The 30th Platform Meeting of the World Regions of Gastronomy took place in Catalonia, 24– 26 September 2025, gathering representatives from more than 30 awarded
The International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) is proud to announce that its 1st World Gastronomy Summit, hosted by the Government of
Join IGCAT, Slow Food, Crop Trust, the Food Capitals by Délice Network, and many other global organisations, as well as IGCAT experts, cultural leaders, policymakers,
UNESCO Headquarters, Paris, 22–23 July 2025 IGCAT participated in a high-level international meeting co-organised by UNESCO and the Culinary Arts Commission of the Ministry of
On Monday, 30 June 2025, Catalonia officially launched the campaign “Catalunya, La Millor Cuina del Món” (Catalunya: The Best Cuisine in the World) to mark
The International Institute for Gastronomy, Culture, Art, and Tourism (IGCAT) has Awarded Manabí the prestigious title of World Region of Gastronomy 2026, recognising the province’s
IGCAT (International Institute of Gastronomy, Culture, Arts and Tourism), proud partners of Slow Food, was present at the online seminar held on Wednesday, 18 June 2025, to launch
In a landmark development for African and MENA countries, Cap Bon (Tunisia) has been officially welcomed as a candidate for the World Region of Gastronomy
IGCAT’s 36th Advisory Forum and 12th Annual General Meeting brought together 42 participants across multiple time zones. The event united global voices to support food
How culture, heritage, and tourism can drive social innovation and sustainable development was the central focus of the 12th Training Academy on Cultural Routes of the
An international jury of five esteemed experts covering different sectors (including education, primary sector, biodiversity, culture, hospitality and tourism), accompanied by IGCAT’s President, Dr. Diane
We recently explored how regenerative, verified food systems can contribute to building more resilient and self-reliant gastronomy regions in the webinar “Building Regenerative Gastronomy through
