Our Gastronomy and Culinary Arts Department hosted a meaningful discussion that brought together future culinary professionals with industry leaders. The talk titled “From Roots to the Future: Regional Cuisines and Sustainable Gastronomy,” held at our Uçhisar Arts Campus, addressed topics including the preservation of local culinary traditions, sustainability principles, ethical production in gastronomy, and environmental awareness.
Guest speakers Chef and Restaurant Owner Sinem Özler and Celalettin Uysal, Founder of Globalis Certification, shared inspiring experiences with participants on sustainability, the importance of local culinary culture, and ethical production in the gastronomy industry. Moderated by Lecturer Melih İçigen from the Gastronomy and Culinary Arts Department, the event attracted significant interest from students.
Beyond its academic value, the discussion provided students with crucial industry insights while contributing to the United Nations Sustainable Development Goals, particularly “Responsible Consumption and Production” and “Quality Education.”
Through its high-quality educational initiatives in gastronomy, our university trains students not only as skilled professionals but also as ethical leaders with a strong emphasis on environmental awareness and cultural preservation values. This event, aligned with our vision of merging regional values with global perspectives, equipped young chef candidates with a culinary understanding that bridges local traditions and universal approaches.
The interactive session at the end allowed students to ask questions and share their ideas and experiences, collectively demonstrating that a sustainable future in gastronomy can only be achieved through knowledgeable, skilled, and visionary individuals.
