PepsiCo Turkey is working to restore operational water used in its factories to basins with the “One Drop One World Project”. The company, in collaboration with the Nature Conservation Center, continues the project, which started in the Berdan basin where the Tarsus factory is located in 2023, and continues in the basins where the Manisa and Izmir factory is located in 2024 and the Adana factory is located in 2025, and continues to spread to all basins where PepsiCo factories are located in Türkiye.

PepsiCo Türkiye Corporate Affairs and Sustainability Senior Director Esra İren: “We must work harder to secure the future of water and create more positive impact on this critical issue through collaborations.”

Emphasizing that water use in industry and agriculture is one of the important headings in the management of this resource, PepsiCo Turkey Corporate Relations and Sustainability Senior Director Esra İren said, “In order to contribute to securing the future of water on the sustainability path we have determined; we carry out many studies from efficient water use to the repair of ecosystems, and we cooperate with expert organizations in this field. With this approach, we continue to increase the social impact we create not only in our own production processes but also with the projects we carry out in various fields, especially agriculture. With the awareness that water risk is high in agriculture, we have invested in pressurized irrigation technologies such as drip irrigation, which will reduce water use, and expanded the use of these systems and reduced water use in agricultural production by 25% in the basins where our factories are located.”

“With the One Drop One World Project, we are recycling up to 100% of the used water back to its original land.”

PepsiCo Turkey, Corporate Relations and Sustainability Senior Director Esra İren, who emphasized that they aim to restore the amount of operational water used in PepsiCo factories to the basins, said; “With the “One Drop One World Project”, which we took the first step in the Berdan basin in 2023 in cooperation with the Nature Conservation Center, we are working to restore the water we use in our factory in Tarsus to the basin and our farmers. We have expanded this project starting from Tarsus and then to Manisa, İzmir and Adana. In this context, while we restored 2024% of the water used in our Manisa factory, 100% of the water used in our İzmir factory and 94% of the water used in our Tarsus factory in 58, we also supported our farmers in the regions where the project took place with modern irrigation methods, contributing to the protection and efficient use of water.”

PepsiCo Turkey draws attention with its works carried out under the titles of “Using less water, recycling water and increasing access to clean water” and its collaborations to increase the impact to be created in water management. PepsiCo Turkey is collaborating with the Nature Conservation Center, which has been working for more than 20 years for the effective protection of biodiversity and sustainable management of natural resources in the “One Drop One World Project”. Since its establishment, the Nature Conservation Center has been focusing on developing new tools and methods for the protection of biodiversity, sustainable use of resources and adaptation to climate change by monitoring the practices in different parts of the world. DKM also supports the project with the applicable solutions it has developed for the “One Drop One World Project”.

Source: HORECA TREND and PepsiCo Türkiye

Aslı, a cafe-bakery chain operating under Eksim Holding's Food Group, has launched a sustainability-focused food compost project as part of the "Enough" social responsibility campaign. Aslı, which has one of Türkiye's largest integrated food production facilities, aims to reduce waste and minimize environmental impacts with this project it has implemented for the recycling of food waste.

An average of 2 tons of waste is transformed per month

Sustainable Living and Environmental Protection Association (KORU) In the project carried out in cooperation, food waste from Aslı's production facilities is turned into compost in KORU's recycling facility. In this direction, an average of 1.200 tons of food waste per month from the Aslı Dudullu factory, which has a monthly food production capacity of 2 tons and is suitable for recycling, is sent to KORU's compost production facility operating in Ümraniye at certain intervals. The composting process that begins here is carried out with the hot compost method. The waste is first physically sorted and cleaned of foreign materials such as plastic, glass and metal. Then, it is put through a shredder and brought into a form that will accelerate decomposition.

Used in the cultivation of vegetables, fruits, ornamental and field crops

The compost obtained at the end of this process, which is completed within 24-36 hours thanks to microorganisms working at high temperatures, is used especially in the cultivation of vegetables, fruits, ornamental and field plants with its rich organic matter content. These natural fertilizers, which facilitate the aeration of the soil, increase its water retention capacity and support the nutrient intake of plants, are donated to the Parks and Gardens Directorates of local governments with which KORU cooperates, contributing to the sustainability of green areas.

Sustainable Practices Continue in Branches

Composts transformed from waste from the Aslı factory are offered to guests at Aslı’s 34 branches. In addition, different sustainability-focused practices for guests are also noteworthy. Aslı encourages an environmentally friendly approach by offering a 50 percent discount on coffee purchases to guests who come with a thermos. This practice aims to reduce the consumption of single-use products and support sustainable consumption habits.

Source: HORECA TREND and Aslı

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)