4th Global GastroEkonomi Summit held in Istanbul

Prominent experts in their fields discussed gastronomy from different disciplinary perspectives at the 4th Global GastroEkonomi Summit, sharing their knowledge with participants. The 4th Global GastroEkonomi Summit, organised by the Tourism Restaurant Investors and Gastronomy Enterprises Association (TURYİD), shed light on Turkish and global gastronomy. Opened by Culture and Tourism Minister Mehmet Nuri Ersoy and TURYİD Board Chairman Kaya Demirer, prominent and expert figures from Turkey and around the world approached gastronomy from different disciplines, sharing their experiences and knowledge. Organised by TURYİD, the "4th Global GastroEkonomi Summit" took place on 23 May at the Atatürk Cultural Center (AKM). The cultural centre, designed for public arts, opened its doors to the gastronomy world for the first time with this summit. Hosted by TURYİD Board Chairman Kaya Demirer and TURYİD Summit Committee Chairman Ebru Koralı, the summit was attended by Turkey's Culture and Tourism Minister Mehmet Nuri Ersoy, representatives of the gastronomy sector, numerous academics, artists, press representatives and TURYİD members from Turkey and around the world.

"Gastronomy is a powerful lever for the economy"

TURYİD Board Chairman Kaya Demirer spoke at the opening of the 4th Global GastroEkonomi Summit: "Our country holds a very special place in the world through its agricultural production, agricultural trade and gastronomy. Agricultural production and gastronomy have continued on these lands for centuries. We must start from agriculture. We must provide our Michelin-starred chefs with the raw materials they deserve. Good gastronomy is not possible without good agriculture. Restaurant exports are potentially the strongest component of country promotion today. Thanks to Turkish entrepreneurs' branded restaurants, 'Turkish-made' product and service quality meets the world. As you know, our Ministry of Trade, within the scope of efforts to support domestic production, has launched the 'Brand' and 'Turquality' programmes aimed at increasing the recognition of Turkey's local values and geographically-indicated products, ensuring their branding and gaining greater market share, and facilitating market entry for small local producers of these products. Supporting this is of great importance for our country's tourism and gastronomy." [caption id="attachment_161238" align="aligncenter"] Mehmet Nuri Ersoy[/caption]

"Turkey's position is becoming consolidated"

At the summit, Culture and Tourism Minister Mehmet Nuri Ersoy also delivered remarks: "With the unique gastronomy experiences we offer as Turkey, we are making a difference on a global scale. We want to make it known that, just as in major metropolises around the world known as 'Gastrocities' such as London, Paris and New York, Turkey can be visited for 'fine dining' purposes. The Michelin Guide's interest in our country's food and beverage sector is an indicator that Turkey's position in gastronomy tourism is becoming more established. Our food and beverage sector, with this support from the Michelin Guide, has received its deserved share of global gastronomy tourism activity; Istanbul, Izmir and Bodrum have consolidated their brand values."

Blue Economy for the planet's future

Zafer Kızılkaya, Founder of the Mediterranean Protection Association, spoke on Blue Economy, emphasising the importance of sustainable maritime activities. Kızılkaya stated that Blue Economy is essential for the planet's future, sharing data. Kızılkaya said: "If the oceans were a single nation, with annual revenue of 2.5 quadrillion dollars, it would be the world's largest country. Before we were farmers, we were seafarers. 6.1 percent of the Mediterranean is protected, on paper. In reality, 0.06 percent is protected. The health indicator of a sea is the number of fish per square metre. By 2027, nearly 30 percent of all fish in the Mediterranean will be invasive species. Pinna nobilis has become extinct in the Mediterranean."

New opportunities for Turkish gastronomy

Erik Wolf, Founder of Culinary Tourism for Global Opportunities in Turkish Gastronomy Tourism & Founder & CEO of World Food Travel Association, presented innovative ideas on countries' perspectives on gastronomy in the "Global Opportunities in Gastronomy" session. Wolf said: "Tourism marketing budgets are spent more on nature or gourmet food, yet this does not generate income. You must believe in your own cuisine. Authentic dishes are a rising trend. To change the perception of Turkish cuisine on the world stage, you must lobby with institutions and be innovative. A great opportunity for Turkish cuisine is the spread of the Mediterranean diet. Restaurants should focus on promoting their authentic cuisine and showcase the unique flavours and ingredients of Turkish dishes. By emphasising the health benefits and cultural importance of Turkish cuisine, restaurants can attract a wider audience and differentiate themselves in the market," he said.

"Without agriculture, there is no gastronomy"

Emrah İnce, Founder of the New Farmer Platform, addressed the importance of agricultural production in gastronomy in his presentation. İnce said: "As James C. Scott says, grain creates states. Having agriculture is a matter of survival. In 2000, 6.5 billion tonnes of grain were produced worldwide. This rose to 9.5 billion tonnes in 2022. The total economic size of agriculture and food in the world is 20 trillion dollars, which equals 20 Turkeys. There is actually no equivalent for saying the scale is small in the world. The world operates with a smaller average than us. Without agriculture, there is no gastronomy. When there is no gastronomy, there is no economic value. The value of coffee produced worldwide is in the range of 25-30 billion dollars as coffee beans. However, the value created by coffee products is in the range of 500 billion dollars. A product must first be produced agriculturally so that it can then have its gastronomy and economy," he said. The 4th Global GastroEkonomi Summit was followed with interest from across Turkey, particularly Istanbul, and from abroad.