As global awareness of climate change, efficient water use, and food security continues to grow, interest in local products with low carbon footprints, minimal water requirements, and reduced environmental impacts is also increasing. Although Türkiye has a rich gastronomic heritage, numerous geographically indicated products, traditional agricultural practices, and considerable agricultural diversity, it has yet to fully realize the national and international visibility of these assets and its potential for gastronomy tourism.
This report brings together the academic and practical outcomes of the Turkish Cuisine Week: Local and Sustainable Gastronomy Development Panel and Workshop, held at Cappadocia University on 25–26 May 2023. The event addressed topics including the contribution of local and seasonal products to biodiversity, ecosystems, and human health; the identification, registration, and promotion of local products; awareness-raising and education on sustainable consumption; and sustainability requirements in gastronomy tourism.
The report presents key challenges and proposed solutions for developing local and sustainable gastronomy, with particular emphasis on supporting local producers and communities, protecting natural resources, reducing carbon footprints, and promoting sustainable agricultural practices.
