102 Kilograms of Food Goes to Waste Per Person Every Year

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 in production to the consumer's table, and added, "Therefore, we are aware that we bear one of the greatest responsibilities in combating food waste. We welcome with great satisfaction the national awakening initiative launched by the Presidential Council on Agriculture and Food Policies and its efforts in this regard. As TÜGİS, we are ready to support these efforts as an employers' union."

“Operational Processes Must Be Improved”

Sidar emphasized that among the concrete steps to be taken in the fight against food waste, promoting smart technologies that will minimize losses in production, storage, and logistics processes is important, and also highlighted what needs to be done at the public and consumer level. Sidar stated, “Supporting education and awareness campaigns aimed at preventing waste at the household level, using existing food resources more efficiently, and reviewing our consumption habits are necessary. In addition, improving legal regulations and operational processes in delivering surplus food to those in need is of great importance . ”

TÜGİS Will Continue to Raise Awareness Against Waste

Sidar stated that TÜGİS carries out studies for more responsible and conscious consumption, primarily focusing on food literacy, and said, “Preventing food waste means both contributing to our country's economy and leaving a more sustainable food system for future generations. This issue is also about the future of our food security and our environment. As TÜGİS, through the Sustainable Food Summit that we organize together with the Sustainability Academy, we are discussing the future of food. We are seeking solutions to the problems experienced in our sector, especially food waste, and exchanging ideas. Through the TÜGİS Scientific Board, we are sharing the issues that need to be considered in terms of access to safe food with the public. We invite all our stakeholders to take responsibility in this common struggle.”

Source: HORECA TREND and TÜGİS