As part of Turkish Cuisine Week, Cappadocia University (KÜN) hosted a series of seminars and events that brought international attention to the issue of food sustainability. Slow Food International Council members shared their views on the importance of good, clean, and fair food during seminars held at the university’s Ürgüp and Uçhisar campuses.
Global necessity: Food sustainability
The first session of the seminar series, held at KÜN’s Ürgüp Factory Campus, focused on “Food Sustainability as a Global Necessity,” moderated by Slow Food President Edward Mukiibi and Assoc. Prof. Sinan Akıllı. Mukiibi shared Slow Food’s climate-friendly production models and its global vision.
In the second session, Secretary-General Marta Messa and board member Nina Wolff discussed the role of agroecological farming in addressing poverty and social injustice. In the third seminar, Richard McCarthy and Mukiibi presented the opportunities that farmers’ markets offer regarding transparency and fair income. Examples from Turkey were also shared in a session moderated by Assoc. Prof. Gülşah Göçmen.
Young leaders and digital cooperatives
In the final session of the series, board members Jorrit Kievik and Megumi Watanabe discussed the role of young leaders in sustainable food systems and introduced digital cooperative models. This session offered inspiring content, especially for young entrepreneurs.
Practical seminars and local flavors
At KÜN’s Uçhisar Art Campus, chefs Sinem Özler, Sefa Birinci, and Estaban R. Tapia Merino led hands-on seminars, offering local producers practical insights and sustainable kitchen practices. Strong messages were delivered at the intersection of gastronomy and sustainability.
Cultural heritage visit to Mustafapaşa
Following the seminars, the delegation visited Mustafapaşa village, which UNWTO has included in its “Best Tourism Villages” list. After meeting with KÜN Rector Prof. Hasan Ali Karasar, they explored historic buildings and received information about the region’s cultural heritage.
Dinner with regional dishes
To close the day, a special dinner was held at Gorgoli Lounge & Eatery, where guests were served authentic flavors of Cappadocian cuisine.
Cappadocia Earth Market opening in Uçhisar
As a real-life reflection of the fair and local food systems emphasized throughout the seminars, the Cappadocia – Uçhisar Earth Market will be launched on Saturday, May 24. This market aims to create a nature-friendly and transparent food network by connecting local producers directly with consumers.
