Atatürk University delivers a portfolio of formal programmes, professional trainings, and public-facing outreach that promote the sustainable management of fisheries and aquaculture as well as responsible tourism for local and national communities. These activities are implemented primarily through the Faculty of Fisheries and the Faculty of Tourism, and complemented by interdisciplinary collaborations and events open to practitioners, SMEs, and local stakeholders.
1) Formal education in fisheries & aquaculture linked to community needs
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The Faculty of Fisheries provides degree programmes that combine classroom learning with extensive hands-on aquaculture practice and community-oriented training. The faculty’s Inland (Freshwater) Fisheries Research & Application Unit (“İçsu Balıkları Araştırma ve Uygulama Birimi”) produces fish seed and supports growers, while students complete a structured “7+1” workplace-education plan (70 working-day practicum) designed to graduate aquaculture engineers who protect aquatic resources and enable their sustainable use—skills that are directly transferred to local producers and practitioners via the Unit’s services. Atatürk Üniversitesi
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The Faculty of Fisheries maintains public-facing pages and events (research, projects, community contribution/SDGs) that signal its role in applied freshwater ecosystem management and sustainable aquaculture skills-building for the region. Atatürk Üniversitesi
2) Applied outreach for producers and local aquaculture enterprises
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Through the Inland Fisheries Research & Application Unit, the university shares broodstock/seed and technical know-how with local farmers “who request it,” integrating producer-oriented extension into university operations (e.g., broodstock support, husbandry protocols, and system management practices). This strengthens sustainable aquaculture capacity for surrounding communities in Eastern Anatolia’s freshwater basins. Atatürk Üniversitesi
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Academic staff also collaborate internationally on aquaponics and nutrition research, expanding the knowledge base that informs resource-efficient, low-impact production approaches adaptable for regional stakeholders. aquaponicsopti.be.uw.edu
3) Responsible & sustainable tourism education with community interface
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The Faculty of Tourism offers programmes in Tourism Guidance, Gastronomy & Culinary Arts, and Recreation Management, with faculty events and workshops that are open to local partners and practitioners. Examples include Erzurum Gastronomy Tourism workshops hosted by the faculty, which connect sustainability, local food heritage, and tourism value-chains. Atatürk Üniversitesi
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The faculty has interdisciplinary education protocols (double-major/minor) with other units to strengthen sustainable destination management, cultural-natural heritage interpretation, and community-benefit tourism—preparing graduates and local partners to align with national sustainability standards. Atatürk Üniversitesi
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At the national level, Türkiye’s Sustainable Tourism Program (GSTC-aligned) provides a policy backdrop for responsible tourism. The university’s tourism education and outreach equip students and local actors to operate in line with this framework, which the Türkiye Tourism Promotion and Development Agency (TGA) developed with the Global Sustainable Tourism Council. GSTC
4) Who these programmes serve & how they are delivered
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Producers & cooperatives: technical briefings, broodstock/seed support, and on-site mentorship via the Fisheries Application Unit. Atatürk Üniversitesi
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SMEs & practitioners in tourism: workshops and faculty-hosted events (e.g., gastronomy tourism, guiding standards, recreation management) that translate sustainability principles into market-ready practices. Atatürk Üniversitesi
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Youth & students from the region: structured practicum (7+1) and interdisciplinary pathways that directly channel skills into local labour markets across aquaculture and tourism. Atatürk Üniversitesi
5) Summary of programmes & outreach (evidence-based)
| Programme / Channel | Primary Audience | Sustainability Focus | Delivery & Frequency | Evidence |
|---|---|---|---|---|
| Inland Fisheries Research & Application Unit | Local fish producers, vocational trainees, students | Sustainable broodstock/seed, freshwater aquaculture practices, stewardship of aquatic resources | Ongoing production & training; demand-based producer support | Atatürk Üniversitesi |
| Faculty of Fisheries degree + practicum (7+1) | Students → local sector | Competency-based aquaculture skills; responsible freshwater management | 70-day workplace education integrated annually | Atatürk Üniversitesi |
| Tourism Faculty workshops (e.g., Erzurum Gastronomy Tourism) | Tourism SMEs, guides, community | Sustainable destination & product development; local value chains | Periodic faculty-hosted events | Atatürk Üniversitesi |
| Interdisciplinary tourism education protocols | Students, partner faculties, local sector | Sustainable tourism management, interpretation, visitor stewardship | Formal double-major/minor agreements | Atatürk Üniversitesi |
| Alignment with Türkiye’s GSTC-based National Sustainable Tourism Program | National tourism ecosystem; students & SMEs | National sustainability standards & certification literacy | Embedded as policy context in teaching/outreach | GSTC |
