UN Tourism and the Basque Culinary Center (BCC) have released Good Practices in the Development of Gastronomy Tourism, a publication highlighting how eight global destinations, including Brazil, Canada, Chile, Slovenia, Spain, and Mexico, have successfully applied the 2019 UN Tourism & BCC Guidelines to strengthen culinary identity, enhance competitiveness, and
On World Nutrition Day 2026, QU Dongyu, Director-General of the FAO, highlighted that food security depends not just on production but on availability, accessibility, affordability, and quality of nutritious food. Speaking at the high-level event “Delivering as One for Coherent Nutrition Action” during Rome Nutrition Week 2026, he stressed the
Food, culture, and education have the power to transform communities – and on 12 May 2026, ALECSO Director-General Prof. Dr. Mohamed Ould Amar met with IGCAT President Dr. Diane Dodd and Lamia Temimi (Coordinator of Cap Bon’s World Region of Gastronomy 2028 bid) spark a new chapter in the partnership between ALECSO and IGCAT, reaffirming their commitment to using
From 19–22 May 2026, UNESCO’s Africa Week will shine a spotlight on water, youth, culture, and sustainable development across the continent. This dynamic event, hosted at UNESCO Headquarters in Paris, featured conferences, high-level panels, youth activities, exhibitions, cinema, gastronomy, a book fair, and a gala, all designed to foster dialogue
Despite geopolitical challenges, Europe’s tourism sector showed remarkable resilience in early 2026, with international tourist arrivals rising by 5.6% and overnight stays up by 5.5% compared to 2025. This growth was powered by strong intra-regional demand and Europe’s reputation as a safe and attractive destination. Northern Europe led the way
The UN Tourism has opened applications for the Best Tourism Villages 2026 initiative, recognizing outstanding rural destinations worldwide, which the International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) is pleased to share. Since its launch in 2021, the programme has received over 1,000 applications from 100 countries, building a global network of 319
The International Institute of Gastronomy, Arts, Culture and Tourism (IGCAT) believes that sustainable food systems start from the ground up. That’s why we are proud to spotlight Slow Food in Africa, an incredible initiative that has grown a network of over 3,700 active gardens since 2011. These gardens are more
Organized by the Ministry of Agriculture, Forestry and Food of Slovenia, the International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) proudly supports and promotes the Golden Bee Award 2026, the highest national accolade recognizing outstanding achievements in the protection of bees and other pollinators. This award celebrates innovation, research, and initiatives
At European Tourism Day, a clear message emerged: the future of European travel depends on better balance, smarter investment, and a decisive shift toward regenerative models. A new EU Task Force report on “unbalanced tourism” reveals how visitor flows are heavily concentrated in specific destinations and seasons, creating pressure in
Galicia’s “living seed library,” managed by the Misión Biológica de Galicia (MBG), is helping restore agricultural biodiversity by conserving and reintroducing more than 3,000 local varieties of cereals and legumes. Preserved under controlled conditions near Pontevedra, these seeds act as a safeguard against climate change, pests, and plant disease while remaining actively
La Plastic Free Foundation a publié son rapport d’impact 2025, mettant en avant les réalisations mondiales de Plastic Free July. En 2025, environ 174 millions de personnes dans 190 pays ont participé — soit environ 16 % des consommateurs mondiaux. Les participants ont considérablement réduit les déchets, réduisant en moyenne
Une nouvelle initiative mondiale, Tourism Food for Good, a été lancée par ONU Tourisme, la Fondation TUI Care et le Centre pour la résilience et le développement durable (CRSD) de l’Université de Cambridge afin de remodeler la façon dont les aliments sont produits, achetés et consommés tout au long de
Le Svalbard Global Seed Vault a accueilli plus de 21 000 nouveaux échantillons de graines provenant de 20 banques de gènes du monde entier, y compris des premiers dépôts en provenance des Philippines et du Pérou. Ce 68e dépôt porte la collection totale à 1,38 million d’échantillons, renforçant ainsi les
L’UNESCO a publié le Cadre 2025 pour les statistiques culturelles, partie II, qui présente un guide de classification complet visant à améliorer la mesure et l’analyse des phénomènes culturels à l’échelle mondiale. Ce cadre mis à jour fournit des définitions et des indicateurs normalisés dans divers domaines culturels, notamment le
La session a réuni des experts mondiaux pour examiner un projet de rapport restructuré, qui présente désormais une présentation plus concise et axée sur les problèmes de 10 chapitres. Les discussions ont porté sur trois sections thématiques qui cartographient les principaux défis du système alimentaire mondial et sur un cadre
S’exprimant lors du Forum mondial sur l’économie du tourisme à Macao, Gloria Guevara, conseillère spéciale en chef au ministère du Tourisme d’Arabie saoudite, a appelé à un changement transformateur dans le secteur mondial du tourisme. Elle a souligné la nécessité de redéfinir le rôle du tourisme au-delà des loisirs, en
