In this paper, it is aimed to determine the effects of the enterprises which implement tourism activities in the open farms in the tourism sector on the sustainability of the local culinary culture. In addition, the importance of food culture sustainability of the food storage methods applied in the farms and the produced local foods are intended to demonstrate in this study. In this context, 9 farms that located in various regions of Turkey have been visited over. The interview form was used to collect data. In this research, data were collected by using standardized open-ended interview and observation technique which are one of the qualitative research methods. The farm authorities were asked questions about the sustainability of the culinary culture and the responses were analyzed descriptively. According to the results of the survey, guests who visit the farms get information about local recipes, traditional food preservation methods on the farm and around the farm. The results of the research show that the farm people get information about the culinary culture from the volunteers and apply them. Besides, most of the people living in rural areas supply a substantial part of their fundamental cuisine needs from packaged foods instead of using traditional food storage methods.