A ‘Zero Waste Menu’ has been created for the vulnerable groups most affected by the current coronavirus pandemic.

As in many parts of the world, host communities and Syrians living in the GAP (Southeastern Anatolia) Region of Turkey have been economically, socially, and psychologically affected by the COVID-19 pandemic. Under the Social Cohesion between Syrian and Host Communities in Turkey through Women’s Empowerment Project, carried out with the cooperation of GAP Regional Development Administration and UNDP Turkey, a video series has been prepared to reduce this negative impact and raise awareness on zero waste in these days when everyone should mostly stay at home.

A ‘Zero Waste Menu’ consisting of soup, main course and dessert was created by Chef Sibel Pinto, the pioneer ofAction Kashkarikas Food Waste Awareness Movement’. In all recipes, attention was drawn to global food waste and how to reuse kitchen wastes such as stale bread, potatoes and onion peels in meals. Detailed videos and recipes were shared with the women living in the GAP Region through ÇATOMs (Multi-Purpose Community Centres).

You can view the recipes below.

Onion Soup with Cheese

Shepherds Pie

Bread Pudding

Social Cohesion between Syrian and Host Communities in Turkey through Women’s Empowerment Project aims to facilitate women’s participation in socio-economic life, support their social cohesion and integration, and provide social support services for disabled youth and elderly people in Şanlıurfa, Gaziantep, Kilis, Hatay and Mardin provinces.

Click here for more information about the project.

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