Kirikkale, Turkey

This physical mobility took part from 6-8/5/2022, and come so as combined with the virtual one (that was held last Octomber) to manage to achieve our objectives for the LTTA in Turkey. In these 3 days we had th chance through case study, visits, lectures and through observation to realize the impacts of climate change to land but also to food systems. 
Analytically:
The new adventure of   "Eat Smart Save Your Land" participants started with a warm welcome at the hosting school, presentations of teams, school units and cities, traditional music and dances and lunch bouffe offered by hosting school. Then we had the chance to be guided in the Nutrition and Dietetics department of the Faculty of Health Studies in University of Kirikkale where we attended a lecture on "Food Safety and principles in ensuring healthy diet" by prof. Biriz Cakir. Then we visited nearby towns having products with geographical indication and were guided to a winery in  Kalecik.Before leave this cities behind our hosts offered us a delicious tsourek with walnut.  The day ended with the taste of Turkish traditional dishes.  

The 2nd day found us in Cappadocia, for being guided to some of the biggest natural cool underground storages used for storing and preserving food.  

Last day of this LTTA found us visiting around local food enterprises (like salt, levanda,etc), Sulu Cave and glass terrace but also enjoying, appreciating and being re-connected with nature through physical open air activities to an environmental entertainment park.
Certificates, europass, evaluation was given.

Students through the planned visits to the local region enterprises and the underground cave storages of potatoes and lemons area of Cappadocia had the chance to critically think about ways to be adapted in food systems so as to store agricultural products in a traditional physical and economic way reducing food waste and energy consumption.  They also had the chance to appreciate and be re-connected with nature through physical open air activities to an environmental park that promotes ecotourism and then tasted organic products produced with respect to the environment. Thus students:
- improved their knowledge on the concept of sustainable diets and food safety
- developed an understanding about regional, local, organic foods and food processes by visiting local enterprises
- improved their knowledge on the concept of nature-based solutions on food storage 
- reconnected with nature appreciating more what she offers us.
-improved their 4Cs skills (communication, collaboration, creativity and critical thinking)
-improved their English language competence through activities with their European peers, attending lectures.