Social Gastronomy

Social gastronomy, which emerged in 1903 based on the idea of "different social classes sharing a meal together at the table," is also a definition that, reflected a century later, describes what we aim to achieve today. As a social gastronomy initiative, the Hevsel Bahçesi brand witnesses the products of hundreds of regional producers transform into meals in the kitchens of women from diverse social and economic classes living across Türkiye. It aims to contribute not only to the product itself but also to the economic and social development of the producer through the income generated. By sharing this process with the consumer, we bring all stakeholders together at the same table, and through this encounter, which takes place through the mediation of food, we are grounded in respect for the individual, the environment, and culture.

Social Gastronomy works to address social inequality, improve nutrition, and empower people to use their skills for social good. It encompasses all levels of the food production chain, from planting and harvesting to meal preparation and utilizing food waste, to create social change. Hevsel Garden, with its focus on women's economic and social development, aims to reduce social inequality. It finds women producers who struggle with marketing difficulties and use heirloom seeds and clean agriculture, and provides social benefits by integrating their products into the economy. The products are produced using long-forgotten traditional methods, from seed to planting, and from planting to harvesting. The food produced, through the producers' skills, translates into social and economic benefit when their products are available in the market, ensuring the producers stay in their communities and the continuity of production.

Considering that the biggest health problems of the 21st century are nutrition-based, the continuation of these methods aims not only to contribute economically but also to improve nutrition by transferring culture. Our greatest desire is to reach consumers who struggle to access clean agricultural products and to support producers by eliminating factors that hinder sustainable production, such as products not finding the right markets or not being purchased from producers at fair prices. Currently, one-third of global food production is wasted, while more than 800 million people live in chronic hunger.

As we strive to create a healthy future for our world, we believe in the responsibility of making our societies and food policies more equitable and inclusive for people of all income levels.