Metro Türkiye and Özge Şahin Host Zero-Waste Iftar Table

Metro Türkiye combined the spirit of sharing and solidarity during Ramadan with a sustainability approach at a special iftar event. The iftar menu designed by Özge Şahin, known in the gastronomy world for her zero-waste approach, was prepared by Gastronometro Executive Training Chef Murat İlke Özipek and his team and presented to guests.

At the event organized to promote sustainability and waste-free recipes in professional kitchens, creative flavors where every ingredient's potential was fully utilized took center stage.

Zero-Waste Approach in Professional Kitchens
Metro Türkiye aimed to raise awareness about reducing food waste through the special iftar reception held during Ramadan. At the event held at Gastronometro, Metro Türkiye's own brand products were used in the menu prepared according to zero-waste kitchen principles.

"We Are Presenting a Zero-Waste Kitchen Roadmap to the Sector"
Speaking at the event, Ali Tavaslıoğlu, Sales Force Group Manager at Metro Türkiye, noted that combating food waste is one of the core pillars of the company's sustainability strategy and made the following assessment:

"As Metro Türkiye, we place sustainability at the center of our business. As a strong stakeholder in the HORECA sector, we return food waste to the cycle through methods such as donation, revaluation, animal feed and composting. Through the practical trainings we provide at Gastronometro, we transform sustainability into concrete steps from menu planning to zero-waste kitchen practices."

"True Abundance Emerges From Respect for Food"
Özge Şahin, author of the book Kitchen of the Future, which won first place in the sustainability category at the prestigious Gourmand World Cookbook Awards 2025, emphasized that Ramadan tables are among the most powerful symbols of sharing and abundance.

Şahin, pointing out that small choices made in the kitchen can make a big difference, used the following expressions:

"True abundance emerges when we use food with respect. Often a small piece that we think will go to waste can be the beginning of a new flavor. My aim was to bring together Ramadan's spirit of sharing with a zero-waste kitchen approach."

Inspiring Flavors From a Zero-Waste Menu
The menu presented at the reception was carefully prepared to ensure no food was wasted. Creative dishes such as cumin chickpea soup enriched with crispy chickpea skin, zaatar whole wheat chips with three-cheese dipping sauce, and artichoke dolma wrapped in forest fruit chard were greatly appreciated.

The main course featured lamb tandoor accompanied by smoky potato puree made from potato peels, while almond milk pastry dessert served with pomegranate skin sumac sherbet and vanilla ice cream made with coffee grounds demonstrated that the zero-waste kitchen approach can be applied at every stage from main course to beverages.

The event was also accompanied by Metro Türkiye's geographically registered iftar products on the menu.