Sakarya University operates a campus-wide Zero Waste Program that integrates prevention at source, measurement, safe same-day redistribution, and the conversion of organics to renewable resources within a single, cohesive system. Social responsibility is embedded in food service operations so that safe, unserved meals are routed first to people in need through coordination with the Sakarya Metropolitan Municipality, while non-edible organic fractions are separated at source and converted into energy or biofertilizer, making circular economy practice a daily operational standard across kitchens, dining halls, and service points.
Under the University's agreement with the on-campus catering company, the amount of food waste is measured before disposal at relevant preparation and service points. These measurements create a traceable baseline for continuous improvement and feed directly into portioning, menu design, and production scheduling so that output aligns with real demand and plate waste is systematically reduced without undermining predictable access to balanced meals.
Same-day redistribution is implemented under formal food safety protocols that protect quality and dignity while turning edible surplus into immediate social benefit. Unserved but safe meals are redirected the same day—via university-municipal coordination—to individuals identified as in need, reducing avoidable waste at the point of generation and directly strengthening local food security.
Organics unsuitable for consumption are collected separately at source and transferred to authorized partners. These streams are directed to biogas and liquid biofertilizer production, creating resource value, diverting organics from landfill, and lowering greenhouse gas impacts; the resulting compost and biofertilizer support campus green spaces and academic projects, reinforcing circular practices through visible, practical application.
Designated organic waste collection areas operate across campus with labeled points, safe handling rules, and clearly assigned roles and responsibilities for students, staff, vendors, and cleaning crews. Stream differentiation, vendor obligations, and routing steps are standardized by the Zero Waste Program framework, which also enables measurement and reporting, incident logging, and performance tracking so implementation remains consistent and auditable across the year.
System performance is monitored through indicators that link operations to outcomes: total food waste measured at source, edible portions redirected the same day, the share of organics sent to biogas and biofertilizer streams, compliance of collection points, and audit findings. Insights from these indicators drive menu and portion optimization, in-service training for food service teams, vendor feedback loops, and contract refinements, locking in year-round performance gains and transparent accountability.
Waste reduction and resource efficiency are achieved by coupling upstream measurement with demand-aligned production, which prevents unnecessary preparation and lowers plate waste while maintaining reliable access to meals across campus. This prevention-first approach minimizes surplus generation and ensures that any surplus is immediately managed within a human-centered, safety-compliant pathway.
Social benefit and food security are strengthened because edible surpluses are prioritized for people the same day they arise, with municipal collaboration creating a verifiable routing mechanism that operates at the point of highest impact. This practice reduces avoidable disposal, supports dignified access to food for those in need, and demonstrates a practical, community-anchored application of responsibility in campus dining.
Circular economy and environmental gains are realized as inedible organics are valorized into biogas and biofertilizer rather than landfilled, closing material loops and reducing emissions associated with decomposing food waste. The visible reuse of outputs in campus landscaping and related projects embeds learning and reinforces a culture of circularity among students and staff.
Institutional accountability is maintained through standardized procedures, transparent monitoring, and openness to external review, ensuring continuity over time and stakeholder trust in how surplus is prevented, redirected, and recovered. In 2024, these program controls and operational routines continued to run as part of the University's year-round Zero Waste cycle, providing an auditable record of measurement, redistribution, and organics recovery across the campus system.
Complementing campus operations, the University supports local farmers and food producers with knowledge, skills, and technology for food safety and sustainable agriculture, addressing upstream causes of loss and waste in the regional food system. Faculty members in the Department of Food Engineering conduct applied studies on pests that damage agricultural products and provide direct support to farmers, while seminars, panels, and meetings disseminate sustainable agricultural methods and technologies to reduce avoidable loss before products reach market.
Farmers' demands, regional expectations, and local needs inform university R&D priorities, with investment in relevant research centers and laboratories to translate solutions into practice. By aligning research with producer realities and extending technical assistance into the field, the University helps prevent waste at its source, complements campus-level circular practices, and strengthens the broader ecosystem that sustains reliable, affordable, and responsibly managed food.
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