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Voluntary tourism, one of the alternative tourism types developed with a sense of justice in tourism recently, is based on the understanding of voluntary service. This study is important for several reasons; examining studies in line with various criteria, contributing to the literature and setting an example for researchers who will work in this field. Therefore, articles on "Volunteering Tourism" published in the national refereed journal system indexed by ULAKBIM between 2000-2020 are analyzed and keyword "Volunteer Tourism" in the title, abstract, keywords, and content were examined. Content analysis method was used to analyze the data. According to the results; In Turkey, voluntary tourism studies have gained importance between 2011-2015. Especially publications have been increased since 2015 and it was determined that the majority of the articles were prepared in Turkish and quantitative research methods used generally. Based on the results, suggestions have been made to increase and diversify the quality and quantity of research conducted in this field to raise awareness on volunteer tourism in Turkey. Besides, it has been revealed that studies in foreign languages should be increased.

Within the context of gastronomic tourism, the interest of the tourists is very high for the local food and beverages specific to a region. Therefore, it is necessary to perform studies to enable the sustainability of gastronomic tourism while preserving the regional cuisine culture to hand down the next generations. Subjects of these studies also have great importance to increase the recognition of local products by taking them under protection through the geographical indication application. In Kayseri, which has unique local products in terms of gastronomic tourism, Bünyan guelder-rose in 2018 and Akkışla guelder-rose in 2021, which is a plant in the form of a bush, is a product that has received geographical indication registration. It is also important to protect the traditional production techniques used in the production of Bünyan and Akkışla guelder-rose and to transfer them to future generations in terms of the development and sustainability of the gastronomic tourism of Kayseri. Besides, as a result of the literature analysis of the study, it has been determined that the resources regarding the place and importance of guelder-rose as a geographically indicated product in gastronomy tourism are insufficient. Referring to all these points, in this article; it is aimed to present the benefits of geographical indication registration to the region, producer and gastronomy tourism in the case of Kayseri Bünyan and Akkışla guelder-rose. The current situation has also been analyzed and rrecommendations have been devoleped.

Slow Food hareketi, hızlı yaşam şartlarının karşısında yerel mutfak kültürlerinin ve geleneksel değerlerin kaybolmasını engellemek amacıyla 1989 senesinde İtalya’da kurulmuştur. İtalya’da başlayan Slow Food hareketi günümüzde 160’tan fazla ülkede kâr amacı gütmeden faaliyet göstermektedir. Slow Food hareketi kapsamında gerçekleştirilen projelerde; sürdürülebilir turizm, eko-gastronomi, sürdürülebilir tarım ilkelerinin önemi sıklıkla vurgulamaktadır. Sürdürülebilirlik ilkelerinin önemi, üretimin olduğu ve kaynak değerlerinin korunması gerektiği her alanda artmaktadır. Gastronomi turizminden de sağlanan faydaların sürdürülebilmesi ve yerel unsurların korunması önemlidir. Bu noktada da Slow Food hareketi tarafından gerçekleştirilen projeler gastronomi turizminin sürdürülebilirliğine fayda sağlamaktadır. Gerçekleştirilen alan yazın taramasında yerel lezzet turları ve Slow Food hareketinin ilişkisini konu alan çalışma sayısının az olduğu sonucuna varılmıştır.  Bu sebeple gerçekleştirilen çalışmada, gastronomi turizmi içerisinde önemli bir ürün olan yerel lezzet turları ve Slow Food hareketi arasındaki ilişki incelenmiştir. Çalışma sonucunda, sorumlu turistlerin beklentilerine bir cevap olarak, Slow Food hareketi ve eko-gastronomi ilkeleri ışığında yürütülen yerel lezzet turları konusunda öneriler geliştirilmiştir.