{"id":133107,"date":"2026-05-13T09:34:09","date_gmt":"2026-05-13T06:34:09","guid":{"rendered":"https:\/\/mersingazetesi.com\/?p=133107"},"modified":"2026-05-13T09:34:09","modified_gmt":"2026-05-13T06:34:09","slug":"gastronomi-kultur-ve-surdurulebilirlik-mersinde-masaya-yatirildi","status":"publish","type":"post","link":"https:\/\/mersingazetesi.com\/index.php\/2026\/05\/13\/gastronomi-kultur-ve-surdurulebilirlik-mersinde-masaya-yatirildi\/","title":{"rendered":"GASTRONOM\u0130, K\u00dcLT\u00dcR VE S\u00dcRD\u00dcR\u00dcLEB\u0130L\u0130RL\u0130K MERS\u0130N’DE MASAYA YATIRILDI"},"content":{"rendered":"

Mersin B\u00fcy\u00fck\u015fehir Belediyesi; Mersin Ticaret ve Sanayi Odas\u0131 (MTSO), Mersin Avrupa Birli\u011fi Bilgi Merkezi ve Slow Food i\u015f birli\u011finde\u00a0‘Gastronomi, K\u00fclt\u00fcr ve S\u00fcrd\u00fcr\u00fclebilirlik: Topraktan Sofraya Lezzetin Haf\u0131zas\u0131’<\/em>\u00a0<\/strong>ba\u015fl\u0131kl\u0131 etkinlik d\u00fczenledi. Etkinlikte; gastronominin k\u00fclt\u00fcrel miras\u0131, yerel \u00fcretim ve s\u00fcrd\u00fcr\u00fclebilirlik ile ili\u015fkisi bir\u00e7ok farkl\u0131 bak\u0131\u015f a\u00e7\u0131s\u0131yla ele al\u0131nd\u0131. T\u00fcrkiye’nin de\u011fi\u015fik b\u00f6lgelerinden yerel \u00fcreticileri, \u015fefleri, akademisyenleri ve gastronomi \u00f6\u011frencilerini Mersin’de bulu\u015fturan program, 5 oturum halinde ger\u00e7ekle\u015ftirildi.<\/p>\n

 <\/p>\n

Etkinlikte; topraktan sofraya uzanan \u00fcretim zinciri, yerel \u00fcr\u00fcnlerin korunmas\u0131, agroekolojik yakla\u015f\u0131mlar ve gastronominin k\u00fclt\u00fcrel kimlikle ba\u011f\u0131, detayl\u0131 bi\u00e7imde de\u011ferlendirildi. Etkinli\u011fin ilk oturumunda\u00a0‘Gastronomi, K\u00fclt\u00fcr ve Kimlik \u0130li\u015fkisi’<\/em><\/strong>, ikinci oturumda ‘K\u00fclt\u00fcrel Diyalog ve K\u00fclt\u00fcrel Miras Arac\u0131 Olarak Gastronomi’<\/em><\/strong>\u00a0ba\u015fl\u0131klar\u0131 ele al\u0131nd\u0131. Program\u0131n di\u011fer b\u00f6l\u00fcmlerinde ise\u00a0‘Topraktan Sofraya Gastronomi Kimli\u011finin S\u00fcrd\u00fcr\u00fclebilirli\u011fi’<\/em><\/strong>,\u00a0‘Yerel ve S\u00fcrd\u00fcr\u00fclebilir \u00dcretimin Haritalanmas\u0131: Organik ve Agroekolojik \u00c7iftlikler’<\/em><\/strong>\u00a0ile\u00a0‘T\u00fcrkiye Slow Food Liderleri Deneyim Payla\u015f\u0131m\u0131’<\/em><\/strong>\u00a0ba\u015fl\u0131kl\u0131 oturumlar ger\u00e7ekle\u015ftirildi.<\/p>\n

 <\/p>\n

\u015eahuto\u011flu: “Mersin, geni\u015f mutfa\u011f\u0131yla Akdeniz’in gastronomi haf\u0131zas\u0131d\u0131r”<\/strong><\/p>\n

Programa kat\u0131lan Mersin B\u00fcy\u00fck\u015fehir Belediyesi Tar\u0131msal Hizmetler Dairesi Ba\u015fkan\u0131 Sel\u00e7uk \u015eahuto\u011flu, Mersin’in gastronomi konusunda \u00e7ok zengin bir kent oldu\u011funu vurgulad\u0131. Toroslar’dan Akdeniz’e uzanan geni\u015f co\u011frafyada her \u00fcr\u00fcn\u00fcn, her tarifin ve her sofran\u0131n bir hikaye ta\u015f\u0131d\u0131\u011f\u0131n\u0131 ifade eden \u015eahuto\u011flu,\u00a0“Bu hikayeler nesilden nesile aktar\u0131ld\u0131k\u00e7a bir anlam kazan\u0131yor. Bizler bu co\u011frafyadaki her bir hikayenin, asl\u0131nda gastronomiyle ba\u011flant\u0131s\u0131 oldu\u011funu d\u00fc\u015f\u00fcn\u00fcyoruz. Gastronomi sadece bir yemek de\u011fil; bir k\u00fclt\u00fcr ve birlikteliktir. Mersin bereketli topra\u011f\u0131, iklimi, co\u011frafyas\u0131, g\u00fc\u00e7l\u00fc tar\u0131m\u0131, ayn\u0131 zamanda \u00e7ok geni\u015f mutfa\u011f\u0131yla, asl\u0131nda Akdeniz’in bir gastronomi haf\u0131zas\u0131”\u00a0<\/strong>dedi.<\/p>\n

