Let’s be honest. Food is good. Good food is even better. A lot of our favorite foods, however, are classified as processed foods. And while not all of it is completely bad for us, much of what we consume on a daily basis, we do so at our own risk.
IGCAT’s President, Dr. Diane Dodd was fortunate to join the European Chapter for IFACCA (International Federation of Arts Councils and Culture Agencies) members at their closed meeting in Liverpool, England, 10-12 October 2018. The European Chapter Meeting operated under the title Shifting the Balance of Power. Simon Mellor, Deputy Chief
A new standard sets out criteria for identifying key biodiversity areas, and SA will be among the first to do a complete national assessment. The recent adoption of the Key Biodiversity Areas Standard is a major breakthrough for global conservation. It has brought together 12 of the largest conservation nongovernmental
Ancient and forgotten recipes starred at the 2nd edition of the Festival della Pasticceria Tradizionale Mantovana (Festival of Mantuan Traditional Pastry-Making) that on 22 September 2018 gathered bakeries and pastry shops from the four provinces involved in East Lombardy, European Region of Gastronomy awarded 2017, namely Mantua, Bergamo, Brescia and Cremona. With the
Slovenia, European Region of Gastronomy awarded 2021 officially joined the European Region of Gastronomy Platform on 8 October 2018, during an award ceremony organised at the Permanent Representation of the Republic of Slovenia to the EU in Brussels, during the European Week of Regions and Cities, in the presence of
The European Regions of Gastronomy gathered once again in Brussels in the framework of the European Week of Regions and Cities to celebrate a new member of the Platform: Coimbra Region, European Region of Gastronomy awarded 2021. The ceremony took place on 8 October 2018 at the Permanent Representation of
Cross-sectorial cooperation, citizen engagement and food innovation were among the topics discussed at the round table on Creativity and cross-sectorial working strengthening European Regions of Gastronomy, held on 8 October 2018 in the framework of the European Week of Regions and Cities in Brussels. Hosted by the Permanent Representation of
Three businesses from Galway-West of Ireland, European Region of Gastronomy 2018 featured among the winners of Georgina Campbell’s guide 2019 Awards in the newly created category Spirit of the European Region of Gastronomy. The winning trio – The Twelve boutique hotel, Beechlawn Organic Farm, and Gannet Fishmongers – shined for excellently demonstrating “collaborating
Chef Antonis Dimovasilis from Mykonos shone in the final of the local young chef competition held in Syros, Greece and took the title of best young chef. He will go on to represent the South Aegean European Region of Gastronomy in the 2018 European Young Chef Award. This has been
Calonge-Sant Antoni Chair of Gastronomy, Culture and Tourism of the University of Girona organised a round table, on the 17th of September, discussing the ability of women to achieve success in the world of gastronomy. Five female professionals from different disciplines who are linked to gastronomy discussed this principal theme
Creativity and innovation lie at the heart of North Brabant’s programme as European Region of Gastronomy 2018, as highlighted by Buenavida, the monthly magazine on health and wellbeing issued by the Spanish newspaper El País, that published an article about the region’s capital ‘s-Hertogenbosch titled La Ciudad Laboratorio (The Lab City). Author of the article, Juan
Feeding today’s world produces a quarter of global greenhouse gas emissions. With the accelerating pace in which people are moving from countryside to the city, changes in land use and the agriculture industry could amount to 70 per cent of total emissions by 2050, according to projections by the World Bank.
The 12th Cycladic Gastronomy Festival Nikolaos Tselementes in Sifnos, Greece was yet again a great success. The three-day event, that took place on the 6, 7, 8th, of September, co-organised by the South Aegean European Region of Gastronomy 2019, attracted more than 6,000 visitors and various international participants. Over 15 different
Best local products from Kuopio, European Region of Gastronomy 2020 were showcased in front of Finland’s top chefs and restaurant owners Henri Alén and Tommi Tuominen. The event was held at the European Region of Gastronomy office and put the spotlight on different local businesses offering high-quality food and drink products: wild herbs
A Scottish-born chef has won an international culinary prize by using ingredients and cooking techniques learned from indigenous Australian people. Jock Zonfrillo has visited hundreds of remote communities in Australia to understand the origins of ingredients and their cultural significance. The Scottish-Italian cook, who runs the top-rated Orana restaurant in
Prof. Dr. Roberta Garibaldi and Dr. Diane Dodd both gave key note speeches at the round table “Belarus as Gastronomic Destination – Dream or Reality?” on 20 September 2018. The round table attracted the attention of the National Tourism Agency and Department of Tourism of the Ministry. The meeting was organised by Valeria Klitsounova,
