SARDUNYA has been operating exclusively in food production and service since 1976.
As of 2021, SARDUNYA provides catering services to 200,000 people a day in over 1,200 workplaces.
SARDUNYA fulfills national and international quality standards by implementing the ISO 9001-2000
Quality Assurance System at an exemplary level.

OUR MISSION

To be a company that constantly raises the quality bar of the catering sector with customer
satisfaction, staff training and food safety studies.

OUR VISION

To be the brand preferred by customers who care about quality and human health in the food sector.

OUR VALUES

Ensure Food Safety,
Increasing the competencies of our employees through continuous training,
Working for continuous improvement and development,
Maintaining sector leadership with quality efforts,
To ensure customer-consumer satisfaction beyond expectations,
Working with team consciousness,
To protect the occupational health and safety of our employees without exception,
Protecting the environment for the future,
To be in transparent communication with all our stakeholders,
Contributing to the development of our suppliers,
To strive to fulfill our social responsibility with all our employees,
OUR CORE VALUES THAT WE CANNOT GIVE UP.

OUR ENVIRONMENTAL ACTIVITIES

In our environmental activities; As Sardunya Group, we act with the awareness of our Social
Responsibility and all the processes carried out in all our head offices and our own facilities are within
the scope.
These processes start from raw material acceptance to delivery to our final consumers. In cases
where customer facilities are used for production and service, some of our activities are managed
with the support of our customers.

Our company acts with the awareness of the environmental management system, has not caused any
environmental accidents, and carries out activities to fulfill the legal and other conditions it
undertakes to comply with.

OUR MANAGEMENT SYSTEMS POLICY

(Quality-Customer Satisfaction-Food Safety-Environment-OHS)

To ensure food safety by implementing the Food Safety Management System. To produce HEALTHY
AND DELICIOUS MEALS, to increase CUSTOMER / CONSUMER SATISFACTION by providing service to
customers beyond their expectations,

To create an objective, transparent, accessible, solution-oriented process for our
consumers/customers to communicate their complaints and feedback, to treat feedback received
from customers/consumers as an opportunity for development,

To use natural resources efficiently in all our activities, to reduce waste at its source, to prevent
environmental pollution by recycling or disposal,

To prevent occupational accidents and occupational diseases; to create a healthy and safe working
environment, to ensure the participation of employees and employee representatives in the system,
to eliminate hazards and to reduce OHS risks,

In all our activities; To comply with all legal requirements regarding Quality – Food Safety –
Environment – OHS – Customer Satisfaction, the conditions of the organizations we are a member of,
the conditions agreed with the customer and the management system standards,

To continuously improve the effectiveness and performance of management systems, To contribute
to the professional competencies and personal development of SARDUNYA employees at all levels by
training them on the job, To ensure effective, understandable, open and sustainable communication
with relevant parties,

To strengthen our competitive advantages in the sector as a contract catering
company and to carry our corporate structure proudly into the future.

Management Systems Scope

Our ISO 9001 Quality, ISO 22000 Food Safety, ISO 45001 Occupational Health and Safety, ISO 14001
Environmental Management and ISO 10002 Customer Satisfaction Management Systems cover “food
production, design and distribution using our own facilities” on the Sardunya Food Kitchen side and
“food production, design and service using customer facilities” on the Sardunya Catering side. Our
Management Systems are implemented in all our head offices, on-site production and central
kitchens.

All procedures, instructions, forms and other systems are common to both organizations.