NEWS

The guest speaker of this week’s Gastronomy and Sustainability course was Chef Özge Şahin, known for her work in zero-waste kitchens and as the author of the book “The Kitchen of the Future.” Şahin shared her journey, which began with a passion for minimizing food waste in the kitchen, and explained how this philosophy has shaped her approach to recipe development.

Held in a warm and inspiring atmosphere, the talk emphasized that the zero-waste kitchen concept is not only an environmental responsibility but also a cultural and economic one. Şahin provided students with both theoretical insights and practical approaches to implementing sustainable practices in culinary settings.

During the interactive session, students had the opportunity to ask questions and benefit directly from Şahin’s professional experiences and sustainability-focused culinary perspective.

This valuable event offered students an enriching experience that enhanced their professional awareness while broadening their vision of sustainable gastronomy and its future potential.