Food is more than nourishment, it is memory, landscape, identity and the possibility to regenerate a region. During a dynamic tutorial on Stakeholder Involvement for members of the World Region of Gastronomy Platform, Jaume Gomila, IGCAT Vice-President, invited members to reflect on how shared ideas can translate into lasting impact. How can regions
Armenia’s growing commitment to placing gastronomy at the heart of cultural preservation, sustainable territorial development, and community-led economic resilience has led to the country officially joining the World Region of Gastronomy Platform as a candidate for the 2028 Award. Armenia is the first region from the Caucasus to apply for this international recognition, coordinated
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
Drawing on her experience establishing the award-winning Scottish Food Guide in 2002, Wendy Barrie, cook, food writer, and IGCAT Expert, shared practical insights on creating a credible and enduring food guide, in the recent IGCAT webinar: Raising Standards through Food Guides. She emphasised that a successful guide goes far beyond listing restaurants or producers, it
An international Jury composed of five international experts considered the application of Jeddah-Taif for the title World Region of Gastronomy 2027. After reviewing the bid book titled Jeddah-Taif: Everlasting and Abundant submitted on 4 December 2025, they took part in a Jury visit to the region, 1-4 February 2026. The aim of the visit was
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
Sicily’s year as European Region of Gastronomy 2025 has marked a defining chapter in the island’s cultural and gastronomic history, demonstrating how food heritage, sustainability, and young talent can be mobilised to create lasting international impact. In celebration of the region’s gastronomy, a legacy event was held on 13 January 2026 in
In a significant step for the Middle East and the global gastronomy community, Jeddah–Taif has been officially welcomed as a candidate for the World Region of Gastronomy 2027 Award, joining IGCAT’s international Platform of Regions committed to sustainable, inclusive, and culturally rooted food systems. This candidacy builds on the regional legacy established by Aseer Region,
IGCAT was honoured to take part in the 40th anniversary celebration of Catalan tourism, organised by the Agència Catalana de Turisme (ACT) and held in the framework of Catalonia, World Region of Gastronomy 2025. The event opened with reflections from President Illa, highlighting this year’s significant growth in tourism while emphasising the importance
The International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) is pleased to highlight the valuable exchange that took place at InnoDays 2025, an innovation event hosted by the Region of Crete, European Region of Gastronomy 2026. The event offered an excellent platform for collaboration among regions preparing or holding a Region
The International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) is pleased to highlight the valuable exchange that took place at InnoDays 2025, an innovation event hosted by the Region of Crete, European Region of Gastronomy 2026. The event offered an excellent platform for collaboration among regions preparing or holding a Region
The International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) is pleased to highlight the valuable exchange that took place at InnoDays 2025, an innovation event hosted by the Region of Crete, European Region of Gastronomy 2026. The event offered an excellent platform for collaboration among regions preparing or holding a Region
The International Institute of Gastronomy, Culture, Art, and Tourism (IGCAT) has Awarded Central Dalmatia the prestigious title of European Region of Gastronomy 2027, recognising the region’s outstanding commitment to local gastronomy, cultural heritage, and sustainable, community-driven tourism. This distinction highlights the core values IGCAT promotes: fostering collaboration, celebrating culinary and cultural diversity, and
Ioannis Liapakis from Crete European Region of Gastronomy 2026 was awarded European Young Chef for 2025 on 27 November. With the dish Erevinthos, Ioannis impressed the international jury, chaired by Xavier Pellicer – a leading figure in plant-based fine dining, from Catalonia, World Region of Gastronomy awarded 2025. The jury unanimously awarded this dish
The European Young Chef Award 2025 finalists have joined past honorees as IGCAT Regional Chef Ambassadors, committing to champion their regions’ local foods, celebrate culinary diversity, and promote sustainability. As IGCAT Regional Chef Ambassadors, these young chefs pledge to be positive change-makers throughout their careers, proudly representing their regions’ heritage and food cultures
The Plastic Free Foundation has released its 2025 Impact Report, highlighting the global achievements of Plastic Free July. In 2025, an estimated 174 million people across 190 countries participated—about 16% of global consumers. Participants significantly reduced waste, cutting an average of 13 kg of household waste per person and taking 15% more actions to avoid plastic compared to non-participants.
