Embassy of the Republic of Turkey, Culture and Tourism Department Proposals for a zero-waste future from Turkey

[Embassy of the Republic of Turkey, Culture and Tourism Department] Proposals for a zero-waste future from Turkey ​
Embassy of the Republic of Türkiye Culture and Tourism Department Press release: March 18, 2025 A proposal for a zero waste future from Turkey “International Zero Waste Day” established on March 30th
https://prcdn.freetls.fastly.net/release_image/49599/166/49599-166-960516a3f1a40731810bfec906d296a1-1976×2700.jpg Yaira soup March 30th was established as the International Zero Waste Day following the adoption of the Zero Waste resolution, which Turkey proposed as part of its sustainable development plan, at the United Nations General Assembly. On this day, efforts are made around the world to promote sustainable waste management and leave a clean and comfortable planet for future generations. The Zero Waste movement, born out of a Turkish initiative, aims to reduce waste generation, reduce environmentally-intensive waste, and improve recycling rates. It aims to support sustainable development by realizing economic savings and promoting the efficient use of natural resources. A sustainable future supported by food culture – the relationship between zero waste and Turkish cuisine
https://prcdn.freetls.fastly.net/release_image/49599/166/49599-166-af922146bf979d9c99f2f3284c971aea-1800×2700.jpg Musivell Food culture plays an important role in achieving a zero-waste lifestyle. This is because reducing waste through daily meals will lead to the creation of a sustainable society. In particular, the idea of ​​a “zero waste restaurant” is essential in pursuing environmental and cultural sustainability, and is also in touch with the essence of sustainable Turkish cuisine. With its fertile land and Anatolian rich cultural heritage, Turkey has long inherited cooking methods that utilize ingredients without wasting them. Traditional Turkish cuisine makes use of local ingredients, combines time-tested cooking methods with original recipes, and effortlessly minimizes waste. For example, vegetable peels are used as salads and side dishes, and fruit peels are processed into jam. Hard bread is reused as an ingredient in soups and desserts, and leftover rice is turned into rice pudding and other dishes. In this way, Turkish cuisine promotes an environmentally conscious and socially responsible lifestyle, and contributes to a more sustainable future through the effective use of food resources. Türkiye’s sustainable tourism program and tourism transformation Turkey is contributing to raising global awareness through International Zero Waste Day on March 30th, while also working towards sustainable transformation in the tourism industry. In 2022, Turkey became the first country in the world to sign an intergovernmental agreement with the Global Sustainable Tourism Council (GSTC), establishing global standards for sustainable tourism and travel. The Sustainable Tourism Program aims to incorporate sustainability principles throughout the tourism industry, starting with accommodation facilities and extending to tour operators and destinations as a whole. As of March 25, 2024, there are 871 certified accommodation facilities in Turkey, reaching a total of 17,393 properties, and the goal is for all accommodation facilities to have sustainable tourism certification by 2030. Environmental waste management (waste reduction, separation, reuse and recycling) is an important prerequisite for Turkey’s sustainable tourism program and is also consistent with the philosophy of the Zero Waste Movement. Therefore, a legally regulated sustainable tourism program further strengthens Turkey’s zero waste efforts and makes it a model case for sustainable cities and tourism. Türkiye promotes environmental and cultural sustainability
https://prcdn.freetls.fastly.net/release_image/49599/166/49599-166-81306a09906ae4acc8802e9e2e501927-2732×1820.jpg Cesme Turkey, which boasts a rich natural ecosystem, has utilized an environmental certification system to protect its clear blue sea. As of 2024, 551 beaches in Turkey have been certified under the Blue Flag program, one of the most prestigious environmental certifications in the world. Additionally, we are making significant progress in terms of cultural sustainability. In particular, as archaeological research progresses, Turkey plans to carry out 720 excavations in 2023, increasing to 750 in 2024 and 800 in 2026. In this way, Turkey is strengthening its efforts to build an environmentally and culturally sustainable future, and together with the zero waste movement, contributes to the sustainable development of the entire world. About Türkiye As a key link between Asia and Europe, Turkey has been considered a hub of cultural exchange and diversity for centuries. It is a versatile destination with history, ruins, nature and gastronomy that reflect diverse civilizations. It continues to attract visitors from all over the world with its art and fashion, a fusion of tradition and modernity, as well as its dynamic shopping and entertainment life. In 2024, a record 62.26 million tourists visited from all over the world. 2023 marks the 100th anniversary of the founding of the Republic of Türkiye, and 2024 marks the 100th anniversary of the establishment of diplomatic relations with Japan. For more information about Türkiye, please visit the official website (https://goturkiye.jp/) or the SNS below. Facebook:
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https://www.youtube.com/c/tourismturkeyjp About Turkish Tourism Information and Development Authority (TGA) The Turkish Tourism Publicity and Development Authority (TGA) carries out all promotional, marketing and communication activities based on the tourism strategies and policies established by the Ministry of Culture and Tourism in order to establish Turkey’s branding in the domestic and international tourism market and increase its recognition as an attractive destination for tourism and business. We promote and market current tourism opportunities around the world, as well as discover, improve and establish potential areas of tourism.