Merve Mandal Yaman, a lecturer from the Department of Gastronomy and Culinary Arts at Istanbul Medeniyet University's Faculty of Tourism, delivered a speech during an online event, focusing on the green transformation movement and zero waste practices in kitchens to contribute to sustainable development goals.
Yaman discussed the rapid progress of global green transformation initiatives for sustainable living and the production of solutions that focus on zero waste practices and Sustainable Development Goals (SDGs) in kitchens to reduce environmental impacts. Additionally, she emphasized the importance of taking steps against environmental threats in the food sector, ensuring intergenerational transfer, and achieving fair food distribution.
During the event, the significance of the green transformation movement with green technologies in kitchens was highlighted, emphasizing its contribution to sustainable development goals through zero waste practices and addressing issues such as the climate crisis, energy and water consumption, and waste increase to reduce environmental impacts. Furthermore, innovative approaches applied to support fair food distribution and contribute to sustainable food production in line with SDGs were discussed. It was mentioned that zero waste kitchen practices aim to prevent waste and promote efficient resource utilization, thereby increasing sustainability awareness in kitchens through the reduction of food waste and the implementation of recycling and composting systems.
Yaman concluded her speech by stating, "Green kitchens focusing on SDGs contribute to sustainable food production and fair food distribution. Preferring local and organic products, enhancing collaborations with local producers, and promoting sustainable management of food resources play a significant role in combating hunger. Thus, important steps are taken towards achieving sustainable development goals. The green transformation movement in kitchens assumes an important role in promoting sustainable living and a sustainable future by focusing on zero waste practices and SDGs. While preventing waste and ensuring efficient resource utilization through zero waste kitchen practices, it supports fair food distribution and sustainable food production in line with SDGs. Universities and educational institutions play a crucial role in enhancing the environmental awareness of future generations by teaching sustainable kitchen principles and providing practical applications. Green kitchens contribute to positive changes for the future by strengthening society's sustainability consciousness."
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