Huge increase in the number of businesses receiving this certificate
The interest in the Safe Tourism Certificate, which was developed under the leadership of the Ministry of Culture and Tourism, in cooperation with the Ministries of Health, Transport and Infrastructure, Interior and Foreign Affairs, continues to increase.
In the 2 months since the start of the certificate program, the number of accommodation facilities that received Safe Tourism Certificate reached 2,211, the number of food and beverage facilities reached 1,235, and the number of tour transfers reached 1,431.
With the start of charter flights from the source markets that send tourists to our country as of August, this number is expected to increase even more. This requirement was previously valid for hotels with 50 rooms or more. According to this, the accommodation facilities with a capacity of 30 rooms and 49 rooms and are active until 1/1/2021, and the accommodation facilities with 30 rooms and more that will start operating after this date, within seven days after the ‘Safe Tourism Certificate’ conditions are they will need to obtain the Safe Tourism Certificate

Sand mussels contain very useful minerals, but they are not included in Turkish cuisine. It is being exported from Turkey but is not consumed much in the domestic market. However, much more private and aromatic taste of the mussels we eat in Turkey var.çocuklug Uskudar in the past, 5th generation seafood and fish of my life indispensable as one of Istanbul. You may not remember the images of the past, but wherever you go in the world, scents and flavors come with you. I still can’t forget the tastes of sea fish I ate in my childhood. My father always brought to our house which fish to eat and when. We never had frozen fish. It’s time to get up, it’s time for bluefish, bluefish … I love both fishing and eating. In fact, when I was working at an Italian restaurant while studying in London, I would have been dying to weed it while everyone was running away from sorting the shrimp. Why is that? Because the smell of fish and seafood always reminds me of my childhood, homeland, family and where I came from.

Fate brought me to Italy. When I was from Istanbul, my way went to Italy, unaccounted for. I have been in Italy for a long time. Although it is Mediterranean, there are differences between Turkish and Italian cuisines. It is much easier to find seafood other than fish fresh in Italy. In fish markets, there are various sea shells, various shrimps, oysters, octopuses. Especially in southern Italy, Napoli is very rich in this regard. You can always find fresh seafood. The fish market of Naples is somewhat reminiscent of the Istanbul fish markets of my childhood. However, it is possible to find more varieties than shellfish here, too. When the sea and Italian spaghetti or linguine are combined, a delicious taste comes out. Spaghetti alle Vongole Verace (Spaghetti with clams), a little smaller Spaghetti con lupini di mare, is indispensable for Naples cuisine. Moreover, it is very practical to make.

The beauty of its taste comes from its simplicity and freshness. You can prepare it for lunch on Sundays. Even though the Neapolitan fish vendors don’t say ‘Big Sister’ like the ones in Istanbul, they are very cheerful and sincere like in our markets.

Gastro Diplomacy Strategy” is being prepared in order to promote the power of Turkish cuisine in the international market. Turkey aims to be the leading country in this regard, as a result of a public consultation of relevant institutions and organizations roadmap was prepared. Turkey has a rich gastronomic culture, for years to come ‘gastro diplomacy strategy’ to prepare. With the gastro diplomacy strategy, it is planned to make the richness of Turkish cuisine into a strong brand and effectively promote it in the national and international market. Increased interest in gastronomy tourism in recent years, Turkey aims to become a leading country in this regard. While the active button was pressed for an active gastro diplomacy, the first meeting of gastro diplomacy was held by the Directorate of Communication. Ministry of Agriculture and Forestry, Ministry of Culture and Tourism, Ministry of Foreign Affairs, Foreign Economic Relations Board of Turkey Exporters Assembly, Turkey Yunus Emre Institute with officials from the Agency for Promotion and Development met in the meeting….

Millions of women around the world who produce, collect, cook, synonymous with the word labor, change the world around food.
Every week there is a woman in Organic Market where I buy fresh herbs and greens. She comes to Istanbul from Zonguldak for hours. I always find the coriander and watercress I am looking for. You usually see her running around her counter, from side to side. You can understand what season it is from both the materials on the counter and their hands; For example, his hands are green in the grass season and black in the walnut season.

Rice With Vine Leaf
Sour grape leaves, iris of bulgur, fresh onion and autumn tomato are used. While the fruit of the grape turns into a variety of food, its leaves follow it. A bulgur pilaf with plenty of olive oil is the abundance of the table. Fresh onions are chopped large. While starting to roast with plenty of olive oil, coarsely chopped tomatoes are added. Fresh vine leaves are finely chopped and added to this delicious mixture. Bulgur is added when the leaves begin to soften. Sourdough is a flavor that carries the stories of the season and the gardens.

