Raising awareness through gastronomy – Food On The Edge 2018

As a good example of the many collaborations and initiatives emerging between former, present and future European Regions of Gastronomy, the international launch of Food On The Edge 2018 (FOTE 2018) was hosted by Hoja Santa restaurant in Barcelona, on 11 June 2018.

Organised with the support of Galway-West of Ireland, European Region of Gastronomy awarded 2018, the event was set up to officially announce the next edition of the international chefs’ symposium to be organised in Galway (Ireland) on 22-23 October 2018.

With Director of FOTE and official ambassador for Galway-West of Ireland, European Region of Gastronomy awarded 2018, Irish chef JP McMahon as master of ceremonies, the event counted with the attendance and support of Irish ambassador in Spain, Ms. Síle Maguire who highlighted the strong relationship that connects the two countries and the significant role that gastronomy plays in it.

JP McMahon introduced FOTE 2018 theme Conversations that will engage chefs from all around the world into short discussions about urgent issues in the field of gastronomy and food. Reminding that the main aim of FOTE was to build up a network of like-minded people, he emphasised the significant role that chefs can play in tackling current global challenges, such as who’s an immigrant and bring people together by sharing food cultures.

The launch was organised in collaboration with chefs and owners of Hoja Santa restaurant, Paco Méndez and Albert Adrià (a strong contributor to the FOTE symposium since its first edition back in 2015) and saw participation of three-Michelin-starred chef Quique Dacosta and chef Eduard Xatruch.

About FOTE, Albert Adrià stated that it is a powerful vehicle to promote local gastronomies, and thus cultures. By citing McMahon’s belief that cooking means “putting the landscape in a dish,” he highlighted that the symposium is “a great way of celebrating not only chefs but also producers and all those who love the world of gastronomy.”

Eduard Xatruch added that Food On The Edge is a congress that moves beyond cooking technique, being instead “about the chefs’ personal stories, what they believe in and how they envision the future,” and that it stresses the significant role of gastronomy in raising social consciousness.

“FOTE is about the commitments chefs have before and after the act of cooking. Many other congresses focus on the mere act of cooking, while FOTE gives the opportunity to drive the attention to other crucial topics, such as world hunger” affirmed Quique Dacosta, who is also ambassador for the NGO Action Against Hunger.

Finally, JP McMahon announced that Food On The Edge 2018 edition will be dedicated to the memory of recently deceased chef Anthony Bourdain and underlined that mental wellbeing is a key issues in the industry and one of the symposium’s main topics.

IGCAT attended the launch together with representatives from local and international press that were delighted by signature tapas and drinks prepared by JP McMahon, Albert Adrià, Quique Dacosta, and Eduard Xatruch.

About the European Region of Gastronomy

The European Region of Gastronomy Platform aims to contribute to better quality of life in European regions, by highlighting distinctive food cultures, educating for better health and sustainability and stimulating gastronomic innovation. Candidate regions are invited to join a knowledge-exchange platform of European regions in order to further cross-border collaborations and develop shared initiatives.


IGCAT is a non-profit institute established in 2012 working with regional stakeholder consortiums in the fields of gastronomy, culture, arts and tourism. It counts on the expertise of a worldwide network of experts and works in partnership with specialised intergovernmental organisations.

IGCAT founded the Region of Gastronomy Award and is the official secretariat for the European Regions of Gastronomy Platform. The Institute has also developed the European Young Chef Award, the Local Food Gift Challenge, the Top Food Experiences of the Year and the Food Film Festivals project.

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