Stating that large-scale food shopping at homes during the holiday period causes a significant amount of food to go to waste, TİDER lists the basic tips to prevent waste as follows: Shop Responsibly and Consciously: Be sure to make a list before going shopping. Avoid adding extra products to your cart that you don’t need just because they are on sale or on sale. Pay Attention to the Difference Between STT and TETT: Expiration Date (STT) indicates food safety, while Recommended Consumption Date (TETT) indicates the quality of the food. Do not throw away foods that have passed their TETT but still remain fresh. Don’t Be Afraid to Choose Expired Products: Choosing products with close expiration dates on the shelves prevents those products from being wasted in the market. You can help break the waste chain by choosing the products you consume during the day in this way. Take Advantage of the Power of the Freezer: If you have cooked too much food for your guests, freeze the leftovers in portions instead of throwing them away. Storing it for later consumption preserves both labor and world resources. Fighting Invisible Waste on Holidays and in Restaurants As the holiday season merges with the summer season, the consumption frenzy in open buffet hotels and restaurants reaches its peak. TİDER warns citizens who are planning a holiday about the following: Do not fall into the open buffet trap: At the open buffets in hotels, only buy as much food as you will consume on your plate. Remember, every food left on the plate goes directly to the trash and means a waste of our water and carbon resources. Don’t hesitate to have it packaged: Consider it a right and responsibility to take your clean meals that you cannot consume in restaurants or cafes by having them packaged. This habit should cease to be a social taboo and become a sign of consciousness. We Are All Responsible From Field to Plate Stating that not only the end consumer, but also everyone from the producer to logistics has a role in preventing food waste, TİDER General Manager Nil Tibukoğlu shared the following common message: Water, labor, energy and time spent to produce a food; When that food goes to waste, it disappears completely and fuels the climate crisis with methane gas released into the air. We are all responsible in this cycle that extends from field to plate. This holiday and after, we can protect both our budget and our world by saying ‘Don’t be a part of waste’. Conscious consumption is the best holiday legacy we will leave to the future.