Bringing together the academy and the food industry under the same roof in order to spread the right nutrition habits to the general public, the Nutrition Institute (in Turkish Beslenme Enstitüsü) was opened in Antalya with the program organized by the Food, Beverage and Agricultural Policy Research Center (GIFT). The institute, which undertakes the mission of conveying the right information to the consumer on nutrition and safe food, will also contribute to the efforts to prevent food and nutrient losses for a sustainable world.
The Nutrition Institute, which was established to bring together experts from different professions working in the field of nutrition, to present academic information to the public in an understandable language and to contribute to the professional development of those working in the food industry, was opened with a program held in Antalya on October 31st. Leading names of the food industry came together in the opening program of the Nutrition Institute, which will continue its activities under the roof of the Food, Beverage and Agricultural Policy Research Center (GIFT).
“It will bring together the academy and the food industry”
Delivering the opening speech of the program, pointing out the importance of supporting sustainable food production Samet Serttaş, MSc, Chairman of Nutrition Institute, said: “At the Nutrition Institute, which was established with the aim of producing multidisciplinary knowledge in the field of nutrition, we will share current evidence-based nutrition data in a language that the society can understand. We hope to serve as a roof that brings together the representatives of academia and the sector with our studies and awareness-raising statements in the field of nutrition. At the Nutrition Institute, we support the production of more nutritious and sustainable foods. By collaborating with entrepreneurs and companies that develop sustainable products, we will create awareness and encourage manufacturers in this regard. We will encourage the use of sustainable food sources in kitchens and thus contribute to the efforts to prevent food and nutrient losses.” In the program Şeniz Ilgaz from the Food and Agriculture Organization of the United Nations (FAO) and Prof. Dr. Ayla Gülden Pekcan, Kalyoncu University took part, Prof. Dr. İsmet Tamer, Head of Department of Family Medicine, Faculty of Medicine, Istinye University drew attention to the nutrition model and obesity rates in 2030.
Steps to be taken in line with the UN Sustainable Development Goals
In the “Responsible Nutrition for a Sustainable World” panel, which took place in the opening program, attention was drawn to the importance of eating habits and responsible nutrition for the steps to be taken in line with the UN Sustainable Development Goals. In the panel moderated by Dr. Tuba Günebak; Arda Diribaş, Director of Research and Innovation (R&I) at Danone Türkiye, Dr. Melis Durası from MDnutriacademy, Ayşegül Talu, -Macro Center Gastronomy and Manufacturing Processes Director at Migros, Ediz Haksal, General Manager of Herbalife Nutrition Türkiye made speeches.
Delivering at the panel on Responsible Nutrition for a Sustainable World, Ediz Haksal, General Manager of Herbalife Nutrition Türkiye, said, “We believe that the Nutrition Institute will contribute to the spread of quality, nutritious, correct and reliable food throughout the country with the support of the food industry. Today, where one in three people suffer from malnutrition, from obesity to micronutrient deficiencies, high volumes of production and the development of nutritious, sustainable foods are required without sacrificing quality. We see that the Nutrition Institute will fill an important gap today, where accurate information in the field of nutrition becomes much more important.”
Solution suggestions for access to correct information in nutrition
The second panel of the opening ceremony was organized under the title of “Mistakes in Nutrition and the Responsibility to Provide Correct Information to the Society”. In the panel, disinformation about nutrition and solution suggestions for access to correct information in nutrition were shared. In the panel moderated by dietitian Nihal Tunçer; Prof. Dr. Çisil Sohodol, Faculty of Communication, Bahçeşehir University, Ebru Akdağ, MUMSAD Chairman of the Board, Dietitian İdil İmamoğlu and Prof. Dr. Filiz Lokumcu Altay from Eateverse informed the participants with the information they provided.
