Organized by Bursa Metropolitan Municipality with the theme “Rota Yeniden Oluşturuluyor” (“Route is Being Reconstructed”), the 4th International Bursa Gastronomy Festival was held on September 26–27–28 at Merinos Park. The festival attracted a record-breaking 1 million visitors from both within and outside the city. Throughout the event, 145 guest chefs and speakers took part in nearly 100 activities. Panels, talks, gastronomy workshops, competitions, and exhibitions were offered to visitors. Eight foreign countries set up stands, 50 restaurants showcased local delicacies, and 40 non-governmental organizations contributed to the program.

The opening ceremony began with the preparation of the “Friendship Soup” by the Chefs’ Association. This was followed by a parade and the opening stage performance titled “From Bursa to the World: A Flavor Presentation,” which enriched the program. As part of the “Protect Your Culinary Heritage!” project, academics and students recorded recipes of traditional dishes on the verge of being forgotten in villages. These recipes were shared during the festival, while women’s labor, local producers, and cooperatives also received active support.

One of the festival’s most remarkable highlights was the introduction of the book “Tescilden Tabağa Bursa Gastronomisi”, the outcome of the long-term academic work of BUU Harmancık Vocational School Lecturer Fatih Yıldırım. Bringing together Bursa’s geographically indicated products, traditional cuisine, and local flavors, this book carries great value not only for the academic community but also for gastronomy tourism and the promotion of Turkish culinary culture. Yıldırım’s work has been recognized as a significant source that will contribute to the international recognition of Bursa cuisine in the literature.

In addition, BUU Harmancık Vocational School Lecturer Erdoğan Bozan played an active role throughout the festival, representing our university with great success both in organizational processes and in various activities. Bozan’s contributions helped build a bridge between academia and the sector, while also providing new perspectives for students and young chefs. His support in the promotion of local flavors and the enrichment of panels and workshops enhanced the scientific and cultural depth of the festival.

Thus, our Harmancık Vocational School faculty members took the lead in preserving Bursa’s deep-rooted culinary heritage and passing it on to future generations through both academic production and hands-on contributions.