By the middle of this century, the world’s farmers will have another 2.4-billion mouths to feed, half of which will be in Africa. But if we only focus on producing more calories of food per hectare, and throttling back population growth in order to fill the gap, we won’t address
In its title year, Riga-Gauja, European Region of Gastronomy 2017 received a prestigious recognition for one of its flagship events, the gastronomic performance Latvian Senses, awarded second best cultural event in 2017 at international BEA World Festival in Portugal last November. Designed around the concept Wild at Palate, which forms the
Last October, Bergamo, in East Lombardy, European Region of Gastronomy 2017 was the framework of the G7 Agriculture ministerial meeting, an occasion to rethink agriculture and food policies through the lenses of sustainability and biodiversity. The Agriculture Ministers of the G7 Countries, the Commissioner for Agriculture and Rural Economy of
You’re a wanderer. A traveler. Someone who loves to see different cities and the architecture they hold. Not content to stay put, you love to create detailed itineraries that take you across the world. And the truth is, while there are hundreds of natural wonders to be seen, humans create
On 23-24 November 2017, IGCAT participated in the kick-off meeting of FOODBIZ – University and business learning for new employability paths in food and gastronomy, a two-year project developed in the framework of Erasmus+ programme’s action Strategic Partnerships for Higher Education and aimed to boost smart and sustainable regional development. Based on cross-sectoral dialogue and placed at
International press coverage of the European Young Chef Award 2017 has been huge. The competition held last 6 November in Sant Pol de Mar, Barcelona, organised by IGCAT in collaboration with and hosted by the University College for Hospitality and Culinary Arts EUHT StPOL has received press coverage in at least eight
During the European Young Chef Award 2017, the young finalists had the opportunity to become IGCAT Regional Chef Ambassadors by signing a protocol and joining IGCAT in its advocacy of cultural and food diversity. By becoming Ambassadors, the young talented chefs commit to spread this message, underlining the importance of local products, innovation on
The international conference Do It Together! Participatory Governance in Culture: Exploring practices, theories and policies, was held in Rijeka, European Capital of Culture 2020, 22-24 November 2017 organised by Kultura Nova. The event gathered scholars, researchers, theorists, cultural operators, artists, practitioners, activists, policy-makers, and decision makers from across the world and representing
On 6 November 2017, the European Young Chef Award 2017 was followed by a Round Table event focused on mentoring young chefs and the importance of innovating on tradition. The Round Table hosted by EUHT StPOL involved the head of the European Young Chef Award 2017 jury panel, the Greek celebrity
Aisling Rock from Galway-West of Ireland, European Region of Gastronomy 2018 is the winner of the European Young Chef Award 2017, who surprised the jury presenting her innovative dish: Mackerel, Pickle, Sheep Yoghurt. The innovative version, based on the traditional recipe Salted mackerel with root vegetables and potatoes, impressed the jury not only for
In occasion of the European Young Chef Award 2017 on 5 November 2017 at EUHTStPOL the young chefs participated to a Master Class held by Stamatios Misomikes, IGCAT Regional Chef Ambassador and winner of the European Young Chef Award 2016. The Master Class, titled Tradition meets innovation, focused on the central theme of the competition. The
An international jury panel chaired by Greek celebrity chef Argiro Barbarigou from South Aegean, European Region of Gastronomy 2019, will be in charge of selecting the winner of the European Young Chef Award 2017. The jury for the European Young Chef Award 2017 will include: Rosa Mayordomo, Board member of the Acadèmia Catalana de Gastronomia i
Young European chefs have been selected as finalists from awarded European Regions of Gastronomy to join a European competition on the 6th November 2017, set to protect and promote cultural and food diversity, culinary traditions, gastronomic innovation and promote young chefs starting out on their careers. World renowned chef Joan
D. Paul Schafer once more goes right to the heart of the current challenges we face in making the case for culture and supporting cultural diversity. This is an ideal read for policy-makers, practitioners, and academics who are grappling with the conviction that culture in all its diverse forms and
Discover the tasty side of nature at the Valmiera Restaurant Week, from 6 – 12 November as a project from Riga-Gauja European Region of Gastronomy 2017. In its 2nd edition, during one week participants will have the opportunity to taste the rich gastronomic offering and wide range Latvian cuisine flavours. The Valmiera
Bon Sawatdee is the young chef who will represent North Brabant at the European Young Chef Award 2017 next 6 November in Sant Pol de Mar, Catalonia at the University College for Hospitality and Culinary Arts, EUHT StPol. The aims of the Young Chef Award are to: promote innovations on traditional cuisine, highlight
