The European Young Chef Award 2025 finalists have joined past honorees as IGCAT Regional Chef Ambassadors, committing to champion their regions’ local foods, celebrate culinary diversity, and promote
An international jury comprising of four international experts, accompanied by IGCAT’s President, Diane Dodd PhD considered the application of Nordland region for the title European
The transformative potential of public food procurement to drive systemic change towards sustainability and community wellbeing took centre stage during the webinar Public Food Procurement
The International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) is proud to have contributed to the successful launch and presentation of the Global Food Systems
The Food Film Menu 2025 winners were officially announced at an inspiring Award Ceremony held in Gozo, Malta, on 27 October 2025, hosted by Gozo,
The International Institute of Gastronomy, Culture, Arts and Tourism was honoured to participate in the 14ᵗʰ Advisory Forum on Cultural Routes, held in the breathtaking
IGCAT’s Executive Board met in Gozo to approve IGCAT’s 2025–2030 Roadmap: From Recognition to Measurable Impact. The plan confirms IGCAT’s consolidated global brand, active role
IGCAT recently hosted the “International Food Atlas” webinar, presenting an ambitious global initiative to document, safeguard, and transmit foodways as living heritage. The session was organised by
IGCAT’s International Food Film Menu 2025 has officially announced its films awarded in 14 categories, showcasing a mouth-watering journey across the culinary traditions, innovations, and
Following the conclusion of the 1st World Gastronomy Summit in Barcelona, IGCAT is proud to announce its newest Ambassadors, recognising exceptional leadership and dedication to safeguarding and
The International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) is proud to highlight that its 1st World Gastronomy Summit, hosted by Catalonia as World
Food at the Heart of Culture and The Cultural Value of Food were the key themes explored at the 1st World Gastronomy Summit, held at
