Gönül Mutfağı was established as a volunteer-led initiative in the aftermath of the earthquakes of February 6, 2023, which affected 11 provinces, with the aim of meeting the urgent need for hot meals and food among earthquake survivors.
With the support of the Ministry of Youth and Sports, Gönül Mutfağı was set up in Hatay’s İskenderun district at the Muhyiddin Ibn Arabi KYK Dormitory. To date, approximately 4,000 volunteers have taken an active role in its operations. During this period, 15 million food packages were distributed and more than 24 million meals were delivered to people affected by the disaster.
From food preparation and cooking to procurement and logistics, all processes at Gönül Mutfağı were carried out with the direct involvement of volunteers. This strong culture of volunteerism formed the foundation of the initiative and inspired its name. The primary source of food distributed to earthquake survivors was the support provided by individuals and institutions through the Topraktan Tabağa Agricultural Development Cooperative. The cooperative’s non-profit social structure contributed to the transparency, accountability, and reliability of Gönül Mutfağı. Acting in line with social cooperative principles, Topraktan Tabağa quickly adapted to emerging needs in the disaster zone and enabled direct support from individuals and institutions through the “Earthquake Relief” section activated on its website.
In September 2023, Gönül Mutfağı relocated to the kitchen of the İbrahim Çeçen Foundation Container City in İskenderun. Since its establishment, it has not only provided hot meals but also distributed hygiene supplies and food aid, prepared iftar and suhoor meals, supplied cold drinking water during the summer months, and—under the coordination of the District Directorate of National Education and the Governor’s Office—served daily breakfasts to approximately 10,000 primary school students in Hatay. Through collaboration with local producers, unharvested citrus fruits were collected with the support of volunteers and the Ministry of Youth and Sports; edible produce was distributed to those in need, while unusable items were converted into compost.
Continuing its work in response to evolving needs in the region, Gönül Mutfağı has, since the 2024–2025 academic year, focused on delivering hot meals to primary school students. Within the scope of the Gönül Mutfağı – Building the Tables of the Future project, carried out with financial and in-kind support from partner institutions, daily hot meals are currently provided to approximately 3,500 students across 13 schools, five of which have had their dining facilities fully renovated.
To ensure long-term sustainability, Gönül Mutfağı is also supported by the Gönül Mutfağı Mardin Restaurant, which was established using the award fund received by Chef Ebru Baybara Demir after being honored in 2023 with the Basque Culinary World Prize—often referred to as the Nobel Prize of gastronomy. The restaurant’s revenues are transferred directly to Gönül Mutfağı to support the ongoing needs of the community kitchen.