Guiding the sustainability journey of restaurants and chefs Metro Turkey Fairmont Quasar Istanbul, which embraces the responsibilities of sustainable tourism, Kemalcan Yurttaş, Chef de Cuisine at Aila RestaurantHe drew attention to how food waste can be prevented at Ramadan tables with the iftar meal prepared by .

While setting delicious tables during Ramadan, the month of sharing and abundance, Metro Turkey and Fairmont Quasar Istanbul, which do not forget their responsibilities towards the environment, organized an iftar dinner to discuss what can be done to spread sustainability and waste-free recipes in professional kitchens. The iftar table, prepared with sustainable kitchen principles, emphasized the importance of local and geographically indicated products, and focused on how to prevent food waste during Ramadan. Aila's Kitchen Chef Kemalcan Yurttaş inspired the sector with his "Sustainable Iftar Table" prepared using Metro branded products.

Metro Türkiye Prevents 11.5 Tons of Food from Going to Waste

Stating that the issue of food waste is one of the most important topics in the sustainability studies they carry out to protect the values ​​of Turkish cuisine and pass them on to future generations, Metro Türkiye Corporate Communications Director Dr. Aslı Duran, “We started our sustainability journey with the title “Can a Plate Change Tomorrow?” We started by saying. The gastronomy sector is much more connected to environmental and ecological conditions than we think. Our limited resources are running out every day, and unfortunately, one of the most important reasons for this is food waste. The amount of food waste in the world is 1.3 billion tons, and 26% of this comes from the food and beverage sector. As the closest business partner of the food and beverage sector, we follow a strategy that includes our entire sphere of influence and ecosystem. In addition to fulfilling our responsibilities in our own operations, we also include our suppliers in the process and shed light on our professional customers such as hotels and restaurants, who will really strengthen this effect. In our own work, we have prevented 2017 tons of food from being wasted since 11.575, and ensured that approximately 10.650.000 meals reached those in need. We have prepared guides to guide the food and beverage sector, and created platforms where we share all the steps to be taken regarding sustainability. We continue to shed light on the sector with the practical trainings we organize at Gastronometro and the waste-free recipe examples we develop. "During the month of Ramadan, when food waste can increase, our wish is that all carefully prepared menus and all iftar tables where we come together with a sense of solidarity and sharing will be waste-free."

Aila Restaurant Takes Firm Steps Towards Sustainability

Aila's Kitchen Chef Kemal Can Yurttaş expressed their understanding of sustainability with the following words:

“As Aila, we are taking care to preserve the deep-rooted heritage of Anatolian cuisine and carry it into the future with a sustainable approach. We support local producers, use geographically indicated and natural products, and adopt a responsible and nature-friendly approach in our kitchen. We implement portion control, efficient inventory management, and waste-free kitchen practices in close collaboration with our suppliers to minimize food waste. Gastronomy has a much stronger connection with our environment than we think. In this era when our natural resources are rapidly depleting, we see sustainability in our kitchens as a necessity, not a choice. In line with Fairmont Quasar Istanbul’s environmental and social responsibility principles, we will continue to pursue our sustainable gastronomy journey with the same determination.”

At the invitation, special flavors were served with a special presentation by Chef Kemalcan Yurttaş, where no food was wasted and local and geographically indicated products, which are of great importance in terms of food sustainability, were used. From chickpea Karacadağ rice soup to Tarsus hummus, from Antakya tabbouleh to sea bream pastrami, from Konya Bozkır tahini baba ghanoush to mushroom roast, from Konya yağ ekmek to Balıkesir lamb shank tandoori and date-filled baklava yufka, all flavors received full marks from the guests, while each variety also revealed how an iftar table can be prepared with a waste-free kitchen approach.

Source: HORECA TREND and Metro Türkiye

The fair, which will be held for the 35th time in Istanbul, which has become one of the important centers of global trade, offers its participants unique business opportunities and allows them to open up to new markets. Thanks to the overseas buyer program they have put into practice, ZUCHEXStating that they have increased the foreign visitor rate of 's to over 20 percent, Fair Director Funda Kunduz said, “We aim to increase this rate even more at the meeting in September. The Turkish home and kitchenware sector closed 2024 with 3.4 billion dollars of exports. A growth of at least 2025 percent is expected in 10. Hosting thousands of direct buyers from over 150 countries, including the sector's current and target markets, ZUCHEX will once again be an important trade gateway for Turkish manufacturers and will directly contribute to the export target.” 

Funda Kunduz; “Türkiye’s Strategic Location, the Center of Global Trade”

“ZUCHEX offers its participants the advantage of Türkiye’s strategic location at the intersection of European, Asian and Middle Eastern markets. When the production power of the home and kitchenware sector and our country’s logistic advantages are combined with ZUCHEX’s international visitor base, a significant trade synergy will be created,” said Funda Kunduz, emphasizing that fair participants will have the chance to increase their brand awareness and grow their sales volumes by establishing direct contact with thousands of local and foreign buyers for four days. Kunduz also touched on the variety of products and designs exhibited at ZUCHEX, which will be held for the 11th time at Tüyap Beylikdüzü on September 14-2025, 35, and said, “Everything related to home and kitchen is exhibited at this fair. Many of our participants are saving the launch of their 2026 collections for ZUCHEX. This variety is important both for the companies participating in the fair to carry their competitive power to a global level and for our visitors to know that they will be able to see more than they expect.”

More than 25 thousand visitors are expected to attend the fair, which stands out with its product and design diversity. 

At ZUCHEX 2025, Innovations in the categories of Tableware and Kitchenware, Cooking Equipment, Plastic Houseware / Garden Accessories, Household Appliances, Decorative Houseware and Kitchenware, and Electrical Household Appliances will be exhibited. The fair, More than 25 thousand professionals, including professional purchasing delegations, chain stores, e-commerce companies, independent retailers, wholesale and retail organizations, dealers and distributors, HORECA, catering and organization companies, corporate giftware companies, designers and international trade companies are expected to visit. 

Taking part in ZUCHEX, one of the most important sector meetings of the world home and kitchenware industry,  Those who want to establish new business connections, open up to international markets and seize alternative trade opportunities, www.zuchex.com They can visit the address. 

Source: HORECA TREND and ZUCHEX 2025

Yörsan, one of Türkiye's leading milk and dairy products brands, Dubai Gulfood 2025 FairBy participating in , he had the opportunity to introduce traditional Turkish delicacies to the world. Matlı Group of Companies launched two of its brands at Dubai Gulfood Yörsan ve Keskinoglu Matlı, which participated in Gulfood Fair with a large team of experts and experienced people in their fields from export to sales and marketing, is advancing step by step towards becoming a food group that meets Turkey's protein needs and also delivers these flavors to the world.

Yörsan attracted attention with its wide range of products at the fair. Traditional Turkish products, especially pan yogurt, cultured white cheese, home-made yogurt and labneh, attracted great attention from the fair participants. Yörsan's products aim to bring the most delicious examples of Turkish cuisine to the world's tables by combining them with high quality and traditional production methods.

Matlı Protects Yörsan's Valuable Heritage

Participating in Dubai Gulfood Fair and held important meetings Matlı Group of Companies and Yörsan Board Chairman Özer Matlı, stated that they have embraced Yörsan’s valuable heritage with Turkey’s first pan yogurt, the first cultured white cheese, home-made yogurt and newly developed labneh and continued as follows: “As Matlı, we have mobilized our 60 years of experience in agriculture and animal husbandry to develop Yörsan, which has made its mark in its field, bringing traditional flavors to the present day while attracting attention with its innovative products. Yörsan, where we employ 550 people and made a 2 billion TL investment, has become a brand that makes us proud by continuing to grow stronger and develop. So much so that we have come to a position to participate in the Dubai Gulfood Fair, which brings together Yörsan and world food giants.”

Yörsan Expands Export Market with Gulfood 

Pointing out that in a very short period of 3 years, they have both restarted production and started to export Yörsan products to many countries. Contact Özer directly, “We set an export target for 2025. By participating in Dubai Gulfood, we took important steps to develop our export potential together with our team. More than 129 companies from 5 countries participated in Dubai Gulfood and more than 500 million products were exhibited. At our Yörsan stand, we hosted important buyers mainly from countries such as Dubai-Qatar-Saudi Arabia-Uzbekistan-Libya-Somalia-Ghana-Mauritania-Jordan-Morocco-Egypt-Iraq-Singapore-Kuwait and developed relationships in order to reach new potential markets.”

The Most Natural Form of Milk Reaches the Table from Its Source with Yörsan Flavors