Atlas Sarrafoğlu

Youth For Climate Turkey Climate Activist, Fridays For Future International Climate Activist

Atlas Sarrafoğlu is a 14 year old, 9th grade student and a climate activist from Turkey. He founded Fridays For Future in Turkey . He attended COP25 in Madrid as a Turkish youth delegate and took part in the meetings. Received the 2020 WWF Global Youth Award for his determination and hard work on mobilising youth. He has appeared in more than 100 panels and discussions eg.the opening and closing program of the EU Climate Diplomacy week 2019, the opening program of the 16th Istanbul Biennial, and prepared the WWF One World podcast series on The World Overshoot Day. He was a speaker for the  “Wake Up Call” at the United Nations Biodiversity Summit. 
In the end of 2020, he attended MockCOP26 which was designed to show the world leaders that these important meetings could be held online instead of cancelling. Currently he is actively coordinating and organising in Youth for Climate Turkey and is taking an active role in the global climate campaigns. He publishes his interviews with climate activists from different countries in his column named "Climate Generation Talks" in Yeşil Gazete. He is also producing and presenting his program on Açık Radio every Friday and has his column “No Planet B” writing about the climate crisis in GQ magazine. 
Had the role of representing the young activists at the Global Climate Action Forum Talk by World Forum for Democracy. He is also working with the Saving Tuvalu team working towards supporting the nation in their way through the climate crisis by calling leaders to action.


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