Support for Gastronomy Tourism

Upper limit 2 million TL
Çukurova Development Agency (ÇKA), which carries out its activities under the General Directorate of Development Agencies of the Ministry of Industry and Technology, has allocated a budget of 12 million TL to develop tourism in the region. Gastronomy tourism will be the priority in the supports to be realized within the scope of the Destination Management Small Scale Infrastructure Program in Tourism.

Making a statement about the program, ÇKA General Secretary Lutfi Altunsu said, Destination Management in Tourism Small Scale Infrastructure Program with a total budget of 12 million TL in order to increase the added value obtained from tourism and increase the number of tourists and tourism revenues in the region by developing tourism in the Çukurova Region within the scope of a destination-oriented approach He said they announced.

Support between 500 thousand and 2 million TL will be provided
Emphasizing that within the scope of the program, a minimum of 500 thousand TL and a maximum of 2 million TL will be provided to the projects, Altunsu announced the eligible applicants as public institutions and organizations, local administrations and local administration unions, professional organizations that qualify as public institutions and universities. Altunsu stated that while determining the priorities of the program, the types of tourism that can be developed in sub-regions are taken into consideration and the districts are classified accordingly.

Both the employee and the company of Metro Turkey acted in order to help meet the needs of disinfection in order to serve their customers in a more hygienic environment and made in cooperation with the firm Oksyg. Turkey Metro customers, disinfection services on pay per service with a special discount code can take the Metro from £ 175 in exchange for their business can benefit from professional disinfection services.

A guide was prepared for restaurants to obtain Safe Tourism Certificate
Metro Turkey, Culture and businesses how they can take the Secure Certificate prepared by the leadership of the Ministry of Tourism and Tourism has prepared a guide that also need to provide what conditions. Subway Turkey with ISA Audit and Certification and Training Inc. The information guide prepared in collaboration with the Safe Tourism Certificate aims to provide guidance on the methods that businesses should follow from the application stage to the inspection and certification process. The last part of the guide, which consists of 8 main headings covering all the steps required in the certification process, includes practical suggestions and good practice examples that can be applied in businesses. Thanks to this certification, Kovid-19 measures taken in the enterprise are presented to customers with all transparency.

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

Çukurova Development Agency (ÇKA), which carries out its activities under the General Directorate of Development Agencies of the Ministry of Industry and Technology, has allocated a budget of 12 million TL to develop tourism in the region. Gastronomy tourism will be the priority in the supports to be realized within the scope of the Destination Management Small Scale Infrastructure Program in Tourism.

Making a statement about the program, ÇKA General Secretary Lutfi Altunsu said, “ Destination Management in Tourism Small Scale Infrastructure Program with a total budget of 12 million TL in order to increase the added value obtained from tourism and increase the number of tourists and tourism revenues in the region by developing tourism in the Çukurova Region within the scope of a destination-oriented approach He said they announced.

Support between 500 thousand and 2 million TL will be provided
Emphasizing that within the scope of the program, a minimum of 500 thousand TL and a maximum of 2 million TL will be provided to the projects, Altunsu announced the eligible applicants as public institutions and organizations, local administrations and local administration unions, professional organizations that qualify as public institutions and universities. Altunsu stated that while determining the priorities of the program, the types of tourism that can be developed in sub-regions are taken into consideration and the districts are classified accordingly.

Values ​​of the Kitchen
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.

Gastro Talks
Gastro Tlks meetings organized by the Gastronomy Tourism Association (GTD) are starting. The “Gastro Talks” conference series organized by the Gastronomy Tourism Association begins. The first speaker of the conference, which will be held on Friday, October 2, 2020 at Swissotel The Bosphorus, will be Özgül Özkan Yavuz, Deputy Minister of Culture and Tourism.
A delegation consisting of members of the Board of Gastronomy Tourism Association (GTD) visited Mehmet Nuri Ersoy, Minister of Culture and Tourism, and Deputy Minister Nadir Alparslan. In a written statement from GTD regarding the purpose of the visit, it was announced that a presentation was made about the activities and projects of the association and that the association sought support for the Gastroköy project.

The minister asked support from GTD.
Minister Mehmet Nuri Ersoy, the projects carried out by the Ministry, “Turkey gastronomic map” of information from which you want support for the project.
President Gürkün Boztepe on behalf of GTD, Secretary General Levent Eren, Vice President Koraltan Saygın, Board Member Önder Dinler, Kahramanmaraş GTD President Sami Kervancıoğlu, GTD Trabzon President Ahmet Tütünci, GTD Scientific Board Member and Environment Committee President Assoc. Dr. Efsun Dindar, GTD Foreign Relations Committee Member Nermin Yurtoğlu, GTD Science Board Member Dr. Nur Undey, Chefs Federation President Salih Güney attended.

With the rapid development of gastronomy science and gastronomy tourism, the cultural exchange between nations has also accelerated. The acceleration of cultural exchange in this way has caused countries to need to brand their own cuisine culture. In the branding process, countries have started to use food and beverages, which are valuable in their culinary culture, as an image of their own country and use it as a local product. In this way, it has the chance to make its own kitchen marketing by influencing other nations and to establish a bridge with other kitchens. This led to the emergence of the concept of gastrodiplomacy over time.

Paul Rockower, who used the concept of gastrodiplomacy for the first time, defined it as “the method of reaching hearts and minds through people’s stomachs” (Türker, 2018). The concept of gastrodiplomacy, which is based on a cultural exchange with food, enables societies to create culinary diplomacy with public diplomacy.

