Food communities, formed by those who question where, by whom, and how their food is produced, are increasingly spreading, not only as a means of accessing real food but also as a system that can offer solutions to problems in agriculture and food production.

Food communities can be defined as grassroots civil initiatives. These communities consist of "consumers" who want to know where, how, and by whom their food is produced, to find and support local/small producers who practice clean production, and to give real food the value it deserves—in other words, those who take responsibility for the journey of food from the field to the table.

For beginners, terms like "grassroots organizing" and "civil initiative" might seem ambitious, so you can start by looking at the answers that organized food communities, which appeal to large audiences, give to the questions they ask when they start out.

How can I access healthy and real food?

1. In the local markets established in your area, there are almost always 3-5 stalls run by farmers selling seasonal fruits and vegetables. Talk to them. Ask them where they grow their produce, what kind of fertilizers they use, and how they deal with diseases and pests affecting their vegetables. By starting to buy from a farmer you trust for their clean production practices, you'll have taken the first step.

2. Take advantage of the benefits of the internet and research whether there is a food community in your area. Here is a list of food communities in Türkiye. here You can reach:

3. If you can't find a food community to join, you can form one with your neighbors, coworkers, and/or relatives.

How to start a food community?

Before answering this question, let's look at how the communities established in the world and in Türkiye have operated to date.

Food communities are basically built on two systems: Participant Consent Systems (PCS) ve Community Supported Agriculture (CSA)However, these systems should not be accepted as an immutable standard. Every food community has its own internal dynamics. Community dynamics depend on many variables, from the number of people to the relationships and cultures of individuals. As the group grows, a legal structure may be needed, and, as in many parts of the world, the path to establishing a consumer cooperative may be taken.

Participant Consent Systems 

In the Participatory Guarantee/Approval system, producers are selected according to criteria and methods determined through the active participation of all parties. This system is based on trust, social networks, and the exchange of information and experience. In the KOS (Participatory Guarantee/Approval) process, those forming the community first define the criteria for the products and producers they want to put on their tables. For example, they may set criteria such as purchasing products from small producers that are grown without pesticides and synthetic fertilizers. Then, they find producers who meet these criteria, place orders for products from them at specific intervals, and receive their food on a designated delivery day, meeting with the producer and their products at their location. In this process, members of the food community take responsibility for tasks such as meeting with producers, preparing order lists, logistics, organizing distribution, and delivering payments to producers.

Community Supported Agriculture

Community Supported Agriculture describes a partnership based on mutual dependence between a farm and a supporting community, creating a direct link between food production and consumption.

Supporters generally cover the farm's annual operating expenses by purchasing a share of the harvest, sometimes by helping with farm work, and sometimes by forming partnerships on a product basis, guaranteeing the farmer's purchase of the products they need and providing facilities such as advance payments. In return, the farm obtains the healthiest and freshest seasonal produce possible.

There is no standard formula for Total Farming (TDT). The rules can vary depending on the preferences of the implementing community and farm. An ideal TDT model is expected to offer solutions to the fundamental challenges faced by farmers and to share the risks.

Creating a New Food Community

Instead of being a passive consumer, the first step is to intend to be a participatory and active buyer or producer, involved as much as possible in the production process.

Sustaining food communities that address access to food not just as a matter of "shopping," but also in its social and ecological dimensions, and that operate with a producer-to-producer mindset rather than a consumer one, requires taking initiative and dedicating energy and time to the sustainability of the community. Therefore, before starting to build a community, think carefully about whether you can truly commit to it.

Find your comrades: A community built on people who share similar needs, expectations, and concerns, who live in close proximity for logistical convenience, and with whom you enjoy interacting face-to-face, will have a longer lifespan.

Start small: Having a small initial group makes it easier to make decisions, take action, and solve problems.

Identify your needs: Determining the variety and quantity of food you need is essential for planning the number of producers, shopping frequency, and logistics.

Clarify your criteria: While it may not be necessary to create a detailed set of criteria in the initial stages, you should at least define your red lines (produced from heirloom seeds without toxins, processed under healthy conditions, etc.) and reach a consensus within the community.

Find your manufacturer: Depending on the needs identified by the community, sometimes one producer is needed, and sometimes more. To reach producers you will invite to your community, you can use local markets, surrounding villages, and the Wheat Association. WWOOF Türkiye/TaTuTa network of ecological farms You can choose environments where you can have face-to-face contact with the producer, such as these. 

Choose local producers whenever possible: The closer the production area is to the majority of community members, the easier it becomes to socially enrich the community through visits and to monitor that production meets the criteria (at least in the initial stages), and you also reduce your carbon footprint in product delivery.

Kaynak: HORECA TREND and Wheat Association

23 Million Tons of Food Are Wasted Every Year!

Kaan Sidar, referring to the latest published data, summarized the current state of waste: "The data showing that 23 million tons of food is wasted annually in Türkiye, with 102 kilograms of food being wasted annually per person, is extremely alarming. These figures are not only an economic loss but also a matter of conscience in a world where millions struggle with hunger. In particular, the fact that 35% of the fruits and vegetables produced are wasted before reaching the table demonstrates the need to reexamine supply chain processes." 

“Support for the Fight Against Waste”

Sidar stated that the food industry is one of the most critical actors in the chain from the first link of production to the consumer's table, saying, "Therefore, we are aware that we bear one of the greatest responsibilities in combating food waste. We greatly welcome the national awakening initiative initiated by the Presidential Agriculture and Food Policies Board and its work on this issue. As TÜGİS, we are participating in these efforts as an employers' union."  “We are ready to support,” he said. 

“Operational Processes Must Be Improved”

Sidar emphasized the importance of promoting smart technologies that minimize losses in production, storage, and logistics processes as concrete steps to combat food waste, and also emphasized the necessary actions for the public and consumers. He said, “Education and information campaigns aimed at preventing waste at the household level must be supported, existing food resources must be used more efficiently, and our consumption habits must be reviewed. Furthermore, it is crucial to improve legal regulations and operational processes for distributing surplus food to those in need.”  used expressions. 

TÜGİS Will Continue to Raise Awareness Against Waste

Sidar stated that TÜGİS is working on more responsible and conscious consumption, especially food literacy, and said, “Preventing food waste means contributing to our country’s economy and leaving a more sustainable food system for future generations.  "The issue is also the future of our food safety and our environment. As TÜGİS, we are discussing the future of food through the Sustainable Food Summit, organized in collaboration with the Sustainability Academy. We are exploring solutions to the problems faced in our sector, especially food waste, and exchanging ideas. Through the TÜGİS Scientific Board, we are sharing with the public the key points to consider when accessing safe food. We invite all our stakeholders to take responsibility in this shared effort," he said.

Source: HORECA TREND and TÜGİS