The event, organized within the framework of World Food Day, celebrated annually on October 16, dealt with different topics ranging from sustainable food systems to biodiversity, from local production to the future of food.The program began with the opening speeches of our Rector Prof. Dr. Hasan Ali Karasar and Dr. Ayşegül Selışık from FAO Turkey.

In his speech, our Rector Prof. Dr. Hasan Ali Karasar pointed out the importance of preserving Cappadocia's production culture and local knowledge passed down from generation to generation, combining this accumulation with scientific research and establishing a relationship based on mutual learning between the producer and the university. Focusing on water use, conservation of local varieties, access to technology, short supply chains, support for women producers and the relationship between gastronomy and local production, Karasar said: “We know very well that the relationship between the knowledge of the university and the experience of the producer should be based on mutual learning.”

Dr. Ayşegül Selışık from FAO Turkey stressed that smarter, more inclusive and sustainable solutions should be developed in the future of food and agriculture systems. Selışık stated that young people can contribute to the transformation of agri-food systems in different fields, from digital technologies to entrepreneurship, data analysis to research; noting the importance of local varieties, traditional knowledge, production culture and supporting women producers in terms of future food security, “The future of food is not only in laboratories, but in fields, universities, enterprises It will grow in local communities.”

Following the keynote speeches, the panels evaluated sustainable food systems, innovation, biodiversity, local production and the future of food from different perspectives.

In continuation of the program, Slow Food Cappadocia Earth Market brought together local producers and participants. The Earth Market, which supports the direct reach of local and seasonal products from the producer to the consumer, strengthens short supply chains and contributes to the preservation of the agricultural production culture of the region, has been an important part of the event with its structure that makes producer labor, local products and traditional knowledge of production visible. The market, in which women producers and small-scale producers connect their products with direct participants, has also embodied the value of sustainable food systems on a local scale.

Bread making and zero waste soup activities carried out at the Earth Market with the contribution of our student clubs also formed the practical part of the program. The studies carried out with the active participation of our students contributed to strengthening awareness of food evaluation, waste reduction and sustainable culinary practices.

Our university's approach, which addresses sustainability together with education, research, community contribution and local development, was also directly reflected in the content of World Food Day 2026. Shaped around the promotion of local production, the protection of biodiversity, the combination of scientific knowledge and producer experience and the active participation of young people in the process, the event brought together different stakeholders in a common approach to the future.