By Alya Türker and Rüzgar Nehir

Climate change is profoundly affecting Turkish agriculture. Rising temperatures, irregular rainfall, and drought are causing serious crop losses. According to the Turkish Statistical Institute (TÜİK), while many sectors grew, agriculture was the only one to shrink, declining by 12.7%. TÜİK’s 2025 crop production data show that grains and other crops decreased by approximately 9% compared to the previous year, with a striking 30.9% decrease in fruits, beverages, and spice crops. The decline was especially visible in staple foods such as wheat and barley. These figures show that farmers are struggling with climate-related yield losses and that food security is increasingly at risk. Reduced agricultural production not only threatens farmers’ livelihoods but also affects the quantity and stability of the food reaching our tables.

As young reporters for the environment, we interviewed farmers and experts to explore how climate change and food waste affect food security.

Farmer Mete Türker from the fertile lands of Adana shared his experiences:

“Now summers are extremely hot, and when it rains, it either doesn’t rain at all or it comes down like a flood. This negatively affects plant growth. Especially during heat waves, the crops dry out early, and blossoms fall off, which reduces yield. When the weather is too hot during harvest time, products spoil very quickly. For farmers who don’t have cooling systems, this is a big problem. Also, if the market is far away, products get damaged during transportation. So there’s a lot of loss before the food even reaches the table.

We’ve started using shading systems and harvesting early in the morning. We also dry some products under the sun. This helps reduce spoilage and waste. But everyone needs to be responsible — not just farmers, consumers too. People should buy only what they really need. They shouldn’t throw away slightly damaged fruits or vegetables at the market. Every product represents hard work. The government should also support farmers with cold storage and better transportation options to reduce losses. To understand the effects of global warming, you need to be close to nature. Valuing food means valuing labor. Every single tomato you see is the result of months of effort.”

Farmer Türker’s words show that food security is not only about production. Transportation, storage, and consumer behavior also play crucial roles. Spoilage during transportation creates significant food waste. So how can waste be reduced?

We asked Baha Bülbül, CEO of BTA Food and Beverage Services Inc., a company operating restaurants at airports and serving thousands of passengers daily.

1. What does food security mean?

Mr. Bülbül: “Food security means that everyone has access to sufficient, nutritious, and affordable food at all times. This encompasses not only production but also fair distribution.”

2. Why is food waste such a big problem?

Mr. Bülbül: “Food waste is not just about leftovers; it is also an issue of justice, climate, and resource management. Approximately one-third of the food produced worldwide is lost or goes to waste. While there is so much waste on one side, millions of people are struggling with hunger on the other. Moreover, every morsel wasted means that the water, energy, and labor used in its production are also wasted.”

3. In which situations does food waste occur most often in a restaurant?

Mr. Bülbül: “Food waste generally occurs for two reasons: management errors and guest habits. In terms of management, overproduction, incorrect portioning, or poor inventory tracking leads to waste. On the guest side, taking more than necessary or not finishing the meal are major factors. That’s why we say, ‘The fight against waste starts in the kitchen but ends on the plate.’”

4. What measures does BTA take to reduce food waste?

Mr. Bülbül: “At BTA, we work with a ‘zero waste’ principle in our kitchens. We prevent overproduction, carefully plan portions, and train our employees on this issue. Some of our restaurants offer half portions. This way, guests consume only what they need. We see food waste not only as an operational responsibility but also as a cultural one.”

These interviews highlight a clear connection: drought reduces production, and waste further reduces available food. When climate-related losses and food waste combine, food security becomes more fragile. However, innovative solutions are emerging.

To explore innovative approaches, we interviewed the Istanbul Vertical Farming Center in Kağıthane. Located on the -8th floor, 30 meters below ground level, this facility aims to combat drought by using water-efficient technology. It can produce for one month with only 2 tons of water. The same water circulates continuously within a closed system, significantly reducing consumption. The pesticide-free plants grown here are said to be edible even without washing. Remarkably, this relatively small indoor area can produce the equivalent of 10 acres of farmland annually.

Vertical farming offers important advantages: it saves water, requires less land, and allows year-round production independent of weather conditions. However, it also has limitations. These systems rely on artificial lighting and climate control, which require electricity. If this energy comes from fossil fuels, environmental benefits decrease. Installation and maintenance costs can be high, limiting access for small farmers. In addition, vertical farms focus mainly on leafy greens and herbs; staple crops such as wheat and barley remain difficult to grow in these systems.

To make vertical farming more sustainable, renewable energy sources such as solar or wind power should be integrated into facilities. Government incentives could help smaller producers access this technology. Continued research may expand the variety of crops grown indoors. Most importantly, vertical farming should support traditional agriculture rather than replace it.

After speaking with a farmer, a food industry executive, and visiting a vertical farming center, we realized that food security depends on a connected system: production, transportation, waste management, technology, and consumer behavior all matter. There is no single solution to climate-driven agricultural decline. Reducing waste, supporting farmers, investing in innovation, and encouraging responsible consumption must work together.

Valuing food means valuing water, soil, energy, and human labor. Protecting our food future requires responsibility from field to plate.

References

• Şık, Bülent. Çocuklar ve Gıda Güvenliği, İstanbul: Doğan Kitap Publishing, 2022

• Hashemi, Neda, Online interview, 12.10.2025

• Yıldız, Mustafa ‘Negative Effects of Global Warming and  Climate Change On Sustainable Food and Water Security  Precautions To Be Taken’ 2024 https://tuba.gov.tr/files/raporlar/yayınlar Web: 11.10.2025 

• ‘Food and Climate Change:Healthy Diets For a Healthy Planet’, United Nations, 09.10.2025, https://www-un-org.translate.goog/en/climatechange/science/climate-issues/food

• ‘Nature and Biodiversity, 7 Ways to Bolster Food Security In The Face of Climate Change’, WeForum, 13.09.2025, https://www-weforum-org.translate.goog/stories/2023/09/7-ways-to-boost-food-security-in-the-face-of-climate-change/

• ‘Food Safety’, World Health Organization, 04.10.2024,https://www-who-int.translate.goog/news-room/fact-sheets/detail/food-safety

• Turkish Statistical Institute. (2025). Crop Production Statistics. https://veriportali.tuik.gov.tr/tr/press/53939