12 Responsible Consumption and Production
Ensure sustainable consumption and production patterns
Events
A Holistic Approach in Gastronomy: The Case of The Kitchen Project
Event Details Speaker: Sırma Güven – Educator, Author, Food Culture Researcher Moderator: Dr. Ali Ilgaz (Assistant Professor)...
“Fashion or Science? The Impact of Trendy Nutrition and Gastronomy Approaches on Health”
Event Details Organizing Department/Program: Gastronomy and Culinary Arts Event Points: 10 (Gastronomy and Culinary Arts)...
Recycling: Keychain Making Workshop from Natural Materials
Event Details The “Recycling: Keychain Making Workshop from Natural Materials” will take place on Wednesday, 26 November 2025, in the...
The Intersection of Social Innovation, Culture, Viticulture, and Gastronomy
Event Details 🕑 Time: 2:00 PM📍 Location: Uçhisar Art Campus Hosted by Cappadocia University’s Department of Gastronomy and...
News
A Major Achievement by Our University in the 2025 UI GreenMetric Rankings!
Our University Ranked 344th in the UI GreenMetric World University Rankings According to the 2025 UI GreenMetric World University Rankings,...
KÜN Sustainability Office Participated in the Zero Waste Forum
Dr. Kübranur Birtek represented our university at the International Zero Waste Forum organized under the leadership of the Zero Waste...
A World First: Sustainable MICE Training by KÜN and GSTC
With the collaboration of Kapadokya University and GSTC, the GSTC Sustainable MICE Training Program—the first of its kind in both Turkey...
Cappadocia University Shapes the Future of Tourism in Artvin
Artvin 2026-2030 Tourism Master Plan Workshop, organized under the leadership of Cappadocia University, has outlined a roadmap to define...
Projects
Green Transformation in Tourism: Sustainable Practices and Carbon Footprint Measurement in Hotels
Project Number KÜN.2024-HZP-002 Project Title Green Transformation in Tourism: Sustainable Practices and Carbon Footprint Measurement in...
Turkey Sustainable Gastronomy Criteria Project
Project Number KÜN.2023-BAGP-023 Project Title Turkey Sustainable Gastronomy Criteria Project Project Director Assoc. Prof. Dr. Halil...
Synthesis and Characterization of Environmentally Friendly New Materials
Project No KÜN.2020-BAGP-001 Project Title Synthesis and Characterization of Environmentally Friendly New Materials Project Director Prof....
Investigation of the Use of a Local Product, Kalaba Yogurt, in Cheesecake and Tiramisu Desserts
Project No KÜN.2019-BAGP-006 Project Title Investigation of the Use of a Local Product, Kalaba Yogurt, in Cheesecake and Tiramisu Desserts...
Publications
A Holistic Approach in Gastronomy: The Case of The Kitchen Project
Event Details Speaker: Sırma Güven – Educator, Author, Food Culture Researcher Moderator: Dr. Ali Ilgaz (Assistant Professor)...
KÜN Sustainability Office Participated in the Zero Waste Forum
Dr. Kübranur Birtek represented our university at the International Zero Waste Forum organized under the leadership of the Zero Waste...
A World First: Sustainable MICE Training by KÜN and GSTC
With the collaboration of Kapadokya University and GSTC, the GSTC Sustainable MICE Training Program—the first of its kind in both Turkey...
A Major Achievement by Our University in the 2025 UI GreenMetric Rankings!
Our University Ranked 344th in the UI GreenMetric World University Rankings According to the 2025 UI GreenMetric World University Rankings,...
