Safe And Sustainable Food Studies In Earthquake Zones TÜgİs (2)

Safe and Sustainable Food Studies in Earthquake Zones / TÜGİS

TÜGİS Food Organizations in the Areas Damaged by the Earthquake He drew attention to the need to be sustainable

The Turkish Food Industry Employers’ Union (TÜGİS) draws attention to the necessity of organizing organizations with a sustainable perspective in the region in order to prevent food waste and ensure food safety in earthquake-damaged regions. Especially with the start of the installation of tent cities and container cities in earthquake zones, healthy and high quality nutrition of earthquake victims and food safety issues gained more importance. Making statements on the subject, TÜGİS Chairman of the Board İsmail Kaan Sidar said, “The sustainability of the food supply chain includes the storage of the food in the relevant regions as well as the shipment processes. In this respect, steps such as storing packaged and dry foods in a humidity-free environment, avoiding power cuts in cold storages where fruit-vegetables, meat and dairy products are stacked, care should be taken to create hygienic collection areas for food wastes, and the recycling of food wastes should be implemented successfully. spoke.

Following the two earthquakes that took place on February 6, in the Pazarcık district of Kahramanmaraş, basic living materials and a large number of food aid were provided to 10 affected provinces from all over Turkey. These foodstuffs include bread and packaged foods, as well as fresh fruits and vegetables, meat and dairy products that are shipped in compliance with the cold chain. In these days when the installation of tent cities and container cities in earthquake zones is accelerating, the issue of food safety has come to the fore with the food aid that has been made so far and will continue periodically.

Especially in the first days after the earthquake, wastage and waste problems were experienced due to the inability to systematically separate the incoming food materials and deliver them in a balanced way. The Food Industry Employers’ Union of Turkey (TÜGİS), one of the first employers’ unions in our country, emphasized the importance of not turning food aids to earthquake areas into waste and organizing food shipments in the region with a sustainable perspective.

Safe and Sustainable Food Studies in Earthquake Zones TÜGİS (3)
İsmail Kaan Sidar, Chairman of the Board of TÜGİS / Turkish Food Industry Employers Union

Attention to food safety

Making a statement on the subject, TÜGİS Chairman of the Board İsmail Kaan Sidar emphasized the need for earthquake victims to reach quality and sufficient food and to prevent food waste, and said, “Public institutions and organizations, NGO representatives and our business world mobilized to meet the food needs of our earthquake victims. Along with the food shipments, many soup kitchens, mobile kitchens, field kitchens, mobile ovens and catering vehicles took their places in the areas damaged by the earthquake. With earthquake victims settling in tent cities and containers, food donors, catering providers and distributors need to be even more careful within the scope of food safety. In this context, it is vital to check the expiry dates of the packaged foods to be sent, to ensure that the products are packaged in a way that will not be affected by climatic conditions, and to ensure this shipment under appropriate conditions. Establishing kitchens and food distribution points away from debris, waste collection areas and toilets is among the factors that will determine the healthy functioning and sustainability of food supply processes.”

“It is necessary to establish and maintain the sustainable-oriented food web”

Pointing out that it is necessary to create a sustainable structure at all stages from the preparation of food to the earthquake victims’ meals, Sidar said, “It is extremely important for all stakeholders of the food supply chain to act in harmonious coordination, for food safety and ultimately for the health of earthquake victims. Further development of software and digital applications for the food supply chain, the increase in licensed warehousing activities, are among the things that should be considered within the scope of food management in earthquake regions as well as the food supply chain for our country. Sustainability of this supply chain includes the storage of food in the relevant regions as well as the shipping processes. In this respect, steps such as storing packaged and dry foods in a humidity-free environment, avoiding power cuts in cold storages where fruit-vegetables, meat and dairy products are stacked, care should be taken to create hygienic collection areas for food wastes, and the recycling of food wastes should be implemented successfully. spoke.

Safe and Sustainable Food Studies in Earthquake Zones TÜGİS (1)
Turkish Food Industry Employers Union

For the future of agricultural food in the region…

Emphasizing the importance of ensuring sustainability today for the healing of wounds in earthquake areas and the rebuilding of cities in the coming periods, Sidar said, “Removing the debris as soon as possible is of great importance in terms of preventing the dust caused by the debris from mixing with the soil layers and underground waters. Considering the climate changes we live in and possible drought risks; In the medium term, it is necessary to prevent agricultural activities and soil degradation in the region, and to ensure that agricultural productivity is not damaged. It is necessary to attach the necessary importance to water today in terms of quality production, distribution and presentation of agricultural foods to the market with controllable costs.


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