Turkish restaurant group transforms food waste into free pet food, fertilizer

The Turkish restaurant group named Akkomarka, owner of popular brands such as Kosebasi and Ali Ocakbasi, has created a project to turn food waste into resources for animals and plants.

The initiative is called the “responsible restaurant movement” and transforms leftover food into pet food and organic fertilizers, which are provided free of charge to customers and passersby, as reported by Hurriyet.

We produce pet food and fertilizer from food waste. These are placed at the entrances of our restaurants, where anyone can take them. We set up a facility in Atasehir to process waste daily, package it, and distribute it to all our locations. The demand has been overwhelming because everything is free.

Okan Akkas, a member of the board at Aziz Ebay Holding, explained

Turkish restaurants repurpose food waste to help animals, improve soil sustainability

The restaurants under Akkomarka’s management, including international branches in the Netherlands, Spain, Azerbaijan, and Uzbekistan, generate significant amounts of food waste.

Instead of discarding it, the group repurposes the food waste into pet food that meets required protein standards. Any waste not suitable for pet food is turned into organic fertilizer to support agricultural activities, especially for women farmers.

The group’s efforts extend beyond their restaurants. Akkomarka collaborates with organizations like HAYTAP to feed approximately 4,000 animals monthly. The compost they produce is distributed to farmers to improve soil quality and agricultural yields.

This project has also inspired other businesses. Beltur, a restaurant operator in Istanbul, has begun providing its food waste to Akkomarka.

“For now, we are focusing on Beltur’s locations on the Anatolian side of Istanbul, but we plan to increase our capacity,” Akkas said.

Turkish restaurants expand globally with traditional cuisine and innovative concepts

Akkomarka operates 55 restaurants, including brands like Mr. Meat Steakhouse and Perihan Meyhane.

Outside of Türkiye, the group manages restaurants in cities such as Amsterdam, Barcelona, and Baku while also running 24 franchise locations in Türkiye, Azerbaijan, and Uzbekistan. Expansion plans include opening branches in London, Berlin, and even Mexico.

Akkas noted the rising international interest in Turkish culture, especially in Mexico, where Turkish TV dramas have boosted awareness. “We’ve received unexpected interest from Mexico, and we may open an Ali Ocakbasi there. People in that region are curious about Türkiye and its culture,” he said.

The group is also working on a new project to promote Turkish breakfast in a modernized format.

“Our breakfast culture is unique and unmatched anywhere else. By refining and presenting it internationally, we believe it will gain the recognition it deserves. This project will start in Amsterdam and Barcelona and eventually reach London,” Akkas explained.

Inflation and rising costs present challenges for Turkish restaurants

Despite its growth and innovation, Akkomarka and other restaurants in Türkiye are facing challenges. Inflation, rising food prices, and rent disputes have reduced the number of diners.

“While revenues remain steady because of price adjustments, the number of visitors has dropped significantly,” Akkas said.

He also emphasized that Ali Ocakbasi’s recognition by the Michelin Guide Türkiye, where it received a Bib Gourmand award for affordable and quality dining, helps maintain customer trust.

However, he warned that the next few months could be difficult for many restaurants, particularly in Istanbul.

Akkomarka’s efforts to reduce waste, support sustainability, and expand globally show how businesses can address environmental and social issues while growing their operations.

These initiatives are paving the way for a more sustainable future in the restaurant industry.