“The Future of Food: Transformation; From Local Heritage to Universal Cooperation” Seminar

“The Future of Food: Transformation; From Local Heritage to Universal Cooperation” Seminar

June 1-2, 2024

Gastronomic Society of Turkey held the second edition of the “Future of Food” meetings initiated last year. This year’s title was “The Future of Food: Transformation; From Local Heritage to Universal Cooperation.” Held on June 1-2 with the support of the European Union Civil Think Program and hosted by the Nadir Gastronomy Platform, the seminar evaluated the future of food from the perspectives of agricultural production, transformation, cultural exchange, and universal cooperation based on the fact that access to clean, fair, and healthy food is a human right.

On the first day of the seminar, local assets and heritage values were on the agenda. Sessions focused on assets such as water, soil, and seeds, as well as topics like the relationship between agriculture and gastronomy, control mechanisms in geographical indications, heritage grapes, circular economy, and planning in agricultural production. On the second day of the seminar, we discussed the possibilities of our local assets and heritage values evolving on a universal scale in a world where boundaries are transcended. The importance of culinary culture as a soft power of diplomacy, the place of food culture in the identity of nations, the transfer of Istanbul’s gastronomic heritage from the past to the future, and the transformative work of international non-governmental organizations were among the topics discussed by over thirty speakers.

● Highlights at the of the two days can be summarized as bellow:
● Building social and economic reputation of farmers
● Protection of local seeds and species
● Overcoming the inflation in geographically indicated products and establishing a solid control system
● A fair agricultural planning model inclusive of all stakeholders
● The sophistication brought by diversity in culinary culture and the difference created by this
● Well balanced policies prioritizing sustainability during the promotion of Turkish cuisine