COMCEC
Reducing Food Waste
In the OIC Member Countries
effective use of resources and prevention of waste including foods in the community (FUSIONS,
2016). Among its activities, one significant achievement was the establishment of the Food
Banking Association, which delivers surplus food to people in need. Its headquarters are in
Istanbul from where partner food banks, associations, retailers and the food industry activities
are co-ordinated (FUSIONS, 2016a). Furthermore, there are laws in Turkey to encourage
businesses to donate food, with the provision of a tax incentive to do so.
As previously mentioned, Turkey launched a ‘Preventing Bread Waste’ campaign in 2013. The
campaign relies on the voluntary co-operation of all state foundations and establishments, local
administrators, the Food Banks Association, universities, NGOs and the private sector (FUSIONS,
2016). The campaign is targeted at bakeries, restaurants, hotels, cafeterias and households, in
which bread waste is the most frequent.
Whilst not indirectly linked to, but could be used as a conduit for incorporating food waste, three
other initiatives are of interest exist:
• The government’s State Planning Organization’s ‘Working Committee Report for
National Food and Nutrition Strategy of Turkey’ and ‘National Plan ofAction for Food
and Nutrition’ (NPAFN) (Pekcan, 2006). With it now widely acknowledged that
sustainable diets should encompass issues of food waste, there could be an
opportunity for the authorities to include the reduction of food waste into this
strategy (as per Qatar’s Nutritional Guidelines].
• Turkish agricultural policies have undergone a significant process of reform, with the
Ministry of Food, Agriculture and Livestock developing a ‘Strategic Plan 2013-2017’
(FAO, 2013). The plan covers food production and security. As food security is
inextricably linked with food waste, this is an important activity with which to
engage on the issue of food waste.
• In relation to food supply chains, regulations have been developed, in accordance
with EU regulations, to promote good storage to reduce waste (FAO, 2013).
Recommendations to reduce household and food service food waste in Turkey
Based on survey findings, and research into current interventions, the following
recommendations to reduce household and food service sector food waste in Turkey are
suggested:
• To build on and expand current food waste initiatives described above.
• Identify opportunities to collaborate and integrate household and food service
policies, legislation and initiatives within broader national health and agricultural
policies and plans.
• Many food service sector respondents noted that buffets generated the most food
waste. This format of serving food should be improved or reduced to decrease food
waste.
• The use of meal leftover bags by restaurants should be encouraged to reduce
customer food waste.
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