Policy for Ethical and Sustainable Procurement of Food and Supplies 26

Sakarya University implements an Ethical and Sustainable Procurement Policy to ensure that all food and supply purchasing is conducted transparently, responsibly, and in line with sustainability principles. The policy is administered by the Zero Waste Coordinatorship and aligned with Türkiye’s Zero Waste Regulation, the Green Deal Action Plan (2021), and the National Circular Economy Strategy and Action Plan (2025-2028). Environmental and ethical criteria are integrated across the full procurement cycle from supplier selection and contracting to end-of-life management centred on fair labour, resource efficiency, and traceability. Supplier compliance is monitored through documentation and audits, while waste quantities and transfers are recorded through the relevant national waste management systems.

Legal Basis and National Alignment

University policies governing all waste streams, including hazardous waste, fully comply with the national Zero Waste Policy. Core requirements waste prevention, source separation, and safe management are implemented under a circular-economy approach. Waste management processes are monitored through the Ministry of Environment, Urbanization and Climate Change’s Integrated Environmental Information System, including MOTAT (Mobile Waste Tracking System), and the Zero Waste Information System. Licensed treatment, digital tracking of waste transfers through MOTAT, and temporary storage in accordance with regulatory requirements support the implementation of the Zero Waste Regulation. This alignment ensures regulatory compliance and contributes to Türkiye’s Green Development and Circular Economy Vision 2053.

Core Principles

1. Environmental sustainability: Preference for local, seasonal, and where possible organic producers to reduce transport-related emissions and support the local economy.
2. Social responsibility: Supplier adherence to fair labour, occupational safety, and equality standards, verified through documentation and audits.
3. Circular resource management: Product and packaging selection prioritising reusability, recyclability, and biodegradability to minimise waste generation.
4. Transparency and accountability: Sustainability clauses embedded in contracts; suppliers required to evidence compliance with environmental and labour standards.

Sustainable Food Sourcing and Campus Practices

Through the Sustainable Dining and Zero Waste Programme, ethical sourcing is embedded in daily operations:

• Elimination of single-use items: Meals are served on porcelain plates with metal cutlery.
• Local and organic procurement: Supplier selection considers proximity, seasonality, and sustainability performance in line with national green procurement standards.
• Reusable systems: Free water dispensers and refill stations reduce bottled-water use; discounts encourage thermos and reusable mug adoption.
• Sustainable packaging: Suppliers use recyclable/biodegradable materials; concentrated cleaning products are preferred to reduce plastic containers.
• Ethical contracting: Catering and supply contracts include zero-waste and environmental obligations, verified through periodic reviews.

Supply Chain and Procurement Mechanisms

• Green procurement: Priority for environmentally preferable materials, energy-efficient devices (A+/A++/A+++), eco-labelled goods, and recycled-content products; the purchase of inefficient equipment is restricted by procedure.
• Contractual waste reduction: Supplier agreements include packaging minimisation, source segregation, and participation in campus recycling programmes.
• Sustainable materials: Reusable university-branded cloth bags, mugs and thermoses support the reduction of disposable products and packaging.
• Supplier engagement: Vendors are informed of university sustainability standards and must document compliance with national environmental and OHS regulations.

Waste reduction, recycling and compliance with environmental regulations are incorporated into supplier and service contracts. Requirements concerning the reduction of single-use materials and the preference for reusable products extend the University’s responsible procurement approach to suppliers and outsourced service providers. The University’s emphasis on packaging minimisation, resource efficiency and reusable materials is consistent with Action A-S.6.3 of Türkiye’s Climate Change Mitigation Strategy and Action Plan (2024-2030), which addresses the integration of circular economy requirements into procurement specifications through green public procurement principles.

Circular Economy and Waste Management Integration

Ethical sourcing covers the full material life cycle and is supported by the campus-wide Zero Waste Management System:

• Segregation and reuse: Three-compartment collection stations separate paper, plastic-glass-metal and residual waste across campus. Organic waste is collected separately through dedicated collection arrangements.
• Circular recovery: Organic waste is directed to the municipal facility SEKAY for biogas and compost; other recyclables are processed by licensed firms.
• Safe handling: Electronic, medical, and laboratory wastes are managed under formal protocols with licensed facilities (e.g., İZAYDAŞ, ERA Environmental Technologies).
• Continuous improvement: Annual reviews identify reduction opportunities and material substitutions (e.g., PVC to glass; virgin fibre to recycled fibre).

Education, Research, and Community Engagement

• Awareness and training: The Department of Environmental Engineering and the Zero Waste Coordinatorship deliver seminars, workshops, and student competitions on sustainable consumption, circular economy, and ethical procurement.
• Research and innovation: TÜBİTAK-supported projects advance biodegradable materials, sustainable packaging, and waste-to-resource solutions.
• Student leadership: Clubs such as the Nature and Animal Rights Society lead campaigns on recycling, plastic reduction, and ethical resource use.

