As part of Turkish Cuisine Week (May 21-27), our university’s Culinary Arts and Gastronomy departments, in collaboration with the Nevşehir Governorship, Ahiler Development Agency, Turkey Tourism Promotion and Development Agency (TGA), and UNESCO Türkiye National Commission, will host the “Panel and Workshop on the Development of Local and Sustainable Gastronomy” on May 25-26, 2023, in Mustafapaşa, recognized as one of the World’s Best Tourism Villages.
The event will bring together leaders from the Ministry of Culture and Tourism, TGA, and Slow Food Türkiye, along with academics, independent researchers in gastronomy, agricultural entrepreneurs and cooperatives, and tourism professionals.
The studies aligned with Turkiye’s key tourism objectives are rooted in the understanding that food intersects with numerous facets of life—including culture, policy, agriculture, and the environment. As global awareness grows around climate change, efficient water use, and food security, demand is rising for local products that generate a low carbon footprint from farm to fork, require minimal water consumption, and minimize environmental harm while maximizing producer prosperity. To advance local and sustainable gastronomy and deepen its ties to tourism, a clear roadmap is essential, which is precisely the aim of the Panel and Workshop hosted by our university.
Panel and Workshop Topics & Program
May 25, Thursday / Panel Program
13:30 – 14:30 Opening Speeches (Mehmet Şakir Paşa Madrasa, Hall A1)
14:30 – 17:00 Panel – “The Use of Good, Clean, and Fair Products in the Context of Sustainable Gastronomy Tourism”
Moderator: Ebru Koralı – Secretary General of TURYİD, Chair of İTO 17th Restaurant, Food & Beverage Committee, Founder & Operator of Yalı77
Invited Speakers:
Betül Bildik – Sustainability Manager, METRO Türkiye
Prof. Dr. Cemal Taluğ – President, Agricultural and Food Ethics Association
Assoc. Prof. Dr. Evrim Ölçer Özünel – Member, UNESCO Türkiye National Commission Intangible Cultural Heritage Committee
İlhan Koçulu – Chairman, Koçulu Dairy; Founder & President, Boğatepe Environment and Life Association
Pınar Taşdemir – Chef / Araka Restaurant
Taylan Kümeli – Nutrition and Diet Expert
Yasmina Lokmaoğlu – Leader, Slow Food Tarsus; Researcher on Food Culture
May 26, Friday / Workshop Program
10:00 – 15:00 Workshop Group Sessions
Workshop Group 1: The Contribution of Local and Seasonal Product Use to Biodiversity, Ecosystem, and Human Health
Workshop Group 2: Identifying, Certifying, and Increasing Visibility for Local Products
Workshop Group 3: Raising Awareness and Education on the Benefits of Local and Seasonal Consumption for Society and the Environment
Workshop Group 4: Evaluating Sustainability Requirements in Gastronomy Tourism from the Perspective of Restaurants and Hotels
15:30 – 17:00 Presentation of Group Reports (Mehmet Şakir Paşa Madrasa, Hall A1)
Moderator: Prof. Dr. İlhan Öztürk – Vice Rector, KÜN
For more details: gastronomi.kapadokya.edu.tr
