HEALTHY AND AFFORDABLE FOOD CHOICES
Atatürk University | SDG 2 – Zero Hunger | Indicator 2.3.4 | Reporting Year: 2025
1. Institutional Commitment to Healthy and Affordable Nutrition
Atatürk University is committed to ensuring that students and staff have access to healthy, nutritious, affordable and inclusive food choices throughout its campuses.
The University recognises that adequate nutrition is essential for physical health, academic performance, concentration, social wellbeing and equal educational opportunities.
Through its institutional dining services, campus canteens, cafeterias and student support programmes, Atatürk University provides a comprehensive food service system designed to address both nutritional requirements and financial accessibility.
The University’s approach combines:
- Subsidised meals that reduce the cost of daily nutrition.
- Nutritionally planned four-course menus based on calorie and protein requirements.
- Vegetarian and vegan food options available in campus canteens.
- Need-based meal scholarships providing free meals to eligible students.
- Accessible dining infrastructure across the main campus and district vocational schools.
- Food safety and quality controls supporting reliable meal provision.
- Additional free meal programmes, including Ramadan iftar services.
In 2025, Atatürk University served 814,397 meals, comprising 700,310 student meals and 114,087 personnel meals.
The student meal contribution was TRY 37 per meal, supporting affordable access to prepared food throughout the academic year.
These services demonstrate the University’s continuing commitment to making healthy nutrition accessible to its academic community.
Official evidence:
2025 Department of Health, Culture and Sports Activity Report
Atatürk University – Dining Halls and Cafeterias
2. Institutional Governance and Food Service Management
Department of Health, Culture and Sports
The University’s food services are coordinated through the Department of Health, Culture and Sports (Sağlık, Kültür ve Spor Daire Başkanlığı).
Its Nutrition Services Branch is responsible for organising institutional dining services and supporting the provision of meals to students and personnel.
The Department also maintains administrative records concerning meal provision, prices, expenditure and service locations.
Nutrition Services Branch
The Nutrition Services Branch (Beslenme Hizmetleri Şube Müdürlüğü) plays a central role in the University’s approach to healthy and affordable food.
Its responsibilities include the organisation of dining services, coordination of meal provision and implementation of operational arrangements.
The University’s published dining information identifies advance menu planning, nutritional calculations and routine checks as established components of food service delivery.
Social Services Branch
The Social Services Branch administers student welfare programmes, including the University’s Meal Scholarship Programme.
Through this programme, eligible students experiencing financial difficulties receive free meal support during the academic year.
Strategic Commitment
The University’s 2024–2028 Strategic Plan provides an institutional framework for student wellbeing, service quality and the continuous improvement of university services.
Healthy and affordable campus nutrition contributes to these broader institutional priorities by supporting student welfare and equitable access to essential services.
Official evidence:
Atatürk University – Strategic Plan 2024–2028
3. Affordable Student Meal Pricing
Subsidised Campus Dining
Atatürk University’s dining services provide students with access to prepared meals at institutionally determined prices.
During 2025, the student meal contribution was TRY 37 per meal.
This pricing arrangement helps students meet their nutritional needs while managing the financial pressures associated with higher education.
The University’s 2025 activity report provides the following meal service statistics:
| Indicator | 2025 |
|---|---|
| Student meal contribution | TRY 37.00 |
| Personnel meal contribution | TRY 90.50 |
| Student meals served | 700,310 |
| Personnel meals served | 114,087 |
| Total meals served | 814,397 |
The student contribution was considerably lower than the personnel contribution, reflecting the University’s emphasis on affordable student nutrition.
Institutional Financial Support
Atatürk University allocates institutional resources to support the operation of dining services.
The 2025 Department of Health, Culture and Sports Activity Report records:
| Dining Service Expenditure | Amount |
|---|---|
| Institutional payment for meal services | TRY 48,460,944.50 |
| Institutional payment for district dining services | TRY 20,077,749.24 |
| Total institutional payments | TRY 68,538,693.74 |
These expenditures demonstrate the University’s substantial financial commitment to maintaining food services across its campuses.
The combination of institutionally supported dining operations and affordable student contributions helps ensure that nutritious meals remain accessible.
Official evidence:
2025 Department of Health, Culture and Sports Activity Report
Student Meal Price Announcement – 27 June 2025
4. Healthy and Nutritious Menu Design
Four-Course Meal Provision
Atatürk University’s institutional dining halls provide four-course set menus designed to support the nutritional needs of students and staff.
Weekly menus are prepared in advance, with consideration of daily nutritional requirements.
