Bonna continues to support the chefs of the future.

Since 2014 Hospitality Bonna, which stands out with its sector-specific solutions and offers high-quality and aesthetically pleasing presentation equipment to gastronomy professionals, has added another contribution to its social responsibility efforts. With a vision that believes in the importance of education and considers it its duty to participate in projects that contribute to education, Bonna has embarked on this journey. BonnAs part of its social responsibility umbrella project titled "Let It Remain for Tomorrow," Bonna launched the "Bonna Supports Future Chefs" project. This project, which aims to contribute to the training of future chefs by providing equipment support to schools, began in Hatay, a city of civilizations known for its rich cuisine. On January 9th, the Bonna team and chefs met with students and teachers from Hatay at the Şehit Serkan Talan Vocational and Technical Anatolian High School Conference Hall.

Bonna's sustainability efforts were also discussed.

In addition to providing equipment support, Bonna also met with students and teachers, engaging in conversations and listening firsthand to the future chefs. Bonna Marketing Manager Esra Atagün Karaduman explained Bonna's sustainability efforts. Bonna, which strives to support a sustainable world through its collections and operates under the motto "Let There Be Tomorrow Too," has produced 120 pieces with zero waste through its Cras collection, made from 87% recycled materials. The brand continues to contribute to sustainability with its Vitrified products. Durable, sustainable, and giving a handmade feel, Vitrified products are fired only once in kilns, consuming less energy than standard porcelain and supporting Bonna's low carbon footprint goal as an environmentally friendly category.

Sustainable Gastronomy Expert Cansu Dirim, in her presentation within the scope of "Sustainable Gastronomy Meetings," provided information about the increasing world population and explained why sustainability is a necessity. Dirim pointed out that one-third of the food produced in the world is wasted without being consumed, and shared information about the situations that cause food waste and how to prevent them. Following the presentations, "Sustainability Talks" were held with students and teachers, with the participation of guest chefs Çiğdem Seferoğlu and Baykaner Gönen.

"We believe that the future of gastronomy lies in education."

Bonna Marketing Manager Esra Atagün Karaduman said the following in her speech about the project:

“Since its inception, Bonna has considered supporting young chefs an integral part of its corporate responsibility. Over the past two years, we have reached more than 100 schools across Turkey, contributing to gastronomy education with equipment support. In the last six months, we have taken this approach a step further, transforming our understanding of social responsibility into a more holistic and sustainable structure. At Bonna, we believe that the future of gastronomy lies in education. With this belief, through our ‘Bonna, Supporting the Chefs of the Future’ project, implemented within the scope of our main sustainability project ‘Let It Remain for Tomorrow,’ we are not only providing equipment support to schools; we aim to create a long-term support system that nourishes the ecosystem, making young people feel that we are by their side on their professional journey. At the heart of this approach are two main missions: supporting equal opportunities in education and increasing access to the knowledge and experience necessary for sustainable growth in gastronomy. Bonna, by further strengthening its long-standing support codes in the last six months, has assumed the role of a leading brand in the field of gastronomy education. Today, we are not just providing equipment..." No, we position ourselves as a leading stakeholder that shares knowledge, transfers experience, and guides the development of young chefs. This structure offers a model that is unparalleled on a global scale, centering on ethics and social benefit.”

"Our choice of Hatay is no coincidence.”

Karaduman, noting that choosing Hatay as the first stop of the project was not a coincidence, continued as follows:

“In this city with a rich gastronomic heritage, meeting with future chefs has become a powerful symbol that combines our vision of equality in education and sustainable gastronomy. The Hatay meeting, carrying both of these missions simultaneously, is positioned as Bonna's most special meeting of 2026. Making direct contact with our students and teachers in Hatay, listening to them, and sharing their dreams has been one of the most valuable outcomes of our project. As a brand that places sustainability at the heart of its business practices, we value passing on this perspective to younger generations and growing the gastronomy ecosystem together. The conferences we have held to date and our Hatay initiative have been important steps that strengthen Bonna's commitment and vision in this field. As Bonna, we will continue to stand by young chefs, take responsibility at every intersection of education, sustainability, and gastronomy, and leave lasting values ​​for the future.”

Kaynak: HORECA TREND and Bonna