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IGCAT wishes you a very happy new year!
2014 was a very exciting and busy year for IGCAT and 2015 promises some thrilling times ahead. The entire IGCAT team wishes you all a very happy and prosperous 2015!
23 December 2014
2014 was a very exciting and busy year for IGCAT and 2015 promises some thrilling times ahead. The entire IGCAT team wishes you all a very happy and prosperous 2015!
To value through various activities, sustainable, healthy and innovative products while continuing to promote tourism of proximity and competitiveness in the field of gastronomy and hospitality. These were the main conclusions reached by the Xantar committee, composed of various public and private social agents linked to gastronomy and tourism who gathered
Between January and October 2014 the number of international tourists who travelled the world reached 978 million, 45 million more than in the same period last year, according to the World Tourism Organization (WTO). A figure that keeps the forecast to reach a new record this year with more than
From Porto Alegre’s participatory budgeting and the literally destratifying cable cars of Caracas, to Nairobi’s “digital matatus” and the repurposed bus-ferries of Manila, the communities of the south are responsible for an ever-lengthening parade of social and technical innovations that rival anything the developed world has to offer for ingenuity
LOCI, inspired by the Chaat stands of India, employs a representative from the Centre to tailor make your desired snack in accordance with your selection from their mini menu. The edible experiments are made from hyper-local ingredients, in their natural season, by hyper-local people.The representative present can then answer (or
Growing attention for the relationship between gastronomy and tourism is being marked by the steep increase in events devoted to the topic. In 2015 there will be two global conventions dealing with tourism and gastronomy; the World Food Travel Summit and Expo will be held in early April in Estoril,
Galway city has less than a year to make a full application to become the European Capital of Culture 2020, following the Government’s announcement last evening to hold an open competition for an Irish city to be selected for the prestigious title. An Irish city and a Croatian city will
The Berlin Film Festival – the Berlinale – is one of the most important events in the movie calendar. Every February, despite cold temperatures, directors, actors, journalists and cinema fans from all over the world gather in Germany’s capital for the internationally famous event. Last week it was announced that
The World Tourism Organization (UNWTO) and UNESCO will gather for the first time ministers of Tourism and Culture from around the world during the global cultural tourism conference to be held from the 4th to 6th February 2015 in Cambodia. The meeting will focus on five main themes: governance and partnership
Romania recently launched the competition that will design the Romanian city that will receive the title of European Capital of Culture in 2021, according to Minister of Culture Hegedüs Csilla. The deadline for submitting applications is October 10, 2015. ‘The European Parliament and the European Commission decided in April that
Limerick CEO Conn Murray has confirmed that there will be ‘no shortfall’ to the local authority as a result of City of Culture, the final bill for which stands at around €10m. Mr Murray was speaking after a special meeting of Limerick City and County Council at County Hall this
2015 looks set to be a bumper year for Irish tourism, generating “record levels of revenue” and creating around 8,000 more jobs, according to Failte Ireland. Dublin is to be rebranded as a city and the East/South area of the country will also be remarketed as a heritage destination, focusing
The Torribera Campus of Food in Santa Coloma de Gramenet (Barcelona) and CETT school host the only interuniversity degree of Culinary and Gastronomic Sciences taught in Spain. The 62 students of the first promotion will gain knowledge of the food from a scientific point of view to after manipulate them
Brighton’s newest restaurant SILO has adopted an interesting slant on sustainable behaviour by utilizing a pre-industrial food system which generates zero waste.SILO chooses to provide quality through purity, applying this ethos to determining their menu right down to how they source their ingredient. SILO pride themselves on totally eliminating waste from
From 1,000 to 10,000 gardens: this is the challenge with which Slow Food began 2014. An ambitious goal that Slow Food and its Foundation for Biodiversity are undertaking with the help of the network of Terra Madre communities in Africa, and with a major fundraising campaign across the rest of
George Chatzinakos joined the 4th ENCATC‘s (the European Network on Cultural Management and Cultural Policy education) Academy in Brussels, Belgium on 8-9 of December. The theme of this year’s Academy was on “Culture in External Relations and Cultural Diplomacy: Focus on the Americas”. The event was organised in partnership with Goldsmiths, University
