University Students in Balıkesir Prepared Food for Stray Animals with Individuals with Intellectual Disabilities
Students of Balıkesir University (BAÜN) Burhaniye Faculty of Applied Sciences prepared food for stray animals together with individuals with intellectual disabilities through the “Silent Kitchen” project they implemented as part of social responsibility activities.
The event, held in the faculty’s practice kitchen with the motto “Recipes Know No Barriers”, brought together 3rd-year Gastronomy students and individuals with intellectual disabilities, who worked side by side in the kitchen.
Within the scope of the project, it was aimed both to raise social awareness and to include individuals with disabilities in production processes.
During the event, food for stray animals was prepared using stale bread and chicken broth. The project, carried out within the scope of the “Teamwork” course, involved Gastronomy students Seray Doğanşahin, Sıla Kuşaklı, Sude Nur Kuşçu, Aliye Nur Dingil, and Zehra Horuz.
Dean Prof. Dr. Mehmet Oğuzhan İlban stated that such activities make a significant contribution to the self-confidence development and social integration of individuals with special needs.
İlban said:
“Together with our special brothers and sisters, we want to ensure that they can also touch life, be part of production, and show that they can take part in activities that benefit society. We aim to create awareness that not only people who are physically ready, but also our special brothers and sisters can be part of these processes. As the weather gets colder, we are preparing ‘feeding balls’ for cats and dogs that struggle to find food outside. These balls are made from a mixture of chicken meat, bread, eggs, flour, and yufka. We will offer these foods to our animal friends who are struggling outside.”
One of the project coordinators, university student Seray Doğanşahin, emphasized both the social and environmental aspects of the project.
Stating that they aimed to include individuals with special needs in social life together with her teammates, Doğanşahin said:
“The main aim of our project is to include individuals with special needs in the kitchen and make them a part of social life. By coming together with them, we wanted to support their integration into society. Within this scope, we prepared food for cats and dogs. While preparing the food, we also contributed to recycling by using chicken broth and stale bread to prevent waste.
