Josi Polso is one of the young finalist who will compete for Kuopio, just awarded European Region of Gastronomy 2020 in Brussels, at the European Young Chef Award 2017. The competition will take place in Sant Pol de Mar, Catalonia at the University College for Hospitality and Culinary Arts, EUHT StPOL. The
Life According to Nature’s Rhythm is the title of Kuopio‘s proposed programme that gained them the prestigious European Region of Gastronomy Award for 2020. “One of our key objectives is to promote innovation activities in the region’s food and hospitality companies, including new products, new approaches and food-related business innovations” states
At the conclusion of the workshop “Food and gastronomy as innovation drivers for more resilient regions” the speakers threw (or rather passed) tomatoes to the audience to make a statement about the importance of food and cultural diversity for regional development. On 11 October 2017, in the framework of the
There is no such thing as the perfect recipe for sound and long-lasting regional development, but the Regions of Gastronomy went pretty far in the process of building their own successful formulas to empower local communities. With creative and innovative proposals spicing the dish, during the 12th Regions of Gastronomy Platform meeting they
Some estimates reveal that Americans waste as much as 60 million tons of food a year. Given the plight of world hunger, this fact is shameful enough, but what many of us may not realize is that wasted food also has a harmful effect on the environment. So that we might be
The South Aegean Region, European Region of Gastronomy 2019 has launched a gastronomy competition on the Aegean islands to find the perfect candidate that will represent the region in the European Young Chef Award 2017. The region had won last year’s competition with Greek young chef Stamatios Misomikes. The Young Chef Award is organized
Local tradition and Thai roots was the innovative recipe that won the preliminary contest for top young chef in North Brabant. Bon Sawatdee, aged 24, won the Preliminary and will now represent North Brabant at the European Young Chef Award 2017 next November in Sant Pol de Mar in Catalonia.
Aarhus, European Region of Gastronomy 2017 hosted the most important food event of Northern Europe on 1-3 September 2017. Organised in the context of the European Region of Gastronomy awarded year and of the European Capital of Culture, with the themes “rethink good food” and “innovate, improve and refine the
14th IGCAT Board Meeting took place on 12 July 2017 to approve the organisation’s new Strategy Plan for 2017-2020. The plan aims to consolidate the work areas of IGCAT for the three years ahead and strengthen the global network of IGCAT partner institutions, regional members and independent experts. By encouraging a deeper
Ireland’s national maritime SeaFest attracted 101,113 visitors to Galway Harbour on 30 June and 1 -2 July, generating €6.3 million for the city. The figures, just released show a phenomenal 68% growth in attendance in just one year. Last year SeaFest saw 60,000 visitors attend the festival in Galway, and in 2015,
On Wednesday 21 June, IGCAT participated to a meeting organised by EcoRegió Catalunya and the Municipality of Celrà (Girona) at the Centre de Promoció econòmica in Celrà, to celebrate the approval of the MicroEcoRegion Ter Gavarres project. After attending the meeting of EcoRegió Catalunya Steering Committee in the morning, where possible opportunities for collaboration were explored,
Larissa Uwasse, IGCAT International Expert from Rwanda and representative for Africa on IGCAT’s board, has one clear ambition: eradicate poverty and feed the hungry. To reach this goal she started her own company specialized in food processing, the Carl Group ltd, for which she has been awarded the title of
Under the title ‘Tourism and Future Energy: Unlocking low-carbon growth opportunities’, industry leaders and policy makers have convened in the Kazakh capital city of Astana to discuss the contribution of the tourism sector to reducing carbon emissions. The conference is a joint initiative of Astana EXPO 2017 and the World
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Slow Food Turda and its leader, Marta Poszonyi, have started a new project, Edu-Kitchen, promoting food and taste education to kids and students throughout Romania. This initiative is just the latest in over 10 years of actions aiming to raise awareness of the importance of sustainable food consumption among the
Last year alone, the island state home to just over 1.4 million full-time residents saw 8.9 million visitors — an increase of 3 percent from 2015, and good for a record $15.6 billion in tourism spending. But is it sustainable? In a state with an image built on the notion
