COP31 — Gastronomy Master Plan

SCG provides gastronomy consulting for COP31 Antalya within its specialist field. The Gastronomy Master Plan connects Anatolia’s culinary heritage with sustainability, guest experience and practical operating standards.

The framework covers gastronomic positioning, visitor segments, menu strategies, food and beverage point planning, local and seasonal sourcing, and an operational action roadmap. Decisions from menu to service flow aim to create a shared experience language.

This ongoing consulting project considers support for local producers, food waste reduction, resource efficiency and cultural heritage together. Images show planning and concept work from the presentation, rather than completed installations.