Greenhouse gases are gases released during human activities such as agriculture, animal husbandry, transportation, heating, and lighting. Climate change is the increase in average temperatures due to the rise in greenhouse gases in the atmosphere, resulting in unexpected changes in the climate.

Today, with the increasing population, issues like drought, wildfires, and a reduction in agricultural land due to global climate change are frequently in the spotlight. These problems have not decreased, and they almost force us to think urgently about food shortages and to take action to find solutions. Although the concepts of food waste and food recovery are known, we cannot make enough progress in practice. Since most food waste occurs during storage, preparation, and consumption in restaurants and hotels, studies should be conducted in society and businesses. New methods should be found for food sustainability.

Approximately one-third of food is wasted in the world every year. In Turkey, 93 kilograms of food per person is thrown away yearly. This means 17 percent of ready-to-eat food in retail outlets, homes, and restaurants globally goes directly to waste. In addition, the food from the field to our kitchen goes to landfills as organic waste, without being evaluated, increases greenhouse gases. For example, 1 kg of CO₂ is released into the atmosphere to produce 1 kg of apples and 2.9 kg of CO₂ to produce 1 kg of potatoes.

Taking our basis from here, it is planned to implement the “Waste-Free Kitchen Workshop” project with Odunpazarı Municipality Climate Change and Zero Waste Directorate and Osmangazi University Faculty of Tourism, Department of Gastronomy and Culinary Arts. In the project, first, a seminar will be held for Osmangazi University Faculty of Tourism Department of Gastronomy and Culinary Arts students about the impact of food waste on global climate change, zero waste, food waste, food storage conditions, and methods that can be done to prevent food waste. At the end of the seminar, 16 students will prepare 10 different courses. It will be ensured that minimal organic waste is produced during food preparation. The amount of organic waste saved will be determined at the end of cooking. At the end of the project, young people who will be chefs in restaurants or cook at home will be taught how to cook zero-waste food with the students of Osmangazi University Faculty of Tourism, Department of Gastronomy and Culinary Arts.