Atatürk University | SDG 2 – Zero Hunger | Indicator 2.3.5 | Reporting Year: 2025
1. Institutional Commitment to Healthy and Affordable Food for Staff
Atatürk University is committed to promoting the health, wellbeing and professional satisfaction of its academic and administrative staff by ensuring access to healthy, nutritious, affordable and inclusive meals on campus.
The University recognises that adequate nutrition plays an essential role in maintaining employee health, productivity, concentration and workplace satisfaction.
Through its institutional dining facilities, Atatürk University provides organised meal services designed to meet staff members’ nutritional needs while reducing the financial burden associated with daily food expenses.
The University’s staff dining system incorporates several key principles:
- Affordable meals: Institutionally supported food services with publicly announced prices.
- Balanced nutrition: Four-course menus designed with consideration of nutritional requirements.
- Dietary diversity: Vegetarian, vegan and gluten-free food choices accommodating different dietary preferences and needs.
- Food safety: Organised food preparation, hygiene controls and routine inspections.
- Convenient access: Designated staff dining halls operating during working hours.
- Workplace wellbeing: Shared dining environments encouraging social interaction and collegial relationships.
- Sustainability: Responsible resource consumption and support for sustainable food systems.
During 2025, Atatürk University served 114,087 meals to academic and administrative personnel.
These services form part of the University’s broader institutional commitment to providing a supportive, healthy and inclusive working environment.
Official evidence:
2025 Department of Health, Culture and Sports Activity Report
Atatürk University – Dining Halls and Cafeterias
2. Comprehensive Meal Services for Academic and Administrative Staff
Designated Staff Dining Facilities
Atatürk University provides dedicated dining arrangements for its academic and administrative personnel.
Staff members can access meals through two designated dining halls, supporting convenient food provision during the working day.
These facilities are organised to accommodate university employees and provide a comfortable environment for daily meals.
Staff Meal Service Hours
Staff dining services operate during the established lunch period:
| Service | Operating Hours |
|---|---|
| Staff lunch service | 12:00–13:00 |
This schedule aligns with the University’s working arrangements and allows staff members to access prepared meals during their lunch break.
Four-Course Meal Provision
Institutional meals consist of four courses, providing variety and supporting balanced nutrition.
The University’s staff dining arrangements also include access to a salad bar, offering additional opportunities to select fresh vegetables and complementary food items.
The combination of structured menus and supplementary choices helps staff maintain regular and varied eating habits.
Daily Food Service Provision
Meals are prepared and served through the University’s organised institutional dining system.
The service is designed to provide consistent access to prepared food, allowing staff to obtain meals without leaving the campus during the working day.
This contributes to convenience, time efficiency and employee wellbeing.
3. Healthy and Nutritionally Balanced Menus
Nutritional Menu Planning
Atatürk University places particular importance on the nutritional quality of meals served to its employees.
Institutional menus are prepared in advance and planned with consideration of calorie and protein requirements.
The University’s food service arrangements incorporate nutritional calculations to support balanced meal provision.
Menu planning considers:
- Calorie content.
- Protein requirements.
- Meal variety.
- Balanced food composition.
- Appropriate portion sizes.
- Freshness and quality.
- Seasonal food availability.
Supporting Employee Health
Access to nutritionally balanced meals contributes to employees’ physical and mental wellbeing.
Healthy food provision supports:
- Energy levels throughout the working day.
- Concentration and cognitive performance.
- Regular and balanced eating habits.
- Long-term health and wellbeing.
- Workplace productivity.
- Overall quality of working life.
By providing structured four-course meals, the University supports staff members in maintaining healthier dietary routines.
Nutritional Expertise
The University’s academic expertise in Nutrition and Dietetics and Food Engineering contributes to its wider institutional knowledge of nutrition, food quality and food safety.
These academic disciplines support the University’s broader commitment to scientific approaches to healthy food provision.
