UR-GE Project on Sustainability in Food Launched

Ege İhracatçı Birlikleri Coordinator Chairman Jak Eskinazi stated that within the scope of the International Competitiveness Development Project (UR-GE) supported by the Ministry of Trade, they aim to bring together exporters operating in the food sector around common needs and objectives, and to increase their competitive strength in international markets under the theme of sustainability.

Noting that Turkey's exports from Izmir began with traditional export products such as dried figs, seedless raisins, dried apricots, olives, olive oil and cotton and have continued for centuries, Eskinazi stated: "We hold a leading position in Turkey in the sectors of dried fruit, olives and olive oil, aquatic products and animal products, fresh fruit and vegetables and vegetable products, spices, oil seeds, and non-wood forest products."

As the world's population increases rapidly, the land on which we produce is declining. For this reason, we must develop production methods compatible with the goal of a green world and ensure sustainability in production.

He added: "To this end, we are implementing the 'Sustainability in Food UR-GE Project'." Reminding that the European Union announced the "European Green Deal" on 11 December 2019 with the goal of achieving zero carbon emissions by 2050, and that Turkey implemented the "Green Deal Action Plan" on 15 July 2021 to align with the steps taken by the EU, Eskinazi stated: "We support the Green Deal Action Plan." Mass production that began with the Second Industrial Revolution has expanded humanity's comfort in logistics, technology, many sectors and communication, but its impact on nature has not been equally positive. Reducing the environmental and economic losses resulting from industrial pollution and wrong choices to a minimum level has become a necessity today. Our goal is to leave a more beautiful world for future generations," he concluded.

"With the UR-GE Project, we will measure our water footprint"

Noting that global climate change and consumer preferences are laying the foundations for a new world, Ege İhracatçı Birlikleri Coordinator Vice Chairman Birol Celep emphasized that the Green Deal, which sets out the rules of Europe's new growth strategy, will affect many sectors, particularly food and agriculture. Highlighting that with current consumption habits of humanity, 1.7 worlds are needed to meet total food needs, which is impossible, Celep stated: "The European Union, through the strategy it has put forward within the framework of the green deal, aims to reduce greenhouse gas emissions by 50 percent by 2030 and to zero by 2050. With the UR-GE project that we will carry out in the food sector, we plan to monitor the topics in the EU's Green Deal Process and, after a needs analysis to be conducted by a professional consulting firm, develop the capacities of our exporting companies through training and consulting activities so they can comply with standards such as 'traceability, food origin, environmental footprint, nutritional value, use of digital tools, and reduction of carbon footprint'," he said. Emphasizing the importance of proper use of our water resources for sustainable agriculture, Celep stated: "Water footprint, which refers to the measurement of the amount of fresh water required to produce a good or service within the entire supply chain, covers all processes from raw material processing to direct operations and the consumer's use of the product. Thus, the water footprint concept accounts for both direct water use and indirect water use in the production process. With the UR-GE Project we will implement, we will measure our water footprint and ensure proper use of our water resources. Considering that 74 percent of our country's fresh water resources are used for agricultural purposes, recovery and use of wastewater emerge as a priority issue. Improvement, reuse and recycling of used water, along with increasing water stress due to the negative effects of climate change, we view as one of the tools contributing to better management of water resources. Water will be at the forefront of the issues on which we will focus in our UR-GE Project," he concluded. The associations under the umbrella of Ege İhracatçı Birlikleri; Ege Hububat Bakliyat Yağlı Tohumlar ve Mamulleri İhracatçıları Birliği, Ege Kuru Meyve ve Mamulleri İhracatçıları Birliği, Ege Mobilya Kağıt ve Orman Ürünleri İhracatçıları Birliği, Ege Su Ürünleri ve Hayvansal Mamuller İhracatçıları Birliği, Ege Yaş Meyve Sebze İhracatçıları Birliği and Ege Zeytin ve Zeytinyağı İhracatçıları Birliği are joining forces in the "Sustainability in Food UR-GE Project". The six associations had previously united in the TURQUALİTY Project in 2019 to increase the market share of Turkish food products in the United States market. Under the TURQUALİTY Project, Turkish cuisine was taught in the curriculum of the William F. Harrah School of Tourism and Hospitality at the University of Las Vegas for 5 years. The success achieved in the TURQUALİTY Project will form the foundation for food exporters from the Aegean region to move toward new goals with greater confidence.