Cem Sakarya

Mediterranean Representative of Turkish Quality Assoc., Akdeniz Uni. Inst. Dev. and Quality Coord.

M. Cem Sakarya, Academic Member of Akdeniz University, has bachelor’s degree at the Management Department of Gazi University and master’s degree at the Management Department of Akdeniz University. He is currently continuing his PhD education at the Department of Tourism Management. He continues to work as Institutional Development and Quality Coordinator at Akdeniz University. He has been taken part in Akdeniz University Technology Transfer Office management board, strategic planning board, quality board and invention evaluation commissions. He gave consultancy to the private sector institutions in the fields of institutionalization, management systems, strategic management, innovation development. He participated in institutionalization and capacity increase projects. He worked as an external evaluator at Turkey Quality Association (KALDER) and Higher Education Quality Council (YÖKAK). He continues his duties as executive board member of Turkey Quality Association (KALDER) and volunteer representative of West Mediterranean.
 


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