Official evidence:
Department of Nutrition and Dietetics
Department of Food Engineering
Atatürk University – Dining Services
4. Inclusive Food Choices and Dietary Diversity
Atatürk University recognises that its employees have different dietary preferences and nutritional requirements.
The University’s campus food services provide a variety of meal choices, including vegetarian, vegan and gluten-free alternatives.
These options help accommodate staff members who follow plant-based diets or have specific dietary needs.
Vegetarian and Vegan Options
Vegetarian and vegan food choices support employees who prefer diets based on plant-derived ingredients.
These alternatives contribute to:
- Dietary inclusivity.
- Greater menu diversity.
- Individual choice.
- Healthy eating preferences.
- Sustainable food consumption.
Gluten-Free Choices
Gluten-free alternatives support employees who require or prefer meals that do not contain gluten.
Providing dietary alternatives helps ensure that campus food services remain responsive to different nutritional needs.
Inclusive Campus Food Environment
Through its designated staff dining facilities, canteens, cafeterias and restaurants, the University offers a diverse campus food environment.
These services allow employees to select meals according to their preferences, dietary requirements and daily schedules.
5. Affordable and Subsidised Staff Meals
Institutional Pricing Policy
Atatürk University maintains an institutional meal pricing system designed to provide employees with affordable access to prepared food.
Staff meals are offered at publicly announced rates, supporting transparency and financial predictability.
According to the University’s 2025 dining service records, the personnel meal contribution was TRY 90.50.
Staff Meal Statistics for 2025
| Indicator | 2025 |
|---|---|
| Personnel meal contribution | TRY 90.50 |
| Meals served to personnel | 114,087 |
| Total meals served by the University | 814,397 |
| Student meals served | 700,310 |
The provision of more than 114,000 personnel meals demonstrates the scale and continuity of the University’s staff dining services.
Financial Accessibility
The University’s institutional dining arrangements help staff manage daily food expenses by providing prepared meals within the workplace.
These services offer an accessible alternative to purchasing meals from commercial establishments outside campus.
Transparent Pricing
Meal prices are publicly announced by the Department of Health, Culture and Sports.
The University’s 27 June 2025 meal price announcement provides an official reference for its institutional pricing arrangements.
Official evidence:
Official Meal Price List – 27 June 2025
2025 Department of Health, Culture and Sports Activity Report
6. Institutional Financial Commitment to Dining Services
Atatürk University allocates substantial financial resources to maintain its institutional dining infrastructure and food service operations.
The University’s 2025 Department of Health, Culture and Sports Activity Report records the following expenditures:
| Expenditure Category | 2025 Amount |
|---|---|
| Institutional payment for meal services | TRY 48,460,944.50 |
| Institutional payment for district dining services | TRY 20,077,749.24 |
| Total institutional dining payments | TRY 68,538,693.74 |
These payments support the University’s wider dining system, serving students and personnel across its central and district campuses.
The institutional investment contributes to the continuity of food services, operational capacity and affordable meal provision.
This financial commitment reflects the University’s recognition of food services as an important component of campus welfare.
Official evidence:
2025 Department of Health, Culture and Sports Activity Report
7. Food Safety, Hygiene and Quality Assurance
Institutional Food Safety Practices
Atatürk University places strong emphasis on food safety, hygiene and the quality of meals served to its employees.
The University’s institutional dining system incorporates organised food preparation and routine checks before meals are served.
These practices support safe and reliable meal provision.
Hygiene and Operational Controls
Food service operations are conducted within the University’s established administrative framework.
Quality assurance activities address:
- Food preparation conditions.
- Hygiene and sanitation.
- Meal quality.
- Organised food distribution.
- Compliance with food service procedures.
- Routine operational checks.
Scientific and Analytical Support
Atatürk University maintains research expertise in food safety and analytical quality.
In 2025, the University completed the project “Supporting the Sustainability of Accredited Food Analyses”, led by Prof. Dr. Mükerrem Kaya.
