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    A STUDY ON THE USE OF ANCESTRAL SEEDS IN THE APPLICATION KITCHENS OF UNIVERSITIES WITHIN THE SCOPE OF SUSTAINABLE GASTRONOMY PRACTICES
    (Hysen MANKOLLI, 2025) Şat, Rana; Sarıoğlan, Mehmet; Karaçar, Ercan; Dinç, Yakup; Saydam, Fatih; Semint, Serkan; Karakaş, Dilek
    Due to the inequitable distribution of food in the world and the overuse of resources, it is predicted that the ability of future generations to consume healthy and organic products may become a major problem. As the needs of individuals are unlimited and natural resources are limited, there is a gradual decline in natural resources. Due to the rapid increase in economic growth and global population, the demand for resources to meet societal needs is increasing day by day. The supply of organic and healthy food in the world is becoming a problem on a global scale. Ensuring the sustainability of organic products in the food and beverage production process is of great importance in terms of transferring the material, spiritual and cultural gains of the society to future generations. It is seen that the formation process of organic products multiplies through seeds as in all living things. While preserving the genes of the past, where seeds are a time capsule, they also play a major role in transferring them to the future. The loss of seeds means the loss of both our food culture and our future. For this reason, the protection and reproduction of seeds is one of the rights that we are responsible for our future generations. Ancestral seeds, which are of great importance for the sustainability of organic products from the past to the present, are one of the heritage that should be valued today in terms of the sustainability of the products inherited from our ancestors. Thanks to ancestral seeds, it is seen that the sustainable development approach has come to the agenda and as a result of the developments experienced, an institutionalized and culturally established scope and structuring has been achieved. In this process, it is seen that the effects and results of concrete practices at local, regional and national level can be observed in the organic product production process. In this context, the main purpose of this study is to raise awareness about sustainability, organic nutrition, organic food, local production and local product production, local dishes, cultural heritage-oriented courses in the education process of gastronomy and culinary arts, cookery, agricultural engineering fields and to reveal why the issue of sustainability is so important. In addition, it is aimed to reveal whether this awareness is gained in the kitchens and courses of the relevant departments of universities, what the opinions are, and in which areas it is used. In addition, in this study, the curriculum information of associate, undergraduate and graduate programs in the departments of Gastronomy and Culinary Arts, Cookery, Agricultural Engineering in faculties and colleges in Turkey and in Berlin, Florida, Germany were examined and the faculties and colleges with course content on sustainability were included in the study. For this purpose, in the 2024-2025 academic year, academicians and students who received education in associate, undergraduate and graduate programs within the faculties were reached. © 2025, Hysen MANKOLLI. All rights reserved.