2.2.1 Campus food waste tracking

Catering services for students and staff:

Zero Food Waste Initiative and Nutrition Support

Boğaziçi University focuses on providing catering services to approximately 13,000 students and 2,000 staff. Three meals a day are served at the university's campuses, with five different options. Boğaziçi University supports accessibility and diversity by offering vegan and vegetarian menu options.

The menus are prepared by the Health, Sports and Culture Directorate by food engineers, taking into account dietary habits, health status and daily calorie requirements. Calorie information is provided in advance to prevent food waste, make efficient use of resources and promote access to healthy food.

https://yemekhane.bogazici.edu.tr/

Monitoring food waste

The University also takes great care in monitoring and reporting waste. Unpopular dishes are removed from menus and various methods are used to reduce food waste. These methods include portion control, composting leftovers and giving surplus food to those in need.

All menus for the following month are announced in advance for regular and vegetarian options, while staff and students can choose vegan and vegetarian options. Detailed information about the meals can be found on the website of the Directorate of Health, Sport and Culture.

https://yemekhane.bogazici.edu.tr/

Boğaziçi University Food Waste Amount in 2025 (in KG by Months)
Total Food Waste Amount: 48251kg

*2025 Waste Amounts (kg)*
*Month*	Total Food Waste	Total amount of food waste delivered to İSTAÇ for recycling	Total Waste Oil	Amount of Recycled Waste Oil
January	3,992	2,250	475	475
February	7,811	1,555	250	250
March	7,004	2,285	900	900
April	4,772	3,090	825	825
May	3,832	2,900	450	450
June	2,777	1,450	550	550
July	1,923	1,850	150	150
August	1,502	3,550	350	350
September	2,072	1,450	830	830
October	1,334	4,850	600	600
November	4,784	3,300	550	550
December	6,448	4,900	375	375
*Total*	48,251	33,430	6,305	6,305

The delivered amounts are included within the total amounts.
All waste oil has been delivered for recycling.

2025 Food Waste Report

Campus Food Waste

Boğaziçi University Dining Hall provides comprehensive dining services to approximately 13,000 students and 2,000 staff. While Hisar Campus serves lunch only on weekdays, breakfast, lunch and dinner are served 7 days a week at the North, South, Anadolu Hisarı, Kandilli and Kilyos Campuses. Each student and staff member is served a 4- course meal (soup, main course, side dish and elective) with a vegan/vegetarian option for the main course.

Dining Hall	Area (m²)	Capacity (Person)
North Campus	1697	660
South Campus	238	159
Kilyos Campus	573	118
Kandilli Campus	360	200
Hisar Campus	290	124
Anadolu Hisari Campus	849	473
Total	4007	1734

Campus	Breakfast	Lunch	Dinner
North Campus	07:30 – 09:30	11:30 – 14:30	17:00 – 19:15
South Campus	07:30 – 09:30	12:15 – 14:30	17:00 – 19:15
Kilyos Campus	07:30 – 10:00	12:00 – 15:00	17:00 – 19:15
Kandilli Campus	07:30 – 09:30	11:30 – 14:30	17:00 – 19:15
Hisar Campus	-	11:30 – 14:30	-
Anadolu Hisari Campus	07:30 – 09:30	11:30 – 14:30	17:00 – 19:15

Campus	Breakfast	Lunch	Dinner
North Campus	08:30 – 10:00	12:00 – 13:45	17:30 – 19:30
South Campus	08:30 – 10:00	12:00 – 13:45	17:30 – 19:30
Kilyos Campus	08:30 – 10:00	12:00 – 13:45	17:30 – 19:30
Kandilli Campus	08:30 – 10:00	12:00 – 13:45	17:30 – 19:30
Anadolu Hisari Campus	08:30 – 10:00	12:00 – 13:45	17:30 – 19:30

Menus are prepared by food engineers affiliated to the Department of Health, Culture and Sports, taking into account the principles of balanced nutrition and average daily calorie needs. In order to prevent food waste, to use resources efficiently and to encourage conscious nutrition, the calories of the meals and the weight of the ingredients used are determined in advance and shared on the cafeteria website.