The project was completed on 25 June 2025 and focused on maintaining accredited food analysis capabilities.
This research strengthens the University’s broader institutional expertise in food quality assurance.
Continuous Improvement
The University’s food service management framework supports the ongoing evaluation of meal provision and service quality.
Staff feedback provides an additional basis for considering dietary preferences, menu variety and service improvements.
Official evidence:
Supporting the Sustainability of Accredited Food Analyses – 2025
8. Convenient Dining and Workplace Accessibility
Meals Within the Working Environment
Atatürk University’s designated staff dining halls provide convenient access to prepared meals during the working day.
Employees can obtain meals without travelling outside the campus, helping reduce time spent on daily food arrangements.
The established 12:00–13:00 staff lunch period supports regular meal breaks.
Additional Campus Food Facilities
Beyond designated staff dining halls, the University maintains an extensive network of canteens, cafeterias and restaurants.
The University’s campus food infrastructure includes:
- More than 40 canteens.
- Five restaurants.
- Seven cafeterias.
- Central and additional institutional dining halls.
These facilities offer supplementary food and beverage options across the campus.
Accessibility Across University Locations
The University’s dining infrastructure extends beyond the central campus to district vocational schools.
This geographically distributed network supports food access for university personnel working at different institutional locations.
Official evidence:
Atatürk University – Campus Food and Beverage Facilities
Atatürk University – Dining Halls and Cafeterias
9. Staff Wellbeing, Social Interaction and Workplace Motivation
Atatürk University considers campus dining facilities important social environments as well as places for daily nutrition.
Encouraging Collegial Interaction
Shared dining spaces bring together academic and administrative personnel from different departments.
These environments provide opportunities for:
- Informal communication.
- Interdepartmental interaction.
- Professional networking.
- Social connection.
- Team cohesion.
- Workplace collaboration.
Supporting Employee Motivation
Convenient access to healthy and affordable meals can reduce daily stress associated with meal planning and food expenses.
Regular meal breaks also provide opportunities for rest and social interaction.
Strengthening Institutional Belonging
The University’s dining halls and social facilities contribute to a shared campus culture.
By bringing employees together in communal environments, the University supports workplace relationships and a sense of institutional belonging.
Official evidence:
Atatürk University – Social Facilities
10. Sustainability and Local Food Systems
Atatürk University integrates sustainability principles into its wider campus management and food-related activities.
Sustainable Campus Planning
The University’s Sustainable Campus Master Plan provides a strategic framework for environmentally responsible campus development.
The plan addresses resource efficiency, responsible consumption and sustainable institutional practices.
University Agricultural Production
Atatürk University maintains agricultural education, research and production activities through its academic and applied research units.
Its Farm Products Sales Canteen provides access to products associated with university agricultural activities, including milk, eggs and honey.
These activities strengthen the University’s relationship with local food production and regional agricultural development.
Sustainable Agricultural Research in 2025
During 2025, the University continued research supporting environmentally responsible agricultural systems.
A project focusing on microbial fertilisers and soil improvement aimed to contribute to sustainable agricultural production.
The University also implemented the project “Honey, Bees, and Quality: Food Safety Starts Locally”, addressing safe honey production, food quality and sustainable beekeeping.
These initiatives demonstrate the University’s wider contribution to sustainable food systems.
Official evidence:
Atatürk University – Sustainable Campus Master Plan
Atatürk University – Farm Products Sales Facilities
Microbial Fertilisers for Sustainable Agriculture – 2025
Honey, Bees, and Quality – 2025
11. Responsible Consumption and Waste Reduction
Atatürk University promotes environmentally responsible resource use as part of its campus sustainability activities.
Food Waste Management
The University reported 184 metric tonnes of food waste in 2025, compared with 228 metric tonnes in 2024.
This represents a reduction of 44 metric tonnes, equivalent to approximately 19.3%.
