This pioneering project, implemented under the leadership of Cappadocia University in collaboration with the Turkish Tourism Promotion and Development Agency (TGA) and the Global Sustainable Tourism Council (GSTC), adapts sustainability criteria for restaurants, developed for the first time in the world, to Turkish conditions.
In this context, 9 pilot restaurants across Turkey were visited to test the applicability of the criteria in a local context; the criteria set was detailed based on field observations, application analyses, and feedback.
The project not only develops criteria but also aims to develop the necessary human resources for the dissemination of sustainable restaurant practices. In this context, special training programs are being designed for both industry professionals and independent auditors, creating a new framework for sustainable gastronomy in Turkey.
The study serves as a model not only for Türkiye but also at an international level.
