The FAO Talks panel, hosted by Özyeğin University, brought the future of sustainable agriculture, food security, and the climate crisis into focus for young audiences. The inaugural session of the panel series was held in collaboration with the Food and Agriculture Organization of the United Nations (FAO) and Migros, marking FAO’s 80th anniversary and World Food Day. In alignment with the FAO’s global “365 Days of Action” campaign, the event brought together young people with leading experts to discuss the future of food systems, digital transformation, climate action, the empowerment of women producers, and the preservation of cultural heritage. “Young People are Key to a Sustainable Future” In his opening remarks, Prof. M. İrşadi Aksun, Vice Rector for Research, Innovation, and Impact at Özyeğin University, underscored the vital role young people play in driving sustainable transformation. “We take pride in hosting the FAO Talks panel series at Özyeğin University. Through this series, we aim to raise awareness among young people and encourage their active participation in this process,” he remarked. Food as a Story of Labor and Solidarity Organized by the Sustainability Platform Community Engagement Program at Özyeğin University, the panel was moderated by Dilara Koçak, Sustainable Life Ambassador and FAO Food Champion. Koçak underscored that food is not only a matter of nutrition but also the foundation of social justice and development, offering a powerful call to action for young audiences: “Where there is hunger, there can be no education, no development, and no justice.” Ayşegül Selışık, FAO Assistant Representative in Türkiye, drew attention to the global scale of food insecurity, noting that 733 million people worldwide continue to face hunger. Selışık emphasized that preventing food waste remains one of the most critical steps toward global transformation:“ If we could prevent even 25 percent of food waste, we could feed every person suffering from hunger today. Change can start today, even with your lunch.” “We Have to Rejuvenate Agriculture” Drawing attention to the aging population in agriculture, Cavit Metin, Director of Private Label Products, Foreign Trade, Business Development, and Regional Marketing at Migros, called for greater youth involvement in agricultural technologies and entrepreneurship. “The average age in agriculture is 59. To attract young people to this field, we provide financial support, training, and mentorship.” From Local Cuisine to Global Sustainability Chef Sinem Özler of Seraf Restaurant emphasized the integral role of Anatolian cuisine in sustainability, while food culture writer Nazlı Pişkin reminded participants of the value of production, noting: “Food is a blessing, yet it cannot be fully appreciated without recognizing the hard work behind it.” Assistant Prof. Aslı Zuluğ, Chair of the Gastronomy and Culinary Arts Department at Özyeğin University, highlighted the importance of collaboration across academia, the public sector, and the private sector: “Food is an extraordinary chain. When its links come together, transformation becomes inevitable. We are the accelerators of that transformation.” Dr. Zuluğ also announced that Özyeğin University will bring together 110 gastronomy departments from across Türkiye in a shared digital project under the theme of digital gastronomy and culture next year.