 <\/p>\n

“Gastronomi k\u00fclt\u00fcrel bir mirast\u0131r ve aktar\u0131ld\u0131k\u00e7a varl\u0131\u011f\u0131n\u0131 s\u00fcrd\u00fcr\u00fcr”<\/strong><\/p>\n

D\u00fcnyada g\u0131da sistemlerinin; ya\u015fanan iklim de\u011fi\u015fikli\u011fi, g\u0131da israf\u0131 ve s\u00fcrd\u00fcr\u00fclebilir tar\u0131m\u0131n zorluklar\u0131 dolay\u0131s\u0131yla b\u00fcy\u00fck sorunlar ya\u015fad\u0131\u011f\u0131n\u0131 kaydeden \u015eahuto\u011flu, gastronominin bir dayan\u0131\u015fma oldu\u011funu ve bu bilin\u00e7le \u00e7al\u0131\u015fmalar s\u00fcrd\u00fcrd\u00fcklerini belirtti. \u015eahuto\u011flu,\u00a0\u00a0“Bizler, g\u0131da sistemlerinin ya\u015fam\u0131\u015f oldu\u011fu bu sorunlar\u0131 da ele alarak, sa\u011fl\u0131kl\u0131 g\u0131dan\u0131n \u00fcretimini destekleyecek ve \u00fcretilen bu sa\u011fl\u0131kl\u0131 g\u0131dalar\u0131n nesilden nesile aktar\u0131lmas\u0131n\u0131 sa\u011flayacak g\u0131da sistemi olu\u015fturuyoruz”<\/strong>\u00a0diye konu\u015ftu.<\/p>\n

 <\/p>\n

Mersin B\u00fcy\u00fck\u015fehir Belediyesi olarak yerelde \u00fcretimi destekleyen, \u00f6nceleyen, kooperatifleri g\u00fc\u00e7lendiren, kad\u0131n eme\u011fini g\u00f6r\u00fcn\u00fcr k\u0131lan \u00f6nemli \u00e7al\u0131\u015fmalara da imza att\u0131klar\u0131n\u0131 s\u00f6zlerine ekleyen \u015eahuto\u011flu,\u00a0“Bizler ayn\u0131 zamanda gastronominin k\u00fclt\u00fcrel bir miras oldu\u011funu ve bunun aktar\u0131ld\u0131k\u00e7a var olabilece\u011fini d\u00fc\u015f\u00fcn\u00fcyoruz. \u00c7\u00fcnk\u00fc s\u00fcrd\u00fcr\u00fclebilir gastronominin temelinin, s\u00fcrd\u00fcr\u00fclebilir tar\u0131mdan ge\u00e7ti\u011fini d\u00fc\u015f\u00fcn\u00fcyor ve s\u00fcrd\u00fcr\u00fclebilir tar\u0131m\u0131n da yerelden desteklenebilece\u011fini biliyoruz”\u00a0<\/strong>ifadelerine yer verdi.<\/p>\n

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\u00c7ak\u0131r: “Mersin’in \u00f6nemli \u00fcr\u00fcnlerini lezzete \u00e7evirmemiz laz\u0131m”<\/strong><\/p>\n

MTSO Ba\u015fkan\u0131 Hakan Sefa \u00c7ak\u0131r da Mersin’de \u00fcreticiden t\u00fcketiciye kadar herkesin birlik ve beraberlik i\u00e7erisinde hareket edip, \u00fcretilen \u00fcr\u00fcne katma de\u011fer kazand\u0131rd\u0131\u011f\u0131n\u0131 s\u00f6yleyerek,\u00a0“Mersin’de \u00e7ok \u00f6nemli de\u011ferlerimiz var. Bu de\u011ferleri lezzete \u00e7evirmemiz laz\u0131m”<\/strong>\u00a0dedi. Slow Food ekibinin \u00e7al\u0131\u015fmalar\u0131n\u0131n bu a\u00e7\u0131dan \u00e7ok k\u0131ymetli oldu\u011funu s\u00f6yleyen \u00c7ak\u0131r,\u00a0“\u00c7\u00fcnk\u00fc s\u00fcrd\u00fcr\u00fclebilirli\u011fi destekliyorlar. Slow Food-Yery\u00fcz\u00fc pazarlar\u0131 da \u00fcreticimizi, tohumlar\u0131m\u0131z\u0131 ve \u00fcr\u00fcnlerimizi koruyan \u00f6nemli platformlar”<\/strong>\u00a0diye konu\u015ftu.<\/p>\n

