University of agribusiness and rural development, International scientific and practical conference Bulgaria of regions 2018

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Organic catering – a perspective for the sustainable development of the Turkish catering sector
Nazan Arifoglu, Mustafa Ogutcu, Hasan Basri Ormanci, Ali Karabayir

Last modified: 2019-01-21

Abstract


Nowadays, the organic catering sector emerges as a significant sector within the European Union countries, since it is considered to be driven up by the increasing consumers’ consciousness towards environmental aspects and healthier food consumption. Especially public food procurement has the main role to support the development of sustainable food catering services, by promoting the development of sustainable agricultural production and encouraging the education of the citizens about sustainable and environmentally friendly production. In fact, the organic approach concerning catering is mainly a key part of public procurement policies towards school meal programmes. Thus, in a number of EU countries, public catering is regarded as the driving force for the further development of the organic catering sector. In the present study, the main aspects of the organic catering sector within some European countries will be discussed and aspects for the sustainable development of the Turkish catering sector will be provided. This report was prepared within the Erasmus + Project “Empowering Public Food Procurement” (Project № 2017-1-FR01-KA202-037271).


Keywords


Organic food, catering, sustainability, rural development.

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