An awareness and practical event was organized in the Central Cafeteria by the Sustainability Coordination Office of Kastamonu University as part of the International Day of Awareness of Food Loss and Waste on September 29. 

As part of the "Information Series for Society" aimed at increasing social awareness about sustainable development, an event was held where an application for the re-evaluation of food waste was conducted. 

On September 29, 2026, students participated in a study on the evaluation of pulp obtained from food waste in the cafeteria, led by Sustainability Coordinator Assoc. Prof. Dr. Esra Nurten Yer Çelik. In the practice, a study was conducted to process and re-evaluate food waste using a machine developed by Prof. Dr. Fuat Kartal. 

Students Participated in the Recycling of Food Waste

At the event, students gained practical knowledge of the appropriate methods for re-evaluating food waste. The study aimed to raise awareness about alternative methods for evaluating organic waste generated in cafeterias. 

Sustainability Coordinator Assoc. Prof. Dr. Esra Nurten Yer Çelik stated that reducing food loss and waste is important not only in terms of economic savings but also for food security, conservation of natural resources, and reduction of environmental impacts. 

Associate Professor Dr. Yer Çelik stated that evaluating uneaten food with appropriate methods is important for reflecting the understanding of sustainable consumption and production in campus life. 

Evaluation of Food Waste in Relation to Sustainable Development Goals

Reducing food loss and waste directly supports various goals among the United Nations Sustainable Development Goals.

In this context, reducing food waste is associated with SDG 2 – Zero Hunger, SDG 12 – Responsible Consumption and Production, and SDG 13 – Climate Action. Especially within the framework of SDG 12.3, the goal is to reduce per capita food waste by 2030. 

In the informational content prepared by the Sustainability Coordination, attention was drawn to the importance of reducing food loss and waste in terms of human, economic, and environmental aspects. 

"Don't Waste Food, Protect the Source"

The International Day of Awareness of Food Loss and Waste, observed annually on September 29 by the United Nations, aims to raise awareness of reducing losses and waste at different stages from food production to consumption. The theme for 2026 has been determined as "The Transformative Potential of Reducing Food Loss and Waste." 

Reducing food loss and waste is important for supporting food security, conserving natural resources, and using resources efficiently. The water, soil, energy, and labor used to produce uneaten food are also wasted.

In this context, it is important to reduce food waste on university campuses by purchasing only the necessary amount of food, choosing appropriate portion sizes, storing food under proper conditions, and monitoring food waste generated in cafeterias.

Our university's Sustainability Coordination Office invited students, academic and administrative staff, and all stakeholders to avoid food waste, conserve resources, and promote sustainable consumption habits.