\u00a0<\/strong><\/p>\n

Lokmano\u011flu: “Slow Food, h\u0131z odakl\u0131 t\u00fcketim anlay\u0131\u015f\u0131na kar\u015f\u0131 do\u011fmu\u015f bir harekettir”<\/strong><\/p>\n

Etkinli\u011fin a\u00e7\u0131l\u0131\u015f\u0131nda konu\u015fan T\u00fcrkiye Slow Food Koordinat\u00f6r\u00fc Yasmina Lokmano\u011flu ise Slow Food’un, modern d\u00fcnyan\u0131n h\u0131z odakl\u0131 t\u00fcketim anlay\u0131\u015f\u0131na kar\u015f\u0131 do\u011fmu\u015f \u00f6nemli bir k\u00fclt\u00fcrel hareket oldu\u011funu vurgulad\u0131. Slow Food’un, g\u0131da ile nas\u0131l bir gelecek kurulmak istendi\u011fiyle alakal\u0131 oldu\u011funu kaydeden Lokmano\u011flu,\u00a0“Bizler yiyece\u011fi sadece t\u00fcketmeyen; ayn\u0131 zamanda onu anlayan, sorgulayan ve sahip \u00e7\u0131kan bir toplulu\u011fuz. Topra\u011f\u0131, \u00fcreticiyi ve gelece\u011fimizi koruyabiliyoruz. \u0130yi, temiz ve adil bir d\u00fcnya ancak birlikte m\u00fcmk\u00fcn”<\/strong>\u00a0ifadelerini kulland\u0131.<\/p>\n

 <\/p>\n

Programda ayr\u0131ca Slow Food Asya ve Pasifik B\u00f6lgesi Koordinat\u00f6r\u00fc Elena Aniere, Avrupa’da s\u00fcrd\u00fcr\u00fclebilir gastronomi konulu sunumunda, Avrupa Birli\u011fi’nin\u00a0‘\u00c7iftlikten Sofraya’<\/em><\/strong>\u00a0stratejisi kapsam\u0131nda y\u00fcr\u00fct\u00fclen iyi uygulama \u00f6rneklerini payla\u015ft\u0131.<\/p>\n","protected":false},"excerpt":{"rendered":"

Mersin B\u00fcy\u00fck\u015fehir Belediyesi; Mersin Ticaret ve Sanayi Odas\u0131 (MTSO), Mersin Avrupa Birli\u011fi Bilgi Merkezi ve Slow Food i\u015f birli\u011finde\u00a0‘Gastronomi, K\u00fclt\u00fcr ve S\u00fcrd\u00fcr\u00fclebilirlik: Topraktan Sofraya Lezzetin Haf\u0131zas\u0131’\u00a0ba\u015fl\u0131kl\u0131 etkinlik d\u00fczenledi. Etkinlikte; gastronominin k\u00fclt\u00fcrel miras\u0131, yerel \u00fcretim ve s\u00fcrd\u00fcr\u00fclebilirlik ile ili\u015fkisi bir\u00e7ok farkl\u0131 bak\u0131\u015f a\u00e7\u0131s\u0131yla ele al\u0131nd\u0131. T\u00fcrkiye’nin de\u011fi\u015fik b\u00f6lgelerinden yerel \u00fcreticileri, \u015fefleri, akademisyenleri ve gastronomi \u00f6\u011frencilerini Mersin’de […]<\/p>\n","protected":false},"author":2,"featured_media":133108,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-133107","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gundem"],"views":128,"_links":{"self":[{"href":"https:\/\/mersingazetesi.com\/index.php\/wp-json\/wp\/v2\/posts\/133107","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mersingazetesi.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mersingazetesi.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mersingazetesi.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/mersingazetesi.com\/index.php\/wp-json\/wp\/v2\/comments?post=133107"}],"version-history":[{"count":1,"href":"https:\/\/mersingazetesi.com\/index.php\/wp-json\/wp\/v2\/posts\/133107\/revisions"}],"predecessor-version":[{"id":133109,"href":"https:\/\/mersingazetesi.com\/index.php\/wp-json\/wp\/v2\/posts\/133107\/revisions\/133109"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mersingazetesi.com\/index.php\/wp-json\/wp\/v2\/media\/133108"}],"wp:attachment":[{"href":"https:\/\/mersingazetesi.com\/index.php\/wp-json\/wp\/v2\/media?parent=133107"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mersingazetesi.com\/index.php\/wp-json\/wp\/v2\/categories?post=133107"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mersingazetesi.com\/index.php\/wp-json\/wp\/v2\/tags?post=133107"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}