Food waste threatens production resources and the economy
Abidin Şakir Özen, President of the Bursa Industrial Caterers Association, stated that food waste depletes not only the products themselves, but all resources spent from production to the table.
Abidin Şakir Özen, President of the Bursa Industrial Caterers Association (BUYSAD), stated that food waste not only results in uneaten products being thrown away, but also wastes water, energy, labor, and capital spent from production to the table, emphasizing that this situation creates pressure on food prices and constitutes an economic efficiency problem.
Wasting of Resources
The fact that millions of tons of food are thrown away every year without being consumed in Turkey and around the world leads to the waste of not only the lost products, but also the water, energy, labor, and capital used from production to the table.
Pointing out that a food item goes through numerous cost stages before reaching the table, experts state that with every wasted product, the resources used in this process are also lost.
The Process from Production to the Table
The process starting with water, fertilizer, energy, and labor used in the field continues uninterrupted through the transportation, storage, production, and service stages.
Every wasted product actually means that the resources used in all of these stages are squandered, which increases costs in the long run.
Economic Efficiency Problem
Stating that the inefficient use of resources increases costs and creates pressure on food prices, officials say that waste must be addressed as an economic efficiency problem.
Protecting existing resources at every stage from production to consumption is considered essential for a more sustainable future and cost control.
The Role of Planned Production
Noting that planned production is decisive in combating food waste, BUYSAD President Abidin Şakir Özen stated that the industrial catering sector constitutes an important model in this regard.
It is stated that demand planning, portion control, proper inventory management, and food safety practices yield highly effective results in reducing losses.
Sectoral Practices
It is emphasized that the industrial catering sector has a structure that not only produces meals but also analyzes consumption and manages resources effectively.
It is stated that while serving thousands of people every day, members achieve both quality production and strive to minimize food losses thanks to proper planning.
Responsibility of All Segments
Pointing out that preventing food waste will not be possible solely through measures taken by producers, Özen emphasized that the fight must encompass all segments from producer to consumer.
It was reiterated that what is wasted is not just food, but also the water, energy, time, and labor spent for that product to grow.