Turkish Cuisine Week at KÜN: Emphasis on Sustainable Food from Local to Global
Cappadocia University (KÜN) brought international attention to food sustainability with seminars and events hosted as part of Turkish Cuisine Week. Slow Food International Council Members shared their views on the importance of good, clean, and fair food at seminars held at the University's Ürgüp and Uçhisar campuses.

A Global Imperative: Food Sustainability
The first session of the seminar series, held at the KÜN Ürgüp Factory Campus, addressed the topic of "Food Sustainability as a Global Imperative," moderated by Slow Food President Edward Mukiibi and Assoc. Prof. Dr. Sinan Akıllı. Mukiibi presented Slow Food's climate-friendly production models and global vision.
In the second session, Secretary General Marta Messa and Board Member Nina Wolff addressed the role of agroecological agriculture in combating poverty and social injustice. In the third seminar, Richard McCarthy and Mukiibi discussed the opportunities farmers' markets offer in terms of transparency and fair income. The session, moderated by Assoc. Prof. Dr. Gülşah Göçmen, also shared examples from Turkey.

Young Leaders and Digital Cooperatives
In the final session of the seminar series, Board members Jorrit Kievik and Megumi Watanabe discussed the impact of young leaders on sustainable food systems and digital cooperative models. This session offered inspiring content, especially for young entrepreneurs.

Practical Seminars and Local Flavors
In practical seminars held at the KÜN Uçhisar Art Campus, chefs Sinem Özler, Sefa Birinci, and Estaban R. Tapia Merino presented practical information and sustainable culinary practices for local producers. Strong messages were conveyed about the intersection of gastronomy and sustainability.

Cultural Heritage Visit in Mustafapaşa
Following the seminars, the delegation visited Mustafapaşa village, which was named one of the "Best Tourism Villages" by the UNWTO. KÜN Rector Prof. Dr. Following a meeting with Hasan Ali Karasar, guests toured historical sites and learned about the region's cultural heritage.

Dinner with Regional Flavors
At the end of the day, guests were treated to authentic Cappadocian cuisine at a special dinner held at Gorgoli Lounge & Eatery.

The Earth Market opens in Cappadocia Uçhisar!

As part of the implementation of fair and local food systems frequently emphasized in the seminars, the Cappadocia-Uchisar Earth Market will open on Saturday, May 24th. This market aims to create an environmentally friendly and transparent food network where local producers connect directly with consumers.