“We believe the future belongs to brands that combine innovation with sustainability”
In this exclusive interview, Burak Hucuptan, CEO of Chef Seasons, shares how his company is driving sustainability, ethical sourcing, and innovation in the food industry
Chef Seasons has been selected for the SIAL for Change programme, which rewards companies with a positive impact. Can you explain how your social and environmental commitment stands out in Türkiye?
At Chef Seasons, sustainability is not just a commitment—it’s embedded in our business model. In Türkiye, where food production is rapidly evolving, we differentiate ourselves by integrating carbon-neutral production, ethical sourcing, and responsible employment practices into every step of our operations. We rely 100% on renewable energy for production, prioritize local, small-scale farmers, and actively support initiatives that empower women in the workforce. Our goal is to lead by example, showing that a food company can be both innovative and responsible while delivering high-quality, sustainable flavors to global markets.
In a country where social standards are often lower than in the West, how does Chef Seasons ensure that it improves working conditions and supports its employees?
We believe that sustainability isn’t just about the environment—it’s about people. %80 of our employees are women, and we are committed to creating a fair, safe, and supportive work environment. We provide above-industry-standard wages, structured career development programs, and continuous training on food safety, sustainability, and personal growth.
Additionally, our facility is designed to exceed international labor standards, ensuring safe and ergonomic working conditions. We also promote a transparent workplace culture, where every employee has a voice, and their well-being is a top priority. Our approach proves that responsible business practices can be implemented successfully in Türkiye while maintaining global competitiveness.
You make it a point of honour to offer organic herbs and spices. What are the specific challenges of organic production and certification in Türkiye?
Organic production in Türkiye presents both opportunities and challenges. The country has rich biodiversity and ideal climatic conditions for cultivating high-quality herbs and spices. However, small-scale farmers often lack access to the resources and education needed for organic farming.
To overcome this, we work directly with local farmers, providing training on organic agriculture, fair trade practices, and sustainable harvesting methods. We also collaborate with independent certification bodies to ensure compliance with EU, USDA, and other global organic standards.
One of the biggest challenges remains traceability, but we invest in blockchain-based tracking systems and rigorous lab testing to guarantee product integrity from farm to shelf. Our dedication to organic and clean-label products reflects our mission to deliver pure, authentic, and sustainably sourced flavors.
The impact of climate change is a major issue for the food industry. What concrete measures are you putting in place to reduce the carbon footprint of your products, from production to distribution?
At Chef Seasons, we recognize that the food industry has a significant impact on climate change, and we take proactive steps to minimize our environmental footprint.
• Carbon-Neutral Production: Our manufacturing facility operates with 100% renewable energy, eliminating fossil fuel dependency.
• Sustainable Packaging: We developed the Eco Nest Package, which reduces carbon emissions by 70% compared to traditional packaging.
• Supply Chain Optimization: We prioritize local sourcing to cut transportation emissions and use efficient logistics planning to reduce our carbon footprint.
• Waste Reduction & Circular Economy: Our production process is designed to minimize waste, and we support initiatives that transform food by-products into valuable resources.
By continuously innovating in sustainability, we aim to set new standards for responsible production in the food industry.
5. How do you see the spice and herb market evolving in the future? Do you think consumers are increasingly sensitive to social and environmental issues?
The spice and herb market is undergoing a major transformation, driven by changing consumer expectations. People are not just looking for flavor—they want transparency, authenticity, and sustainability.
• Consumers demand clean-label, organic, and ethically sourced products. They want to know where their food comes from and how it was produced.
• Sustainability is no longer a trend—it’s a necessity. Brands that fail to adopt responsible sourcing and eco-friendly practices will struggle to stay relevant.
• Functional and wellness-focused ingredients are gaining popularity. People see spices not just as seasonings but as a way to improve their health.
At Chef Seasons, we believe the future belongs to brands that combine innovation with sustainability. That’s why we continue to push boundaries—offering flavors that are delicious, responsible, and aligned with the values of conscious consumers.
Credit image: Chef Seasons
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