Our President Prof. Barış Tan Attends the World Food Day Event Co-Hosted by Özyeğin University and FAO on Our Campus

In celebration of the anniversary of the Food and Agriculture Organization (FAO) of the United Nations, World Food Day is observed every year on October 16 in over 150 countries and more than 50 languages. This year, in 2024, a series of events is being held worldwide under the theme of “Rights to Foods for A Better Life and A Better Future.” In line with this global initiative, Özyeğin University and FAO co-hosted a broad array of events on October 17 on the Çekmeköy Campus, bringing together Özyeğin University President Prof. Barış Tan, Assistant FAO Representative for Türkiye Dr. Ayşegül Selışık, representatives from the FAO Türkiye office, academics, and students.

Delivering the opening speech, Özyeğin University President Prof. Barış Tan remarked, “At Özyeğin University, our primary goals include providing innovative solutions to global challenges, enhancing the quality of life in society, and contributing to a sustainable world. Currently, 3 billion people out of the global population of 8 billion cannot afford a healthy diet. Amid extreme climate events, global conflicts, and economic uncertainties worldwide, access to food, a fundamental human right, is expected to become even more challenging. We organize this event every year to draw attention to this global issue, share inspiring success stories, and bring together all stakeholders to achieve outcomes poised to make a global impact.”

Following Prof. Tan, Dr. Ayşegül Selışık also delivered a speech. The opening remarks ensued with a student-led seminar, “OzU Students Discuss the Right to Food: An Interdisciplinary Approach,” where students from various programs at Özyeğin University shared their views on the right to food, offering thought-provoking, innovative, and solution-oriented approaches.

The seminar was followed by a Gastroshow where Özyeğin University Gastronomy and Culinary Arts Program students and Le Cordon Bleu instructor chefs collectively prepared healthy and delicious recipes using local products from female producers at the Şile Slow Food Earth Market. The events were concluded with a panel session on “Female Producers and Local Markets for the Right to Food,” where representatives from Şile Municipality and the Earth Market producers shared their experiences and insights.