Atatürk University is committed to ensuring that all students and staff have access to sustainable, inclusive, and affordable food choices across its campuses. The university recognizes the importance of addressing diverse dietary needs and promoting environmentally responsible nutrition as part of its wider sustainability strategy.
Dining Infrastructure and Coverage
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The university operates a broad network of food services, including 9 central dining halls, more than 40 canteens, restaurants, and cafés across the Erzurum main campus and district branches (Campus Dining Services).
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The Nutrition Services Branch of the Health, Culture and Sports Directorate oversees menu planning, quality control, and sustainability standards to ensure reliable and safe food access (Nutrition Services Branch).
Sustainable and Inclusive Menu Options
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In addition to standard menus, all university cafeterias offer vegetarian and vegan meal options, enabling students who prefer plant-based diets to eat balanced and affordable meals.
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Gluten-free alternatives are also available for students with celiac disease or gluten intolerance, ensuring inclusivity for all health and dietary requirements.
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Seasonal and locally sourced ingredients—especially from the university’s Faculty of Agriculture farms and greenhouses—are integrated into menus, reducing environmental impact and strengthening local food systems.
Food Safety and Monitoring
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Meals are regularly inspected by dietitians, veterinarians, and food engineers to ensure compliance with national health and safety standards.
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The Food Engineering laboratories support menu development, monitor nutritional content, and advance research into sustainable food production (Food Safety Initiative).
Sustainable Beverage and Water Services
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The university also provides sustainable beverage services, including filtered drinking water dispensers across all buildings and healthy drink options in cafés.
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Coffee shops and canteens on campus promote the use of reusable cups and packaging, in line with the university’s Sustainable Campus Master Plan (Sustainable Campus Plan).
Continuous Improvement and Engagement
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Student feedback systems (surveys and suggestion boxes) guide menu adjustments and encourage the introduction of new vegetarian and vegan options.
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Awareness campaigns such as “Sustainable Food Week” promote healthy eating habits, zero-waste practices, and cultural diversity in food.
