Fairs and Events

Metro Türkiye Celebrated Vegan Week with the Gastronomy Sector

With the motto of “There is room for everyone at the table!”, Metro Turkey responds to the increasing demand for plant-based eating habits such as vegan, vegetarian and flexitarian, which are on the rise all over the world, with hundreds of plant-based products on its shelves, and celebrated World Vegan Week with various events.

It was published

1 months ago

7 Nov 2024

Author:

Elif Akin Yuksel

Serving hotels, restaurants and catering companies in our country for 35 years by keeping all kinds of professional kitchen products needed on its shelves. Metro Turkey, continues to support chefs with its wide range of products for different diets that are rapidly becoming widespread today. According to research, the number of people who have adopted a vegan lifestyle in the world has reached 90 million and it is expected that 2025 million people will prefer a vegan diet in 150. These developments also show that it has become a necessity to include vegan and plant-based dishes more in professional kitchens and menus. Advocating for democratization on tables and the development of delicious dishes suitable for all diets, Metro Turkey responds to this need with its wide range of products and carries out pioneering work to create awareness in the sector.

Met with Future Chefs

With the motto “There’s a Place for Everyone at the Table!”, Metro Turkey organized panels in gastronomy departments of universities to encourage more plant-based flavors to be included in restaurant menus during World Vegan Week. In order to raise awareness of this issue among chefs at a young age, Metro Turkey Corporate Communications Manager Dr. Aslı Duran and Gastronometro Instructor Chef Murat İlke Özipek met with gastronomy students. Prof. Dr. Itır Erhart, who was a guest at Bilgi University’s leg of the “Vegan Menus with Metro Turkey” panels, shared her experiences in restaurants as someone who eats vegan, while Bahtiyar Büyükduman, the Executive Chef of Telezzüz, Turkey’s first vegan fine dining restaurant, told students what to look for when creating plant-based recipes at Bahçeşehir University.

Food and Beverage Sector Comes Together in Telezzüz

On November 5, Metro Turkey came together with Telezzüz’s Executive Chef Bahtiyar Büyükduman and organized a special gastronomic experience dinner. Telezzüz’s Executive Chef Bahtiyar Büyükduman, one of the winning chefs and sustainable cuisine ambassadors of the “35 Chefs Under 3” competition organized by Metro Turkey in 2022, prepared a special menu with Metro brand plant-based products. Chef Bahtiyar Büyükduman also drew attention to local, Geographical Indication registered, seasonal products and waste-free cuisine with the menu he prepared.

There's a Place for Everyone at the Table

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Stating that they both develop products and raise awareness in the food and beverage sector in order to fully respond to changing consumer behaviors and demands by respecting all nutritional styles with a responsible business model, Metro Türkiye Corporate Communications Manager Dr. Aslı Duran“While the world’s dietary habits are changing rapidly, different dietary preferences such as vegan, vegetarian, flexitarian, pescatarian are also increasing rapidly. One of the biggest challenges consumers face is finding delicious and original dishes that suit their dietary style in restaurants. As we have been for 35 years, we are focusing on making this need more visible with our vision of being the closest business partner of the food and beverage sector during this transformation; we are trying to inspire the sector with both our wide range of products and the recipes we create. In order to create awareness on this issue and to explain the importance of developing menus with plant-based products, we celebrated Vegan Week by coming together with a wide audience from academia to chefs, from media to experts in the field with different events. As Metro Turkey, we will continue to develop innovative products for different dietary types and inspire our chefs. Because for us, ‘There is a Place for Everyone at the Table’” he said.

Met with Industry Professionals

Metro Turkey, which also brought Vegan Week events to Gastronometro, which it launched approximately 10 years ago as Turkey's first gastronomy discovery platform, hosted the leading chefs and business owners of the sector. In the event where special plant-based recipes prepared by Gastronometro chefs were presented, Metro branded products for different diets were introduced to the food and beverage sector, and inspiring solutions regarding vegan menus were shared.

Expanded its Product Portfolio with Fine Life Fermented Cashew Beverage

Metro Turkey’s vegan product range on its shelves includes hundreds of food and non-food products, from plant-based lahmacun, içli köfte, and ready-made meal solutions such as meze to food products such as milk, mayonnaise, and pasta, and cleaning products such as softeners, degreasers, and shampoos. Metro Turkey has recently added Fine Life Fermented Cashew Beverage, developed as an alternative to ayran, to its Metro branded product portfolio, which it continuously expands with innovative varieties. Fine Life Fermented Cashew Beverage, which stands out for not containing additives, preservatives, or gluten, contains 27% cashew nuts, salt, and various probiotics.

