| Project No | KÜN.2020-DG-002 |
| Project Title | Enhancing Flavor to Reduce Waste |
| Project Director | Prof. Dr. Vesile Şenol |
| Researchers | Asst. Prof. Dr. Ezgi Demir Özer, Res. Asst. Mustafa Kadir Esen, Lecturer Hürmet Küçükkatırcı, Lecturer Dorukan Boyacı |
| Project Type | Community Contribution Project (DG) |
| Affiliated Unit | School of Health Sciences |
| Duration (Months) | 18 |
| Project Summary | Although enough food is produced worldwide to feed everyone, approximately 25,000 people die every day due to hunger and hunger-related causes. In our country, 14.5 million tons of food are thrown away annually. Food waste can be reduced through various activities. However, implementing these efforts in schools, universities, and other educational centers is even more critical. In line with this, the project aims to reduce and prevent food waste in the central cafeteria of Kapadokya University. The project consists of four stages. The current situation (daily and monthly waste amounts) will be analyzed in the first stage. In the second stage, awareness campaigns will be conducted in the dining areas using surveys, brochures, and visuals to prevent food waste. Improvements will also be made to the meal recipes based on the analysis of the current situation. In the third stage, the improved recipes will be prepared and served in the central cafeteria, and the amount of waste will be measured. The results will be concretized by comparing the data obtained. In the fourth stage, if food waste still occurs, compost production will be piloted on a small scale. |
Enhancing Flavor to Reduce Waste
