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

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

The month of Ramadan is a symbol of abundance and prosperity, as well as a time when sharing and conscious consumption come to the fore. However, the increasing variety on iftar tables also brings with it food waste. According to the United Nations Food Waste Index, while 8.7 million tons of food are thrown away from homes in Türkiye annually, it is estimated that 102 kg of food is wasted per person per year.

In order to prevent food waste at tables set during Ramadan, it is of great importance to adopt simple but effective methods such as planned shopping, portion control and using leftover food. Chairman of the Board of Directors of PLANT Ebru AkdagStating that more attention should be paid to consumption habits during Ramadan, he emphasized that conscious choices contribute to both the family budget and the protection of natural resources. Stating that one of the most basic ways to reduce waste is to do shopping in a planned manner, AkdagHe underlined that unplanned grocery shopping just before iftar and when hungry leads to unnecessary food purchases and increases waste. He stated that proper storage of leftovers is a critical step in preventing food waste. Akdag“If you think you will not be able to consume your meals within three days, you can label them and store them in the freezer. Methods such as choosing frozen products and composting food waste will protect both your pocket and our world,” he said. Emphasizing that portion control makes a big difference, especially in Ramadan tables, Akdag"Instead of preparing too much food at once for iftar, starting with measured portions and adding more as needed supports healthy nutrition and prevents leftover food from going to waste," he said, adding that food waste can be reduced with easy and effective steps.

Source: HORECA TREND and FROM THE PLANT