Visionary names of the world of gastronomy meet in Istanbul in May

The effects of gastronomy on the economy and tourism will be discussed with many participants from Turkey and abroad at the 3rd Global Gastroeconomy Summit to be held by the Tourism, Restaurant Investors and Gastronomy Businesses Association (TURYID) on May 11.

Aiming to bring gastronomy to the agenda of the country as a sustainable economic growth model in tourism, TURYID brings together the visionary names of the gastronomy world in Istanbul in order to support the development of the highest level strategies, to bring the products of these lands to the world, to open our successful brands to the world and to grow together with the Gastroeconomy Summit. .

Creative industries, including gastronomy, rapidly surpassing traditional industries, are becoming a sector with more economic value than the automobile sector in the European Union, and growing much faster than the Gross National Product at the global level. International development agencies are also increasingly supporting these creative sectors. It realizes an impressive economic growth by becoming the gastronomy brands of countries or special regions with the steps taken by the private and public sectors of gastronomy. With all these advantages offered by gastronomy, the 3rd Global GastroEconomy Summit aims to bring this sector to the place it deserves in Turkey and to reveal the potential of gastronomy by acting as a lever.

Among the speakers at the summit this year are Pierre Sanner, Director of the French Food Cultures and Heritage Mission, Stefan Breg, Keane Brands’ Group Strategy Director, and Juliane Cailloute, General Manager of the Sustainable Restaurants Association (SRA).

Kaya Demirer

Pointing out that gastronomy is gaining more and more importance with the increasing rate of eating and drinking out of the home in the globalizing world, TURYİD Chairman of the Board Kaya Demirer said, “Turkey should be able to get a larger share from this market, which has turned into an economic power with high added value on the way to 2023. We believe that the annual tourism income obtained with the contribution of gastronomy can reach much higher points. Gastronomy can be a very effective tool for tourism and employment and can become a locomotive to accelerate the acceleration of the economy. For this reason, we attach great importance to the Global Gastroeconomy Summit, which brings gastronomy to the agenda for the first time in Turkey as a model for economic growth and a unique development.”

Ebru Korali

Regarding the summit, Ebru Koralı, Member of the Board of Directors of TURYID and Chairman of the Summit Committee, said, “In today’s economy, sectors based on culture make a significant contribution to the growth and branding of many global cities and countries by increasing employment. At this summit, where we will discuss the gastronomy ecosystem with competent participants from around the world and from our country, we, as TURYID, will focus on creating the gastronomy story of Turkey.”

Gamze Cizreli

TURYİD Vice Chairman of the Board and Chairman of the Sustainability Committee, Gamze Cizreli, draws attention to the importance of gastronomy in line with sustainable development goals and says:

“We would like to underline the industry’s contribution to activating the circular economy and sustainable development. In addition, the establishment of sustainable restaurant criteria and raising awareness on this issue is one of our top targets. Thus, we will underline the role of gastronomy in an environmentally conscious development path.”

This year, the summit will focus on 4 main topics.

• Deep Look
• Sustainability
• Digital Transformation
• Praise to Turkish Cuisine


Source: Dünya Gazetesi by www.dunya.com.

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