A recent report from the Waste Prevention Foundation of Turkey (TİSVA) has sparked serious concern across the country. The 2025 Waste Report reveals that every year, an estimated 23 million tons of food go to waste in Turkey. That’s not just a staggering number—it’s a direct hit to the economy and a reminder of how much needs to change in how we handle food.
102 Kilograms of Waste per Person
According to the report, each person in Turkey throws away an average of 102 kilograms of food every year. The biggest chunk of this waste? Fruits and vegetables. About 35% of them never even make it to the table—they’re lost or discarded during production, transportation, or storage. It’s a huge loss, especially considering how much effort and resources go into growing and delivering that food.
Where the Waste Happens
Most of the food waste happens right where you might expect: in households, restaurants, hotels, retail stores, and throughout the distribution chain. It’s not just a matter of leftovers or spoiled produce—it’s a reflection of deeper issues in how food is bought, stored, and valued.
Small Changes, Big Impact
The TİSVA report offers some practical solutions. Buying only what you need, storing food properly, slicing bread instead of leaving it whole, and finding ways to reuse stale bread are all small actions that could have a huge collective impact. Just reducing waste by 5% could save billions of liras and support the annual living expenses of around 900,000 families.
A National Wake-Up Call
Ramazan Bingöl, a member of the Presidential Council on Agriculture and Food Policies, responded to the report with a stark warning: the actual scale of food waste might be even worse than what the report suggests. He estimates that over 40% of food is wasted throughout the entire supply chain—from production all the way to consumption.
One of the major culprits, he says, is poor refrigeration, especially when it comes to deli products. Add to that the waste seen in open buffets and traditional Turkish “serpme kahvaltı” spreads, and it’s clear there’s a cultural aspect to the problem as well.
Bingöl emphasized that fighting food waste is no longer just a social or economic issue—it’s now a matter of national food security. He called for a “national awakening” and confirmed that his team is preparing a detailed report on the root causes and possible solutions for food waste, which will be presented to the Presidency in the coming months.
The Bottom Line
Food waste in Turkey is reaching alarming levels. But the upside is that there are clear ways to reverse the trend—starting with awareness and simple daily changes. The challenge now is making this a national priority before more resources, opportunities, and meals go to waste.