“Economy” and “politics”, which have a strong bond between them, are two of the factors that play an important role in the power of a state. These factors also play a determining role in international relations (Aydemir and Bal, 2018: 73). So much so that states must inform, positively influence and mobilize foreign masses. In this context, conditions and interests may oblige public diplomacy, beyond the known classical diplomacy. Public diplomacy is described as “the ability to appeal to the hearts” or “soft power”. Tourism is also used as a soft power tool to increase political and economic power globally.

Diplomacy has many sub-branches. One of them is tourism diplomacy, where cultural interaction is experienced, which is related to cultural diplomacy. This concept is considered as a communication style that plays an important role in enabling states to reach the masses in foreign countries and facilitate communication between them. Tourism diplomacy includes two distinct aspects: “diplomatic tourism” and “touristic diplomacy”. Diplomatic tourism is defined as benefiting from tourism activities in order to gain maximum political and economic benefits at the international level. Touristic diplomacy is expressed as using diplomatic activities at the point of developing tourism.

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….

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

The priorities of the program are as follows:
Priority 1: Development of gastronomy tourism in central districts and Tarsus

Priority 2: Development of cultural tourism in central districts, Tarsus, Silifke, Erdemli, Mut, Karaisalı, Pozantı, İmamoğlu, Kozan, Ceyhan, Yumurtalık, Karataş, Anamur, Bozyazı, Aydıncık.

Priority 3: Nature tourism Çukurova, Sarıçam, Mezitli, Tauruslar, Tarsus, Karaisalı, Pozantı, Aladağ, Feke, Saimbeyli, Tufanbeyli, Gülnar, Çamlıyayla, İmamoğlu, Kozan, Ceyhan, Yumurtalık, Karataş, Anamur, Bozyazı, Aydıncık, Silifke, Erdemli The development of mut.

Priority 4: Development of extreme sports-adventure tourism in Karaisalı, Pozantı, Aladağ, Feke, Saimbeyli, Tufanbeyli, Silifke, Erdemli, Mut, Gülnar, Çamlıyayla, Anamur, Yumurtalık, Karataş.

Priority 5: Development of sea tourism in Silifke, Erdemli, Yumurtalık, Karataş, Anamur, Bozyazı, Aydıncık.

Deadline for application is October 12
While the electronic deadline for the projects is set as 12 October, detailed information about the program and application guides can be accessed at cka.org.tr. Due to Covid-19, the information meeting and project writing trainings regarding the 2020 Destination Management Small-Scale Infrastructure Program in Tourism will be held online.

Gastro Tlks meetings organized by the Gastronomy Tourism Association (GTD) are starting. The “Gastro Talks” conference series organized by the Gastronomy Tourism Association begins. The first speaker of the conference, which will be held on Friday, October 2, 2020 at Swissotel The Bosphorus, will be Özgül Özkan Yavuz, Deputy Minister of Culture and Tourism.
A delegation consisting of members of the Board of Gastronomy Tourism Association (GTD) visited Mehmet Nuri Ersoy, Minister of Culture and Tourism, and Deputy Minister Nadir Alparslan. In a written statement from GTD regarding the purpose of the visit, it was announced that a presentation was made about the activities and projects of the association and that the association sought support for the Gastroköy project.

The minister asked support from GTD.
Minister Mehmet Nuri Ersoy, the projects carried out by the Ministry, “Turkey gastronomic map” of information from which you want support for the project.
President Gürkün Boztepe on behalf of GTD, Secretary General Levent Eren, Vice President Koraltan Saygın, Board Member Önder Dinler, Kahramanmaraş GTD President Sami Kervancıoğlu, GTD Trabzon President Ahmet Tütünci, GTD Scientific Board Member and Environment Committee President Assoc. Dr. Efsun Dindar, GTD Foreign Relations Committee Member Nermin Yurtoğlu, GTD Science Board Member Dr. Nur Undey, Chefs Federation President Salih Güney attended.

The “Kars Cheese Route Project”, supported by the Ministry of Culture and Tourism, the United Nations Development Program (UNDP) and Anadolu Efes, within the scope of Future Tourism, was implemented with the Technical Consultation Meeting held on November 26, 2020. It was hosted online by Kars Governor Türker Öksüz and was hosted by Rector of Kafkas University Prof. Dr. There was great interest in the meeting attended by Hüsnü Kapu and public institutions. It was stated that the project aims to make Kars one of the world’s leading cheese routes.

Turkey’s saving tourism over local values ​​and local development which contribute to the future life under the Tourism last Kars Cheese Trail Project, Atatürk University Faculty of Tourism by Gastronomy and Culinary Arts Department Presidency, Governorship, Kafkas University, Boğatepe Environment and Life Association of Kars It is carried out in partnership with the Young Entrepreneurs Board of the Chamber of Commerce and Industry. It is aimed to develop a tourism understanding shaped around the cheese route in Kars by preserving the Caucasian cheese culture.

With the Kars Cheese Route Project, which has been supported by the Ministry of Culture and Tourism, United Nations Development Program (UNDP) and Anadolu Efes since 2007, within the scope of Future is in Tourism, reviving the region’s traditions, forgotten local values, traditional knowledge and production techniques, and transferring them to future generations It is aimed to contribute to local socio-economic development by supporting the tourism potential of the region.

“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….