We protect biodiversity by supporting local producers and promoting sustainable production methods.
We work to ensure that everyone has access to good, clean, and fair food.
We organize educational programs to raise awareness and spread the understanding of good food.
We advocate for sustainable production systems that protect nature and empower local communities.
With our passion for local flavors, we understand that food is not merely a tool for consumption, but a deep connection with nature. As Slow Food Turkey Cook Alliance, we support communities, encourage local production, and work towards building a sustainable future. Our story began by listening to the voice of the land, driven by the desire to make good, clean, and fair food accessible to everyone.
In 2022, Slow Food Turkey Cook Alliance and Metro Turkey formed a significant partnership aimed at preserving local gastronomy and promoting sustainability. As part of this collaboration, Gastronometro hosted the launch of the Slow Food Turkey Cook Alliance on June 27, 2022, and opened its doors throughout the year for events organized by chefs....
The 2nd International Tarsus Festival, held in Tarsus, provided participants with a unique experience by combining sustainability and local production through the Slow Food Earth Market. As Turkey's only plastic-free market, traditional flavors and handmade products were showcased with contributions from local producers. With dishes inspired by...
The first anniversary of the Slow Food Cook Alliance was celebrated on October 23, 2023, at Yalı 77 in Beykoz, Istanbul, with the participation of chefs, producers, and prominent figures from the world of gastronomy. At the event, 33 different local products from the Ark of Taste list, which advocates for good, clean, and fair food in line with the...
In celebration of Terra Madre Day on December 8th, the Slow Food Cook Alliance held a wheat-focused event at Gastronometro. Local producers gathered to discuss heirloom seeds and sustainable farming practices. The event specifically highlighted local wheat varieties, such as "sarı buğday" (yellow wheat), and explored the wheat processing methods....