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. He emphasized that the protection of natural resources is essential for sustainable agriculture, which he described as an approach that aims to balance environmental, social, and economic dimensions in agricultural production. Stating that the fundamental goal of sustainable agriculture is to protect these resources and leave them safely for future generations in the agricultural sector, where natural resource use is intensive, Cem Seymen stressed the responsibility we all share in protecting all natural resources, especially water.

Dilek Eker, Marketing Manager of Orkide , explained the process of developing a new, environmentally friendly and high-value-added product at Hakbay, a group company established as a new investment project by Orkide with the goal of eliminating the ecotoxic effects of vegetable waste oils generated during the production and consumption of vegetable oils. She highlighted that “Q Oil Fatty Acid,” produced by processing vegetable waste oils resulting from the refining of crude vegetable oil in Orkide's zero-waste licensed production facilities using state-of-the-art technology in Hakbay, a group company also licensed for zero-waste, contributes to environmental sustainability, provides a source for energy production in bioenergy plants, and offers a high-value-added product to the chemical, feed, and other industries.

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 Orkide