelin star and fine dining restaurants in the system, is preparing to provide services in the B2C field in the near future. Setting out with the slogan “The Future of Hospitality” and currently Technological solutions for more than 140 restaurants and hotels Offered by My Reservation, It increases the efficiency of restaurants with its customizable service approach and permanent solutions. Reservem, which also allows feedback from guests, enables guests to analyze their entire restaurant journey in detail. The company, which provides financial tools for restaurants' nightmare, no show, significantly increases the efficiency of restaurants. At the same time, it makes a great contribution to increasing restaurant revenues by systematizing reservation and occupancy planning. My reserve; Following guest approaches, increasing guest satisfaction, It offers services to restaurants in many areas such as measuring guest expectations, direct marketing opportunities with data management, control over guest experience and strategy development. 

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Source: HORECA TREND and My Reservation

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