Regional cooperation between the convivia of the Nordic Countries started in 2009 and has come a long way in the past 10 years. The most visible event to have come out of this collaboration was Terra Madre Nordic, which took place in Copenhagen in April 2018, in “Kødbyen”, and presented
IGCAT is proud to announce the official launch of the Food Film Menu! The creation of the Food Film Menu aims to support interactive and innovative ways of giving visibility to the food heritage of the currently awarded European Regions of Gastronomy and potential world Regions of Gastronomy. This initiative falls into the
The South Aegean, awarded European Region of Gastronomy 2019 has just launched its action plan for the title year. Taking place in the Auditorium of the Museum of Cycladic Art in Athens, the press conference held on the 31 January 2019 uncovers the course of planned events and actions organised by the South
The European Young Chef Award 2019 has been announced by IGCAT and will be hosted by South Aegean, European Region of Gastronomy awarded 2019 against the stunning background of Rhodes island, on 23-24 October 2019. The competition will gather finalists of the local contests held in the awarded and candidate
The exchange of knowledge and good practises is a fundamental principle and major strength of the European Region of Gastronomy Platform. Something that was very well demonstrated once again during the 16th European Region of Gastronomy Platform meeting, held on 11-13 February 2019 in Sibiu, Romania. Representatives from the European Regions
The Spanish town of Narón last year launched a pioneering healthy lifestyle initiative to help its nearly 40,000 residents shed a collective 100,000 kilos over a two-year period. So far, it’s working, as the Galician town has lost over 46,000 kilos over the past year. The health authorities Narón, in
Under the theme Urban and Rural, the 1st EUREGA Interregional Knowledge Exchange visit took place in Sibiu, European Region of Gastronomy awarded 2019, on 11-14 February 2019. Hosted by Sibiu County Council, the meeting aimed to share knowledge, expertise and good practices among the partners that support a re-connection between
The European Region of Gastronomy Platform gathered to celebrate the opening of Sibiu, European Regions of Gastronomy 2019. They share the title this year with the South Aegean and both regions have kick-started a thrilling yearly programme full of events, projects and initiatives aimed at promoting local gastronomy and culture.
Delegates at the Conference on Managing Sustainable Tourism Growth in Europe, organized this week by the European Travel Commission (ETC), were faced with an urgent call to achieve a balance between the needs of the tourism industry, travelers, local communities and the environment if they are to succeed now and
Not only is tourism growing by the day, it is an industry that promotes understanding and peace between countries and cultures, provides millions of jobs and is ideally placed to contribute directly to many of the United Nations’ 17 sustainability goals. Accommodation facilities are central to any tourism activity and therefore
Best Trips 2019 – Galway, Ireland WHY GO NOW: Get inspired by big ideas Galway may sit at the far western edge of Europe, but lately the “City of Tribes” has been the center of attention. Named a 2018 European Region of Gastronomy, Ireland’s fourth largest city (population 80,000) is gearing up for the
‘Taste the Seasons’ projects showcases the deliciousness and diversity of the region’s culinary culture. With tourism and hospitality currently being the strongest sector in Greece in terms of economic development, the country’s most popular region, that of the South Aegean Sea, has been named European Region of Gastronomy for 2019. This
Engaging local stakeholders to build local networks is one of the main goals of FOODBIZ – University and business learning for new employability paths in food and gastronomy, an Erasmus+ funded project involving four European universities committed to strengthen key employability skills of higher education students in the field of
In this Forum, indigenous delegates from the Slow Fish network came together to discuss the various effects that climate change is already having on indigenous fishing communities all over the world. Each panelist spoke about the challenges that their communities face, as well as the progress that they’ve made. The
University partners in the FOODBIZ project completed the first round of planned multiplier events by organising experiential learning workshops aimed to involve students, business players and researchers operating in their local food sectors. The workshops were organised by the University of Macerata (Italy) – leading partner of FOODBIZ; the University
A traditional saffron cultivation system in Iran, an argan-based agro-pastoral system in Morocco, and an ancient olive trees system in Spain today won recognition from FAO as Globally Important Agricultural Heritage Systems (GIAHS). All the sites feature unique ways to produce nutritious foods and/or spices using traditional knowledge and skills while improving
