BTA received "Green Generation Restaurant" diploma; 3,8 tons less used paper
The concept of BTA’s subsidiary ofTAV Airports offers local tastes of Anatolia, Anadolu was cataloged to the project of WWF-Turkey (Natural Life Protection Foundation), Bogazici University cooperation and Unilever Food Solutions. Anatolia, food and packaging waste reduction, energy efficiency, significant improvements in resource utilization, has been awarded to diploma.
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- Within the scope of the project, the menus in the Anatolian restaurants were flexible, and the monthly 13 thousand serving garnits were avoided to go to the trash.
- Salt, black pepper and sugar disposable packages instead of bulk product pass by 600 kilos per year, [
- annual 3,2 tons of paper savings were provided with removal of American services and tray pads.
- Thus, the amount of paper used in restaurants decreased by 3,8 tons per year.
- In the four restaurants of Anatolia, the first 10 months of 2016, 17 thousand 20 liters of waste oil mixed with natural sources, it is not allowed to pollinate clean waters.
- Thus, the contamination of water equal to a year consumption of about 57 thousand 500 households was avoided.
- Salt, black pepper and sugar disposable packages instead of bulk product pass by 600 kilos per year, [
- annual 3,2 tons of paper savings were provided with removal of American services and tray pads.
- Thus, the amount of paper used in restaurants decreased by 3,8 tons per year.
- In the four restaurants of Anatolia, the first 10 months of 2016, 17 thousand 20 liters of waste oil mixed with natural sources, it is not allowed to pollinate clean waters.
- Thus, the contamination of water equal to a year consumption of about 57 thousand 500 households was avoided.
Source: Sustainable Business