Within the scope of 21-27 May Turkish Cuisine Week, the “Panel on the Development of Local and Sustainable Gastronomy” was held on 25-26 May 2023 in Mustafapaşa, the World’s Best Tourism Village. It was hosted by Kapadokya University (KUN)’s Culinary Arts and Gastronomy Department in collaboration with the Nevşehir Governorship, Ahiler Development Agency, Turkish Tourism Promotion and Development Agency (TGA), and UNESCO Turkey National Commission.
Nevşehir Governor İnci Sezer Becel, Ürgüp Mayor Mehmet Aktürk, Ürgüp District Governor Cüneyt Caner, Kapadokya University Rector Prof. Dr. Hasan Ali Karasar, Kayseri University Rector Prof. Dr. Kurtuluş Karamustafa, Nevşehir Hacı Bektaş Veli University Rector Prof. Dr. Semih Aktekin, Nevşehir Gendarmerie Commander Colonel Murat Yakın, Ahiler Development Agency Secretary General Bekir Varol, Kapadokya University Board of Trustees Vice President Kaan Aktan, and Kapadokya University Board of Trustees Coordinator Funda F. Aktan attended the opening ceremony of the panel and workshops.
Nevşehir Governor İnci Sezer Becel: Turkish Cuisine Week Serves to Enhance the Brand Value of Turkish Cuisine
Becel reminded us that the Panel and Workshop on the Development of Local and Sustainable Gastronomy, organized within the framework of Turkish Cuisine Week, which was first celebrated last year by the Ministry of Culture and Tourism, is the second collaboration with KUN in gastronomy. She stated, “Last year, we held the first event as a festival. Due to the recent earthquake disaster, we decided not to organize a festival this year. Instead, organizing this panel and workshop ensured that this year was not left empty.”
Becel emphasized that gastronomy is an inseparable part of tourism in regions like Cappadocia, which hosts over 4 million tourists annually and is home to a rich cultural heritage shaped by various civilizations. She added, “We strive to act with this awareness. While it would be overly optimistic to say we have reached our desired level in gastronomy, I believe we are at the very beginning and are contributing to strengthening the concept of gastronomy in people’s hearts and minds.”
Expressing her firm belief that Turkish Cuisine Week will significantly enhance the brand value of Turkish cuisine, Becel highlighted their efforts to increase the number of women’s cooperatives in Cappadokia and improve their quality to strengthen the region’s connection with gastronomy.
Kapadokya University Rector Prof. Dr. Hasan Ali Karasar
Prof. Dr. Hasan Ali Karasar stated that KUN is one of Turkey’s most active and competent universities in tourism. He shared details about the university’s gastronomy programs and its roadmap. Karasar noted that KUN has met the sector’s need for intermediate staff since its vocational school years.
He said, “Our Gastronomy and Culinary Arts Department is one of the most notable programs in Turkey, demonstrating a great sense of social responsibility. This event is one such example. In Mediterranean countries like Spain and Italy, the size of the food and beverage sector is almost equal to annual tourism revenues, with a significant portion of tourism income coming from gastronomy tourism. We aim to achieve the same for Cappadocia-Nevşehir, a cultural, historical, faith, adventure, and nature tourism hub. We aim to make gastronomy tourism a strong and integral part of the region’s tourism.”
Karasar also highlighted KUN’s pioneering and standard-setting work regarding sustainable tourism criteria. He outlined their goals, which include raising awareness about climate change, low-carbon production methods, the revival of traditional Turkish cuisine, the consumption of local and seasonal products, and the identification and promotion of local products.
He also provided information about Slow Food Cappadocia, a community formed by academics, chefs, entrepreneurs, producers, and gastronomy enthusiasts. The community aims to revive and pass on the region’s forgotten recipes, products, and traditions to future generations.
Ahiler Development Agency Secretary General Bekir Varol
Varol emphasized that they came together to focus on sustainable gastronomy, a key factor shaping the future of the food world. He noted the rapid growth of the global population and the increasing effects of climate change.
Stating that sustainability is no longer a trend or option but a necessity, Varol said, “Gastronomy is not just about tasting delicious food. It encompasses the presentation, preparation, supply chain, and environmental impacts of food. Sustainable gastronomy brings these elements together while embracing the principles of social and environmental sustainable development, aiming to leave a better, more livable world for future generations.”
He explained that sustainable gastronomy aims to protect natural resources, reduce carbon footprints, preserve biodiversity, promote regenerative agriculture, and, most importantly, support local producers and communities.
The academic activities continued on the second day with workshop group sessions. The results of the group studies will be shared with stakeholders at the closing meeting on 26 May, Friday, at 15:30, in the Mehmet Şakir Paşa Madrasa, A1 Hall, at Kapadokya University’s Mustafapaşa Campus.
