Sustainability

4 out of 3 people have a positive view on sustainable food

Sodexo, which reaches 45 million people every day in 100 countries around the world, announced the results of its second international sustainable food barometer in partnership with Harris Interactive. This research, conducted with the participation of more than 7 people, aims to accelerate the transition to a more sustainable food system.

It was published

5 months ago

December 11 2024

Author:

Elif Akin Yuksel

Seventy-four percent of respondents have a positive view of sustainable food. However, inflationary economic conditions in Western countries tend to dampen enthusiasm for sustainable food. In countries like Brazil and India, two-thirds of the public have a very positive view of sustainable food, while in Western countries the rate remains at 74-3 percent.

The research shows that citizens in all countries have a very positive view of sustainable food. Two-thirds of consumers who participated in the research think that sustainable food contributes to improving the quality of life. Sustainable food is seen as healthier and more balanced. While 47 percent of consumers find sustainable nutrition beneficial in terms of health, 51 percent say it has a positive impact on the environment and 43 percent say it contributes to the preservation of biodiversity.

42 Percent of Survey Participants Eat as Sustainably as Possible

Sustainable food is creating more excitement in Western countries, despite being more moderate due to inflationary economies. Sodexo’s research shows that the three main factors that encourage consumers to adopt sustainable eating habits are price, taste and health. The Barometer identifies three main consumer profiles regarding sustainable food. 42 percent of the participants are in the “Determined” group, consuming sustainable products as much as possible. The “Undecided” group, 44 percent, hesitates to choose sustainable products even if they are available. The last group is the “Avoidant” group with 14, who are not yet inclined to consume sustainable products.

The Biggest Obstacle to Sustainable Food is Loss of Taste and Flavor

For all consumers, price remains the number one factor in choosing food products. 73 percent of consumers prioritize price over environmental concerns. For all three groups, taste is a major factor in food choice, coming in just behind price. Health also stands out as an important factor: nutritional value and product composition are the third and fourth most important factors in the decision-making process. The biggest obstacle to switching to sustainable food is loss of taste and flavor. 47 percent of committed consumers, 68 percent of undecided consumers and 70 percent of abstaining consumers are not willing to consume a sustainable product if it tastes less good than a regular product.

Price is Important in Sustainable Product Consumption

Price barriers are also a significant factor. 37 percent of committed consumers, 62 percent of undecided consumers, and 69 percent of abstaining consumers are not willing to consume a sustainable product if it is more expensive. Contrary to popular belief, the most “Committed” citizens consume meat almost as often as the “Undecided” and “Avoiding” groups. However, the “Committed” group is more likely to consider reducing their meat intake and has already begun to do so, especially with red meat.

Participants in the Study Say Nutritional Information Should Be Written on Meals

For consumers, food service providers are seen as the main drivers of the transition to more sustainable eating habits. Following farmers and the food industry, food service providers are expected to play a leading role in the transition to more sustainable eating habits. The research also reveals a strong need for incentives. 47 percent of determined consumers and 40 percent of undecided consumers believe that sharing recipe ideas or recipe suggestions with sustainable products would help them change their individual habits. In addition, 46 percent of determined consumers and 37 percent of undecided consumers think it is necessary to highlight nutritional information more prominently on products and dishes.

Sodexo aims to continue using these drivers with concrete initiatives to accelerate the transition to more sustainable eating habits and reduce its emissions across the entire value chain, from farm to plate.

Inspiring with the creativity of chefs: Recipes play a key role in the transition, the Barometer found. Sodexo is training its chefs and teams to create new plant-based dishes that inspire consumers through its brands, including Modern Recipe, EAT, ThinkGreen, Vive Café.

Providing information about products: It guides consumers by showing the environmental impact of the meals served through effective digital solutions.

Reducing food waste: With the WasteWatch program, which will be implemented in 2024% of its operations by 77, Sodexo aims to halve food waste next year.

To promote local food products and sustainable agricultural practices, to support its suppliers in reducing their carbon emissions and to mobilize its entire ecosystem to make environmental impacts positive.

