Our Impact

A Break During Training: Saledo at the Rundamental Gathering

As Saledo, we came together at the Rundamental event this time to create a short break within the intense training schedule.

From University to Circular Impact: Saledo Collaborates with Food & Chemical Engineers at The Hague University of Applied Sciences

This collaboration marked the beginning of Saledo’s journey with The Hague University of Applied Sciences, bringing together academia and real-world food innovation. Throughout the engagement, food and chemical engineering students worked hands-on with Saledo’s green banana flour, exploring its functional properties and potential applications in new product development.

A New Perspective on Food Through Upcycling: Saledo Receives the Green Food Company of the Year Award

As Saledo, we are honored to be awarded Green Food Company of the Year within the scope of the Green Awards of the Year, organized by BUEC – Boğaziçi University IEEE Student Branch under the umbrella of Boğaziçi University.

Rundamental Longest Night Run & Yoga Event: Movement and Nutrition with Saledo on the Longest Night of the Year

On December 21, the longest night of the year, we took our place as Saledo at the Rundamental Longest Night Run & Yoga event.

We are in Dubai again in 2025. This time, the award belongs to Saledo!

Duygu Yılmaz Köksal returned in 2025 to the University of Wollongong in Dubai—where she completed her master’s degree in 2010—this time as the recipient of the Entrepreneurship and Innovation Award.

SME Assembly 2025, Copenhagen:A Journey Crowned with the Erasmus Award

Being honored with the EYE (Erasmus for Young Entrepreneurs) 2025 New Entrepreneur Award enabled Saledo to participate in this year’s SME Assembly held in Copenhagen.Being invited to one of Europe’s most prestigious entrepreneurship events thanks to the Erasmus Award was a powerful reflection of both the work we carry out and our commitment to sustainable innovation.

Giving Banana Peels a New Life: Upcycling-Focused R&D

During the production of green banana flour, the peels are not used in the process and therefore emerge as a natural by-product. At Saledo, we carry out upcycling-focused R&D to prevent these peels from becoming waste and to make the most of what nature offers.

Saledo Returns to the Netherlands: Meeting the Young Minds Shaping the Future of Food with Green Banana Flour

At The Hague University of Applied Sciences (De Haagse Hogeschool), one of the most respected educational institutions in the Netherlands, we had the pleasure of meeting bright students of food and chemical engineering — the future innovators of sustainable food systems.

What Is Green Banana Flour? Insights from an Expert

Recently, we had a wonderful live session on Instagram with Dietitian Dr. Yeter Çelik, where we had an inspiring and informative discussion about green banana flour — one of the key elements of Saledo’s sustainable food journey.

Saledo at the GIFT Event: Meeting the Future of Sustainable Food

This year, we had the pleasure of participating in the Food Innovation Summit, organized for the fourth time by the Food, Beverage and Agricultural Policies Research Center (GIFT).

Saledo at Türkiye Innovation Week: Tracing the Path of Food Transformed by Innovation

This year, as Saledo, we proudly took part in Türkiye Innovation Week 2025. At one of the country’s most comprehensive innovation events, we had the opportunity to share our vision for sustainable food and the products we developed using green bananas with participants.

On the International Stage: Sharing Saledo’s Story at Impact City, The Netherlands

Bringing together leaders in sustainability, innovation, and social impact every year, ImpactFest once again took place in The Hague with its inspiring atmosphere. We were thrilled to be part of this powerful vision and to connect with global changemakers driving impact at scale!

Saledo’s Healthy and Sustainable Contribution to the Future of Food: Green Banana Flour Featured in the Reformulation Guide!

Today, healthy nutrition is one of the top priorities of the food industry. In this context, reformulation—revising food products to make them healthier—is gaining increasing importance. One significant step in this field: Foodvalley’s newly published, globally accessible guide is now available!

Saledo Joins the Waste2Plate Project in the Netherlands

Saledo: A Sustainable Venture Turning Surplus Food into Value and Supporting the Circular Economy

Saledo Wins the 2025 EYE (Erasmus for Young Entrepreneurs) New Entrepreneur Award

Duygu Yılmaz Köksal, co-founder of Saledo, has won the EYE (Erasmus for Young Entrepreneurs) 2025 New Entrepreneur Award!

Saledo at Taste Forward: A Meeting of Sustainable Food and Women’s Entrepreneurship

On November 21, 2024, we took part in the Taste Forward: Innovative Food Experience and Tasting event at Swissotel The Bosphorus!

Entrepreneurship, Solidarity, and Six Months of Inspiration: Our Impact First Experience

Impact First is a six-month acceleration program that focuses on the real needs of entrepreneurs and supports sustainable, socially impactful business models. In this entrepreneur-centered journey, participants gain growth opportunities through one-on-one mentoring, expert guidance, and a strong community network.

Contributing to the Future of Functional Nutrition

Today, the demand for gluten-free, healthy, and functional ingredients is steadily rising. Consumers are increasingly opting for plant-based, high-nutrient flour alternatives with clear, transparent labeling. In this context, green banana flour stands out as a strong candidate to support healthy living.

Transformation in Food: We’ve Taken Our Place on the Foodvalley Map

On July 9, as part of International Upcycling Day, companies around the world producing with an upcycling philosophy were brought together on a special map published by Foodvalley. This map aims to highlight ventures that transform surplus products into valuable and nutritious alternatives.

Saledo & Foodvalley Collaboration: A Healthier Future with Fiber-Rich Foods

Globally, adults are recommended to consume at least 25–30 grams of fiber per day.¹ Yet, a large portion of the population struggles to meet this target. Fiber deficiency can contribute to a wide range of health issues—from digestive disorders to obesity, insulin resistance, and cardiovascular diseases.