A model proposal for sustainable Nevşehir local cuisine

Local cuisine is a valuable cultural-gastronomical asset for any tourism destination as well as local people. In order not to lose this asset, it is vital to manage the changes triggered by climate change and transmitted through agriculture. Climate change is likely to impact different regions at different levels; thus, some regions have to be ready to challenge a harsher situation. Nevşehir is a Central Anatolian province which is likely to suffer from quite harsh impacts of climate change and its local cuisine is prone to many risks unless an effective plan which considers the relevant issues is executed. With this end in view, representatives of 5 key institutions were interviewed. Beside climate issues, the interviewees note other relevant matters such as economy, ethics, and consumer and producer awareness issues. After a conceptual model draft, this study proposes a conceptual and a practical model for a more sustainable Nevşehir local cuisine. Focusing on sustainability, the final practical model developed is based on climate change issues, agriculture, local cuisine, and their close relationships as well as the factors reminded by interviewed representatives. Main risks associated with climate change include drought, decrease in agricultural efficiency, related quality issues in products and agricultural assets such as soil, and – at the extreme end – a global food crisis. Despite this negative outlook, the province has also some advantages such as resistant native plant and animal species, potential for renewable energy, and slow city possibilities. Proposed recommendations for a more sustainable local cuisine focus on managing change, preserving authenticity, taking the advantage of strengths, increasing efficiency, and climate change mitigation efforts. Final part of the study includes a discussion and some possible future research themes.