2.3.4 Healthy and affordable food choices
AVAILABILITY OF HEALTHY AND AFFORDABLE FOOD OPTIONS
Introduction and Objectives
Boğaziçi University is committed to providing healthy and affordable food options to our students, academic and administrative staff. The meals produced in the cafeterias of our university are produced according to food standards and are controlled by processes with various certificates.
Catering Services and Audit
Production in Compliance with Food Standards: At Boğaziçi University cafeterias, meals are produced in accordance with national and international food standards. All processes are carried out in accordance with hygiene and quality standards.
Canteen and Cafeteria Inspection Commission: Boğaziçi University Canteen and Cafeteria Inspection Commission manages the inspection and pricing processes of dining halls and cafeterias. This commission has a working directive to determine the audit mechanism and pricing and prioritises opinions in these processes.
Certified Control Processes: The certified control processes implemented in our cafeterias continuously monitor the quality and safety of meals and ensure the necessary conditions for healthy nutrition.
Boğaziçi University Canteen and Cafeteria Inspection Commission Working Directive
Intervention Strategies and Practices
1. Free and Affordable Food Options: At Boğaziçi University campuses, three meals are available at affordable prices (some of which are paid by the university). In addition, these menus are published on the website and applications. Read More
2. Food Scholarships: Each year, an average of 1,000 students are awarded 3 meals a day scholarships based on achievement and need. Thanks to these scholarships, students have the right to benefit from the menus in the cafeterias free of charge with their student cards. For 2023, a budget of 1,080,000.00 TL has been allocated for these scholarships.
3. Consumption Co-operative (BÜKOOP): Boğaziçi Mensupları Tüketim Kooperatifi (BÜKOOP) is a consumption cooperative that aims to deliver healthy and fair food at affordable prices from small producers to consumers without intermediaries. BÜKOOP, which is not-for-profit and organised by volunteer labour, is open on campus on certain days and hours of the week, making it easier for students and staff to access healthy food. Our sales area, which we call Baraka, is open every weekday between 13:00-13:30 and 17:00-17:30 thanks to our volunteer guards. On the first Saturday of every month, BÜKOOP Baraka is open between 11:30-14:30 during our Long Saturday event.BÜKOOP Baraka is not only an area where products are sold and stored, but also a public space where information is shared first-hand between consumers and producers, where questions about products and production processes are asked and answers are sought together.
.jpg)
4. Takeaway Catering and Catering Services: BURC Student Centre started to serve as a study hall as of Tuesday, 23 May 2023 and remains open 24 hours a day during exam periods. Takeaway food service, vending machines and canteen service are available. In addition, tea-coffee, chocolate, bagel and soup are offered to students at certain times of the day (free of charge).
.jpg)
Expected Impacts
These interventions by Boğaziçi University aim to greatly reduce hunger and food insecurity among students and staff. Access to healthy and nutritious food for the university community will be increased through free and affordable food options, food scholarships, consumer co-operative activities and additional support services. These interventions are expected to have a positive impact on the academic and professional success of students and staff in the long term.
Our university will continue to improve the well-being of our community by enabling healthy, fair and accessible food through the work carried out in this context. You can find more information about these interventions and support services on the website of the Directorate of Health, Sports and Culture. Read More
2024 Sustainability Report SDG-2 (Related Section)
Healthy and Affordable Food Options
At Boğaziçi University, food production and service processes are meticulously managed to provide healthy and affordable meals to students, administrative and academic staff. The processes carried out in line with the principles of health, hygiene and sustainability in catering services are as follows:
Food Preparation and Cooking Standards
Production and Cooking Location: All meals served by the dining halls are prepared in the Boğaziçi University North Campus kitchen, and backup kitchens are used in case of technical failure or disaster.
Nutritional Values and Calorie Tracking: The contractor company presents the weight, calorie, protein, fat and cholesterol values per portion used in the meals to the administration together with the updated meal and breakfast list at the beginning of each month and displays them visibly. In addition, thanks to the application, which was implemented for the first time at a public university, students and employees with diabetes can apply to the North Campus Dining Hall Directorate with their health certificates certifying their diabetes and receive two main meals instead of rice/pasta selections, which are high in carbohydrates.
