{"id":37790,"date":"2026-05-23T12:37:18","date_gmt":"2026-05-23T10:37:18","guid":{"rendered":"https:\/\/igcat.org\/?p=37790"},"modified":"2026-05-27T15:43:58","modified_gmt":"2026-05-27T13:43:58","slug":"igcats-32nd-world-regions-of-gastronomy-platform-meeting-successfully-hosted-in-crete","status":"publish","type":"post","link":"https:\/\/igcat.org\/es\/igcats-32nd-world-regions-of-gastronomy-platform-meeting-successfully-hosted-in-crete\/","title":{"rendered":"IGCAT\u2019s 32nd\u00a0World Regions of Gastronomy Platform Meeting\u00a0successfully hosted in Crete"},"content":{"rendered":"\n


Strategic policy and programmes to develop a region\u2019s culinary identity and strengthen collaboration between tourism, agriculture and education was the subject of the 32nd World Regions of Gastronomy Platform Meeting<\/strong>, held from 18\u201321 May 2026.<\/strong> The meeting was organised by the International Institute of Gastronomy, Culture, Arts and Tourism <\/a>(IGCAT) together with hosts Region of Crete <\/strong>and PLOIGOS Educational Development Company,<\/strong> delivering a spectacular Platform meeting on behalf of stakeholders from Crete, European Region of Gastronomy 2026<\/strong><\/a>. The event brought together regional representatives, international experts and stakeholders committed to advancing sustainable food systems, cultural heritage and community well-being through gastronomy.<\/p>\n\n\n\n

The meeting welcomed delegates from twenty regions participating in the World Regions of Gastronomy Platform, including awarded and candidate European regions such as Galway-West of Ireland<\/strong> (2018), Slovenia<\/strong> (2021), Trondheim-Tr\u00f8ndelag <\/strong>(2022), Menorca <\/strong>(2022), Saimaa <\/strong>(2024), Sicily<\/strong> (2025), Kvarner<\/strong> (2026) Gozo<\/strong> (2026), Harghita<\/strong> (2027), Central Dalmatia<\/strong> (2027) Banat<\/strong> (2028), Nordland<\/strong> (2028), Dobrogea<\/strong> (2029) and North-East England<\/strong> (2029). As well as awarded and candidate World regions such as Aseer<\/strong> (2024), Catalonia<\/strong> (2025), Manab\u00ed<\/strong> (2026), Jeddah-Taif <\/strong>(2027), Cap Bon <\/strong>(2028) and South Aegean<\/strong> (2028), joined the exchange.<\/p>\n\n\n\n

Across three days, participants explored how gastronomy can strengthen communities, celebrate heritage, inspire sustainable tourism, and connect research, education, and local knowledge through a dynamic programme of site visits, conversations, workshops, and cultural encounters across Crete.<\/p>\n\n\n\n

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Day 1: Welcoming the World to Crete\u2019s Culinary Soul<\/strong><\/h3>\n\n\n\n

The Platform Meeting opened with a warm welcome, where tradition and innovation intertwine to create an unforgettable experience. At Petousis<\/strong>, delegates enjoyed a dining experience that honoured Cretan culinary heritage while making every guest feel at home. This beloved establishment is a testament to Crete\u2019s dedication to local, high-quality ingredients, sourced from passionate farmers and growers.<\/p>\n\n\n\n

The evening began with words of welcome from Ms. Georgia Milaki, <\/strong>Deputy Regional Governor for Culture of the Region of Crete, Ms. Eirini Choudetsanaki<\/strong>, President of the Agronutritional Cooperation of the Region of Crete, Mr. <\/strong>Haris Roditakis<\/strong>, President of PLOIGOS Educational – Development Company, and Dr. Diane Dodd<\/strong>, President of IGCAT.<\/p>\n\n\n\n

The next morning, over 40 gifts from 14 regions were presented at the Aquila Atlantis Hotel<\/strong> for the World Food Gift Challenge<\/strong>. Following the presentations, jury deliberations began while participants explored Cretan flavours on a guided walk through local markets, sampling regional delicacies and discovering the island\u2019s vibrant food culture.<\/p>\n\n\n\n

Later, the Platform continued with a visit to the Elounda Women Weavers\u2019 Association \u201cPorfyra\u201d<\/strong>, whose craftsmanship embodies the region\u2019s deep-rooted traditions. The association plays a vital role in preserving Elounda\u2019s heritage, ensuring that traditions continue to thrive alongside its reputation as a globally celebrated destination for high-quality tourism.

Participants were welcomed by the Vice Governor of Lasithi, Mr. Giannis Androulakis<\/strong>, and the Regional Councillor responsible for Tourism, Mr. Michalis Klontzas<\/strong>, who invited guests to become ambassadors of goodwill for the region and its gastronomic heritage.

Educator and author Manolis Makrakis <\/strong>spoke about the long history and cultural tradition of the area. Marina Papantonaki<\/strong>, President of the Board of the Elounda Women Weavers Association, presented their mission and activities.

Women of all ages from Elounda came together in support of the association\u2019s initiative and worked voluntarily for the successful organisation of the event.<\/p>\n\n\n\n

The experience deepened with a hands-on cooking workshop, where delegates crafted skioufichta<\/em> pasta, savored chochlioi boubouristi<\/em>, and indulged in xerotigana<\/em> from Sitia. These activities showcased the island\u2019s culinary artistry while highlighting the simplicity, resourcefulness, and deep connection to place that define Cretan culture.<\/p>\n\n\n\n

The day concluded at Kanali Restaurant<\/strong>, known for its picturesque views of the historic sunken city of Olous and its authentic seafood. Kanali offered the perfect backdrop for reflection on a day filled with flavor, culture, and connection.<\/p>\n\n\n\n

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Day 2: Biodiversity, Innovation, and Celebrating Nature<\/strong><\/h3>\n\n\n\n

A rich collection of Mediterranean and exotic plant species awaited the Platform on the second day during a tour of the Botanical Garden of Crete<\/strong>, an eco-park near Chania. Here, they explored the island\u2019s biodiversity and discussed the importance of preserving natural landscapes.<\/p>\n\n\n\n

Petros Marinakis<\/strong>, founder and CEO of the Botanical Garden, welcomed the Platform with local treats made from ingredients grown in the garden. He then led the group on a tour, highlighting the diverse plant species the garden cultivates. To mark World Bee Day<\/strong>, Platform representatives planted new additions to the garden, creating a special moment of celebration.<\/p>\n\n\n\n

The day continued in the garden\u2019s restaurant, where the Platform enjoyed tastings featuring local wine, olive oil, honey, and tea, followed by a lunch inspired by Crete\u2019s rich biodiversity and the island\u2019s food culture of foraging and abundant vegetable consumption. This was followed by a Platform conversation<\/strong>, where stakeholders discussed their efforts in preserving local biodiversity and how gastronomic regions weave it into a cohesive cycle, from research and mapping to safeguarding natural resources, while fostering sustainable agriculture, value-added products, and citizen engagement to cultivate informed consumers. <\/p>\n\n\n\n

Presentations were made by:<\/p>\n\n\n\n