There are many women in the market that are synonymous with the word labor. Another one is Hacer Anne, who is famous for her pleasant conversation as much as her pancakes and pastries. “Mom” because they work as a family and is like the mother of the market. Pointing to his son Haluk, who received the orders, he says, “My hand has been in this dough for thirty years, but thanks to this dough, I made my children study at university.” It is always at the counter from the early hours of the morning in the windiest and coolest entrance part of the market. He may have been doing the same job for thirty years, but he constantly renews himself. His latest discovery is the ginger pumpkin pie. There can be no such ingenious, such unusual flavor!
If I can’t find what I’m looking for on the counter, it says “We couldn’t collect it, dear.” “The weather was very cold in our area. It will be next week, but you come again. ” I think of Fatma Abla while I was collecting those herbs I found only in the bazaar along the icy streams without saying winter or cold. This is why what I bought is very valuable. As soon as I go home, I wrap it up so that they do not spoil quickly, and I use it sparingly throughout the week, not at once, so that it lasts long.
In the midst of that confusion, he manages to always smile, answer all kinds of questions from customers, explain the benefits of black cabbage, for example, on his counter, and how to pickle borage.

There are many women in the market that are synonymous with the word labor. Another one is Hacer Anne, who is famous for her pleasant conversation as much as her pancakes and pastries. “Mom” because they work as a family and is like the mother of the market. Pointing to his son Haluk, who received the orders, he says, “My hand has been in this dough for thirty years, but thanks to this dough, I made my children study at university.” It is always at the counter from the early hours of the morning in the windiest and coolest entrance part of the market. He may have been doing the same job for thirty years, but he constantly renews himself. His latest discovery is the ginger pumpkin pie. There can be no such ingenious, such unusual flavor!
If I can’t find what I’m looking for on the counter, it says “We couldn’t collect it, dear.” “The weather was very cold in our area. It will be next week, but you come again. ” I think of Fatma Abla while I was collecting those herbs I found only in the bazaar along the icy streams without saying winter or cold. This is why what I bought is very valuable. As soon as I go home, I wrap it up so that they do not spoil quickly, and I use it sparingly throughout the week, not at once, so that it lasts long.
In the midst of that confusion, he manages to always smile, answer all kinds of questions from customers, explain the benefits of black cabbage, for example, on his counter, and how to pickle borage.

Millions of women around the world who produce, collect, cook, synonymous with the word labor, change the world around food.
Every week there is a woman in Organic Market where I buy fresh herbs and greens. She comes to Istanbul from Zonguldak for hours. I always find the coriander and watercress I am looking for. You usually see her running around her counter, from side to side. You can understand what season it is from both the materials on the counter and their hands; For example, his hands are green in the grass season and black in the walnut season.

Rice With Vine Leaf
Sour grape leaves, iris of bulgur, fresh onion and autumn tomato are used. While the fruit of the grape turns into a variety of food, its leaves follow it. A bulgur pilaf with plenty of olive oil is the abundance of the table. Fresh onions are chopped large. While starting to roast with plenty of olive oil, coarsely chopped tomatoes are added. Fresh vine leaves are finely chopped and added to this delicious mixture. Bulgur is added when the leaves begin to soften. Sourdough is a flavor that carries the stories of the season and the gardens.

Grocery across the country in Finland, a discount started at 21:00 every evening before the remaining meat and fish (60 percent of which remain on hand) go to waste from the shelves. This last minute sale is called happy hour. Happy hour in the evening rather than market tradition in Turkey actually looks like.

Happy hour is part of a campaign that S-Market has been running for 2 years to reduce food waste. The concept of happy hour is an activity that is identified with drinking in people’s minds. In a country where people love to drink, this food discount application is called happy hour in order to attract the attention of even those who do not care about food waste.
S-Market’s happy hour resulted in a win-win-win situation. Customers can buy food very cheaply, retailers do not have to pay for disposal, and the production and consumption burden on the planet is easing.

According to the report of the United Nations, one third of the food produced for human consumption goes to waste without consumption. This means that 1.3 billion tons of food worth $ 680 billion was wasted. Although climate change / climate crisis can be on the agenda of the world, unfortunately, the food crisis is not a widely expressed problem. But one of the fastest growing issues, like the snowball, is the food crisis, triggered by the climate crisis and population density. When there is such a crisis, it is unacceptable to waste food. It will be gratifying that market chains and restaurants in our country do not remain insensitive to this situation and initiate similar practices.

How To Save Your Fruit And Vegetables
Let’s strengthen our relationship with the material. As we disconnected from nature, we could not see how it grew up, the labor and miracle behind it.
Many fruits and vegetables cannot enter the market shelves due to their appearance. Their color, shape or size does not meet the standards of beauty and so they go to waste. Do not be stuck with external beauty, buy looking “ugly” fruit and vegetables from the producers’ markets.
Get the principle that comes first, eats first. Consume foods that are in your pantry or refrigerator without buying new ones. If you have made new purchases, put the old ones in the front of the cupboard, and even separate a separate shelf for only those items that you need to consume immediately.
Take care of stems and roots. Our elders know well how to use all sides of the material. Collect tips to evaluate leftovers the next day. If it still remains, compost it in the garden or kitchen instead of throwing it away. If it still does, give it to animal shelters.

