World Environment Day, celebrated annually on June 5 at the call of the United Nations, brings together millions of people around a shared environmental awareness this year as well. Marking World Environment Day, Ebru Akdağ, Chair of the Board of Directors at BİTKİDEN, highlighted the importance of transitioning to sustainable food systems, emphasizing that current food production models, which are at the root of the climate crisis, ecosystem destruction, and food security issues, must change.
The United Nations Environment Programme (UNEP) calls on the whole world to transform its systems on World Environment Day, celebrated every year on June 5. This call emphasizes the need for not only individual but also holistic and structural transformation. In this context, Ebru Akdağ, Chair of the Board of Directors of the Plant-Based Foods Association (BİTKİDEN), stated that in order to achieve environmental sustainability, the functioning of food systems must be reassessed in light of the climate crisis and nutrition problems and strengthened through multi-stakeholder solutions.
In line with the European Union’s 2050 net-zero target, emissions are expected to be reduced by 90% by 2040. Akdağ emphasized that this target can only be achieved through a fundamental transformation in energy, agriculture, and food. “Adopting environmentally friendly, responsible, and sustainable approaches to food production is no longer a choice, but a necessity. Plant-based foods could be the key to this transformation. This system, which places less burden on nature and uses resources more efficiently, is one of the most powerful tools we have to achieve our climate goals,” he said.
“Plant-based nutrition is one of the most effective steps against the climate crisis”
Pointing out that plant-based nutrition is one of the most effective steps against the climate crisis, Ebru Akdağ, Chair of the Board of Directors of BİTKİDEN, said, “According to research, increasing plant-based protein sources stands out as one of the most powerful intervention methods to reduce the overall environmental impact of food systems. Plant-based production systems use 47% less land and offer the potential to reduce greenhouse gas emissions by up to 70%. The widespread adoption of these systems also contributes to soil and water conservation by reducing dependence on pesticides and veterinary drugs; it also helps support biodiversity and strengthen ecosystem services.”
Akdağ emphasized that this goal can only be achieved through a fundamental transformation in agriculture and food, not just energy. “International analyses support this view. According to Boston Consulting Group’s “Food for Thought” report, switching to plant-based proteins is one of the most effective choices individuals can make to reduce their carbon footprint. The report states that this transformation has the potential to prevent 1 gigaton of carbon emissions by 2035 and, in this respect, could have an even greater impact than switching to electric vehicles.”
“The importance of individual choices for the environment is increasing”
Referring to the impact of individual dietary choices on the environment, Akdağ continued:
“Our plates must change for the zero-emission target”
On the occasion of World Environment Day 2025, Ebru Akdağ stated that BİTKİDEN advocates not only for the transformation of plastic waste but also for the transformation of the entire food system. “As indicated by the European Green Deal, for the transition to be fair and inclusive, all stakeholders in the food system must act simultaneously. For this reason, we must start with our tables to achieve the zero-emission target. A plant-based food system is the key to a future that is in harmony with nature, healthy, and sustainable.”
