During Turkish Cuisine Week, celebrated from May 21 to 27, 2025, Cappadocia University (KÜN) proudly hosts the Slow Food International Council.
As part of the 4th Cappadocia Gastronomy Festival organized by our university, a series of events are taking place under the central theme of promoting good, clean, and fair food in traditional Turkish cuisine. The Slow Food Cappadocia Earth Market is also launching during the week with the participation of Slow Food International Council members.
Cappadocia Earth Market is Opening!
To support local producers and traditional products, protect biodiversity, and promote access to good, clean, and fair food, the Cappadocia Earth Market will officially open on Saturday, May 24, in Uçhisar. The initiative is coordinated by the Ministry of Industry and Technology’s SOGEP (Social Development Support Program) and the Ahiler Development Agency (AHİKA) and will join the international Slow Food Earth Markets network.
The global Earth Markets network operates in 23 countries, supporting around 2,500 producers through 105 markets. Its core mission is safeguarding local production, biodiversity, and cultural heritage.
The Cappadocia Earth Market will be held biweekly on Saturdays in Uçhisar. Participating local producers will receive training on sustainable production, hygiene, branding, and biodiversity as part of the project.
The market aims to bring producers directly together with consumers, contribute to the local economy, and support sustainable rural development. Click here for more information on the Cappadocia Earth Market.
Slow Food International Council Holds Its Annual Meeting in Turkey, Hosted by Our University
At the invitation of Cappadocia University, approximately 50 members of the Slow Food International Council from 23 different countries will convene in Cappadocia from May 23 to 25 for their annual meeting. During the gathering, the Council will evaluate Slow Food’s international strategies, upcoming agenda, and projects to be carried out in the coming period.
Hosting this important event in Turkey not only boosts motivation and momentum for the Slow Food Turkey movement but also helps local communities within the movement raise their voices more strongly, develop collaborations, and expand the reach of the sustainable food movement. With this vision, Cappadocia University is not just a host but also a key partner in a model cooperation that sets an example for sustainable tourism and local development in Turkey.
Slow Food Board Members to Meet Students, Academics, and Guests Through Seminars in Cappadocia
During the week, Slow Food International Council President Edward Mukiibi, board members, the Council’s Secretary General, and representatives from Turkey will share their knowledge and experiences through seminars.
These seminars, which will be held across Cappadocia University’s campuses, are open to the public and broadcast live on the university’s YouTube channel.
Focused on food sustainability, biodiversity, agroecological farming, and rural development, the seminars aim to bring together local communities and stakeholders working in gastronomy and sustainability under the Slow Food approach. This way, Cappadocia will serve as the venue for the Council’s annual meeting and as a broad platform for knowledge exchange and awareness building.
Click here to access the full program and session details.