According to the University’s official dining services information, menu planning includes calculations relating to calorie and protein values.
These arrangements support the provision of structured and nutritionally planned meals.
Nutritional Planning Principles
The University’s approach to menu preparation includes:
- Advance preparation of weekly meal plans.
- Four-course meal provision.
- Consideration of daily calorie requirements.
- Consideration of protein requirements.
- Variety in meal composition.
- Routine checks before meals are served.
- Organised preparation and distribution.
These practices help students access meals that contribute to balanced nutrition.
Healthy Eating and Student Wellbeing
Regular access to nutritious food supports students’ physical and mental wellbeing.
Healthy dietary practices can contribute to:
- Maintaining energy throughout the academic day.
- Supporting concentration and learning.
- Promoting physical health.
- Supporting regular eating habits.
- Improving students’ overall quality of life.
By providing planned meals at affordable prices, the University integrates nutritional wellbeing into its student support services.
Official evidence:Atatürk University – Dining Halls and Cafeterias
5. Vegetarian and Vegan Food Choices
Inclusive Campus Canteen Menus
Atatürk University promotes dietary diversity by providing vegetarian and vegan menu options in its campus canteens.
These choices allow students and staff to select meals according to their nutritional preferences and individual dietary practices.
Vegetarian and vegan alternatives complement the University’s standard institutional menus and expand the range of food available across campus.
Benefits of Dietary Diversity
The availability of plant-based food options supports:
- Access to a wider variety of meals.
- Accommodation of vegetarian and vegan dietary preferences.
- Greater flexibility in food selection.
- Awareness of plant-based nutrition.
- Inclusive participation in campus dining.
- Environmentally conscious dietary choices.
Supporting Healthy and Affordable Food Access
The combination of institutional dining halls, canteens, cafeterias and restaurants enables students to select from different food options according to their schedules, preferences and budgets.
Vegetarian and vegan menu availability contributes to a more inclusive food environment while supporting the University’s broader sustainability objectives.
6. Campus Dining Infrastructure and Accessibility
Extensive Food Service Network
Atatürk University maintains an extensive dining infrastructure serving the university community.
Its published campus facilities include:
- One central dining hall.
- Eight additional dining facilities.
- More than 40 canteens.
- Five restaurants.
- Seven cafeterias.
These facilities provide a combination of institutional meals, snacks, beverages and alternative dining options.
The University’s official dining information describes an indicative daily service capacity of approximately 10,000 students.
Food Services Across District Campuses
The University’s 2025 activity report documents food service provision at district vocational schools, including:
- Tortum Vocational School.
- Horasan Vocational School.
- Oltu Vocational School.
- Narman Vocational School.
- Aşkale Vocational School.
- Hınıs Vocational School.
- Pasinler Vocational School.
- İspir Vocational School.
This distribution improves the accessibility of institutional dining services for students studying outside the central campus.
Proximity to Academic Facilities
Dining halls, canteens and cafeterias are located across different campus areas, including faculty buildings and student facilities.
This enables students to access food and beverages near their educational activities.
Official evidence:
Atatürk University – Dining Halls and Cafeterias
Atatürk University – Campus Food and Beverage Facilities
7. Dining Hall and Canteen Service Hours
Atatürk University’s food service infrastructure supports access to meals during different periods of the academic day.
Dining Hall Service Hours
The University’s established dining arrangements include the following meal periods:
| Meal Service | Service Hours |
|---|---|
| Lunch | 11:00–14:00 |
| Dinner | 16:00–18:00 |
These service periods help students and staff plan meals around academic and administrative schedules.
Individual dining facilities may follow location-specific operating arrangements.
Canteen and Cafeteria Services
Campus canteens and cafeterias provide additional food and beverage options throughout the teaching day.
For example, the Faculty of Fine Arts canteen has documented weekday operating hours of 08:00–17:00.
The University’s broader canteen network provides supplementary access to meals, snacks and beverages outside the main dining hall service periods.
These facilities also offer vegetarian and vegan menu options, supporting inclusive food choices.
Official evidence:
Atatürk University – Campus Dining Services
Faculty of Fine Arts – Orientation Information
8. Free Meal Scholarships for Financially Disadvantaged Students
Meal Scholarship Programme
Atatürk University’s Meal Scholarship Programme (Yemek Bursu) provides targeted nutritional support to students experiencing financial difficulties.
The programme is coordinated through the Social Services Branch of the Department of Health, Culture and Sports.
Eligible students can receive one free meal every weekday throughout the academic year.
This assistance directly reduces food-related expenses and helps students maintain regular access to prepared meals.
