Burak Akkul

TV Producer - Writer

He was born in Kırklareli in 1972. He received education at Kadıköy Anatolian High School. He graduated from Marmara University, Department of Journalism. Between 1991-1997, he wrote and directed the topical comedy titled “Plastip Şov” together with MR.VEB Writing Staff. He prepared, wrote, directed, and hosted more than 50 TV programs with the same team until the year 2000, and after that, individually... He wrote for the journal Penguen as a humorist for 3 years, and for Nokta for 1 year. In 2013, he took part in the founding staff of teve2 as a promotion writer. In time, they developed the travel show titled “Çok Gezenti” together with his spouse Seda Akkul, which they are currently planning and hosting. The show is currently in its 6th season, with a total of 110 episodes. Burak Akkul, who has five published books, has been writing travel notes for the Sunday Supplement of the newspaper Posta since July, 2020. In addition, he takes part in special conferences and provides online training. 
 


Event Programme Sessions

Climate-Friendly Gastronomy Tourism

  • What is a climate-friendly route, and how is it designed?
  • Transforming Tourism Through Nutrition Trends
  • How can “climate-friendly nutrition”, the basic logic of which is to stay away from foods that contribute to global warming, be established with tourism?
  • Analyzing the tourist profile and designing trips according to expectations
  • Tourism Businesses Which Undertake Their Own Production
  • Identifying Convertible Materials and Application Recommendations
  • Success Stories on the Radar of Chefs and Travelers
  • Good Examples – Regional Destinations in Gastronomy Tourism Which Adopted the “Climate-Friendly Gastronomy Tourism”
 
In collaboration with ;

Thursday 10 February 11:30 - 12:30 Room 1

Add to calendar 02/10/2022 11:30 02/10/2022 12:30 Climate-Friendly Gastronomy Tourism
  • What is a climate-friendly route, and how is it designed?
  • Transforming Tourism Through Nutrition Trends
  • How can “climate-friendly nutrition”, the basic logic of which is to stay away from foods that contribute to global warming, be established with tourism?
  • Analyzing the tourist profile and designing trips according to expectations
  • Tourism Businesses Which Undertake Their Own Production
  • Identifying Convertible Materials and Application Recommendations
  • Success Stories on the Radar of Chefs and Travelers
  • Good Examples – Regional Destinations in Gastronomy Tourism Which Adopted the “Climate-Friendly Gastronomy Tourism”
 
In collaboration with ;

Conference Stage, Hall 2

The Lead Actors of Gastronomy Tourism are in Pursuit of Gastronomy Routes!

Thursday 10 February 11:30 - 17:00 Room 1

Add to calendar 02/10/2022 11:30 02/10/2022 17:00 The Lead Actors of Gastronomy Tourism are in Pursuit of Gastronomy Routes! Conference Stage, Hall 2