IGU Hosts Sustainability Ecosystem Conference

The "Sustainability Ecosystem Conference," organized through a collaboration between the Istanbul Gelisim University Center for Istanbul Studies and the GastroZone Club, brought together academia, industry, and students on a single platform. The event examined sustainability across a broad spectrum, from gastronomy and agriculture to food production and health, offering a comprehensive review of current approaches, field experiences, and opportunities for interdisciplinary collaboration. The conference provided an important foundation for raising awareness of sustainable production and consumption while encouraging young people to take an active role in this field.

Academia and Industry Representatives Come Together

The conference was attended by IGU Center for Sustainable Environment and Society Director Assoc. Prof. Başak Özarslan, Mutfak.93 Founder Adem Çinkılıç, GastroZone Club Vice President Serra Oktay, Assoc. Prof. Yağmur Erim Köse from the Department of Food Science and Technology, Mandarin Oriental Bosphorus Hotel Sous Chef Ersin Derici, olive farmer and entrepreneur Bahar Korkmaz, consultant chef Ateş Samatlıoğlu, Executive Chef Mehmet Ali Hatipoğlu, as well as numerous students and faculty members.

Sustainability Explored from Multiple Angles

The conference examined sustainability practices across different fields, including gastronomy, food production, health, agriculture, and industry. Expert speakers shared their experiences on sustainable production, resource management, healthy nutrition, and cross-sector collaboration with participants.

Bringing together academics, industry representatives, and students from different disciplines, the event aimed at fostering knowledge sharing, experience exchange, and greater interdisciplinary interaction. The conference was designed to inspire young people to develop sustainable projects and raise awareness in this area.

Sustainability Addressed from Different Perspectives across Two Sessions

The event was organized into two main sessions: "Sustainability and Next-Generation Approaches" and "Sustainability Approaches across Sectors." In the first session, Assoc. Prof. Başak Özarslan examined the concept of sustainability through the lens of environment and society, presenting current approaches. Assoc. Prof. Murat Doğan discussed experiences gained in sustainability projects, project management processes, and the importance of teamwork, while drawing attention to challenges encountered in this field and proposed solutions. Mutfak.93 Founder Adem Çinkılıç shared his perspectives on the conservation of heirloom seeds, supporting local production, and the future of sustainable food systems. GastroZone Club Vice President Serra Oktay addressed the role of young people in sustainability projects and efforts to promote a culture of sustainability in universities, while Özlem Günkut examined healthy dietary habits, sustainable nutrition approaches, and the impact of mindful food consumption on public health.

The second session illustrated sustainability practices across sectors through concrete examples. Assoc. Prof. Yağmur Erim Köse shared insights on zero-waste approaches and sustainability in food production processes, while Ersin Derici spoke about sustainability in professional kitchens, reducing food waste, and the importance of partnerships with local producers. Bahar Korkmaz shared her experiences with sustainable agricultural practices in olive oil production and the preservation of traditional production methods, while Ateş Samatlıoğlu and Mehmet Ali Hatipoğlu assessed the role of corporate communication and awareness initiatives in spreading the sustainability vision throughout society.

Conference Lays the Groundwork for New Collaborations

The conference highlighted the potential for collaboration between academia and industry in the field of sustainability and demonstrated the importance of directing young people toward this area of work. The event, hosted by Istanbul Gelisim University, is expected to lay the groundwork for new sustainability-focused projects and partnerships.