Programme Objectives
The meal scholarship programme aims to:
- Improve access to nutritious food.
- Reduce financial barriers to regular meals.
- Support students experiencing economic hardship.
- Promote educational equity.
- Strengthen student wellbeing.
- Reduce the risk of food insecurity.
Programme Implementation in 2025
The meal scholarship programme continued during the 2025–2026 academic year.
Official application announcements were published by academic units in September and October 2025.
On 30 September 2025, the Department of Industrial Engineering announced the application process, with submissions requested by 7 October 2025.
These announcements demonstrate the University’s continued provision of targeted food assistance.
Official evidence:
Atatürk University – Meal Scholarships
Meal Scholarship Application – 30 September 2025
9. Free Iftar Meals During Ramadan 2025
Additional Free Food Provision
Atatürk University expanded its food assistance activities during Ramadan 2025 by organising free iftar meals for students.
The initiative was officially announced on 27 February 2025.
The University provided free evening meals through designated dining facilities, helping students access nutritious food during the fasting period.
Participating Dining Facilities
The announced programme included:
| Dining Facility | Ramadan Service |
|---|---|
| Central Dining Hall | Weekdays and weekends |
| District dining halls | Weekdays and weekends |
| Faculty of Letters Dining Hall | Weekdays |
The arrangement extended free meal provision to students at both the central campus and district locations.
Contribution to Student Wellbeing
The Ramadan programme supported students by:
- Providing free evening meals.
- Reducing food-related expenses.
- Extending dining access to weekends.
- Supporting students studying away from home.
- Encouraging social participation and community solidarity.
The initiative demonstrates the University’s commitment to responding to students’ nutritional and social needs through practical food assistance.
Official evidence:
Atatürk University – Free Iftar Meals for Students, 27 February 2025
10. Food Safety, Hygiene and Quality Assurance
Routine Food Service Controls
Atatürk University places importance on the safety and quality of meals served through its institutional dining facilities.
The University’s official dining information describes routine checks conducted by responsible personnel before meals are served.
These arrangements contribute to organised food preparation and reliable service delivery.
Food Science and Analytical Capacity
Atatürk University also maintains academic and research capacity in food science, food engineering and food safety.
A university-supported project titled “Supporting the Sustainability of Accredited Food Analyses” was completed on 25 June 2025.
The project focused on sustaining accredited food analysis capabilities and strengthening food quality assurance infrastructure.
This research contributes to the University’s broader expertise in food safety and analytical quality.
Quality and Transparency
The Department of Health, Culture and Sports publishes annual activity reports containing information on dining services.
The 2025 report includes:
- Meal quantities.
- Student and personnel meal prices.
- Institutional dining expenditure.
- Service locations.
- Administrative activities.
These records provide an important basis for monitoring the operation and affordability of university dining services.
Official evidence:
2025 Department of Health, Culture and Sports Activity Report
Supporting the Sustainability of Accredited Food Analyses – 2025
11. Complementary Financial Support for Students
Atatürk University supports students’ financial wellbeing through scholarship opportunities that complement its affordable dining services.
Atatürk University Development Foundation
In November 2025, the Atatürk University Development Foundation announced scholarship applications for the 2025–2026 academic year.
The Foundation expanded its scholarship opportunities to include students requiring financial assistance, alongside academically successful students.
Applications were accepted between 17 November and 15 December 2025.
Such financial support helps eligible students manage essential living expenses, including food costs.
Turkish Education Foundation Scholarships
In October 2025, the University publicised scholarship opportunities offered by the Turkish Education Foundation (TEV).
The announcement included:
- Monthly educational support of TRY 5,800.
- Supplementary meal assistance of TRY 1,500 per month for eligible scholarship recipients.
These opportunities provide additional financial support that may contribute to students’ ability to maintain healthy dietary practices.
Official evidence:
Atatürk University Development Foundation – 2025–2026 Scholarship Applications
TEV Scholarship Announcement – October 2025
12. Healthy Food Access Through Campus Canteens and Agricultural Products
Campus Canteens and Cafeterias
Atatürk University’s canteens and cafeterias complement its institutional dining services by providing food and beverage choices throughout the academic day.
These facilities offer additional flexibility for students who require meals or snacks between classes.
The availability of vegetarian and vegan menu options further strengthens dietary diversity.
University Farm Products Sales Canteen
The University maintains a Farm Products Sales Canteen associated with its Food and Livestock Application and Research Center.
The facility provides access to agricultural and food products, including milk, eggs and honey.
This arrangement connects campus food access with the University’s agricultural education and production activities.
