Date: May 25, 2023
Time: 13.30
Venue: Cappadocia University YouTube Channel
Event Type: Conference
Organized by: Program
TURKISH CUISINE WEEK
DEVELOPMENT OF LOCAL AND SUSTAINABLE GASTRONOMY
PANEL AND WORKSHOP
May 25-26, 2023
Developing local and sustainable gastronomy is one of the fundamental elements for protecting our ecosystem, society, and health, as well as one of Turkey’s leading tourism goals. The work in this area is based on the understanding that food is linked to many aspects of life, including culture, politics, agriculture, and the environment.
By supporting local and sustainable gastronomy, the following goals are targeted:
– Raising awareness about where our food comes from and how our food choices impact human health and the planet, especially with the rapid rise of the consumption economy.
– Understanding the impact of choosing seasonal and local products on reducing our carbon footprint.
– Prioritizing conservation while producing and consuming ensures that it does not harm biodiversity and reduces waste.
– Supporting local producers, preventing the rapid decrease of rural populations, and learning about the impact of food choices on societal welfare.
– Preventing the loss of local food cultures and traditions.
– Contributing to the achievement of national goals for gastronomic tourism.
Awareness of climate change, water use, and food security is rapidly increasing worldwide. This awareness has also increased the demand for local products with a low carbon footprint, requiring minimal water usage and causing the least environmental damage while bringing the highest welfare to producers. However, Turkey has not yet been able to give enough visibility to its rich gastronomic assets with geographical indications, nor has it achieved the domestic and international recognition it deserves. Despite having one of the wealthiest agricultural product inventories in the world and being a significant tourism country, Turkey has not yet fully utilized its gastronomic tourism potential to support local and traditional production.
These observations show a need for a roadmap to develop local and sustainable gastronomy and strengthen its relationship with tourism. In this context, a panel and workshop will be organized internationally on May 25-26, 2023, during Turkish Cuisine Week, hosted by Cappadocia University in Mustafapaşa, the World’s Best Tourism Village.
The panel and workshop will be held with broad stakeholder participation, representing all of Turkey. They will include academicians, independent gastronomy researchers, agricultural entrepreneurs and cooperatives, tourism entrepreneurs, representatives from the Ministry of Culture and Tourism, TGA, Italy’s Slow Food Foundation, and leaders of Slow Food Turkey. It will involve 30 experts from the field.
The Panel and Workshop Program is as follows:
May 25 / PANEL PROGRAM
13.30 – 14.30
Opening Speeches (KÜN Mehmet Şakir Paşa Medrese, A1 Hall)
14.30 – 17.00
Panel on the Use of Good, Clean, and Fair Products in the Context of Sustainable Gastronomy Tourism (KÜN Mehmet Şakir Paşa Medrese, A1 Hall)
17.00 – 18.30
Regional Tour
May 26 / WORKSHOP PROGRAM
10.00 – 12.00
Workshop Group Work
(Cappadocia University Institute Building L3-L4 + Medrese Building A2-A3)
13.30 – 15.00
Workshop Group Work
(Cappadocia University Institute Building L3-L4 + Medrese Building A2-A3)
15.30 – 17.00
Presentation of Group Reports (KÜN Mehmet Şakir Paşa Medrese, A1 Hall)
WORKSHOP GROUPS AND TOPICS
Workshop Group 1: Contributions of Using Local and Seasonal Products to the Protection of Biodiversity, Ecosystems, and Human Health
Workshop Group 2: Identification, Certification, and Visibility of Local Products
Workshop Group 3: Developing Awareness and Education about the Benefits of Local and Seasonal Consumption Preferences for Society and the Environment
Workshop Group 4: Assessing the Sustainability Requirements of Gastronomic Tourism from the Perspective of Restaurants and Hotels
