The short film Home of Nordic Flavours 2020 from Trondheim-Trøndelag, European Region of Gastronomy awarded 2022, has been awarded 2nd prize of the Food Film Menu 2020, organised by IGCAT in collaboration with the World Regions of Gastronomy Platform.
Produced by BERRE Kommunikasjonsbyrå (BERRE Communication Agency) and premiered at the 2020 Michelin Nordic Awards (Trondheim, February 2020), this short film highlights how the city of Trondheim and its surrounding region have become the new food capital in Norway also known as the Home of Nordic Flavours.
Shortlisted by an international jury of IGCAT experts as the Best Food Film showcasing a Region of Gastronomy, Home of Nordic Flavours 2020 was the second most voted short film out of 7 finalists of the Food Film Menu 2020 in a people’s vote launched on social media by IGCAT on 4-7 September 2020.
“The best atmosphere, the film makes you want to be in Trondheim-Trøndelag. It makes you smile; so genuine” affirmed jury member Daniela Jelincic at the first selection stage.
“This movie is about community, short chains, social cooperation, focused on quality of food, life and people. Nature is always present in the culture of this movie. One of my favourite ways of presentations, which invites you to reflection” stated jury member Dorian Lungu.
The announcement of the Food Film Menu 2020 winners took place during the Opening Ceremony of Kuopio (Finland) as European Region of Gastronomy awarded 2020-2021, held on 11 September 2020 and live streamed on YouTube for the international audience.
Levi Devžej from Slovenia, European Region of Gastronomy awarded 2021, shortlisted in the European Young Chefs category, was awarded Overall Winner of the Food Film Menu 2020, while third prize went to Mayonnaise, The Universal Sauce from Menorca, European Region of Gastronomy awarded 2022, winner of the Historical Food Routes category.
The Food Film Menu aims to collect short films about awarded and candidate Regions of Gastronomy that help raise awareness about the importance of food and cultural diversity for community well-being and a more sustainable future.
The Food Film Menu 2020 included the following 7 categories: Regions of Gastronomy; European Young Chefs; Food-related Visitor Experiences or Food Gifts from the Regions of Gastronomy; Historical Food Routes; New Food Trends; Environment and Food; Food and the United Nations Sustainable Development Goals.
About the World Regions of Gastronomy Platform
Candidate and awarded World Regions of Gastronomy, guided by IGCAT, are working together to raise awareness about the importance of their cultural and food uniqueness; stimulate creativity and gastronomic innovation; educate for better nutrition; improve sustainable tourism standards; highlight distinctive food cultures; and strengthen community well-being.
IGCAT aims to empower local communities by raising awareness of the importance to safeguard and promote distinct food, culture, arts and sustainable tourism assets. This is essential to balance against globalised food trends that are impacting on our planet, health and local economies.
IGCAT is a non-profit institute established in 2012, working with regional stakeholder consortiums in the fields of gastronomy, culture, arts and tourism. It counts on the expertise of a worldwide network of experts and works in partnership with specialised intergovernmental organisations.
IGCAT provides the Region of Gastronomy Award and is the official secretariat for the World Regions of Gastronomy Platform. Furthermore, the Institute has developed the Young Chef Award, the Local Food Gift Challenge, the Top Visitor Experience and the Food Film Menu.