The seeds of the Buğday (meaning “wheat”) Movement were first sown in 1990 at a small market stall where founder Victor Ananias sold brown rice, olive oil, sage, thyme, and sea salt in the Bodrum outdoor market. Ananias then moved his operation to the Başak Natural Products Shop, which he opened on the Eski Hükümet Street in Bodrum the following year. After adding Başak Naturcafe to the shop in 1992, it became a frequent destination for those seeking to eat healthily as well as a meeting place for environmentalists.
In March 1992, Ananias restored an old Greek house and opened Buğday Vegetarian Restaurant. The restaurant prepared and presented unprocessed local, seasonal, natural foods without compromising its principles in its cuisine. At the same time, it hosted meetings, seminars, courses and exhibitions on individual development, environment and ecological life, and offered a small library containing domestic and foreign publications on these subjects.
In 1998, the first Buğday Bulletin was published and included news from the Buğday Vegetarian Restaurant and Başak Natural Products Shop, information about ecological architecture, healthy recipes, and articles about natural, ecological and traditional products. One year later, in 1999, the bulletin became a magazine and reached its subscribers across Turkey under the name of Buğday Ecological Living Magazine. In a short time, the magazine became a contact point and a resource for all areas of ecological life, from ecological agriculture and products to healthy nutrition, from individual development to natural healing methods, from consumption habits to architecture. It has become a resource.
By the end of the 1990s, Buğday became a movement that brought many people interested in ecology together, beyond being just a restaurant and a magazine. People from many different backgrounds attended the Congress for a Healthy Ecological Product Market held by Buğday Ecological Living Magazine in September 1999 on the shores of Lake Bafa: ecological product producers, sellers, and exporters; ecological agriculturists; academic experts healthy product entrepreneurs; and people interested in eating healthy foods and being a part of an ecological production and consumption cycle.