Emphasizing that they continue to be one of the closest solution partners of the food and beverage sector in our country, where they have been operating since 1990, Metro Türkiye CEO David Antunes“Our aim with the innovations we have undertaken in Bayrampaşa is to provide added value and better service to the development of gastronomy in a city like Istanbul, where the heart of the food and beverage industry beats, with our expanding and growing operational capability,” he said.

Operating in our country since 1990 with the vision of being the closest business partner of the food and beverage sector, Metro Turkey continued its warehouse area expansion works, which started in İzmir, Bodrum and Alanya in 2023 and continued in Ankara in 2024, with Bayrampaşa, which provides shipment to 11 districts in Istanbul. Within the scope of the renovation and expansion works carried out, the distribution volume of the Bayrampaşa warehouse area increased from 35 tons to 90 tons per day with an investment of 150 million TL, Metro Group CEO Steffen GreubelIt was put into service with a ceremony attended by . With this new step, Metro Türkiye has further increased its operational efficiency, product availability and service quality in Istanbul, which is the center of the food and beverage sector in our country.

In his speech at the opening, he reminded that as Metro, they support the food service industry in more than 30 countries with their products and services. Steffen Greubel, Metro Group CEO, “Metro Turkey operates as an important business partner of the country’s dynamic food services sector. Expanding our food shipment capacity in Istanbul is an important step in our strategy to offer our customers an omnichannel shopping experience. The opening of the warehouse in Istanbul will enable Metro Türkiye to further improve the service it offers to its customers and expand its customer base,” he said.

New Investment of 35 Million TL

Stating that they work to deliver the products and services their customers need in the best way possible, Metro Türkiye CEO David Antunes “We are the first international retailer to invest in Türkiye 35 years ago because Metro believed in the potential of this country, its rich cuisine and gastronomy culture. Our goal from the very beginning has been to be the number one solution partner of the food and beverage sector. In line with this goal, we continue to take steps that will bring us closer to our customers, enable us to meet their needs more efficiently and better, and strengthen our presence in Türkiye. We have recently tripled our warehouse capacity in Ankara. Now, we have tripled our frozen food storage area and doubled our delicatessen storage in our Bayrampaşa store, which is an important center for the European side of Istanbul. We have increased our daily food shipments from 90 tons to 150 tons and now reach 500 customer points. Our aim with the new investment of 35 million TL in our Bayrampaşa warehouse is to provide better service to the food and beverage sector in the region with our growing operational capacity and to accelerate its development.''

Shipment to 11 Districts

Metro Turkey, which has made its operations efficient by using its stores as both stores and storage and distribution areas, provides shipment services to 7.000 districts of Istanbul, including Bağcılar, Beyoğlu, Fatih, Şişli, Sultanahmet, Nişantaşı, Beşiktaş, Levent, Bakırköy, Bağcılar, Bahçelievler, from its Bayrampaşa warehouse, which serves with a volume of approximately 11 square meters. Metro Turkey, which has a food shipment operation area of ​​approximately 3.000 square meters of its warehouse area, has achieved an increase of approximately 70% as a result of the renovation works and has an operational capacity of 150 tons per day. In the consolidation area, where customer orders are prepared, the capacity was increased from 75 tons to 150 tons. Based on the needs of the food and beverage sector in the region it serves, it has achieved a 100% growth in its frozen product storage area, reaching a capacity of 116 pallets from 417 pallets. The delicatessen storage area has increased from 190 square meters to 349 square meters.

Source: HORECA TREND and Metro Türkiye

As one of the closest business partners of the food and beverage sector in our country, Metro Turkey continues its activities with the understanding of equality, diversity and inclusiveness, and carries out many studies to support women employees and ensure equal opportunities in both the retail sector and professional kitchens. Prioritizing cooperation with women chefs in the ecosystem it is in and implementing practices that contribute to their development. Metro Türkiye, organized a special iftar invitation to draw attention to the importance of equality in professional kitchens and to encourage young female chefs, who are the future of Turkish cuisine, in this regard. Chef Sinem Özler, who is a successful role model by entering the Michelin Guide with two restaurants of which she is a partner and the chef, prepared an iftar table together with young female chefs. Metro Turkey demonstrated the power of women in the kitchen and the difference they make when they unite.

Young female chefs who worked hard to prepare the menu as guests in Seraf's kitchen; Aslı Yüksel from Apartıman Yeniköy, Bahar Karadaş from Muutto, Elçin Erik from Neolokal, Hale Berra Tüysüz from Nicole, Gökçe Gündemir from Seraf's own kitchen and Buse Uca Aydın, winner of the Special Jury Award of the 35 Chefs Under 3 Competition, shared their experiences with the guests by telling them about the new techniques and recipes they learned.

“We Address Equality in a Way That Will Create an Impact on Our Entire Ecosystem”

At the iftar dinner held in Seraf Vadi Metro Türkiye CEO David Antunes said, “As Metro Turkey, we are carrying out many studies in order to develop the gastronomy sector and provide better service and solutions. While carrying out these, we act with awareness of our responsibilities. Equality of opportunity is one of them. We approach equality in a way that will create an impact not only within ourselves but also in our entire ecosystem. In this direction, we work with women entrepreneurs and women's cooperatives, and prioritize collaborations with our women chefs in the kitchen, who are among the most important players in our ecosystem. We wanted to see International Working Women's Day as an opportunity and draw attention to the importance of this equality again,” he said.

