The Covid-19 disaster and its impact on people’s lives and Food&Beverage businesses (particularly in the fields of tourism, culture, hotels, restaurants, community life, etc.) was the subject of the World Leadership Conference (WLC) on Monday 27 April 2020 hosted by Indonesia. WLC consists of entrepreneurs and top leaders in their fields from all over the world both from Asian countries (China, Vietnam, India, Bangladesh, Malaysia, Indonesia, etc.) as well as from Russia and European countries (Ukraine, United Kingdom, Italy, Spain, France, Monaco and others), Africa (Kenya), the Middle East (Qatar), Australia and the United States.
Conclusions derived from this conference showed that we are not alone and that there is great solidarity both locally and internationally as people discover ways to survive. At the same time, IGCAT President Diane Dodd PhD insisted that we need to be prepared for what will come next. It is fair to say that tourism levels will be greatly reduced for the coming few years and clients in F&B, including those for local citizens are likely to be significantly less with many people having less disposable income for dining out. This means that businesses need to get creative. IGCAT’s President explained how the Regions of Gastronomy are preparing for the future with efforts to connect local citizens to local food providers, restaurant adaptations and changes to the hotel industry that could benefit a sustainable return to business. IGCAT used this occasion to announce their ambition to grow a World Regions of Gastronomy Platform that could work together to:
- preserve and promote cultural and food diversity;
- encourage innovation, solidarity and collaboration;
- follow a logic of sustainable and equitable development during the post-Covid-19 recovery.
IGCAT firmly believes that such a Platform offers the space for exchange and cooperation as already witnessed in the European Region of Gastronomy Platform. She added that the richness, dynamism, and diversity of our societies can only be strengthened when we share knowledge and connect with our international friends/peers.
The panel reiterated time and again the importance of solidarity with encouraging interventions from Sakiko Yamada, Tokyo, Japan – President of the Academy of Gastronomy Japan, Asia’s 50 Best Restaurants Ambassador & Founder & CEO of the Splendent Group; Chef Petty Elliott, London England; Chef Juna Rorimpandey, Jakarta, Indonesia – members of IGA & Indonesian Chef Association (ICA); Stefanie Kurniadi, Jakarta, Indonesia – Founder of Upnormal Coffee & Bakso Boedjangan; Chef Stefu Santoso, Jakarta, Indonesia – President of Association Culinary Professionals Indonesia & Executive Chef APREZ Catering (by AMUZ Group); Alfan Hendro, Jakarta, Indonesia – CEO, Accommodation & Eats at Traveloka; Leonid V. Gelibterman, Moscow, Russia – President of the International Center of Wine and Gastronomy, Moscow, Russia; Ron Mullers, Jakarta, Indonesia – Founder of Papa Ron’s Pizza & Owner of Amigos, Jakarta, Indonesia and; Ravi Singh, Jakarta, Indonesia – Country Manager Zomato Indonesia.
About the Region of Gastronomy
Candidate and awarded Regions of Gastronomy guided by IGCAT, are working together to raise awareness about the importance of their cultural and food uniqueness; stimulate creativity and gastronomic innovation; educate for better nutrition; improve sustainable tourism standards; highlight distinctive food cultures; and strengthen community well-being.
IGCAT aims to empower local communities by raising awareness of the importance to safeguard and promote distinct food, culture, arts and sustainable tourism assets. This is essential to balance against globalised food trends that are impacting on our planet, health and local economies.
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 provides the Region of Gastronomy Award and is the official secretariat for the European Region of Gastronomy Platform. Furthermore, the Institute has developed the European Young Chef Award the Local Food Gift Challenge, the Top Visitor Experience and the Food Film Menu.