On Tuesday 24 April in NUIG’s Bailey Allen Hall, the relationship between tourism, food and...
MoreIGCAT and Impacts of European Region of Gastronomy Showcased at Tou...
EU agrees total ban on bee-harming pesticides
30 April 2018
by Damian Carrington
The world’s most widely used insecticides will be banned from all fields within six months, to...
MoreMichelin-starred chef transforms food waste into fine dining for th...
26 March 2018
by Ratiba Hamzaoui
Italian chef Massimo Bottura opened his sixth Refettorio community kitchen in Paris last week...
MoreOvertourism: where will it take us? The sustainability of mass tour...
14 March 2018
by Andreas Kirchhoff
At the ITB travel trade show in Berlin overtourism is hotly debated. Majorca, Venice and Berlin...
MoreEU to scrutinise organic food supply chain in response to growth in...
28 February 2018
by Will Chu
The European Court of Auditors (ECA) is to carry out an audit of organic food in the EU in...
MoreIrish-based researchers confirm plastic pollution in 70% of Atlanti...
19 February 2018
by Science Daily
A new study sheds light on the magnitude of microplastic pollution in our oceans. The study...
MoreSupporting sustainable tourism in Europe, EU-China Tourism Year of...
29 January 2018
by UNESCO
The aim of the EU-China Tourism Year (ECTY) is to increase the number of Chinese visitors to...
MoreAfrica Food Prize opens 2018 nominations
24 January 2018
by Felicia Omari Ochelle
The Africa Food Prize has announced the commencement of the search for the 2018 Africa Food...
MoreLaunch of the third edition: International Award UCLG – Mexic...
19 December 2017
by Agenda21
The call for applications for the “International Award UCLG – Mexico City –...
MoreJury announcement for the European Young Chef Award 2017
An international jury panel chaired by Greek celebrity chef Argiro Barbarigou from South Aegean...
MoreInvitation to the European Young Chef Award 2017
Young European chefs have been selected as finalists from awarded European Regions of Gastronomy...
MoreSpeakers throw tomatoes at the audience!
At the conclusion of the workshop “Food and gastronomy as innovation drivers for more resilient...
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