Özyeğin University Signs MoU on “Zero-Waste Kitchen Rooted in Turkish Cuisine”

Özyeğin University has signed a memorandum of understanding titled “Zero-Waste Kitchen Rooted in Turkish Cuisine” in collaboration with the Istanbul Provincial Directorate of Environment, Urbanization and Climate Change and the Social Development Center Education and Social Solidarity Association(TOGEMDER). The signing ceremony took place on April 27 in Ataşehir, Istanbul, where President Prof. Barış Tan convened with representatives of the partner institutions to formally launch this joint initiative.

Designed to integrate the Zero Waste approach into culinary culture and to raise public awareness in this field, the protocol serves as a powerful reflection of Özyeğin University’s continued commitment to strengthening environmental responsibility through sustainability-centered initiatives.

With a series of activities to be launched during Turkish Cuisine Week from May 21 through 27, the initiative aims to bring the zero-waste kitchen philosophy to a broader audience. Through social media-based competitions and engagement-driven content, the program will seek to highlight food waste while fostering a culture of sustainable and responsible consumption.

Through this collaboration, Özyeğin University will carry the rich heritage of Turkish culinary culture into the future, while making valuable contributions to the field of environmental sustainability.