In 2019, ITU Cafeterias served lunch and dinner to an average of 14,000 people a day, with more than 2 million food production, without compromising their quality. The data of 2019 show that an average of 6% of the food produced is sent to be used as waste. When the increase in food prices is evaluated, and our Green Campus philosophy principles, it is meaningful and essential for all our employees to prevent waste and bring it to the dining hall economy.
While determining the number of meals to be produced in our existing dining hall system; Production estimation is made using components such as the academic calendar. The intensity of the current course program, the exam schedule, the number of choices depending on the menu, the weather, the number of meals consumed in previous weeks/months/years. In case the food produced is less than the incoming demand, an alternative fast menu is prepared and served, and when the production exceeds the request, the increased food is evaluated for non-food uses due to food safety.