Today, Mexicans come fourth in the world for the amount of highly processed food they eat per person, at 212 kilos per year. According to Kantar WorldPanel, Mexican families or households spent 30 percent of their expenses on junk food in 2014, with the lower and middle classes spending the highest proportion. This sort
Italian chef Massimo Bottura opened his sixth Refettorio community kitchen in Paris last week. The concept? To provide a sumptuous feast to the most vulnerable of Paris while also battling food waste. Don’t talk to Bottura about charity. For the only chef in Italy to earn three Michelin stars, his
Galway-West of Ireland, when embarking on their European Region of Gastronomy journey two years ago, boldly proclaimed their aim to reach into local communities and develop a vision for Galway Gastronomy, involving farmers, fishermen, producers, small businesses, health workers, teachers, parents and children; in short, everyone! On Friday 16 of
Who knows more about traditional cuisine than our elder family members? The event “Aegean mamas know best” was developed in the framework of the Taste the Season programme by South Aegean, European Region of Gastronomy Awarded 2019. Organized under the auspices of the Region’s Ambassador Chef Argiro Barbarigou, the day
At the ITB travel trade show in Berlin overtourism is hotly debated. Majorca, Venice and Berlin — they all suffer from the excesses of tourism, even though tourists are an important economic factor. At the start of a New Year plans are often made and wishes noted, including the so-called bucket-list,
The third edition of the European Young Chef Award will be hosted by the Galway International Hotel School, GMIT on 25 – 26 November 2017. Galway, West of Ireland is European Region of Gastronomy Awarded 2018 and the region belonging to the European Young Chef 2017 edition winner, Aisling Rock. The competition
For decades, the travel and tourism sector has been trying to make sustainable and responsible practices more mainstream; It shouldn’t be called sustainable tourism as a niche, but rather just tourism. I’m staring at the murky, jaundiced toilet bowl. I reach for the flush but stop and pull my hand
Slovenia impressed the European Regions of Gastronomy Platform with their proposal to become candidate for the award in 2021. Slovenia, has already taken important steps to towards the Award, with ten key institutions already signing a protocol agreement demonstrating their firm commitment for Slovenia to bid for the title in
A promising year has just started for North Brabant, European Region of Gastronomy 2018 (The Netherlands) that officially opened its title year on 1 March 2018 in front of representatives from local and foreign authorities, the Regions of Gastronomy Platform, and local and international press. The region of North Brabant
At a time when increasingly fast-paced globalisation and worryingly rapid climate change threaten our territories and our living, a strong commitment is needed to promote sustainability as a goal and as means to ensure a better quality of life for present and future generations. The Regions of Gastronomy are tackling
The European Court of Auditors (ECA) is to carry out an audit of organic food in the EU in response to growing retail sales within the sector that leaves the industry open to fraudulent organic claims. The audit is an update to the ECA’s last inspection in 2012, during which
A new, exciting year has just started for Catalonia, European Region of Gastronomy awarded 2016 that is ready to kick-start a full programme of initiatives in the framework of 2018 European Year of Cultural Heritage to celebrate local and European cultural richness. IGCAT attended the opening ceremony of the Year
The Bit 2018 “Your Travel exhibition” held in Milan from 10 to 12 February has been the framework for some of the European Regions of Gastronomy to meet and assess the current situation. During the session titled “A comparison among European Regions of Gastronomy” the Platform members discussed the important results achieved
A new study sheds light on the magnitude of microplastic pollution in our oceans. The study, published in open-access journal Frontiers in Marine Science, found microplastics in the stomachs of nearly three out of every four mesopelagic fish caught in the Northwest Atlantic — one of the highest levels globally.
The new UNESCO Global Report 2018 entitled Re|Shaping Cultural Policies is an invaluable tool for examining the progress to date of the Convention on the Protection and Promotion of the Diversity of Cultural Expressions. The convention was established in 2005 and is now ratified by 146 Parties, and aims to support sustainable cultural governance, exchange and
As part of the programme of events for South Aegean, European Region of Gastronomy 2019, a special showcase of the region’s gastronomy and culture was conducted at the 2018 EXPOTROF food and drink expo at the Athens Olympic Fencing Center 26-29 January. Visitors and professionals were treated to a wide
