Innovation

Ayone Farm is a pioneering sustainable business in Turkey that integrates environmentally responsible practices into every aspect of its operations. Founded with the vision of promoting the principles of ecological balance and circular economy, the farm stands out by ensuring that 95% of the ingredients used in its restaurant are sourced directly from its own sustainable production. One of the farm's most innovative contributions is its use of traditional Ancestral seeds that support agricultural biodiversity and food heritage. The farm goes beyond traditional methods by emphasizing a zero-waste approach, turning typically discarded vegetable peels, such as onion skins, into natural spices.

What makes Ayone Farm particularly aligned with the United Nations Sustainable Development Goals is its holistic strategy that addresses goals such as Responsible Consumption and Production, Climate Action and Affordable and Clean Energy . The farm minimizes environmental damage and waste by avoiding pesticides in greenhouse production and redirecting pest-affected crops as animal feed. Furthermore, the conversion of sheep wool into textiles adds value while promoting sustainable industry and innovation (SDG 9). Future plans to install solar panels further emphasize the farm's commitment to renewable energy and reducing carbon emissions. Ayone Farm's multifaceted innovation not only sets an example for sustainable agribusiness but also offers a scalable model for a greener, more circular global economy.

Inspiration

The inspiration behind this innovative, sustainable farm-to-table restaurant concept stems from a deep connection to the land and a strong desire to make a difference. Founder Aybige Erişen shared how her upbringing played a significant role in shaping her journey: “Since I grew up on the land and loved nature and the air, it was inevitable for me.” This deep love for nature and agriculture became the foundation of her vision.

Despite the challenges and initial lack of support, she followed her passion for gastronomy: “I initially wanted to study gastronomy at university. But my mother didn’t allow it. Later, I studied gastronomy while working.” This determination reflects a strong instinct to combine culinary arts with sustainable farming.

The turning point for opening the restaurant came from her desire to preserve the family farm: “When we reached the point of deciding whether to sell the farm, I said, let’s open a restaurant, maybe then we won’t sell it.” This decision transformed a potential loss into an innovation opportunity, using food as a tool to sustain both the land and the community.

Her dedication is not only practical but also emotional: “My favorite thing is my work. I love both animals and flowers very much.” Her values (care for the environment, love and determination toward animals and plants) are the core inspiration behind the innovative, self-sustaining restaurant model.

Overall impact

Ayone Farm was established in 2016 as an innovative initiative in Turkey that combines eco-friendly living with sustainable agriculture. Located in the rural area of Ankara, the farm follows conscious and environmentally responsible practices at every stage of production and consumption. Founded by a female entrepreneur, the project blends a love for nature with traditional knowledge and modern farming techniques to create an environmentally harmonious lifestyle model.

In the short term, the innovation has contributed to the protection of natural resources and the promotion of healthy food consumption, with 95% of the products sourced sustainably. In the long term, the farm has become a center of education and inspiration for the local community, empowering women and supporting economic development through collaborations with local producers. Practices such as waste recycling, the use of natural cleaning products, and an operation model integrated with nature serve as concrete evidence of its impact. Ayone Farm offers a model that supports both environmental sustainability and social transformation.

Business benefit

Ayone Farm built its business model on sustainable, circular practices and self-sufficient production; the business has achieved both environmental and financial benefits. By growing 95% of the ingredients used in its restaurant on-site, the farm eliminates intermediary costs and ensures full control over quality and freshness—offering a clear competitive advantage over conventional restaurants. This traceability and authenticity strongly appeal to eco-conscious consumers, allowing Ayone Farm to differentiate itself in an increasingly saturated hospitality market. The farm's natural, additive-free menu attracts health-focused customers, building brand loyalty and allowing for premium pricing strategies that directly enhance revenue.

Moreover, Ayone Farm’s waste-minimization practices, such as turning onion peels into seasoning or converting pest-affected produce into animal feed, reduce raw material costs while also creating unique, value-added products that are not commonly found in other restaurants. These practices help the business maintain high profit margins while reinforcing its brand identity as an innovative, eco-friendly destination. In addition, customers are drawn not just to a meal, but to a holistic experience of sustainability—from food to textile products made from sheep wool—which increases customer retention and word-of-mouth referrals.

The farm’s business model has also contributed to employee wellbeing and retention. Staff work in an environment with a strong purpose, where they see the results of their labor reflected in sustainable outcomes. This sense of contribution, along with a focus on long-term site development over aggressive expansion, creates a stable, mission-driven workplace that supports employee satisfaction and low turnover.

Social and environmental benefit

Ayone Farm not only contributes to rural development but also leads individuals in developing sustainable habits in their daily lives. Through simple yet effective practices such as cleaning with vinegar and natural materials, using recycled textile products, and washable cloths, sustainable living becomes accessible to everyone. By prioritizing women’s labor, the farm also sets an example in promoting gender equality.

Furthermore, Ayone Farm deepens its social impact. By providing university students with weekend work opportunities, it enables young people to gain firsthand experience in sustainable production processes while also receiving financial support. One of the social projects that reflects Aybige Hanım’s spirit of volunteerism is the hands-on workshops for preschool children, which aim to instill sustainability awareness at an early age. These efforts also reach families through children, promoting a multigenerational and collective approach to sustainability. In this way, Ayone Farm becomes not only a production site but also a center of social transformation and environmental awareness.

Interview

Aybige Erişen, Founder