GastroKale is dedicated to researching the ethnic cuisines and culinary traditions of Çanakkale and the Biga Peninsula, meticulously documenting these invaluable recipes in both print and digital formats to ensure the preservation of our cultural heritage. Collaborating with local authorities, the association organizes educational programs, events, and projects. By preparing projects with domestic and international partners, it secures funding from the European Union and the United Nations, elevating its efforts to an international level and gaining accreditation from these organizations.

Through its economic enterprise, GastroKale offers a restaurant service where traditional dishes made with local ingredients are served, exhibits replicas of historical culinary tools, and sells them as souvenirs. Additionally, it provides a delicatessen service offering local products for home consumption. The association also organizes free culinary workshops for unemployed youth, women, and active seniors, creating opportunities for vocational training.

GastroKale hosts rotating event days to showcase cuisines from different ethnic backgrounds and organizes gastronomy festivals in partnership with domestic and international collaborators. To promote the region as a gastronomic destination, the association designs and conducts culinary tours for individuals and travel agencies.

By partnering with universities, professional organizations, local governments, and NGOs, GastroKale conducts scientific research to uncover and enhance the richness of our culinary traditions and dining etiquette. It ensures both national and international promotion of our cuisine, organizes educational programs, and supports educational institutions. GastroKale contributes to the understanding of the role of food and beverages in healthy nutrition, closely monitors developments in the field, and encourages and disseminates research.

GastroKale emphasizes that its services are open to everyone and not limited to a specific region or audience. A significant portion of the generated revenue is allocated to the association's objectives, establishing a documentation center and a data bank. Through its website and social media channels, GastroKale reaches a wide audience, publishes periodic and non-periodic works, and leads the initiative to establish the Turkish Cuisine Research Institute.