The “Cultural Food Event” at Near East University, highlighting Turkish Cypriot cuisine, aligns with sustainability by promoting cultural diversity, local traditions, and community engagement. Sustainability encompasses not only environmental concerns but also social and cultural dimensions. By hosting an event that’s open to the public and showcasing Turkish Cypriot cuisine, the university not only celebrates cultural diversity but also fosters a deeper understanding among students from diverse backgrounds. This understanding is vital for preserving and valuing cultural heritage, which is an essential aspect of sustainability. Moreover, by bringing together individuals from 143 countries, the event creates a platform for sharing traditions and promoting cultural exchange, emphasizing the importance of preserving and celebrating different cultural heritages.
The utilization of local ingredients in preparing traditional dishes, such as halloumi cheese and olives, reflects a sustainable approach to gastronomy, emphasizing the significance of locally sourced and traditional foods. Supporting local culinary traditions encourages sustainable agriculture, preserves biodiversity, and reduces the environmental impact associated with the transportation of food.
The event also aligns with the United Nations Sustainable Development Goals (SDGs), particularly Goal 12 (Responsible Consumption and Production) by promoting sustainable practices in the food industry. It encourages responsible consumption by introducing students to local, seasonal, and culturally significant foods, fostering an appreciation for the environmental and social implications of their food choices.
Moreover, the Cultural Food Event contributes to Goal 17 (Partnerships for the Goals) by fostering collaboration between students and faculty members to organize and participate in a shared cultural experience. Building partnerships and creating a sense of community among students from diverse backgrounds enhance the university’s social sustainability.
In summary, the Cultural Food Event at Near East University not only showcases Turkish Cypriot cuisine but also embodies sustainability principles by promoting cultural diversity, responsible consumption, and community engagement among a global student population.
