Organic Agriculture and Eco-Tourism Applications in Çand¿r Village - Atabey, Selma;Gürdogan, Arzu;Yokas, brahim
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Rapid increase in the world population and the developments in the industrialization gave birth to many problems relating human health and the environment. Environmental problems reach to the threatening dimensions. This has led to the development of sustainable perspectives to protect the ecological system balances. Then, they make it essential to produce new systems which are not harmful to the ecological balance. Moreover, among the developed systems "Organic Agriculture System" comes into prominence. Organic farming is a form of agriculture in which chemical inputs are strictly excluded.…mehr

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Produktbeschreibung
Rapid increase in the world population and the developments in the industrialization gave birth to many problems relating human health and the environment. Environmental problems reach to the threatening dimensions. This has led to the development of sustainable perspectives to protect the ecological system balances. Then, they make it essential to produce new systems which are not harmful to the ecological balance. Moreover, among the developed systems "Organic Agriculture System" comes into prominence. Organic farming is a form of agriculture in which chemical inputs are strictly excluded. Turkey has natural beauty, historical charm with the socio-cultural characteristics of the types of alternative tourism has great potential. In tourism sector, where natural, cultural and historical values are utilized as resource, eco-tourism is one of the alternative approaches of sustainability, especially emerging against negative impacts on environment. Çand r was preferred for the case study because of its rich natural, historical and cultural resources which were seen as main parts of eco-tourism supply.
Autorenporträt
SELMA ATABEY was born in ¿stanbul in 1972. She graduated from Tourism and Hotel Mang. administration in Ayd¿n ADÜ. Between 1999 to 2004, she worked as cuisine and service teacher at a high school. She became academic staff on food and beverage in 2004 at MSK University and still working there at the Cookery Programs. She is expert in Cuisine.