Food security and sustainable production highlighted in Turkey

During World Food Day celebrations in Izmir, efforts to combat food waste and promote sustainable agriculture were emphasized. Food engineer Öznur Tuna noted that food waste often begins in domestic kitchens due to poor planning, improper storage, and a lack of understanding regarding expiration labels. She advised consumers to distinguish between ‘Use By’ (STT) and ‘Best Before’ (TETT) dates to ensure food safety while reducing unnecessary waste.

In a related recognition of sustainable production, beekeeper Emine Kazancı from Düzce received an award during a program organized by the Food and Agriculture Organization of the United Nations (FAO), the Ministry of Agriculture and Forestry, and the Turkish Food and Beverage Industry Associations Federation (TGDF). Kazancı was honored for diversifying her traditional honey production to include high-value products such as royal jelly, propolis, and bee bread. The event highlighted the critical role of women in agriculture and the importance of beekeeping for biodiversity and rural economic development.