Source: HORECA TREND and Sodexo, Harris Interactive

Related Tags:Harris Interactive Sodexo

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Aslı Recycles Tons of Food Waste into Nature

Aslı, a café-bakery chain operating under Eksim Holding and having a monthly food production capacity of 1200 tons in its factory, contributes to the holding's 'Enough' social responsibility campaign with sustainable production and recycling projects.

It was published

1 weeks ago

May 9 2025

Author:

Elif Akin Yuksel

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

The Biggest Food Summit is in December!

The Sustainable Food Summit, which has become a pioneering summit to shape the sustainable future of the food industry, will be held for the 11th time this year. The summit, which will take place in Istanbul on December 17, will bring together a wide range of participants from the public, business world, science, finance and media.

It was published

3 weeks ago

April 28 2025

Author:

Elif Akin Yuksel

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)

Four Seasons Hotels Istanbul's Sustainability Approach That Adds Value to the Future

Four Seasons Hotels Istanbul carries the concept of hospitality to the future by combining the privileged accommodation experience it offers with a sustainable approach.

It was published

1 months ago

April 17 2025

Author:

Elif Akin Yuksel

Acting with environmental sensitivity and social responsibility awareness in its two hotels in Istanbul, one located right next to the blue waters of the Bosphorus and the other in the unique ambiance of the historical peninsula, Four Seasons makes a difference with its practices that contribute to nature and local communities.

'Four Seasons for Good' As part of the program, Four Seasons Hotel Sultanahmet and Four Seasons Hotel Bosphorus have switched to zero plastic practices, minimizing their environmental impacts, and have completely eliminated single-use plastic packaging products at Four Seasons Hotels Istanbul. Using sustainable alternatives, including shampoo and water bottles, and offering high-quality drinking water to their guests thanks to in-hotel water purification and filling facilities, the hotels significantly reduce their carbon footprint with their practices.

As part of its sustainability efforts, Four Seasons Hotels Istanbul minimizes kitchen waste with artificial intelligence-supported food waste measurement systems and supports the local economy by providing 70% of its supply chain from local producers. It reduces water consumption by 42% and increases energy efficiency with LED lighting and water pressure adjustments. It also encourages the use of sustainable resources by using FSC-certified eco-friendly products.

Four Seasons Team Leads the Way on Sustainability

Sustainability practices at Four Seasons Hotel Sultanahmet and Four Seasons Hotel Bosphorus are not limited to operational processes; they are shaped by the contributions of the team. The spa team uses natural massage oils produced by female entrepreneurs, while natural lavender water supplied by a local cooperative is used in both hotels. The bar team prepares cocktail garnishes and extracts by recycling fruit peels, thus minimizing food waste.

Four Seasons Hotel Bosphorus Chef Görkem Özkan and the hotel’s restaurant AQUA Chef Alper Kızılbayır support responsible fishing practices by using MSC (Marine Stewardship Council) and ASC (Aquaculture Stewardship Council) certified seafood. Four Seasons Hotel Sultanahmet Chef Özgür Üstün supports sustainable agriculture by bringing seasonal produce to AVLU’s kitchen, while adding a special flavor to his dishes with fresh spices grown in the hotel garden. Each member of the team continues to offer their guests an environmentally friendly, high-quality and unforgettable accommodation experience.

Leadership in International Sustainability Standards

By complying with global sustainability criteria and earning the GSTC Stage 3 Certificate, Four Seasons Hotels Istanbul meets the highest level of international sustainable tourism standards. By receiving the Forbes Verified Responsible Hospitality certificate this year, Four Seasons Hotels Istanbul has certified its sustainable and ethical practices in guest experience on a global scale.

Maintaining the highest standards in health, safety and hygiene, Four Seasons Hotels Istanbul continues to offer a safe and healthy environment for its guests and team members with the Lead With Care (LWC) program.

While offering its guests unique moments, Four Seasons Hotels Istanbul continues to invest in the future with a sustainable and responsible tourism approach.

Source: HORECA TREND and Four Seasons Hotels Istanbul