This study investigates the impact of the Slow Food movement on sustainability and local gastronomy in Northern Cyprus. After reviewing key concepts such as sustainable gastronomy, local food heritage and regional practices, the research focuses on the five Cittaslow regions of Northern Cyprus and the development of Slow Food activities since 2013. Using a qualitative design with purposive sampling, semi-structured interviews were conducted with twelve participants, including local producers, chefs and regional administrators. The study identifies the challenges faced by local businesses, the role of Slow Food in promoting sustainable practices and the ways regional actors contribute to cultural and environmental preservation. Findings highlight both progress and gaps, offering practical recommendations and outlining areas for future research. As one of the few studies examining Slow Food in Northern Cyprus, the research provides valuable insights and contributes significantly to the existing literature.
Girgen et al. (Thu,) studied this question.