On the night of December 31st, At Mezzanine Lounge It starts with Türkün Yıldız's piano recital. After this intimate atmosphere where you will be enchanted by the music, a delicious experience awaits you with the open buffet gala dinner at 34 Restaurant. At this special gala dinner, which costs 9.500 TL per person, Executive Chef Yusuf GülyiyenFrom New Year's turkey, which bears the signature of , to seafood, from pot dishes to olive oil dishes and appetizers, from salad varieties to a wide range of dessert options, special flavors are offered. Suami Ramirez Quartet's live performance will join the night with its energetic rhythms.

For guests who want to continue the fun after dinner, the Library Bar, a popular venue for celebrations, offers fun-filled moments with DJ Jasemine's live performance from the first hours of the new year.

Grand Hyatt Istanbul's New Year's Eve programs, which are not limited to the night of December 31, invite those who want to crown the first day of the new year with a special experience to Jazz & Brunch. The brunch, which is 3.250 TL per person, includes a special New Year's baked turkey, New Year's themed desserts and many other flavors, making this enjoyable meeting unforgettable.

For those who want to spend quality time and rejuvenate, Gaia Spa offers special packages for couples or individuals. It provides the opportunity to relieve the tiredness of the whole year with 90-minute spa rituals and a traditional Turkish bath.

There is also a special Ice Rink in the garden of the hotel for ice skating, the most entertaining activity of winter. The ice rink, which is a fun activity for both adults and children, is ready to create enjoyable moments.

Those who want to turn New Year's Eve into a magical experience are invited to make the new year unforgettable with the unique program of Grand Hyatt Istanbul.

Source: HORECA TREND and Grand Hyatt Istanbul

Yildiz Holding, “This World is Ours” approach and “Waste-free Company” Within the scope of sustainability studies carried out with its business model, it continues to invest in green transformation in all its companies. With the Solar Power Plant (SPP) commissioned by Aytaç Gıda, one of the Yıldız Holding companies, on an area of ​​approximately 75 thousand square meters of its factory land in Çankırı Çerkeş, the entire annual electrical energy need of the production facility will be provided from renewable energy sources.

The 6 MWp land-type Solar Power Plant project, which was commissioned with the Build-Operate business model in cooperation with Chint Green Energy, aims to prevent approximately 5 tons of carbon emissions annually.

Erhan Çetin: “We Continue Our Green Transformation Journey”

Aytac Food CEO Erhan Cetin“As Aytaç, we have been redesigning all our processes with a sustainability perspective since our establishment with the aim of becoming a leading brand in the sector. As part of our decarbonization journey, we continue our renewable energy investments and implement innovative applications that will reduce our environmental impact with our responsible production approach. With our Solar Power Plant established in our factory site in Çankırı Çerkeş, we contribute to the construction of a sustainable future for future generations by preventing approximately 5 tons of carbon emissions annually. We will continue to contribute to the 500 Net Zero carbon emission target of Yıldız Holding, of which we are a subsidiary, with our effective applications for energy efficiency,” he said.

Source: HORECA TREND and Yıldız Holding, Aytac Food

ZMany important topics were discussed at the summit, from food economy to innovation, from artificial intelligence to regenerative agriculture. Deputy Director General of Agricultural Reform Mehmet Kilci, talking about the financial support given to agriculture, said that the agricultural support budget, which was 2024 billion TL in 91,5, is expected to be 2025 billion TL in 135. Speaking to the press after the summit, Kaan Sidar, Chairman of the Board of Directors of the Turkish Food Industry Employers' Union (TÜGİS) “Implementing sustainability at every stage of the food chain, from farm to table, is vital to ensuring future generations have access to a safe and fair food system,” he said. 

The Sustainable Food Summit, organized for the 10th time this year with the aim of developing a common vision and strategy for the redesign of the food chain and addressing the theme of “Transformation for the Future of Food”, was held in Istanbul with the participation of a large audience. The opening speech of the summit, which was held on November 21-22 in collaboration with the Turkish Food Industry Employers’ Union (TÜGİS) and the Sustainability Academy, was made by the Minister of Industry and Technology Mehmet Fatih Kacır.

Names from Bureaucracy, Academia, Finance, Business World and Media Came Together

The two-day summit featured speakers such as Yıldız Holding Board Member, pladis and Godiva Board Chairman Murat Ülker, Ministry of Agriculture and Forestry Deputy Director General Sezai Cibelik, Agricultural Reform Deputy Director General Mehmet Kilci, NB Ekonomi Newspaper Editorial Board Chairman Şeref Oğuz, Hacettepe University Faculty Member Prof. Dr. Vural Gökmen, Bitkiden Association Board Chairman Ebru Akdağ, Yeditepe University Food Engineering Department Professor Dr. Yeşim Ekinci, FAO Turkey Deputy Representative Dr. Ayşegül Selışık, Ankara University Food Engineering Department and TÜGİS Science Board Member Prof. Dr. Nevzat Artık and many other names from the academy and business world.   

Food Supply Security is a Priority Issue

Speaking at the session titled “New Era in Agriculture – Agricultural Production Planning” on the second day of the summit, Deputy Director General of Agricultural Reform Mehmet Kilci drew attention to the fact that factors such as economic, social and environmental developments, global climate change, water shortages, increasing population and urbanization have increased the importance of food supply security. In his statements, Kilci underlined that an effective planning process that will ensure the optimum use of natural resources is essential to ensure food supply security. He conveyed that studies such as determining which products or product groups will be produced on an agricultural basin or enterprise basis, protecting supply security in strategic products, and determining minimum and maximum production quantities according to country needs will be put into effect.  

Agricultural Support Budget for 2025: 135 Billion TL

Referring to the supports to be provided in agriculture, Kilci said; “In order to encourage the application of “Agricultural Production Planning” and to ensure its adoption by producers, we have harmonized interest-reduced loans and rural development grant programs, especially agricultural supports. The agricultural support budget, which was 2024 billion TL in 91,5, is projected to be 2025 billion TL for 135. Similarly, we evaluate interest-reduced loans as an important tool for financing agriculture. For this purpose, our producers who produce in accordance with production planning benefit from a 20 percent interest rate discount. Both supports and loans are important arguments for meeting the financial needs of our farmers as well as an important tool for encouraging production planning. On the other hand, important regulations have been implemented for the development and dissemination of contracted production. For this purpose, standard contracts have been prepared and published on the basis of production issues, and a mediation system specific to contracted production has been put into effect by the Ministry of Justice in order to protect the rights of the parties and to ensure rapid and effective resolution of disputes.” 

Call for Shared Responsibility for Sustainable Food

Making a statement to the press after the Sustainable Food Summit, TÜGİS Board Chairman Kaan Sidar said, “At our summit, which we organized for the 10th time this year, we discussed with representatives of the food ecosystem how food systems can be designed to produce enough food to feed the world population despite limited resources and the effects of the climate crisis, and how transformation can be achieved. The valuable speakers who took the floor in the sessions emphasized once again that “food” is not just a consumer product; it is one of the cornerstones of public health, economic prosperity and environmental sustainability. Ensuring sustainability at every stage of the food chain, from farm to table, is of vital importance for future generations to have access to a safe and fair food system. As TÜGİS, we will continue our work without slowing down to increase cooperation in the sector and develop innovative solutions with our mission to be the pioneer of this transformation.” Sidar concluded his speech by thanking all speakers, participants and everyone who contributed to the Sustainable Food Summit.

For more information about the summit https://zirve.surdurulebilirgida.com.tr/ You can visit. 

Source: HORECA TREND and TÜGİS