Reducing Single-Use Plastics
Transition to reusable or recyclable service products is encouraged across the festival grounds.
Sustainable Festival
Sharing Today's Flavour Without Consuming Tomorrow's Source
The Adana Taste Festival acts with the awareness that gastronomy is directly linked to soil, water, climate and the producer.
Participant businesses are encouraged to source their products as far as possible from producers and women cooperatives in Çukurova.
Local sourcing
Priority given to Çukurova producers
Women’s labour
Partnership with cooperatives and women producers
Zero Waste
A target approach for the festival site
Food waste
Practices aimed at reducing waste
Approach
Not only waste — the whole process
Adana Flavour Festival acts with the awareness that gastronomy is directly linked to soil, water, climate and producers.
The festival's sustainability approach is not limited to collecting waste. It covers every process — from supply to service, energy to transport, packaging to food waste.
After the festival, results on waste, recycling, local sourcing and environmental practices are shared with the public.
Our commitments
Commitments from the grounds to the supply chain
Source Separation of Waste
Organic, packaging, glass, metal and other waste streams are collected separately.
Recovering Organic Waste
Suitable food and vegetable waste is aimed to be composted and returned to the soil.
Recycling Waste Oils
Used vegetable oils are collected through licensed systems and directed to recycling.
Local Sourcing
Participant businesses are encouraged to source products as far as possible from producers and women's cooperatives in Çukurova.
Reducing Food Waste
Correct portioning, tasting menus and responsible use of surplus food are supported.
Public & Alternative Transport
Visitors are encouraged to use public transport, shuttles, bicycles and pedestrian routes.
Measurement & Reporting
After the festival, results on waste, recycling, local sourcing and environmental practices are shared publicly.