Sustainability starts on the menu and lives in the system.

Sustainable gastronomy is more than a product choice. Sourcing distance, seasonality, production planning, portions and service equipment are links in the same chain. One decision changes the impact of others.

Choosing local produce must be supported by procurement, recipes and stock management. Reducing food waste also means considering demand forecasts together with daily production flows.

SCG’s COP31 Gastronomy Master Plan approach addresses this connection, considering Anatolian culinary heritage, local production and guest experience alongside practical operational decisions.