“We believe that together we can bring equality to our kitchen and to all areas of life”

Stating that Metro Türkiye is one of the leading companies in our country in terms of gender equality with approximately 1.400 female employees, Sevda Çetinkaya, Metro Türkiye Board Member and Human & Culture Director“One in every three of our colleagues is a woman and 3 percent of our Board of Directors members are women. We are appointing equal opportunities and developing supportive practices so that women can take a more active role in business life. One of the most important principles we have undertaken in this direction is our ‘Equality in Our Kitchen’ cultural change movement under our ‘Gender Equality’ initiative. Our main goal here is to provide equal opportunities in our work areas without gender discrimination. With our ‘There is no gender in work’ approach, we offer leadership programs that will develop women not only in the work area but also in managerial roles, and encourage them to take on higher positions. While doing these in our own work environment, we also adopt the principle of supporting women in the entire ecosystem we are in. We believe that we will change the male figure that comes to mind as a prototype when most people think of a chef, and that we can bring equality to both our kitchen and all areas of life together,” he said.

“The Whole World Needs the Unifying Power of Women”

Emphasizing that Turkish cuisine has been passed down from mothers to daughters for generations, and drawing attention to the importance of young female chefs embracing this ancient past, Sinem Özler, chef and partner of Seraf Restaurants “What we have learned from women who have kept local cuisine alive for centuries gives us both new tastes and ingredients waiting to be discovered. We want to contribute to the survival of culinary traditions that are on the verge of extinction and to carry them into the future by transferring this valuable knowledge and experience to new generations in a way that they can adopt. Traditional cooking principles and techniques enrich not only the flavor of a dish, but also its nutritional value and cultural meaning. We believe that these methods will support the continuity of a sustainable and healthy culinary culture, beyond keeping the past alive. We will continue to work to inspire our young female chefs and illuminate their paths from a perspective that they may have never considered before. The whole world needs the unifying power of women,” he said.

Source: HORECA TREND and Metro Türkiye

Sabanci Holding and Carrefour Group subsidiary, the leading brand of the Turkish retail sector CarrefourSA While delivering the right product to its customers from the right manufacturer at the right price with its staff of 71 people, including 1250 stores and dealers in 15.000 provinces, it also continues to be a pioneer in the field of sustainability with the projects it has implemented. 'If Fishing Lives, Quarries Live!' CarrefourSA, which set out with the motto, implemented in Ocaklar Village in Balıkesir Erdek 'Ghost Nets' With its project, it draws attention to the protection of small-scale coastal fisheries.

“We Aim to Spread from Ocaklar to Türkiye”

CEO of CarrefourSA Kutay Kartallioglu, In his statement about the project, he said, “Today, as CarrefourSA, we deliver the right fish to our customers. But delivering the right fish to future generations is also the responsibility of all of us. The way to do this is “correct fishing”. With our investments in sustainable marine resources, we emphasize that not only keeping the seas clean but also protecting the ecosystem is a responsibility. With the ‘Ghost Nets’ project we carried out in Ocaklar Village, we want to show that our seas are not only an economic resource but also indispensable for the sustainability of life.”

Kartallıoğlu, who says that seafood consumption in Türkiye is far behind Europe, continues as follows: “According to TÜİK data, while per capita seafood consumption in Türkiye is 7-7,5 kg per year, this figure goes up to 20-22 kg in Europe. As CarrefourSA, Türkiye’s largest fish retailer, we aim to increase Türkiye’s seafood consumption in line with this goal while bringing quality food together with our customers in a reliable manner and at the right pricing. We are the leading company advocating the Blue Economy in the organized food retail sector. We are working to increase seafood consumption in our country, which is surrounded by the sea on three sides. Of course, we also care about the continuity of the underwater ecosystem while doing this production. We contribute significantly to sea cleaning with the technology used within the scope of stuffed mussel production that we have implemented in Türkiye’s first and only integrated mussel facility.”

Women's Employment and Innovative Solutions

CarrefourSA's projects focused on Blue Economy and sustainable seas not only protect the seas, but also create social benefits. “As part of the project, training is being organized for those engaged in small-scale coastal fishing in Ocaklar Village in Balıkesir Erdek, and we aim to upload these trainings to digital platforms so that they are not limited to Ocaklar and benefit fishermen across Turkey,” said Kartallıoğlu, adding, “We are also developing projects to increase women's employment in the region. While collaborating with Türkiye's first integrated mussel facility in Ocaklar Village, we are providing a source of income for dozens of families. Currently, all employees in the integrated mussel facility, including the facility manager, are women.”

A Fascinating Story: Ghost Webs

CarrefourSA's "If Fishing Lives, the Quarries Live" project was conveyed with an impressive installation prepared by TBWA\Istanbul. The project draws attention to the fact that ghost nets, which remain under the sea as a result of wrongful fishing and prevent fish from reproducing, can actually turn a village that makes a living from fishing into a ghost village.

Ocaklar Village was covered with ghost nets collected from the seas by CarrefourSA and turned into a ghost village overnight. With this installation work, the message that although the visible landscape is not real, it can be our future was given. This ghost village created with ghost nets is a symbol of the future we will face if a solution is not found. However, this is only a warning. The project, which conveyed the message of “We still have a chance”, included the call of the local people, including old fishermen and young people. Drawing attention with the theme of “Ghost Nets”, the project revealed the urgency of taking action for our seas with an impressive visual.

Source: HORECA TREND and CarrefourSA