Italian chef Massimo Bottura opened his sixth Refettorio community kitchen in Paris last week...
MoreOvertourism: where will it take us? The sustainability of mass tourism debated at ITB travel show Berlin 2018
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 fraudulent claims
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 Atlantic deep-sea fish
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 officially launched in Venice
The aim of the EU-China Tourism Year (ECTY) is to increase the number of Chinese visitors to...
MoreAfrica Food Prize opens 2018 nominations
The Africa Food Prize has announced the commencement of the search for the 2018 Africa Food...
MoreLaunch of the third edition: International Award UCLG – Mexico City – Culture 21
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...
MoreFeeding sustainable regional development
There is no such thing as the perfect recipe for sound and long-lasting regional development...
More5 ways wasting food hurts the environment (and 5 ways you can fix it)
Some estimates reveal that Americans waste as much as 60 million tons of food a year. Given the...
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