Our University, which operates by internalizing sustainability, participated in the TravelEXPO Ankara International Tourism and Travel Fair in the context of sustainability. Our faculty members shared their knowledge, skills, and experiences in the ‘Slow Food Movement in the Context of Sustainable Gastronomy Tourism’ sessions and ‘Sustainable Tourism and Turkey Sustainable Tourism Program’.
Our University, which aims to develop exemplary practices and approaches that can have an impact on environmental and cultural heritage, especially in the Cappadocia region, supports natural and cultural sustainability with its education and research activities and follows comprehensive perspective policies in the protection and use of our natural resources, participated in the TravelEXPO Ankara International Tourism and Travel Fair, organized for the sixth time this year, with the theme ‘Tourism Century Begins’ and ‘The Heart of Tourism Beats in the Capital.’ Gastronomy and Culinary Arts Department Head Dr. Lecturer. Prof. Dr. Ezgi Demir Özer and Assist. Assist. Cem Aydoğdu explained the ‘Slow Food Movement in the Context of Sustainable Gastronomy Tourism.’ Assoc. Prof. Dr. Mehmet Bahar moderated the session on ‘Sustainable Tourism and Turkey Sustainable Tourism Program.’ Prof. Dr. Bilgehan Gülcan (Ankara Hacı Bayram Veli University Faculty of Tourism), Görkem Kurşunlu Karakuş (Chief Inspector of the Ministry of Culture and Tourism), and Almıla Kinden Cebbari (National Coordinator of the Blue Flag Program) attended the session moderated by Assoc. At the invitation of KÜN, Prof. Dr. Mehmet Bahar shared information about sustainable tourism and Turkey’s sustainable tourism program.
TravelEXPO Ankara International Tourism and Travel Fair will continue until November 19.
