Regions of Gastronomy

Focus Areas


Feeding the planet


There is enough food to feed the world but food kms and food waste are contributing to unsustainable practises that need to be reconsidered. It isestimated that by 2050 the world’s population willhave exceeded 9 billion people (currently we areabove 7 billion people). Given that it is estimatedthat currently more than 25,000 people die fromhunger every day, discussion related to globaltrade, food distribution, emergency aid and foodproduction is urgent.The Regions of Gastronomy aim to stimulate debate about how we produce sufficient food for everyone.


Sustainable Tourism


Regional gastronomy provides a wealth of diversity, not just in terms of different foods, but also in the many ways of eating, presenting and serving those foods. Traditions developed over centuries form the vital ‘DNA’ of food cultures and represent an important potential source of innovation in the service and hospitality industries. Small and Medium Enterprises (SMEs) that develop creative, innovative and experience-based products are leading the way forward. Raising awareness in hospitality industries about the advantages of integrating local food, recipes and traditions into the tourism offer and collaborating with food/cultural events services in the region will contribute to greater environmental, economic and cultural sustainability.




Despite calls by intergovernmental bodies for gastronomy and food to be re-integrated into the education curriculum1there is still an enormous need for this to be implemented. The Regions of Gastronomyis based on principles of collaboration with the education and knowledge sector. This collaboration is vital for the dissemination of information about the importance of regional gastronomy not just for our economies but for our future health and well-being.


Linking urban and rural


Recent years have seen a growing divide between rural and urban areas, particularly in the area of food. Young people are often no longer aware where the food they eat comes from. The aim is therefore to re-connect rural and urban environments by bringing the countryside to the city and the city to the countryside. The Regions of Gastronomy provides an opportunity to re-connect rural and urban environments.




Food is vital for health, and gastronomy is the art of eating well. By showcasing regional and local food that is wholesome and healthy, we hope to promote healthy eating. Additionally, by developing awareness campaigns, we aim to contribute to raising awareness of health issues and environmental sustainability. The Regions of Gastronomy agree to highlight the value of natural farming and work with local producers to give visibility to food traditions and quality produce.


SME Development


Globalisation of food markets poses both threats and opportunities for the sustainability of regional food systems and diversity. The globalization of food production threatens traditional food production methods with consequent impacts on surrounding eco-systems. At the same time, opportunities arise for regional producers to expand their markets, provided they can highlight the added-value of local products and take advantage of growth in food-related tourism and specialist food markets. Digital technology can assist producers in creatively capitalising on their unique food heritage although this requires new ways of working and different skill sets.


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