The improvement contributes to the University’s wider sustainability objectives.
Recycling and Beverage Packaging Recovery
In August 2025, a Deposit Management System was introduced on campus.
Deposit return machines were installed at the Central Dining Hall and Reading Hall.
These facilities support the recovery and recycling of eligible beverage containers.
Sustainable Workplace Practices
Responsible consumption initiatives encourage staff and students to participate in environmentally conscious behaviours.
The University’s sustainability framework promotes:
- Efficient resource use.
- Food waste reduction.
- Recycling.
- Responsible consumption.
- Environmental awareness.
These activities complement the University’s healthy and affordable food services.
Institutional evidence:
Atatürk University – Office of Solid and Hazardous Waste Management
12. Institutional Monitoring and Transparency
Atatürk University monitors its food service operations through institutional reporting and administrative oversight.
The Department of Health, Culture and Sports publishes annual activity reports containing quantitative information about dining services.
The 2025 Activity Report documents:
- The number of meals served to personnel.
- The number of meals served to students.
- Institutional meal pricing.
- Dining service expenditure.
- Food service provision across university locations.
These records support institutional accountability and enable the University to monitor the continuity and accessibility of food services.
Publicly available meal price announcements further strengthen transparency.
Official evidence:
2025 Department of Health, Culture and Sports Activity Report
Official Meal Price Announcement – 27 June 2025
13. Summary of Staff Food Services in 2025
| Dimension | Institutional Practice or Result |
|---|---|
| Staff meals served | 114,087 meals |
| Staff meal contribution | TRY 90.50 per meal |
| Designated staff dining halls | Two |
| Staff lunch hours | 12:00–13:00 |
| Meal composition | Four-course menus and salad bar |
| Nutritional planning | Calorie and protein requirements |
| Vegetarian options | Available through campus food services |
| Vegan options | Available through campus food services |
| Gluten-free options | Dietary alternatives within campus food services |
| Food safety | Routine checks and food quality practices |
| Affordability | Institutionally supported dining services |
| Workplace wellbeing | Shared dining and social spaces |
| Sustainable food systems | Agricultural research and local food initiatives |
| Responsible consumption | Food waste reduction and recycling |
14. Contribution to SDG 2 – Zero Hunger
Atatürk University’s staff food services contribute to SDG 2 by ensuring that employees can access healthy and affordable meals during the working day.
Healthy Nutrition: Four-course menus planned with consideration of nutritional requirements support balanced eating habits.
Affordability: Institutionally determined meal prices reduce financial barriers to prepared food.
Dietary Inclusivity: Vegetarian, vegan and gluten-free options support different dietary preferences and needs.
Accessibility: Designated staff dining halls and additional campus food facilities provide convenient access.
Food Safety: Routine checks and institutional food quality practices support reliable meal provision.
Employee Wellbeing: Shared dining environments encourage regular meals, social interaction and workplace satisfaction.
Sustainability: Responsible consumption and sustainable agricultural initiatives complement the University’s food service operations.
Together, these practices contribute to a healthier, more inclusive and supportive university working environment.
Conclusion
Atatürk University demonstrates its commitment to employee wellbeing by providing healthy, affordable, nutritionally balanced and inclusive food services for academic and administrative personnel.
During 2025, the University served 114,087 staff meals, with a personnel meal contribution of TRY 90.50.
Staff members benefit from designated dining facilities, four-course menus, salad bar access and dietary alternatives, including vegetarian, vegan and gluten-free food choices.
The University’s food services are supported by nutritional planning, routine quality checks, institutional financial investment and transparent administrative reporting.
Beyond nutrition, communal dining spaces encourage professional interaction, teamwork and a sense of belonging.
Through these coordinated activities, Atatürk University contributes to SDG 2 – Zero Hunger, Indicator 2.3.5, by promoting healthy, affordable and accessible food choices for its employees.
