The Galway bid for the European Region of Gastronomy 2018, entitled ‘From the Ground Up – Feeding our Future’, focused on five key areas following a stakeholder engagement workshop in September in Galway. During the bid feedback session that took place at the European Region of Gastronomy Partners’ Meeting in North Brabant
Restaurants and retail account for an estimated 40 percent of wasted food, one of the reasons California passed AB1826, which went into effect April 1. The bill requires supermarkets and other food companies that produce a certain amount of organic waste to compost or otherwise recycle it, rather than send
Vandana Shiva´s new book “Who really feeds the world? The failures of Agribusiness and the Promise of Agroecology” explains that today, just thirty crops provide 90 percent of the calories in the human diet, and only three species—rice, wheat, and maize—account for more than 50 percent of our calorie intake.
Over 70 technology leaders from 19 countries will be displaying their latest solutions at this year’s Nigeria Agrofood & Plastprintpack Fair with a view to boosting food safety and diversity in the country. This 3-day Fair scheduled for 26-28 April, 2016, in Lagos. “Agrofood & plastprintpack Nigeria supports the Nigerian
In Berkshire Country, the farm–to–table movement keeps on gaining traction. This movement encourages eateries and families to use fresh, locally produced ingredients in preparing meals. At this moment, some local chef are chafing at what some see as a fad, but should be a standard operating procedure for every home
During the 50th edition of Vinitaly, the world biggest wine fair, that took place from the 10th to the 13th of April in Verona, the European Region of Gastronomy partners presented the “Cantina ERG” (ERG’s wine cellar) project. Giovanni Fava, Regional Councilor for Agriculture, the four mayors of the cities
Gastronomic experts announced, at the 1st International Gastronomy Congress held by the Peruvian Society of Gastronomy (Apega), that Peruvian cuisine needs to overcome barriers to become a culinary role model for the world and an engine of economic development in the country. Mariano Valderrama manager of Apega stated “Two thirds
Med Culture, EU-funded Regional Programme, is launching another call for participation in two Peer-to-Peer (P2P) workshops addressing the theme “Reinventing partnerships”. Capacity development is a Med Culture core activity that provides cultural practitioners working in different cultural fields, both from the civil society and public sectors, with the opportunity to discuss common challenges and
Toronto is used to getting accolades for its hip and culturally diverse food scene. According to the magazine Conde Naste Traveler this city is one of the top 15 food destinations in the world, praising it “magnetic, multicultural vibe” However, for most people in Toronto, food is a necessity and
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
