15 October 2018
by Anna Kucirkova
Let’s be honest. Food is good. Good food is even better. A lot of our favorite foods, however...
MoreProbiotics, a healthy gut, and the end of processed food
SA plays lead role in global biodiversity protection drive
11 October 2018
by H. Dugmore
A new standard sets out criteria for identifying key biodiversity areas, and SA will be among...
MoreSouth Aegean selected finalist for 2018 European Young Chef Award
Chef Antonis Dimovasilis from Mykonos shone in the final of the local young chef competition...
MoreThe ability of women to achieve success in gastronomy
Calonge-Sant Antoni Chair of Gastronomy, Culture and Tourism of the University of Girona...
MoreWhy we need to rethink how we produce food
2 October 2018
by Zafirah Zein
Feeding today’s world produces a quarter of global greenhouse gas emissions. With the...
MoreThe Gastronomy Festival of Sifnos is now an international institution
The 12th Cycladic Gastronomy Festival Nikolaos Tselementes in Sifnos, Greece was yet again a...
MoreGeorgia – a New Frontier in Gastronomic Tourism
17 September 2018
by S. Guthrie
Earlier this week, the Georgian National Tourism Administration (GNTA) announced a new strategy...
MoreOpen Call! European Young Chef Award 2018
The third edition of the European Young Chef Award will be hosted by the Galway International...
MoreBit 2018: A comparison among European Regions of Gastronomy
The Bit 2018 “Your Travel exhibition” held in Milan from 10 to 12 February has been...
MoreIGCAT Experts stimulate entrepreneurial thinking, creativity and innovation
Larissa Uwasse, IGCAT International Expert from Rwanda and representative for Africa on...
MoreTourism and future energy: Committed to curb emissions
28 June 2017
by Tatiana Rokou
Under the title ‘Tourism and Future Energy: Unlocking low-carbon growth opportunities’, industry...
MoreEdu-Kitchen: taste education in Romania – Interview
26 June 2017
by Michele Rumiz
Slow Food Turda and its leader, Marta Poszonyi, have started a new project, Edu-Kitchen...
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