Keep it right some points
It is very important to store food correctly in order to prevent waste. As Grundig, we not only raise awareness about food waste with Ruhun Doysun, but we also develop technologies for this. We use technologies that extend the life of food in refrigerators. Each one, in order not to waste food …

– First of all, get to know your refrigerator. Nowadays, different refrigerators can have different features and sections. It is useful to know which items should be kept in which drawer and where is the coldest place of the refrigerator.

We need to introduce our culinary culture with an event every year, working in coordination and with a tidy planning. You have to market this in the language of the world. So what you do piece by piece should form the loops of a chain when put together; We, as Metropolitan, as local governments, are a ring of a chain with all stakeholder organizations, chambers and tradesmen, and we strive to do these by taking the marketing conditions of the world into consideration.

Mehmet Severoğlu: gastronomy values ​​of Kahramanmaraş should be revealed
Speaking afterwards, Mehmet Severoğlu, Founding Chairman of Gaziantep Chamber of Tourist Guides, pointed out that Kahramanmaraş has a very high tourism potential: “We are holding the second Mosaic Road and Gourmet Training Seminars in order to reveal the tourism values ​​of Kahramanmaraş in the field of gastronomy. In this sense, we came to Kahramanmaraş with a delegation of tour guides. We find this trip very meaningful in terms of promoting Kahramanmaraş’s high potential in the field of tourism. Kahramanmaraş Metropolitan Municipality Mayor Hayrettin Güngör has made great efforts in this regard. The ancient city of Germenicia is very important and it is very important to introduce the tourism values ​​of Kahramanmaraş and its historical and touristic places to tour guides. “We find these places introduced to tour guides very important in terms of providing maximum benefit for future tourists,” he said.

Let’s strengthen our relationship with the material. As we disconnected from nature, we could not see how it grew up, the labor and miracle behind it.
Many fruits and vegetables cannot enter the market shelves due to their appearance. Their color, shape or size does not meet the standards of beauty and so they go to waste. Do not be stuck with external beauty, buy looking “ugly” fruit and vegetables from the producers’ markets.
Get the principle that comes first, eats first. Consume foods that are in your pantry or refrigerator without buying new ones. If you have made new purchases, put the old ones in the front of the cupboard, and even separate a separate shelf for only those items that you need to consume immediately.
Take care of stems and roots. Our elders know well how to use all sides of the material. Collect tips to evaluate leftovers the next day. If it still remains, compost it in the garden or kitchen instead of throwing it away. If it still does, give it to animal shelters.

Keep it right

It is very important to store food correctly in order to prevent waste. As Grundig, we not only raise awareness about food waste with Ruhun Doysun, but we also develop technologies for this. We use technologies that extend the life of food in refrigerators. Each one, in order not to waste food …

– First of all, get to know your refrigerator. Nowadays, different refrigerators can have different features and sections. It is useful to know which items should be kept in which drawer and where is the coldest place of the refrigerator.

Unfortunately, it can be difficult to find natural and reliable agricultural products, especially in big cities. Unfortunately, most of the oranges sold in markets or markets as Finike oranges are not from Finike. Turkey’s orange production of oranges sold in the market but only Finike around 7% of the tonnage he sold almost 90% of the Phoenician. Finike Orange has the Geographical Indication Registration Certificate issued by the Turkish Patent Institute and it is an important value of our country. Many people ate oranges from different regions as Finike oranges and were not satisfied with their taste.
Why e-commerce?
After returning to Finike, I was sending the products from our gardens to my friends in Istanbul, they were very popular. They said they were much tastier than they bought from grocery stores. I’m having watery and unique flavor, carefully our garden we grow our real Phoenician orange and other flavors thought to transport anywhere in Turkey.

Anyone who wants to consume natural and safe fruits is in our target audience. Agriculture in our land started with cotton agriculture. Later, my grandfather started citrus production by removing the cotton fields 70-80 years ago and planting the orange saplings, which are said to come from Rhodes Island instead. During this time, it produced orange, lemon, grapefruit and tangerine types. We started pomegranate production about 30 years ago. By combining modern technology with traditional sales made by changing the way our grandparents many years ago and these delicious products, adapting our age was intended to marketing the whole of Turkey. Thus, instead of one of our products, we can deliver all over Turkey through our e-commerce site.

“Gastro Diplomacy Strategy” is being prepared in order to promote the power of Turkish cuisine in the international market. Turkey aims to be the leading country in this regard, as a result of a public consultation of relevant institutions and organizations roadmap was prepared. Turkey has a rich gastronomic culture, for years to come ‘gastro diplomacy strategy’ to prepare. With the gastro diplomacy strategy, it is planned to make the richness of Turkish cuisine into a strong brand and effectively promote it in the national and international market. Increased interest in gastronomy tourism in recent years, Turkey aims to become a leading country in this regard. While the active button was pressed for an active gastro diplomacy, the first meeting of gastro diplomacy was held by the Directorate of Communication. Ministry of Agriculture and Forestry, Ministry of Culture and Tourism, Ministry of Foreign Affairs, Foreign Economic Relations Board of Turkey Exporters Assembly, Turkey Yunus Emre Institute with officials from the Agency for Promotion and Development met in the meeting….