Resource Efficiency and Prevention of Food Waste: Prevention of food waste and efficient use of resources are key elements of sustainable catering services. At Boğaziçi University, excessive consumption is prevented through portion control, and students and staff are served meals in appropriate quantities. At the same time, projects that reduce the amount of waste and contribute to environmental sustainability, such as composting to utilise leftovers, are also implemented. Integrated solutions are also produced through social responsibility projects such as the delivery of leftover meals to those in need.
Sustainable Nutrition with Local and Seasonal Food: In Boğaziçi University catering services, all vegetables and fruits are locally produced and used in season. All meat used is local animal meat. The preference for seasonal and local products contributes to the local economy, reduces carbon emissions from transport and contributes to a smaller carbon footprint of food. Thus, the meals served on campus are prepared with the awareness of environmental protection and contribute to the adoption of sustainable eating habits.
Hygiene and Temperature Control: The cooking and storage temperatures of the meals are checked and recorded daily. Hot meals are kept at a temperature of at least 70°C and cold meals are kept between 3-7°C.
Click here for the related news:
https://haberler.bogazici.edu.tr/tr/news/kampus/2/bogazicinde-diyabetli-bireyler-icin-ozel-menu/1640
For detailed information: https://yemekhane.bogazici.edu.tr/
.jpg)
Quality Material and Food Safety
- Supply Standards: All foodstuffs used in the cafeterias are supplied in accordance with the Foodstuffs Regulation (GMT) and Turkish Standards Institute (TSE) standards. GMO products, flavourings, preservatives, mono sodium glutamate and similar additives are not used.
- Vegetable, Fruit and Meat Quality: Vegetables and fruits with parasites, chemical fertilisers, visible pesticide residues and insect residues are not accepted, while meat containing toxins, hormones and harmful substance residues are not used.
- Sample Storage: Samples taken from meals are kept at +4°C for at least 72 hours to be analysed when necessary.
Sustainability in Catering Services
- Waste Management: Food waste is directed to Boğaziçi University's compost unit or licensed recycling facilities for composting. The oil used in frying is used only once and then a waste oil report is prepared and sent to recycling facilities for biodiesel production.
- Management of Leftovers: Leftover meals are not re-served the next day and are not distributed except with special permission. With the knowledge and approval of the university, it can be delivered to those in need or sent to animal shelters.
Certified Management and Control Standards
- The contractor company providing catering services and the companies supplying food materials in Boğaziçi University cafeterias have ISO certificates in accordance with international standards in the fields of food safety, customer satisfaction, information security, occupational health and safety, quality and environmental management.
You can visit the link to access all certificates: https://yemekhane.bogazici.edu.tr/gida-sertifikalari
Internal University Audits
The dining halls, canteens and cafeterias on Boğaziçi University campuses are regularly inspected by the control organisations within the university. In this context, two control organisations are in charge:
Dining Hall, Cooking and Food Distribution Control Organisation: Supervises the quality, hygiene and compliance with standards of the food service provided in the canteens on the university campuses.
Canteen and Cafeterias Control Organisation: It checks that all canteens and cafeterias on campuses provide services in accordance with health, hygiene and pricing standards.
The inspections carried out by the control organisations are as follows
1. Inspection of Hygiene and Health Conditions: It inspects whether the dining halls, canteens and cafeterias on campuses have a hygienic, clean and healthy working environment, and takes initiatives for improvement and arrangements when necessary.
2. Inspection of Price and Compliance with Standards: It evaluates the compliance of food and beverage prices with the price and quality standards specified in the contracts. When necessary, it sets prices, checks whether these prices are complied with and ensures that prices remain at reasonable levels.
3. Personnel Health Checks: It checks whether the cafeteria and canteen employees (cooks, waiters, waitresses, maids, dishwashers) have regular health checks (stool culture every six months, chest X-ray for tuberculosis once a year) against infectious diseases.
These comprehensive audits aim to ensure that the university community has access to healthy, quality and affordable services.
Click here for Boğazı̇ çı̇ University Canteen and Cafeterias Supervisory Board Working Directive:
