Atatürk University | SDG 2 – Zero Hunger | Indicator 2.2.1 | Reporting Year: 2025
1. Institutional Commitment to Food Waste Measurement and Reduction
Atatürk University recognises the measurement and reduction of food waste as an important component of sustainable campus management, responsible consumption and efficient resource utilisation.
As a large public university serving students, academic personnel, administrative staff and other campus users, Atatürk University acknowledges the importance of monitoring food waste associated with its dining operations.
Food waste management forms part of the University’s broader environmental sustainability approach, which is supported by its Zero Waste (Sıfır Atık) management framework and the institutional activities of the Office of Solid and Hazardous Waste Management.
For the 2025 reporting year, Atatürk University reports a total of 184 metric tonnes (184,000 kilograms) of food waste.
This figure provides a quantitative basis for evaluating annual waste generation and monitoring changes in food resource utilisation.
Compared with the previously reported 228 metric tonnes, the 2025 total represents a decrease of 44 metric tonnes, equivalent to approximately 19.3%.
The University regards food waste monitoring as an important element of its contribution to SDG 2 – Zero Hunger, while recognising that reliable performance assessment requires consistent measurement procedures and appropriate documentation.
Institutional evidence:
Atatürk University – Office of Solid and Hazardous Waste Management
2. Zero Waste Certification and Institutional Management Framework
Atatürk University’s waste management activities operate within Türkiye’s national Zero Waste framework.
The University has previously documented its participation in the Zero Waste certification system, reflecting its institutional commitment to waste separation, responsible disposal and sustainable resource management.
The Office of Solid and Hazardous Waste Management serves as an institutional coordination point for waste-related activities.
The University’s broader waste management framework supports several objectives relevant to food waste:
- Promoting appropriate separation of different waste streams.
- Supporting the collection and management of waste generated across campus.
- Encouraging responsible resource consumption.
- Strengthening institutional awareness of waste prevention.
- Supporting sustainability monitoring and reporting.
- Facilitating coordination among relevant university administrative units.
Food waste monitoring is particularly important because it can provide information about the relationship between food preparation, consumption and waste generation.
Within a university dining environment, accurate food waste information can support more informed decisions about meal planning, resource allocation and operational efficiency.
The University’s established Zero Waste framework provides an organisational foundation for these activities.
However, specific food waste measurement procedures, contractual requirements for external catering providers and individual dining facility reporting arrangements should be verified against the University’s applicable operational records.
Evidence:
Atatürk University – Solid and Hazardous Waste Management
3. Annual Food Waste Generated in 2025
Atatürk University reports 184 metric tonnes of food waste for 2025.
The reported amount is equivalent to 184,000 kilograms.
For comparison, the previously reported annual food waste quantity was 228 metric tonnes.
Annual Food Waste Comparison
| Indicator | 2024 | 2025 |
|---|---|---|
| Total food waste (metric tonnes) | 228 | 184 |
| Total food waste (kilograms) | 228,000 | 184,000 |
| Absolute reduction (metric tonnes) | — | 44 |
| Percentage reduction | — | 19.30% |
Calculation of the Annual Reduction
Absolute reduction:
228 − 184 = 44 metric tonnes
Percentage reduction:
(44 ÷ 228) × 100 = 19.30%
The reported annual quantity therefore decreased by approximately 19.3%.
This reduction represents a measurable change in the total amount of food waste reported by the University.
Nevertheless, the change should be interpreted alongside relevant operational factors, including the number of meals served, campus occupancy, the facilities included in the measurement scope and any changes in data collection procedures.
A reduction in the annual total does not, by itself, establish that food waste per meal decreased by the same percentage.
For a reliable year-on-year comparison, both reporting periods should cover equivalent waste categories and dining facilities.
4. Monthly Distribution of Food Waste in 2025
Monthly food waste reporting is useful for examining variations in food consumption and waste generation across the academic year.
University dining activity may change according to semester schedules, examination periods, holidays, summer recesses and the number of students using campus dining facilities.
The following table illustrates how the reported annual total of 184 metric tonnes can be distributed across the twelve months of 2025.
Illustrative Monthly Food Waste Distribution
| Month | Food Waste (Metric Tonnes) | Seasonal Context |
|---|---|---|
| January | 19 | Academic activity and examination period |
| February | 17 | Semester transition and teaching activities |
| March | 18 | Spring semester |
| April | 16 | Regular academic activities |
| May | 19 | Teaching period and campus activities |
| June | 14 | End of the academic year |
| July | 9 | Reduced summer activity |
| August | 8 | Summer recess |
| September | 15 | Beginning of the new academic year |
| October | 18 | Regular teaching period |
| November | 17 | Regular teaching period |
| December | 14 | End-of-year academic activities |
| Total | 184 | Illustrative allocation |
The illustrative distribution assumes that food waste is relatively higher during periods of regular teaching activity and lower during the summer.
It also provides a model for organising future monthly reporting.
Actual monthly figures should be established through dated waste collection or weighing records maintained by the relevant university units.
5. Scope of Food Waste Measurement
A reliable food waste reporting system requires a clearly defined measurement scope.
For the purpose of monitoring waste associated with university dining services, food waste may be classified into three main categories.
5.1. Food Preparation Waste
Food preparation waste consists of food materials discarded during the preparation of meals.
Examples may include:
- Vegetable and fruit trimmings.
- Unused food ingredients.
- Materials discarded during food preparation.
- Food products unsuitable for further use.
Monitoring this category can help identify opportunities to improve preparation processes and ingredient utilisation.
5.2. Unserved Prepared Food
Unserved food waste consists of prepared meals or food portions that are not distributed to diners and are subsequently discarded.
This category is relevant to production planning and the alignment of prepared meal quantities with actual demand.
Monitoring unserved food can help identify circumstances in which meal production exceeds consumption.
5.3. Plate Waste
Plate waste refers to food left uneaten after meals have been served.
This category can provide information about portion sizes, menu preferences and consumption patterns.
Monitoring plate waste separately can help distinguish waste associated with food preparation from waste generated after serving.
5.4. Measurement Boundaries
The University’s reported annual total should be accompanied by a description of the waste categories included.
Where applicable, the measurement boundary should identify:
- Central university dining facilities.
- Faculty and departmental dining locations.
- Student and staff cafeterias.
- Food services operated by external contractors.
- Other university-managed food service locations.
The inclusion of each category or facility must be confirmed through institutional records.
The reported total of 184 metric tonnes should not be assumed to include every campus food service location unless this is supported by the underlying data.
6. Food Waste Data Collection and Monitoring
Systematic food waste monitoring requires coordination among food service personnel, relevant administrative units and the University’s waste management structure.
An effective institutional monitoring system should establish consistent procedures for identifying, collecting, weighing and recording food waste.
6.1. Waste Separation
Food waste should be separated from other waste streams to support accurate measurement and appropriate treatment.
Separating organic food waste from packaging materials and general waste can improve data quality.
6.2. Weighing and Recording
Food waste quantities should be measured using appropriate weighing equipment and recorded in kilograms.
Each record should identify the measurement date, facility, waste category and recorded quantity.
6.3. Monthly Consolidation
Individual measurements can be consolidated into monthly summaries.
Monthly data allows the University to examine variations across the academic year and identify unusual changes.
6.4. Annual Reporting
Monthly totals should be combined to establish the annual food waste quantity.
The annual report should clearly state the reporting period, measurement boundaries and units.
6.5. Data Verification
Institutional verification procedures can help ensure that reported figures are consistent with underlying measurement records.
Where external food service providers are involved, the relevant reporting responsibilities should be established through documented procedures or contractual arrangements.
These elements describe the measurement practices needed for a robust reporting system. Their specific implementation at Atatürk University during 2025 should be demonstrated through internal records.
7. Using Food Waste Data to Improve Dining Operations
Food waste measurement can support operational improvements in several areas.
7.1. Meal Demand Forecasting
Historical food waste and meal consumption records can help estimate future demand.
Comparing meal production with the number of meals served may reveal opportunities to reduce unnecessary preparation.
7.2. Portion Management
Monitoring plate waste can provide useful information about the suitability of serving sizes.
Appropriate portion management can help reduce avoidable waste while maintaining adequate nutritional provision.
7.3. Menu Planning
Differences in food waste between menus may indicate variations in student and staff preferences.
When supported by reliable data, menu analysis can inform future meal planning.
7.4. Seasonal Planning
The academic calendar influences the number of people using campus facilities.
Monthly food waste monitoring can help food service managers evaluate the relationship between campus activity and food demand.
7.5. Staff Awareness
Training and awareness activities can help food preparation and service personnel understand the importance of reducing avoidable waste.
Topics may include responsible food preparation, stock management, appropriate storage and waste separation.
These approaches provide a framework for improving food service efficiency. The reported reduction from 228 to 184 metric tonnes should not be attributed to a particular intervention without evidence documenting its implementation and results.
8. Annual Food Waste Reduction Performance
The University’s reported food waste figures indicate a reduction between the two reporting periods.
Reported Performance
Previous annual total: 228 metric tonnes
2025 annual total: 184 metric tonnes
Absolute reduction: 44 metric tonnes
Percentage reduction: 19.30%
The reduction represents approximately one-fifth of the previously reported annual quantity.
This change is relevant to the University’s sustainability monitoring because it provides a measurable reference point for evaluating food waste generation.
However, annual quantities alone do not establish the underlying causes of the reduction.
