Cargill Meets with Students in Istanbul for a More Sustainable Future

Cargill employees participate in volunteer activities held between World Day on 22 June and World Environment Day on 5 June each year.

Within the framework of organized activities, Cargill this year focused on sustainable food and food waste by harnessing the power of food to contribute to the protection of the planet we live in. Today, food stands out as one of the most powerful concepts symbolizing social and environmental change. By reducing food waste or transforming wasted food, we can both increase access to food for those in need and improve our environment. In this context, to draw attention to the food life cycle, an activity organized by Cargill at the TINK (Technology and Human Colleges) Sancaktepe campus was attended by TİDER Founder Chairman Serhan Süzer, Specialist Dietitian Dilara Koçak, TINK Schools Founder Zeynep Dereli and Cargill Volunteers. At the "Every Day is World Day" event, Cargill's Environment, Occupational Health and Safety team informed a group of 50 students from grades 5 and 6 about the precautions they can take to protect themselves from accidents they may encounter in daily life and matters requiring attention regarding safety. Specialist Dietitian Dilara Koçak enlightened students on how to support sustainable nutrition in a world of limited resources. Speaking at the seminar, Serhan Süzer emphasized that TİDER is a non-governmental organization providing a comprehensive perspective on the food banking system with the aim of producing alternative solutions to food waste and poverty, and shared his views as follows: "The concept of sustainability is ensuring that we provide basic needs for all living beings without harming the natural ecosystem."