According to top experts convened by the World Bank, a radical change in the way we produce and consume food is just as essential to the sustainability of the planet as eliminating carbon from energy. Sam Kass, former senior policy adviser to First Lady Michelle Obama and White House chef
The European Week of Regions and Cities 2016 Master Class, organised by DG REGIO, Committee of the Regions, Regional Studies Association, ERSA and AESOP will start 9 October 2016 in Brussels. The call for applications is now open and the deadline for their submission is 9 May. This prestigious event
India will have its first-ever opportunity to host a general assembly of the Club des Chefs des Chefs (CCCC). The Chefs for Heads of State of the world will converge in Delhi this autumn to further promote culinary diplomacy. One of the their main goals is striving to safeguard authentic
The three-day event titled “The Manila Galleon: East Meets West” took center stage on the second day of the Madrid Fusion Manila international gastronomy Congress. The main topic of this event is to explain the importance and the influence of history in food culture. For example, there would be no
Actions for the promotion of Greek destinations and sustainable tourism through the European EDEN (European Destinations of Excellence) project were discussed by Greece’s Alternate Tourism Minister Elena Kountoura and Thessaloniki’s Regional Vice Governor Voula Patoulidou, in a meeting held in Athens last Friday. The goal of the program is to
According to Fabio Parasecoli, Associate and director of Food Studies initiatives, from New School – New York city, African cuisines are striving to achieve the visibility and popularity among consumers in the Global North that other culinary tradition from the Global South have been enjoying. He had the opportunity, on
More than 200 research and development partners and experts will meet at the International Institute of Tropical Agriculture (IITA) – Nigeria, in a three-day workshop to discuss a new initiative knows as “Africa feeding Africa”, or the Technologies for African Agricultural Transformation (TAAT) program. The TAAT program is a critical
South Korea opened a Korea Food information center named the “K-Style Hub”. The Ministry of Culture, Sports and Tourism said that the main goals are promote culinary tourism and showcase Korean cuisine and food culture. “We will support the Korean food promotion center as a landmark for Korean food industry
Under the leadership of the European centre for creative economy (ecce) in Dortmund the Network for Innovations in Culture and Creativity in Europe (N.I.C.E.) was initiated in 2013 by a consortium of 15 cities, universities, agencies and personalities from 10 countries. It is a non-profit initiative funded by the Ministry
Fortunate timing and luck brought central Illinois native Lyndsi Baker to Paris and her work with La Tablée des Chefs, an upstart food recovery and redistribution agency that also promotes culinary education and healthy eating, particularly with at-risk students. She and a number of volunteers from La Tablée des Chefs
According to Dr Carlos Lopes, Executive Secretary of the United Nations Economic Commission for Africa (Uneca), the continent needs to adopt the “development state” model currently seen in Ethiopia and Rwanda, “which have been central to the process of accelerated economic growth and transformation of any country”. Dr Lopes was
Aarhus’s time has come. It will be joint European Capital of Culture in 2017 along with Paphos, in Cyprus, and European Region of Gastronomy 2017 along with Riga-Gauja (Latvia) and East Lombardy (Italy). The docks are already being transformed by new cultural venues such as Dokk1 and the dramatic Iceberg
A-i-R Wro is a long-term and interdisciplinary artist-in-residence programme established under the auspices of the European Capital of Culture Wroclaw 2016. Based on a collaboration of local and foreign partners it aims to create an international platform that will enable artists, curators, animators, managers, organisations and institutions to cooperate and
In December 2015, the United Nations Educational, Scientific and Cultural Organization (UNESCO) named Tucson, Arizona, as City of Gastronomy in the Creative Cities Network. It is the first city in the U.S. to receive this designation, that means that they are part of a Creative Cities Network of 116 cities
Since genetically modified organisms (GMOs) have evolved to be a top consumer food issue, five major food corporations are on board to label it. This big step is thanks to the state of Vermont, which has essentially boxed big food companies into a corner after the stated passed legislation requiring
The Peruvian Gastronomy Society (APEGA) has launched a digital platform named “El Gran Mercado” to connect farmers with buyers. In this way, farmers and producer can offer their crops to potential buyers. The platform already counts on 42 producers. In a interview by El comercio Apega has said “Since it came into operation,
