University Students in Diyarbakır Deliver Extra Food to Needy Families
In Diyarbakır, a city in southeastern Türkiye, volunteer university students are making a difference by delivering surplus food from dormitory kitchens to families in need on a daily basis.
The "My Neighbor Project" Aims to Prevent Food Waste
The Ministry of Youth and Sports initiated the "My Neighbor Project" ("Komşum Projesi") four years ago with the goal of reducing food waste in dormitory cafeterias and fostering a spirit of unity among students.
Implementing the Project in Multiple Dormitories
The project is currently active in Iyaz Bin Ganem Girls' Dormitory, Süleyman Bin Halid Girls' Dormitory, Selahattin Eyyubi Higher Education Boy's Dormitory, and Halis Bin Velis Boy's Dormitory, where students participate as volunteers.
Delivering Leftover Food to Needy Families
Volunteer students carefully pack the excess food and use dormitory vehicles to distribute it to families who are in need of support, ensuring that the meals do not go to waste.
Providing Hot Meals to Approximately 100 Families Daily
Through this initiative, around 100 families receive warm meals every day, thanks to the dedicated efforts of the student volunteers.
Students Finding Joy in Giving Back
Esma Dicle, a third-year student at Dicle University, shared her feelings of satisfaction and pride in contributing to the project by delivering meals to families in the community.
Embracing Solidarity and Responsibility
Another volunteer, Gamze Bilici, emphasized the importance of the project in promoting solidarity among students and preventing food wastage, highlighting the positive impact on both the recipients and the volunteers.
Project Director Emphasizes Inclusivity
Fatma Kesici Aktan, the director of Iyaz Bin Ganem Girls' Dormitory, highlighted the inclusive nature of the project, mentioning that not only neighboring families benefit from the initiative but also individuals like taxi drivers and hospital guards.
Monthly Menu Planning to Ensure Efficiency
Every month, a provincial commission collaborates with dormitory directors and nutritionists to plan the menu, considering factors such as calorie content and guidelines set by the general directorate to optimize the food distribution process.
