TÜGİS: Food Waste Is a Critical Issue on Both Global and National Scale
In remarks marking the 30 March International Zero Waste Day, Kaan Sidar, Chairman of the Board of TÜGİS (Turkish Food Industry Employers' Union), drew attention to the striking gap between food waste and hunger worldwide. Sidar said, "According to global data, 343 million people around the world struggle to access sufficient food, while 25,000 children die every day from hunger and malnutrition. Meanwhile, 1.5 billion tons of food are wasted every year. This is one of the most striking contradictions facing humanity."
Speaking on the occasion of 30 March International Zero Waste Day, Kaan Sidar, Chairman of the Board of TÜGİS (Turkey Food Manufacturers Association), drew attention to striking contrasts between food waste and hunger worldwide. Sidar stated: "According to global data, 343 million people worldwide struggle to access adequate food, while 25,000 children die daily from hunger and malnutrition. In contrast, 1.5 billion tonnes of food are wasted annually. This is one of the most striking contradictions facing humanity."
Food Waste and Resource Efficiency in Turkey
Sidar noted that more than 8.7 million tonnes of food are wasted annually in Turkey, emphasizing that this requires more careful management across the entire chain from production to logistics, retail to mass consumption. "Every wasted food item places additional pressure on natural resources. For example, when one kilogram of tomatoes goes to waste, approximately 50 litres of water used in the production process is also wasted. Combating food waste is a matter of both environmental responsibility and economic accountability," he said.
Households as the Largest Source of Waste
Sidar noted that 60% of food waste in Turkey occurs in households, 28% in the service sector, and 12% in the retail sector. He stated that reducing waste by 10% would create a savings potential of TRY 50 billion, equivalent to the annual minimum subsistence level for 1.8 million families. Sidar said that steps ranging from planned shopping to proper storage methods, portion control to needs-based provision in mass consumption areas would both reduce waste and increase resource use efficiency.
Awareness and Education Essential at Every Link of the Chain
Drawing attention to the importance of education and awareness activities to prevent food loss in factories, small traders and SMEs, Sidar noted that maintaining the cold chain and storing products at the correct temperature are particularly critical.
Turkey's Zero Waste Vision
Sidar emphasized that Turkey's Zero Waste Project and the COP31 organization to be held in Antalya are important milestones in waste management and environmental consciousness. "The Zero Waste Project, conducted under the patronage of Emine Erdoğan, has created a strong foundation for awareness and transformation in the sustainability field. As TÜGİS, we continue to support this vision to promote sustainable production and consumption practices in the food sector," he said.
Exemplary Practices in Europe
France leads the way in preventing food waste. Through the 2016 Garot Law, supermarkets larger than 400 square metres are required to donate unsold edible food to charities rather than destroying it. Additionally, measures such as mandatory organic waste separation, incentive-based donations to farms, and "leftover food bag" programmes in restaurants are being implemented.
About TÜGİS
Founded in 1961, TÜGİS is a pioneering civil society organization that brings together Turkey's leading food producers under its roof and is a founding member of the Turkish Confederation of Employer Associations (TİSK). For more than half a century, it has worked to develop the Turkish food industry and increase its competitive strength in international markets.
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