Melda Tuna
Born in Istanbul, Melda attended a French school until she was 18, graduating from Descartes university in Paris in sciences biologiques and starting her master's in nutrition. During an internship at a restaurant chain, Melda was offered a job as project manager assistant. After three years, she returned to Istanbul, obtained her diploma in F & B Management and started her own business in F & B consulting and management. Passionate about food and the environment, Melda continues to study nutrition, specifically plant-based and sustainable nutrition and its effects on the planet, health and the F & B industry.
Presentation
How to adapt airport restaurants to the sustainability movement
We will discuss in which areas of restaurants sustainability can be addressed: purchasing approach, waste management, social responsibilities, etc. We will also address the specific challenges and solutions for operating in airports (especially airside).