Around the globe, Peruvian cuisine is bang on trend, tantalizing international taste buds and drawing the attentions of enthusiastic foodies and food industry professionals alike. As a reflection of the blessings it can being to the gourmet’s table, for the past three years in a row, Peru has been crowned
Minho and Catalunya launched their programs for 2016 when they will hold the title European Region of Gastronomy, at an event held at ExpoMilan 2015. Francisco de Calhieros presented Minho’s programme and emphasied how the award has helped them to convince competitive towns to collaborate together and builda regional identity. Patrick Torrent,
Galway was officially announced as a candidate to become designated European Region of Gastronomy 2018 last Tuesday at a stakeholder briefing attended by in excess of 100 participants in the Galway Bay Hotel.The briefing was addressed by a number of key speakers and included a workshop which will inform Galway’s
The four Irish finalists of the 2015 European Destination of Excellence (EDEN) Awards are today joining Fáilte Ireland to demonstrate Ireland’s food appeal to the Italian media at EXPO Milan 2015.The Burren Food Trail, the So Sligo Food Trail, the Cong Food Village and the producers of the West Waterford
When former chef Adam Smith opened a small cafe in Britain’s industrial north two years ago, serving up dishes with food destined for the scrap heap, he had big aspirations: To fight global food waste. “From day one I set out to feed the world and I intend to do that,”
According to Huffingpost Travel, there’s no doubt that street art has been experiencing a cultural rebirth in Europe. In the past,many referred to graffiti as the ugly duck of the arts. Back in the day it was considered a kind of vandalism that made cities dirtier and belittled their prestige,
Global Travel have published a guide where you can find some interesting tips to add “extra green” to your journey. “Just because we love traveling doesn’t mean that we have to stop paying attention to our environmental footprint while we’re on the road. Sure, it may be a bit easier at home, where
According to SUMOFUS….the active ingredient in the world’s most widely used weed killer, Monsanto’s Roundup, has just been classified as “probably carcinogenic to humans” by the World Health Organization. The evidence against glyphosate, the dangerous ingredient in Monsanto’s Roundup, is mounting and the bio-tech giant is furiously scrambling to discredit
Wine Art VAS is a company created by Sofia and Natalia Vas. As an artists, they have collaborated on different projects for years, but recently they gathered their passions for art and wine and have created Wine Art VAS, a new project that have them embarked on this new adventure
Sumof Us.org has pointed out that “a worker at a McDonald’s in Brazil has worked for a year and a half and was fired for speaking out”. He learned that “McDonald’s exploits not just its employees, but my country as well”. McDonald’s is allegedly breaking laws, dodging taxes, and withholding worker
No matter the name, the intent is the same: travel with the lightest environmental and socio-cultural footprint possible to maintain or improve conditions in all communities around the world and ensure their health for years to come. A lofty goal, but with a change in perspective and a little bit
For many a European tourist near the end of the 20th century, Spain was the place for a summer holiday. It had all the essentials: proximity, good food and wine, sandy beaches and culture aplenty, from museums to music, dance to drama. Visitors could fast in Madrid’s legendary Escorial monastery,
JetBlue Airways recently launched a grant program focused on sustainable tourism in the Caribbean. As education and the environment are key pillars of the airline’s corporate social responsibility platform, these grants will focus on using science to improve the travel experience for customers and communities now and into the future.
A project designed to certify and standardise meals made to suit special health and nutrition needs of tourists and other people staying in tourist, health and rehabilitation facilities, called Healthy Meal Standard, was launched in Zagreb earlier this week. The said meal standardisation project, devised by its owner, 29-year-old Diana
WTM London and the World Food Travel Association (WFTA), the world’s leading authority on food and drink tourism, have partnered to bring the Association’s food travel expertise to this year’s show delegates. “We’re delighted to have the opportunity to bring food travel education to WTM. Food and drink have become
“BERGAMO 2.035, smarter citizens & glitchy food. The food local system through an analysis by the University of Bergamo and Harvard Graduate School of Design” – The research is focused on the development of local food, adopting the metaphor of “glitches” as applied to urban environments, or those anomalies and
