At Sardunya, the Education Management System (EYS) has added a new dimension by digitizing training processes. From video content to classroom training tracking, and from surveys to exams, many processes are now managed on a single platform. Employees' ability to access content at any time strengthens the learning experience, while this digital transformation helps Sardunya move toward the future with more solid steps.

At the HR Summit program organized by Secretcv for the 5th time, we were honored with the 'HR' Stars of 2023 award. We congratulate our Human Resources Department.

As of July 2023, we met Pina.

Since that day, as Sardunya,

we have been ambassadors of Pina…

We built container living spaces for our citizens affected by the earthquake.

We delivered our hot pack meals to the earthquake region.

Through our collaboration with Nişantaşı Üniversitesi, we took our place in the academic calendar. The training covered;

- The place of the contract catering sector in the world and in our country
- Menu applications
- Recipes and Turkish Cuisine
- Personnel Management
- Quality Management Systems
- Tools that can be used in production
- Purchasing and storage practices, etc.

among other topics.

The Food and Agriculture Organization of the United Nations (FAO) and the Ministry of Agriculture and Forestry recently launched the Gıdanı Koru national campaign to raise public awareness about food loss and waste and to mobilize all actors in the food supply chain. As Sardunya, within the scope of this campaign and with the support of the Ümraniye District Directorate of Agriculture and Forestry, we both explained food waste to our young students today and together prepared a Lemon Cupcake recipe, knowing the value of every bite and every sip to prevent food loss and waste. We will CONTINUE OUR SUPPORT for the Gıdanı Koru campaign.

According to our records, to date, 257,162 kg of waste vegetable oil has been collected from our Sardunya Gıda Mutfak facilities, and 195,443 kg of biodiesel has been produced from the collected waste vegetable oil. In this way, over 133 months, we prevented a total of 457,810 kg of carbon emissions and contributed to our fight against global warming and the pollution of our waters. In addition, to date, 1,478,170 kg of waste vegetable oil has been collected from our Sardunya Hazır Yemek facilities, and 1,123,409 kg of biodiesel has been produced from the collected waste vegetable oil. Over 133 months, we prevented a total of 2,631,496 kg of carbon emissions and provided an additional contribution to our fight against global warming and the pollution of our waters.

At the 11th TEB Supplier Awards, Sardunya was honored with the "Best Supplier" award. At the ceremony held online due to the pandemic, our Vice Chairman of the Board, Mr. Atilla TOPUZDAĞ, accepted the award on behalf of our group.

We owe our thanks to all our colleagues who contributed to this achievement.

Beslem Et Ürünleri, one of our group companies, entered e-commerce.

You can confidently benefit from our Hot Pack Meal service, which we have worked on seriously to meet changing needs during the pandemic period and for which we have completed our R&D studies.

In 2020, following inspections carried out by TSE at our production facilities, we successfully completed the "Safe Production Audit". In this way, we documented our Covid-19 measures. Signing yet another first in its sector, Sardunya became the second brand in the food industry to hold a safe production certificate.

In 2019, we joined hands in education with Bahçeşehir Üniversitesi and combined our strengths within the CO-OP program. We began our "My Campus, My Workplace" journey with a total of 60 students from the Nutrition and Dietetics Department of Bahçeşehir Üniversitesi.

In 2017, we became the first brand in the sector to transition to the ISO 9001 Quality Management System 2015 revision.

In 2017, at the PERYÖN Human Management Awards, we achieved another success by ranking among the top 3 companies in the Development Management category.

In 2017, we were selected as "Company of the Year" at the 2nd Career Summit of Isparta Süleyman Demirel Üniversitesi and proudly received our award.

In 2016, according to year-end 2015 data, our company SARDUNYA Gıda Mutfak İşletmeleri Tic. A.Ş. rose from 71st to 31st place in Turkey's second 500 largest industrial enterprises ranking.

In 2016, our Quality and HR Director was selected among the 50 Most Powerful Women Managers in HR.

In 2016, we became an important part of the Nutrition-Friendly School Project. While raising future generations, we were aware of our responsibility between family and school. We worked meticulously to ensure healthy and balanced nutrition with the care of a mother. We were proud to take part in this beneficial program together with our school projects. Some earned the right to become a "Nutrition-Friendly School," while others earned the "White Flag Certificate."

In 2014, in order to ensure the effective and successful implementation of our management systems, it was decided that our comprehensive internal audits, which we have carried out since 1997, should now be accredited and their impartiality established. As another sector first, in 2014 our audits were accredited by the Turkish Accreditation Agency (TÜRKAK) and we received the ISO 17020 certificate.

In 2014, we were honored with the TSE Quality Award for having 5 management systems and implementing them successfully.

In 2014, we received the "Best Catering" award at the Gecce Mekan Ödülleri.

In 2014, we launched Sardunya's first-of-its-kind project in the sector, the Healthy Eating with Colors project, which categorizes foods under the guidance of traffic lights and offers the chance to make choices according to personal characteristics.

