Context
ESSEDRA is an international project developed in partnership with Slow Food International and 10 other organizations from 8 countries, for the sharing of experiences and the promotion of local/traditional products throughout Europe. The ESSEDRA project from 2012 to 2016 aimed to facilitate the process of integration of the Balkan countries and Turkey in Europe.
The objectives of the project are pursued by working at three different but interconnected levels:
- Activities aimed at defending the role of small farmers in the protection of biodiversity; strengthening the capacity of CSOs (Civil Society Organizations) to provide analysis, strategic advocacy and monitoring of relevant policies related to the food system and rural development; and increasing the participation of CSOs in public debate on sustainable rural development in the Balkans and Turkey, and influencing the political and decision-making process.
- Support for small food producers, promotion of concrete models to preserve biodiversity and field research on endangered agricultural products.
- Constant communication towards the general public, involving the organization of workshops and educational activities, campaigns on responsible consumption and the launch of a European citizens' initiative aimed at promoting the consumption of local food products, raising awareness among citizens from the Balkans and Turkey to influence public policies on their daily lives and to educate communities on how to effectively influence policy formulation and implementation processes.
Project
Between 2012 and 2016, the DDM (Mutfak Dostlari Dernegi: Gastronomic Society of Turkey) was Slow Food's Turkish partner in the ESSEDRA project, which was carried out jointly by other NGOs from the Balkan countries working on sustainable rural development. and the environment.
During the first two years of the project, DDM conducted field research to identify endangered traditional products of Turkey for registration on the Ark of Taste list which is a compendium of traditional food products in around the world produced by Slow Food. At first, there were only 4 Turkey Taste Ark products. Through this field research, that number grew to 59 products.
Throughout the project, “Sentinel” activities were carried out with the aim of organizing small artisanal producers within a union in order to create new market opportunities for them, in order to sell their products at their fair price. value and preserve the future of local producers.
During the last two years of the project, the activities focused on cheese/dairy products and these activities contributed to the development of the campaign to raise awareness of the legal difficulties faced by producers in this field, carried out with other project partners.
In addition, the Boğatepe Environment and Life Association was financially supported by the DDM within the activities of Kars Boğatepe Gruyere Cheese Presida for the purchase of various devices to improve product quality and production capacity. As part of the Anatolian Flavor Inventory (ALE), another extension of the ESSEDRA project, 55 endangered traditional food products of Anatolia have been listed.
Results
As part of the Anatolian Flavor Inventory, 59 traditional Turkish food products have been listed for protection.
For who ?
The ESSEDRA program is aimed at food producers as well as food-related NGOs.
This initiative sheet was written by Yohan Taris, LF intern in February 2023.
Last modification : 20 Jun 2023.
Izmir Convivium Bardacik, Slow Food and Izmir Municipality
Between 2012 and 2016, the DDM (Mutfak Dostlari Dernegi: Gastronomic Society of Turkey) was Slow Food's Turkish partner in the ESSEDRA project, which was carried out jointly by other NGOs from the Balkan countries working on sustainable rural development and the environment.