Mother Earth Day (Terra Madre Day) is a special day celebrated every year on December 10 as part of the Slow Food movement. This event supports local and sustainable food systems, strengthens our ties with nature, and thanks to the richness of the soil.
This year, on Terra Madre Day, the Sustainability Office of our university organized a visit to a local cooperative. During this visit, Cappadocia Local tandoori bread was made with our students. In line with the core values of the Slow Food movement, we aimed to protect and promote local cultures and traditional food production methods.
They recognized the unique history and culture of the Cappadocia region with the tandoori bread.
They learned that bread made with natural and local ingredients has less environmental impact than industrial production and is included in sustainable food systems.
Small-scale producers and artisans usually make local bread. Our students understood the importance of the producers’ labor by being involved in the bread-making process (dough shaping, baking, etc.).
Students from different programs came together to strengthen their bonds and relate to each other more meaningfully.
They tasted the bread they produced and better understood the meaning of labor and food.
Local food events are essential for product promotion and raising social and environmental awareness.