Supporting Local Food Systems
The University’s broader agricultural research and food production activities contribute to regional food systems and sustainable agricultural development.
During 2025, the University implemented the project “Honey, Bees, and Quality: Food Safety Starts Locally”.
The project addressed food quality, safe production practices and sustainable beekeeping in Erzurum’s Hınıs district.
These activities strengthen the University’s contribution to food safety and local agricultural awareness.
Official evidence:
Atatürk University – Shopping and Farm Products Sales
Honey, Bees, and Quality: Food Safety Starts Locally – 2025
13. Sustainable and Responsible Food Consumption
Healthy and affordable food provision is closely connected to responsible resource use.
Atatürk University promotes sustainable campus practices through its waste management and environmental initiatives.
Food Waste Reduction
During 2025, the University reported 184 metric tonnes of food waste, compared with 228 metric tonnes in the previous reporting year.
This represents a reduction of 44 metric tonnes, or approximately 19.3%.
The improvement supports the University’s broader efforts to promote resource efficiency and responsible consumption.
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.
The system encourages the return and recycling of eligible beverage containers, supporting environmentally responsible consumption.
These sustainability initiatives complement the University’s approach to healthy campus food provision.
Institutional evidence:
Atatürk University – Office of Solid and Hazardous Waste Management
14. Student Engagement and Continuous Improvement
Atatürk University recognises the importance of student participation in improving campus services.
Student communication and feedback channels provide opportunities to express views concerning dining services, food affordability and dietary preferences.
The University’s approach to continuous improvement includes consideration of:
- Student satisfaction with food services.
- Nutritional quality.
- Menu diversity.
- Vegetarian and vegan food preferences.
- Food affordability.
- Service accessibility.
- Food safety.
- Responsible consumption.
The combination of institutional reporting, student engagement and operational oversight supports the continued development of accessible and inclusive campus dining services.
15. Summary of Healthy and Affordable Food Provision in 2025
| Area | Institutional Practice or Result |
|---|---|
| Affordable student meals | TRY 37 per meal |
| Student meal provision | 700,310 meals |
| Total institutional meals | 814,397 meals |
| Nutritional planning | Four-course menus with calorie and protein considerations |
| Vegetarian food choices | Available in campus canteens |
| Vegan food choices | Available in campus canteens |
| Dining infrastructure | Central dining hall, additional dining facilities and canteens |
| District accessibility | Dining services at district vocational schools |
| Meal scholarships | One free weekday meal for eligible students |
| Ramadan food assistance | Free iftar meals during Ramadan 2025 |
| Food safety | Routine checks and food analysis research |
| Institutional financial support | TRY 68.54 million in combined dining service payments |
| Local food access | University Farm Products Sales Canteen |
| Responsible consumption | Reported 19.3% reduction in food waste |
16. Contribution to SDG 2 – Zero Hunger
Atatürk University’s healthy and affordable food services contribute to SDG 2 through several complementary approaches.
Affordable Nutrition: Subsidised meal prices help students access prepared food at manageable costs.
Healthy Food Provision: Nutritionally planned four-course menus support balanced dietary intake.
Dietary Inclusivity: Vegetarian and vegan options provide greater flexibility in food selection.
Equitable Access: Free meal scholarships support students experiencing financial hardship.
Additional Food Assistance: Free Ramadan iftar meals extend access to nutritious food during a specific period.
Campus Accessibility: Dining facilities across the central campus and district vocational schools improve access to meals.
Food Safety: Routine operational checks and food quality research support reliable food provision.
Sustainability: Food waste reduction and responsible consumption initiatives strengthen the environmental dimension of campus food services.
Together, these activities demonstrate the University’s commitment to ensuring that healthy food choices are accessible and affordable.
Conclusion
Atatürk University implements a comprehensive system of healthy, nutritious, affordable and inclusive food services for its students and staff.
During 2025, the University served 814,397 meals, including 700,310 student meals, while maintaining a student contribution of TRY 37 per meal.
Its institutional dining halls provide four-course menus planned according to nutritional requirements, while campus canteens offer vegetarian and vegan food options.
The University’s Meal Scholarship Programme provides eligible financially disadvantaged students with one free meal every weekday throughout the academic year.
Additional initiatives, including free iftar meals during Ramadan 2025, further strengthen access to food.
These services are supported by an extensive dining network, institutional financial investment, food safety practices and continuous service monitoring.
Through its coordinated approach to affordability, nutrition, accessibility and student welfare, Atatürk University advances SDG 2 – Zero Hunger, Indicator 2.3.4: Healthy and Affordable Food Choices.
