TAMEV President Nuray Marçak Leads the Fight Against Waste
Nuray Marçak, the President of TAMEV, an organization supporting thousands of women, children, and families in Turkey, continues to raise awareness and actively combat waste. Marçak emphasized the importance of their food banking initiatives, highlighting the ongoing struggle for food access both globally and in Turkey. She also pointed out the alarming extent of waste in certain countries. TAMEV, while striving to prevent waste, is committed to delivering aid to those in need through various events with the help of donors and volunteers. Marçak expressed her wish to reach every individual in need and hoped to achieve this goal with the support of the community.
Prof. Dr. Binnur Şimşek: The Economic and Health Impact of Waste
The microphone was then passed to Gastroenterology Professor Dr. Binnur Şimşek. She delivered an informative presentation on the significant issue of waste worldwide, highlighting how billions of dollars of waste contribute to economic challenges and global food issues. Moreover, she stressed that waste is not solely a consumption problem but also leads to severe health concerns. Şimşek pointed out Turkey’s high obesity rates, emphasizing that obesity serves as both a precursor and a cause of various diseases.
Dr. Eren Eroğlu: Conscious Agriculture and Preventing Waste
Another speaker, Alie Medicine Specialist Dr. Eren Eroğlu, focused on creating awareness about food waste and promoting sustainable eating habits. Eroğlu stressed the need for conscious agricultural practices worldwide and discussed ongoing efforts in many countries. He underlined that waste begins at the individual level and spreads to communities and nations, posing a challenge that could make food access difficult in the future. Eroğlu also advocated encouraging people to cultivate plants in green spaces and consuming more vegetables for the benefit of the ecosystem.
Gürkan Boztepe: Waste Hinders Humanity’s Access to Food
Lastly, Gürkan Boztepe, President of the GTD Management Board, shed light on the true extent of waste. He emphasized that waste is a substantial barrier to access to food and requires a collective effort to address. Boztepe expressed the goal of establishing Turkish cuisine and products as global brands, highlighting the need for collaboration with all stakeholders to achieve this objective. He also affirmed the preventability of waste and the possibility of success through collaboration with civil society organizations.
All speakers expressed their gratitude to the host, Meri İstiroti, for the role she played in supporting these important efforts. They believe that these initiatives to reduce waste and address food-related challenges will contribute to a healthier and more sustainable future for society.