The International Day Without Waste initiated by Turkey is celebrated all over the world
Last December, the UN General Assembly at its seventy-seventh session adopted resolution 77/161 "Encouraging waste-free production initiatives to advance the 2030 Agenda for Sustainable Development", put forward by Turkey together with 105 other UN member states.
According to the document, March 30 is proclaimed the International Day without Waste in order to raise awareness in the field of waste generation and mobilize global action to address this problem.
Through the Zero Waste Project, Turkey aims to prevent waste generation by studying the causes of its occurrence, thereby contributing to the promotion of the 2030 Agenda for Sustainable Development.
The zero waste philosophy is aimed at eliminating waste in all areas of human activity, reforming consumption patterns to achieve the environmental aspects of the SDGs. In particular, it requires the development of sustainable production and consumption habits in the kitchen.
Waste-free cuisine has been an integral aspect of Turkish cuisine for a long time. Dishes made from natural and organic products, as well as vegan and vegetarian cuisine have long been the basis of Turkish tables. Almost every dish from the variety of Turkish cuisine uses ingredients that are not wasted. For example, numerous dishes are prepared from stale bread. The remaining pilaf turns into either soup or rice cake.
Achieving zero waste requires action at all levels, involving all stakeholders, including representatives of civil society, the private sector, academia, and youth.
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