Orkide Took Part in Brand Week Istanbul

In the session where the reduction and recycling of food waste and the correct use of natural resources and their positive effects on a sustainable future were discussed;

Journalist and Writer Cem Seymen, explained the positive impact of protecting our natural resources on the agricultural economy. Cem Seymen drew attention to the fact that protecting natural resources is a necessity for sustainable agriculture, which he referred to as an approach that aims to balance environmental, social and economic dimensions in agricultural production. Stating that the main purpose of sustainable agriculture is to protect these resources and leave them to future generations safely in the agricultural sector, where natural resource use is intense, Cem Seymen emphasized the responsibility that falls on all of us in protecting all natural resources, especially water, in his speech.

Orkide Marketing Manager Dilek Eker; explained the process of developing a new environmentally friendly and high added value product in Hakbay, a group company, which was implemented as a new investment project on the path Orkide set out on with the aim of eliminating the ecotoxic effects of vegetable waste oils formed during the production and consumption of vegetable oils. He drew attention to the fact that “Q Oil Fatty Acid”, which is produced by processing the vegetable waste oils formed as a result of the refining of raw vegetable oil in Orkide’s zero-waste licensed production facilities with the latest technology system in Hakbay, a group company with zero-waste license, in the most efficient way and making them valuable, contributes to environmental sustainability, provides a source for energy production in bioenergy facilities and offers a value-added product to industries such as chemicals, feed, etc.

Gastronomy Researcher and Traditional Turkish Cuisine Expert Şefika Günyel explained the correct use of vegetable oils in households and professional kitchens in her speech and shared her suggestions with the participants on how to reduce the amount of vegetable waste oils generated at these points.

At the Orkide Flavor Kitchen, located in the experience area of ​​Brand Week Istanbul, delicacies prepared with Orkide products by Chef Eyüp Kemal Sevinç and Orkide's frying chef Kenan Gün were offered to participants throughout the event.

Source: HORECA TREND and Orchid