Wine Art VAS is a company created by Sofia and Natalia Vas. As an artists, they have collaborated on different projects for years, but recently they gathered their passions for art and wine and have created Wine Art VAS, a new project that have them embarked on this new adventure
Sumof Us.org has pointed out that “a worker at a McDonald’s in Brazil has worked for a year and a half and was fired for speaking out”. He learned that “McDonald’s exploits not just its employees, but my country as well”. McDonald’s is allegedly breaking laws, dodging taxes, and withholding worker
TTIP or no TTIP — our representatives in the European Parliament (MEPs) will play a crucial role when it comes to deciding whether this historic trade deal between the US and EU will become reality. With our democracy on the line and our health and environmental standards up for negotiation
No matter the name, the intent is the same: travel with the lightest environmental and socio-cultural footprint possible to maintain or improve conditions in all communities around the world and ensure their health for years to come. A lofty goal, but with a change in perspective and a little bit
IGCAT participated in a Gastronomy and Tourism debate that took place, 1 September 2015 in Tossa de Mar, where the main subject was the importance of communication and gastro-journalism for gastro-destinations. The seminar, designed by LABPATC, IBERTUR and UB and hosted by the city of Tossa de Mar, is part of
The European Commission has been accused of a cover-up after refusing to release details of talks between its officials and the tobacco industry during negotiations over the proposed Transatlantic Trade and Investment Partnership (TTIP) treaty. Corporate lobbying campaigners published documents that revealed the EU’s executive body had met and corresponded
D. Paul Schafer, an IGCAT expert, has recently published The Secrets of Culture. He presents us with a deeply personal and extensively researched perspective on culture and what a cultural age would look, feel, smell, taste, and sound like. In doing so, he challenges us to liberate our sensibilities and
Multinational corporations like Nestlé and Coca-Cola are alarmingly powerful on their own. Now imagine the weight of an organisation that represents the interests of a dozen of these mega-corporations. May I introduce you to FoodDrinkEurope. Read original article at actions.sumofus.org
For many a European tourist near the end of the 20th century, Spain was the place for a summer holiday. It had all the essentials: proximity, good food and wine, sandy beaches and culture aplenty, from museums to music, dance to drama. Visitors could fast in Madrid’s legendary Escorial monastery,
JetBlue Airways recently launched a grant program focused on sustainable tourism in the Caribbean. As education and the environment are key pillars of the airline’s corporate social responsibility platform, these grants will focus on using science to improve the travel experience for customers and communities now and into the future.
A project designed to certify and standardise meals made to suit special health and nutrition needs of tourists and other people staying in tourist, health and rehabilitation facilities, called Healthy Meal Standard, was launched in Zagreb earlier this week. The said meal standardisation project, devised by its owner, 29-year-old Diana
WTM London and the World Food Travel Association (WFTA), the world’s leading authority on food and drink tourism, have partnered to bring the Association’s food travel expertise to this year’s show delegates. “We’re delighted to have the opportunity to bring food travel education to WTM. Food and drink have become
“BERGAMO 2.035, smarter citizens & glitchy food. The food local system through an analysis by the University of Bergamo and Harvard Graduate School of Design” – The research is focused on the development of local food, adopting the metaphor of “glitches” as applied to urban environments, or those anomalies and
European tourism is maintaining a firm footing this year according to the European Travel Commission’s latest report, “European Tourism 2015 – Trends & Prospects.” A significant majority of European destinations registered positive growth in the pre-summer months proving the resilience of the sector and underlining its significance as a contributor
One of the best ways to get to know a place is through its food, and it’s increasingly easy for travelers to experience firsthand the foraging trend popularized by chefs like René Redzepi of Copenhagen’s Noma. We dug up an array of cooking schools, hotels and passionate locals offering tours
In a world in which the abundance of mass communication has ensured greater access to cultures, cuisines, relationships; diplomatic actions become increasingly visible. Cultural knowledge brings us closer as we embrace both the differences and the similarities that exist between countries. When clients feel their heritage is respected, their religious
