Last year, Turkey submitted a proposal to the United Nations (UN) General Assembly to combat climate change and develop sustainable development plans.

According to the UN General Assembly, March 30 has been declared as “International Zero Waste Day” worldwide.

With the Zero Waste project, Turkey stands out as a leader in all environmental and nature conservation projects of global interest. The project aims to prevent losses, use resources more efficiently, prevent or minimize waste by eliminating its causes, and collect and recycle waste separately.

The centuries-old principles of sustainable development in Turkish cuisine inspire the world

The zero waste philosophy aims to eliminate waste in all aspects of life and has become an integral part of Turkish cuisine.

Turkish cuisine is based on food waste, while maintaining the philosophy of zero waste and sustainable cooking practices. It offers solutions for using all elements of plant and animal raw materials. Food made from natural and organic products, vegan and vegetarian dishes have long occupied a central place on Turkish tables. Turkish cuisine encourages the use of zero-waste products in almost every dish of the most varied kind. For example, many dishes are prepared from stale bread. Leftovers from pilaf, soup or rice cake. To prepare dolma, pumpkin or eggplant is removed from the inside, but the skin is not removed, it acquires a different taste.

Sustainable Tourism in Turkey

Turkey is also the country with the highest level of ecology and sustainability in the world to form the National Sustainable Tourism Program.