In 2012, Sardunya Gayrettepe Restoran was transformed into a distinctive Gastro Pub, bringing to Istanbul the flavors pub enthusiasts experience abroad and more.

In 2011 and 2012, we were honored with the 'TEB Supplier Awards Jury Special Award' for our quality and hygiene approach.

In 2010, we became the first brand in our sector in our country to certify the Customer Satisfaction Management System (CSMS).

In 2010, within the scope of OHS, we joined and supported the municipality's '1 Hour 1 Life Against Earthquake' project and, as Sardunya employees, took part in raising earthquake awareness.

With the 2009 audit, we expanded our 4 management systems (with the addition of Environment and OHS) to cover all Sardunya kitchens.

In 2009, we launched the first OHS Biennial in the sector, signing yet another first. Held every two years and developed through occupational safety awareness activities, we set a main theme at each biennial and conveyed our messages through that theme.

In 2008, the system revision of the QMS was completed and extended across the entire company.

An important restructuring process began with the complete transfer of our on-site production activities to another company. From that day on, we focused on central production and meal delivery service. In line with the new era, we reviewed and revised our quality and development processes within this framework and set a quality-based roadmap for the work to be done. After the meeting to define our vision, mission, and quality policy, our policy came to life with the signatures of all our managers.

As of 2007, with the 'Sugar and Salt Reduction Project', we carried out work to reduce the place of these substances in our lives. We continue this project with the slogan Reduce Salt, Not Life.

In 2006, when ISO established the Food Safety System (ISO 22000), we reviewed the relevant standard before it was published in our country and completed our compliance work. As soon as certification work began in our country, we transitioned to ISO 22000 as the 3rd company in the entire food sector and the 1st in the contract catering sector.

With the new branch opened in Ankara Ostim, Sardunya also spread its corporate quality approach in the capital.

In 2005, when Occupational Safety and Environmental Management were just beginning to be discussed in the sector, we established and certified the Occupational Health and Safety (OHS) and Environmental Management System for our Hadımköy Central Kitchen.

With this step that strengthened its corporate infrastructure, it expanded its service network on the Asian Side. Increased operational capacity brought a significant rise in the number of customers.

In 2003, with the revision of ISO 9001 systems, both the Quality Management System (QMS) 2000 version was adopted and we ensured its extension to all kitchens. With this work, we became the only brand in the sector with QMS certification for all kitchens. Through this effort, we created a process logic in which all our employees are responsible in every operation, every process, and every kitchen. Thus, we built a model in which our quality and hygiene practices are embraced more strongly and our employees take a more active part.

In 2002, in order to guide the sector and in support of EU directives on the development of hygiene and quality work, we became one of the originators of the 'Clean Kitchen Project' under Kalder (Turkish Quality Association). This was a project of auditing, training, and awards.

After this work, under Kalder's leadership, the Food Safety Association (GGD) was established with a group that also included major food companies to spread a hygiene and food safety perspective. We took an active role as a founding member in this organization. Our Sardunya Quality team provided voluntary services in projects such as the preparation of sectoral guides, training, and auditing.

In 2001, we obtained HACCP system certification. NQA audited us comprehensively with a team of British and Turkish auditors, and our work was approved. We received the first HACCP Certificate in the contract catering sector.

In 2000, we established the HACCP system. From then on, all stages of meal production were tracked with records.

In 1999, the HACCP Board was established. Here we took a very important first step in quality and hygiene at the sectoral level. With a broad team from every level, including dishwashers, managers, warehouse staff, and head chefs, we carried out risk analyses for Sardunya in terms of food safety. Intensive training was first given to our team, and then we ensured its spread to all personnel.

The new branch opened on the shores of the Istanbul Bosphorus gave flavor a new direction. Sardunya brought its guests together with both scenery and quality.

In 1998, we extended the quality certificate to 5 separate kitchens.

Our Quality Journey began in 1997 with ISO 9001 and 9002 certificates. We received our first quality certificates, one for the office and one for production.

Beslem Et Ürünleri, one of our flagship brands, and Kupa Gıda, another group company, were founded. In the same year, Sardunya Kılçık Restoran began welcoming guests in Kuruçeşme.

Our Hadımköy facilities, our first central kitchen, were opened.

Sardunya Fındıklı Karaköy opened as one of Istanbul's important dining destinations for many years.

Sardunya Hazır Yemek, our group company providing on-site production services to its customers, was founded.

Sardunya brought thousands of people together at the same table. These large events became unforgettable successes where trust met flavor.

A new branch, the excitement of meeting new guests. Sardunya began reaching more people with the same care.

We began serving as Sardunya TÜYAP within the Tüyap International Fair and Congress Center, one of Istanbul's most important cultural centers. Today, we have 4 locations in the fair center, offering everything from à la carte service to all other catering services.

We began our first packaged delivery service for remote locations as Sardunya Outside Catering. This service continued until 1990.

Our story began in 1976 as a restaurant in Etiler. As of 1994, our brand also took its place in the contract catering sector.