{"id":25808,"date":"2023-01-12T16:34:07","date_gmt":"2023-01-12T15:34:07","guid":{"rendered":"https:\/\/igcat.org\/?p=25808"},"modified":"2026-03-25T16:37:53","modified_gmt":"2026-03-25T15:37:53","slug":"saimaa-officially-awarded-european-region-of-gastronomy-2024","status":"publish","type":"post","link":"https:\/\/igcat.org\/fr\/saimaa-officially-awarded-european-region-of-gastronomy-2024\/","title":{"rendered":"Saimaa officially awarded European Region of Gastronomy 2024"},"content":{"rendered":"

Saimaa region in Finland has been officially awarded the title of European Region of Gastronomy 2024 by the International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) for their commitment to sustainably protect and promote local food and cultural uniqueness.<\/strong><\/p>\n

The award ceremony was celebrated on 12 January 2023 at the TeaHouse of Wehmais, in Juva, and saw the participation of the local stakeholders involved in the European Region of Gastronomy programme, as well as representation from IGCAT.<\/p>\n

The event opened with a musical performance by Musical Theatre Collective Waulinko<\/strong>, followed by the welcome of Project Director of the Saimaa European Region of Gastronomy Management Project 2022-2023, Sari Kaasinen<\/strong>, who stated: \u201cThe wild beauty of our nature, the captivating silence, the smell of fresh air. The taste of the purest food in the world and the touch the grounding soil and cleansing waters lets you connect with the mysteries of Saimaa. The six senses of Saimaa and our way of life – for us all this is normal\u2026 But for our visitors this is a miracle.\u201d<\/p>\n

A shared commitment to a sustainable way of life<\/strong><\/p>\n

The importance of collaboration in gastronomy tourism was highlighted by the representatives of the three main territories that comprise the Saimaa region: Pentti M\u00e4kinen<\/strong>, County Governor, Regional Council of South Savo; Markus Hirvonen<\/strong>, Regional Mayor, Regional Council of North Karelia; and Jami Holtari<\/strong>, Executive Director of Regional Vitality, Regional Council of South Karelia.<\/p>\n

\u201cWe started collaborating between the three regions of Saimaa a bit over a year ago. We really want to thank everyone who have worked to get the European Region of Gastronomy award here \u2013 but this really is only where the work starts. Now we need to find new sources to boost the economy. The Russian border is closed and that\u2019s why we need to look towards Europe especially in the tourism sector,\u201d affirmed Pentti M\u00e4kinen.<\/p>\n

\u201cFood and international collaboration \u2013 maybe the two most important things right now for our region. Saimaa European Region of Gastronomy title gives us new views for the future. In the last two years the world has changed permanently. As the situation in the world has gotten worse, we need things that unite us. And what is the thing that brings us together? Food. Food to travel for, food to talk about. Food tells our story – about our own history and culture. We can learn from each other and the world through the European Region of Gastronomy title,\u201d highlighted Markus Hirvonen.<\/p>\n

\u201cThank you IGCAT for trusting us with this title. I assure you that we will live up to your expectations. We need new tourists and products \u2013 and we are going to do this by leaning into our strengths \u2013 nature and our great entrepreneurs. We have already started projects to realize the goals. I think we should focus on the quality of the food rather than quantity. This can promote our health, quality of life and local businesses. Beyond a trophy, I see this is a process for committing to a sustainable way of life,\u201d remarked Jami Holtari.<\/p>\n

The strengths of the Saimaa brand: slow tourism and unique food experiences<\/strong><\/p>\n

President of IGCAT, Diane Dodd PhD<\/strong> officially presented the award certificate to the regional stakeholders. She applauded the region’s ability to put such a high-quality application together in record time and noted this was possible because of all the background work already completed by the Saimaa Phenomenon team, the fabulous food producers in the region and the aspirations of so many working in hospitality that have created beautiful slow tourism and unique food experiences across the three regions. Everyone should be exceptionally proud.<\/p>\n

She highlighted the strength of the Saimaa brand as a uniting factor and the most visually impacting factor to initially attract international visitors. She added that \u201cIt is certainly thanks to the regions’ willingness to unite that you are already seeing this Saimaa Phenomenon emerge in the form of this Award.\u201d She also noted that when one door closes another one opens and with the Award, not only will Saimaa attract new visitors from Europe but the three regions will have the opportunity to make a clear decision as to the type of visitor they want to attract.<\/p>\n

She strongly recommended that Saimaa aim to attract slow tourism, nature, culture and food loving young people. She noted that Saimaas’s strength is in its sustainability message and should focus on resuscitating and safeguarding its unique natural, food and cultural assets. \u201cThe new generation of visitors,\u201d she said \u201care looking for unique experiences, local and quality food and are willing to support responsible sustainable regions. Saimaa has all the ingredients!\u201d<\/p>\n

Saimaa is the 16th region to be awarded the coveted European Region of Gastronomy title.<\/p>\n

Promoting Saimaa’s food heritage<\/strong><\/p>\n

The award ceremony was followed by a seminar on Food Culture in Eastern Finland – What is it and what could it be?<\/strong> including several interventions on how to sustainably and creatively promote Saimaa region\u2019s food and cultural heritage:<\/p>\n