Ali Akgün

Turuncu Bayrak General Corrdinator

I was born in 1974 in Ankara, where I still reside. I completed my primary, secondary and high school education in Ankara. I graduated from Eskişehir University Department of Tourism and Hotel Management. I received German training at Goethe Institute for 2 years and English training at Wall Street for 2 years. I started my work life in 1996 as a designer (page secretary) at Siyah Beyaz Newspaper. In 1999, I started working at Ajans-Türk as an Art Director and did so for 4.5 years. In December 2003, I founded Aral Ajans and worked in the fields of design and publishing. Within the process, I actualized various projects by expanding the scope of work under the title of Aral Ajans Project Management. I contributed to the publishing of Doğakaradeniz, Turkkey and Özelkalemler magazines. I started Turkkey Symphony Orchestra to promote Anatolian songs to foreigners in a symphonic manner. I acted as the Project Coordinator of EU Media Gathering within the scope of EU Civil Society Dialogue. I took up active roles in various projects, publishing and brand management. My work life, which I started in the field of visual design, now continues with my design of ideas. My place of registry is actually Rize/Çamlıhemşinli and I owe my peaceful life to my loving wife of 19 years Arzu, my 18-year old Aral and my 7-year old Asya.
 
 


Event Programme Sessions

What Businesses Gain Through Food-Friendly Tourism

  • Enjoy and Do Not Waste: Food-Friendly Tourism
  • Performance Indicators of Climate-Friendly Tourism
  • Zero Waste Empowering Criteria – Facilities that support production by women or those which self-produce
  • When Local Producers (who might also be Female Producers) are supported – Local Production affects the scoring when an audit takes place, if applicable.
  • Environmental Impact: Carbon Footprint - Adoption of Zero Waste Criteria in the Industry
  • Calculating the Carbon Footprint of Businesses and Taking Remedial Actions
  • Sustainability and Eco Labels in Tourism
  • How Do Businesses Working with Sustainable Producers Differentiate within the Sector?
  • Why Do the Consumers Prefer “Zero Waste” Facilities?
    • Because Orange Flag Means Better Quality
    • It reduces Food Waste by at least 30% while increasing Quality, Reliability, and Revenues by a minimum of 30%.
    • Why not aim an increase of 70%? This is our responsibility

Thursday 10 February 13:00 - 14:00 Room 1

Add to calendar 02/10/2022 13:00 02/10/2022 14:00 What Businesses Gain Through Food-Friendly Tourism
  • Enjoy and Do Not Waste: Food-Friendly Tourism
  • Performance Indicators of Climate-Friendly Tourism
  • Zero Waste Empowering Criteria – Facilities that support production by women or those which self-produce
  • When Local Producers (who might also be Female Producers) are supported – Local Production affects the scoring when an audit takes place, if applicable.
  • Environmental Impact: Carbon Footprint - Adoption of Zero Waste Criteria in the Industry
  • Calculating the Carbon Footprint of Businesses and Taking Remedial Actions
  • Sustainability and Eco Labels in Tourism
  • How Do Businesses Working with Sustainable Producers Differentiate within the Sector?
  • Why Do the Consumers Prefer “Zero Waste” Facilities?
    • Because Orange Flag Means Better Quality
    • It reduces Food Waste by at least 30% while increasing Quality, Reliability, and Revenues by a minimum of 30%.
    • Why not aim an increase of 70%? This is our responsibility
Conference Stage, Hall 2