The main theme of the Nutrition and Food in Health Sciences Summit has been the out-of-home consumption, which has rapidly increased in our lives in the last ten years, affecting public health in different ways, in other words, collective nutrition services. Within the scope of the summit; Subjects such as Human Resources Management, Current Issues in Raw Material and Service Supply, Innovation Studies in Increasing Patient Satisfaction, Food Safety, Occupational Health and Safety Practices were discussed by experts. At our meeting, where we came together with our nutrition and food-related stakeholders, who are trying to achieve quality in collective nutrition services, current issues were shared in the light of scientific data, knowledge and experiences.