Award-winning chef Yunus Emre Akkor, who introduced Ottoman and Turkish cuisine to the world, talked about his research on gastronomy and culinary history and food sustainability under the title ‘Culinary Stories of an Empire’ at Sabancı University. Akkor said, “There is a fact that should not be forgotten: Food (dish, …

Applications for WE Lead Food Türkiye 2025, designed for professionals who work in any field that touches the food system, make a difference in their careers, want to trigger change in the food system and make an impact, are now open. The WE Lead Food Türkiye Programme is part of …

While SDG5 focuses on gender equality, how are cooperatives in different regions empowering women and working towards making this a reality? From argan co-ops in Morocco and in artisans in India, to agents of ecological change in Uruguay and textile upcycling in India, here are four women’s co-ops accelerating action for …