Turkish Food Industry Employers' Union (TÜGİS) with the Sustainability Academy At the Sustainable Food Summit, which is hosted by and attracts attention with its increasing participation every year, many topics are planned to be discussed, from supply chain to innovative technologies, from healthy nutrition to preventing waste. At the summit, inspiring sessions ranging from good agricultural practices to technology-integrated food systems, from circular economy to consumer awareness will once again meet with the sector.

The summit, which has previously inspired participants on topics such as climate change, agricultural production, strengthening local producers and reducing food waste, will be held on December 17, 2025 at Swissôtel The Bosphorus Istanbul.

All Stakeholders of the Sector Will Contribute

In his statement on the subject, he stated that awareness of sustainability in the food sector is getting stronger every year. TÜGİS Chairman of the Board Kaan Sidar, He drew attention to the role played by the Sustainable Food Summit. “Last year, we organized the summit with the theme of ‘Transformation for the Future of Food’ and created a comprehensive dialogue platform,” said Kaan Sidar., “With the summit we present, we are developing innovative ideas in a wide range of areas, from resource use to production processes, from food safety to supply chain optimization. The 11th Sustainable Food Summit will be a critical meeting point for the further dissemination of these ideas and the shaping of the future of the sector with the contribution of all stakeholders.”

“We Discuss the Food Systems of the Future”

Sustainability Academy Board Member and Sustainable Food Platform President Semra Sevinç In his statements, he touched upon the achievements of the summit within the food ecosystem to date. Sevinç said, “Today, it is not enough to discuss critical issues such as food security, climate change and depletion of natural resources; concrete solutions need to be put forward. At the summit, where we have left 10 years behind, we are addressing sustainable agriculture, conscious consumption, innovative food technologies and many issues that will contribute to the sustainability of food through expert guests in order to shape the food systems of the future.”

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

Acting with environmental sensitivity and social responsibility awareness in its two hotels in Istanbul, one located right next to the blue waters of the Bosphorus and the other in the unique ambiance of the historical peninsula, Four Seasons makes a difference with its practices that contribute to nature and local communities.

'Four Seasons for Good' As part of the program, Four Seasons Hotel Sultanahmet and Four Seasons Hotel Bosphorus have switched to zero plastic practices, minimizing their environmental impacts, and have completely eliminated single-use plastic packaging products at Four Seasons Hotels Istanbul. Using sustainable alternatives, including shampoo and water bottles, and offering high-quality drinking water to their guests thanks to in-hotel water purification and filling facilities, the hotels significantly reduce their carbon footprint with their practices.

As part of its sustainability efforts, Four Seasons Hotels Istanbul minimizes kitchen waste with artificial intelligence-supported food waste measurement systems and supports the local economy by providing 70% of its supply chain from local producers. It reduces water consumption by 42% and increases energy efficiency with LED lighting and water pressure adjustments. It also encourages the use of sustainable resources by using FSC-certified eco-friendly products.

Four Seasons Team Leads the Way on Sustainability

Sustainability practices at Four Seasons Hotel Sultanahmet and Four Seasons Hotel Bosphorus are not limited to operational processes; they are shaped by the contributions of the team. The spa team uses natural massage oils produced by female entrepreneurs, while natural lavender water supplied by a local cooperative is used in both hotels. The bar team prepares cocktail garnishes and extracts by recycling fruit peels, thus minimizing food waste.

Four Seasons Hotel Bosphorus Chef Görkem Özkan and the hotel’s restaurant AQUA Chef Alper Kızılbayır support responsible fishing practices by using MSC (Marine Stewardship Council) and ASC (Aquaculture Stewardship Council) certified seafood. Four Seasons Hotel Sultanahmet Chef Özgür Üstün supports sustainable agriculture by bringing seasonal produce to AVLU’s kitchen, while adding a special flavor to his dishes with fresh spices grown in the hotel garden. Each member of the team continues to offer their guests an environmentally friendly, high-quality and unforgettable accommodation experience.

Leadership in International Sustainability Standards

By complying with global sustainability criteria and earning the GSTC Stage 3 Certificate, Four Seasons Hotels Istanbul meets the highest level of international sustainable tourism standards. By receiving the Forbes Verified Responsible Hospitality certificate this year, Four Seasons Hotels Istanbul has certified its sustainable and ethical practices in guest experience on a global scale.

Maintaining the highest standards in health, safety and hygiene, Four Seasons Hotels Istanbul continues to offer a safe and healthy environment for its guests and team members with the Lead With Care (LWC) program.

While offering its guests unique moments, Four Seasons Hotels Istanbul continues to invest in the future with a sustainable and responsible tourism approach.

Source: HORECA TREND and Four Seasons Hotels Istanbul

The month of Ramadan is a symbol of abundance and prosperity, as well as a time when sharing and conscious consumption come to the fore. However, the increasing variety on iftar tables also brings with it food waste. According to the United Nations Food Waste Index, while 8.7 million tons of food are thrown away from homes in Türkiye annually, it is estimated that 102 kg of food is wasted per person per year.

In order to prevent food waste at tables set during Ramadan, it is of great importance to adopt simple but effective methods such as planned shopping, portion control and using leftover food. Chairman of the Board of Directors of PLANT Ebru AkdagStating that more attention should be paid to consumption habits during Ramadan, he emphasized that conscious choices contribute to both the family budget and the protection of natural resources. Stating that one of the most basic ways to reduce waste is to do shopping in a planned manner, AkdagHe underlined that unplanned grocery shopping just before iftar and when hungry leads to unnecessary food purchases and increases waste. He stated that proper storage of leftovers is a critical step in preventing food waste. Akdag“If you think you will not be able to consume your meals within three days, you can label them and store them in the freezer. Methods such as choosing frozen products and composting food waste will protect both your pocket and our world,” he said. Emphasizing that portion control makes a big difference, especially in Ramadan tables, Akdag"Instead of preparing too much food at once for iftar, starting with measured portions and adding more as needed supports healthy nutrition and prevents leftover food from going to waste," he said, adding that food waste can be reduced with easy and effective steps.

Source: HORECA TREND and FROM THE PLANT