Source: HORECA TREND and Metro Türkiye

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Fairs and Events

Setur Marinas Took Its Place at the Tourism Investment Forum

The Tourism Investment Forum, considered as Turkey's most comprehensive tourism investment event, was held in Istanbul for the fourth time this year. Setur Marinas also took part in this prestigious event, where cooperation, innovation and investment opportunities in the tourism sector were discussed on a global scale.

It was published

5 days ago

December 3 2024

Author:

Elif Akin Yuksel

Tourism Investment Forum (TIF), one of the most important global platforms of tourism investments, was held in Istanbul with the theme of 'Destination Future Türkiye'.

The event hosted by the Turkish Tourism Investors Association (TTYD) was organized in cooperation with the Presidency of the Republic of Turkey Investment Office, the Ministry of Culture and Tourism, the World Travel and Tourism Council (WTTC) strategic partnership and Questex. Turkey's leading chain marina operator Setur Marinas also participated in this prestigious forum, which brought together all stakeholders of the tourism ecosystem.

TIF 2024 hosted many high-level participants this year, shedding light on the future of travel and tourism investments in different sessions. Many topics were discussed in depth, from strategic planning to financial solutions, from trends to luxury and lifestyle brands, from digitalization in tourism to climatic risks.

Setur Marinas General Manager Emre Doruk He was one of the speakers at the session titled 'From Source to Target: Ensuring Sustainability in Tourism'. Emre Doruk, who touched on the importance of the organization for Turkish tourism, also explained Setur Marinas' sustainability investments, its vision to pioneer environmentally friendly practices and future goals.

Organized by TTYD, the largest non-governmental organization of tourism investors, with 36 years of experience, TIF serves as a critical platform for networking, collaboration and financing opportunities in the tourism sector. The event brings together influential thought leaders in the tourism industry, international investors, financial institutions, banks, fund representatives, local and global travel/hotel brands, technology players, real estate developers and public institutions.

TIF not only serves as a strategic meeting point for Turkey's tourism investments on the world stage, but also carries the vision of being an organization that will shape the future of global tourism.

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Source: HORECA TREND and Setur Marinas

 The 10th Sustainable Food Summit was Held with Great Participation

The 10th Sustainable Food Summit, organized by the Turkish Food Industry Employers' Association (TÜGİS) and the Sustainability Academy and bringing together all stakeholders of the food industry, attracted attention with its distinguished guests and agenda.

It was published

6 days ago

December 2 2024

Author:

Elif Akin Yuksel

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.

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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

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Berkay Şimşek is Türkiye's Champion in the Gastronomy and Mixology Meeting!

At the 14th Antalya International Gastronomy and Culinary Stars Meeting held in Antalya between November 17-5, Bayou Villas' talented bartender Berkay Şimşek won first place in Turkey with his beverage called SATORİ, inspired by Zen Buddhism.

It was published

2 weeks ago

27 Nov 2024

Author:

Elif Akin Yuksel

Drawing attention with the talent he displayed in the prestigious competition, which included participants from 12 different provinces of Egypt, Cyprus and Turkey, Şimşek stated that the support and working environment he received from Bayou Villas played a major role in his success.

Berkay Şimşek's award-winning beverage SATORİ is inspired by Zen Buddhism's journey of inner enlightenment, and this journey is presented in three stages in the drink's stylish presentation. ZAZEN (Emptying the Mind and Focusing); focuses by purifying the mind with balanced and peaceful flavors. KOAN (Mental Development); experiences the process of connecting with nature. And SATORİ (Ultimate Enlightenment) explores spiritual enlightenment by embarking on a sensory journey with the ritual of drawing symbols in a Zen garden.

Offering not only a drink but also a special experience with SATORİ, Berkay Şimşek's goal is to take his success one step further by representing Turkey in the international arena.

A Special World in Each Villa

Welcoming its guests with different beauties in every season, Bayou Villas combines luxury and comfort with the peaceful beauty of nature as an exclusive holiday resort with the approval of Condé Nast Johansens. Offering special opportunities for every season of the year, this elegant holiday spot promises its guests an unforgettable experience. Bayou Villas offers its guests a special world in each of its villas. The fitness area, Turkish bath, sauna, massage room and heated seawater pool in the villas offer its guests the opportunity to both relax and renew. Every detail in Bayou Villas has been designed with the comfort and convenience of the guests in mind.

Source: HORECA TREND and Bayou Villas

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