Possible influences include changes in the number of meals served, operating days, meal production, waste separation practices and the facilities covered by the reporting system.
The University should therefore assess the annual reduction in conjunction with meal service data and consistent measurement boundaries.
9. Food Waste per Meal Served
A useful complementary indicator is the amount of food waste generated per meal.
This measure helps account for differences in dining activity between reporting periods.
Calculation Method
Food waste per meal (kg/meal) = Total food waste generated (kg) ÷ Total number of meals served
For Atatürk University in 2025:
Food waste per meal = 184,000 kg ÷ Total meals served in 2025
The result may also be expressed in grams per meal:
Food waste per meal (g/meal) = 184,000,000 g ÷ Total meals served in 2025
The actual value cannot be calculated until the total number of meals served during 2025 is confirmed.
The University should obtain this figure from the Department of Health, Culture and Sports or the relevant dining service administration.
This additional measure would allow a more meaningful assessment of food waste performance.
10. Waste Prevention and Responsible Resource Management
Food waste prevention is closely related to the efficient use of financial, environmental and operational resources.
Food that is purchased, prepared and subsequently discarded represents the use of resources without achieving the intended nutritional benefit.
Reducing avoidable food waste can therefore contribute to:
Efficient resource utilisation: Improving the relationship between food purchased, meals prepared and meals consumed.
Responsible consumption: Encouraging awareness of unnecessary food disposal.
Operational efficiency: Supporting more informed decisions concerning food production and service delivery.
Environmental sustainability: Reducing the amount of organic waste requiring collection and treatment.
Institutional accountability: Establishing measurable indicators that can be monitored over time.
The University’s Zero Waste framework provides a broader institutional context for promoting these objectives.
Any specific food redistribution, composting or waste treatment activities should be supported by documented evidence before being presented as implemented programmes.
11. Transparency, Accountability and Supporting Evidence
Reliable reporting requires that food waste figures can be traced to the records from which they were calculated.
For the 2025 reporting year, the strongest supporting documentation would include:
- An officially approved annual food waste report confirming 184 metric tonnes.
- Monthly food waste weighing or collection records.
- A description of the dining facilities included in the total.
- A definition of the food waste categories measured.
- Records relating to external catering providers, where applicable.
- The total number of meals served during 2025.
- Documentation of any implemented food waste reduction measures.
- Confirmation from the responsible administrative unit.
These records would strengthen the transparency and reproducibility of the University’s reported food waste figure.
The University can also use verified annual data to monitor progress and establish future reduction objectives.
Institutional reference: Atatürk University – Office of Solid and Hazardous Waste Management
12. Contribution to SDG 2 – Zero Hunger
Atatürk University’s food waste monitoring activities contribute to the broader objectives of SDG 2 – Zero Hunger by supporting responsible food resource management.
Measuring food waste is an important first step towards understanding where food resources may be lost during preparation, service and consumption.
The University’s reported annual figures provide a basis for monitoring changes in food waste generation.
The decrease from 228 metric tonnes to 184 metric tonnes represents a 19.3% reduction in the reported total quantity.
Continued measurement, verification and analysis can help the University identify opportunities to improve food service efficiency and reduce avoidable waste.
The integration of food waste monitoring into institutional sustainability reporting also supports transparency and accountability.
13. Summary of 2025 Food Waste Performance
| Performance Indicator | 2025 Result |
|---|---|
| Reporting year | 2025 |
| Total reported food waste | 184 metric tonnes |
| Total reported food waste | 184,000 kilograms |
| Previous annual total | 228 metric tonnes |
| Absolute reduction | 44 metric tonnes |
| Percentage reduction | 19.30% |
| Responsible institutional framework | Zero Waste Management |
| Institutional coordination unit | Office of Solid and Hazardous Waste Management |
| Verified monthly breakdown | Not yet provided |
| Total meals served | Not yet provided |
Conclusion
Atatürk University reports 184 metric tonnes of food waste generated during the 2025 reporting year, compared with a previously reported total of 228 metric tonnes.
This represents an absolute decrease of 44 metric tonnes, equivalent to approximately 19.3%.
The University’s established Zero Waste management framework and Office of Solid and Hazardous Waste Management provide an institutional basis for coordinating responsible waste management activities.
The reported annual food waste quantity offers a measurable reference point for evaluating changes in food resource utilisation and identifying opportunities for operational improvement.
To strengthen the reliability and transparency of its reporting, Atatürk University aims to complement annual food waste figures with verified monthly measurements, clearly defined reporting boundaries and information on the total number of meals served.
Through food waste measurement, institutional monitoring and responsible resource management, Atatürk University contributes to SDG 2 – Zero Hunger, Indicator 2.2.1: The Amount of Food Waste Generated from Food Served.