Research Supporting Sustainable Food Systems and Resource Efficiency in 2025

The University’s research on food by-product valorisation and its food literacy activities support the waste prevention priorities of Türkiye’s Climate Change Mitigation Strategy and Action Plan (2024-2030). Action A-S.1.2 addresses food waste prevention, the utilisation of production residues and by-products, packaging solutions that reduce food loss, and improved food literacy.

Food Waste Valorisation - TÜBİTAK 2515 / FoodWaStop

In 2025, a project led by Dr. Gülşah Karabulut from the Department of Food Engineering received funding under the TÜBİTAK 2515 Programme within FoodWaStop COST Action CA22134. The project aims to transform food-industry by-products and waste into value-added, healthy products through AI-supported innovative technologies. By developing alternative uses for food-processing residues, the research supports resource efficiency, waste prevention and circular food production.

Sustainable Food Systems and Local Value Chains - MED4CITRUS

The MED4CITRUS project, involving Dr. Gülşah Karabulut as a researcher, received support under the PRIMA Programme in 2025. Bringing together 16 institutions from ten countries, the project aims to promote healthy dietary habits, strengthen local food systems and advance sustainable, circular citrus-based agri-food production. Living labs and digital tools form part of the project’s approach to connecting food production, consumption and sustainability.

Food Literacy and Responsible Consumption Activities in 2025

Food Safety and Informed Product Choices

The University’s Science Talks programme addressed food literacy through the session “Safe Food, Healthy Tomorrows”, featuring Prof. Serap Coşansu Akdemir from the Department of Food Engineering. The session covered food safety, food waste, label reading and cross-contamination. These topics support informed purchasing decisions and responsible food consumption by strengthening understanding of product information and safe food handling.

Waste Prevention and Needs-Based Consumption

Organised in cooperation with Sakarya Metropolitan Municipality, “Green Mind Meetings: Zero Waste Together” brought Assoc. Prof. Aliye Suna Erses Yay together with participants including environmental engineers, neighbourhood heads and school administrators. The session addressed waste prevention throughout the production–consumption chain, needs-based consumption and the transition from environmental awareness to everyday practice.

Sustainable Future Meetings

The Sustainable Future Meetings organised by the University’s Social Contribution and Sustainability Coordinatorship brought consumption, environmental responsibility and circularity into public discussion. Featuring Assoc. Prof. Hasan Volkan Oral, the session examined the environmental consequences of uncontrolled consumption and the broader role of circular approaches in sustainable resource management.

Monitoring, Audit, and Compliance

• Digital tracking: Waste management records are maintained through the Ministry’s Zero Waste Information System. Transfers of hazardous, medical and electronic waste are tracked through MOTAT, supporting traceability in the management of materials after use.
• Resource and carbon monitoring: The SAUCO₂ Sustainable Carbon Tracking System supports institutional carbon monitoring, complementing the University’s resource efficiency and environmental management practices.
• Certification and audits: The University holds a Zero Waste Certificate; suppliers are regularly audited for compliance with environmental and social criteria.
• Transparency: Commitments and outcomes are disclosed via the University’s Sustainability Portal.

Ethical Sourcing

Sakarya University has developed a comprehensive ethical sourcing policy to ensure that the food and other products it procures are obtained responsibly and sustainably. This policy aims to promote ethical behavior in resource usage, considering environmental and social sustainability principles. Ethical sourcing not only covers the procurement process but also ensures the safety and fair treatment of employees involved in the supply chain. The university prioritizes local and organic producers in its procurement of food and other materials, thereby enhancing environmental sustainability and supporting the local economy. It ensures that the products procured are produced using environmentally friendly methods and adhere to ethical standards. The university encourages its suppliers to adopt organic and sustainable agricultural practices. Suppliers are also required to respect human rights in their business processes and ensure the safety of their employees.

Employee safety and fair treatment are fundamental aspects of this policy. Suppliers are expected to pay fair wages and provide safe working conditions for their employees. Sakarya University regularly audits the practices of its suppliers and takes necessary precautions to protect employee rights, aiming for social sustainability and safeguarding the rights of workers. Considering the environmental and social impacts of the sourcing process is also of great importance. In this context, the university organizes various training and awareness programs to increase environmental awareness, including waste management and recycling practices. It ensures that the packaging of procured products is recyclable and sets up the necessary systems for proper waste separation. Additionally, the use of eco-friendly products is encouraged, aiming to reduce plastic waste.

Strategic Alignment and Continuous Improvement

The framework supports green public procurement and circular resource management, consistent with Türkiye’s Climate Change Mitigation Strategy and Action Plan (2024-2030), particularly Action A-S.6.3 on incorporating circular economy requirements into procurement specifications. Long-term objectives include:

• Complete elimination of single-use plastics in food and supply chains by 2030;
• Expansion of partnerships with local and organic suppliers;
• Increased share of recyclable and compostable materials across all purchases;
• Systematic exploration of the applicability of Life Cycle Assessment (LCA) in high-impact procurement categories (e.g., energy-efficient equipment and construction materials).

Through this integrated governance system, ethical sourcing functions not merely as a purchasing guideline but as a university-wide approach that connects procurement, resource use, material recovery, and education under a unified sustainability vision.

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