World Food Day Event

The World Food Day event, organized by the Ataşehir District Directorate of Agriculture and Forestry, was held at Watergarden Istanbul. Representing our university, Lecturer Pelin Kosal, Head of the Culinary Arts Program, and Lecturer Mert Eker participated in the event. During the event, they delivered a presentation titled "Sustainability Practices in Culinary Education."

The presentation began with an overview of the sustainability initiatives adopted by our university, followed by the sharing of the practices implemented within the Culinary Arts Program in this regard. Sustainability was emphasized through planned ordering, minimizing the use of single-use products, waste oil collection containers, recycling bins, and the black box practice. Additionally, it was highlighted that composting practices using waste from application kitchen courses are aimed, and the contributions of Disco Soup Day, organized within the scope of our university, were shared in this context.