Sustainability in Food and Beverage Services

Manual processes in the diet kitchen have moved to the digital environment.

- 1 roll of paper in 4 days
- 96 reams of paper for 1 year
This helps us save 48,000 papers, save 5 trees from being cut down, and contribute to the production of oxygen consumed by 20 people daily.

Sustainability in Bread Consumption

1100 rolls of bread were consumed daily in our institution. In this process, 600 patient breads were produced without additives.
We started using sliced bread in the cafeteria. In this way, we saved 1100 bags per day.
We ended the use of 369,600 plastic bags annually.
As an institution, we have reduced the use of plastic products as much as possible in order to minimize the negativities experienced in this process.

Sustainability in the Dishwasher

All chemicals used in the scullery have been replaced and replaced with products that do not harm human health and are biodegradable.
In this way, an important step has been taken in protecting the health of employees and patients.

Sustainability in the Supply Process

All companies forming the supply chain were visited and necessary inspections were carried out.
The entire supply chain was visited for three weeks and food safety inspections were carried out for the health of patients and staff.

Tea Consumption

Bulk tea began to be purchased instead of the tea bags used in the institution.
Infuser tea bags were increased to 500 in December, 200 in January and February, and as of March, the switch was made to bulk tea.
In this way, we will use the resulting waste in the compost machine.