Submissions open to IGCAT’s Food Film Menu 2024!
IGCAT has officially launched the most awaited call for submissions for the 6th International Food Film Menu. This annual competition aims to highlight sustainability themes related to food cultures across the globe, through top-notch short films and videos. Directors from around the world are encouraged to share inspiring food stories from their regions by creatively […]
Talented young chefs are advocates for sustainability
The network of IGCAT’s Regional Chef Ambassadors keeps growing, as finalists of the European Young Chef Award 2023 have joined their colleagues from previous editions in the endeavour to support more sustainable food futures. By signing an agreement with IGCAT, they proudly commit to give visibility to their regions’ food and cultural heritage throughout their future professional career. Through […]
Four new reports highlight importance of the microbiome for food safety
FAO experts call for more systematic research into dynamic ecosystems that impact human health as well as food safety and planetary health. All evidence suggests that the microbiome, an emerging concept referring to the complex ecosystems made up of and by bacteria and other microorganisms, has powerful explanatory value for matters related to human, plant […]
Saimaa recommended for European Region of Gastronomy 2024 title
An international jury comprising of four international experts, accompanied by IGCAT’s President, Diane Dodd PhD considered the application of Saimaa region for the title European Region of Gastronomy 2024. After reviewing the bid book submitted on 31 December 2021, the jury visited the region, 19-23 June 2022. The aim of the visit was to assess […]
FAO launches the UN’s International Year of Fruits and Vegetables 2021
The Director-General of the Food and Agriculture Organization of the United Nations (FAO), QU Dongyu, today [15 December 2020] launched the International Year of Fruits and Vegetables 2021 (IYFV) with an appeal to improve healthy and sustainable food production through innovation and technology and to reduce food loss and waste. Proclaimed at the 74th session the UN General Assembly, […]
Food loss and waste ‘an ethical outrage’, UN chief says on International Day
Last year, the UN General Assembly designated 29 September as the International Day of Awareness of Food Loss and Waste Reduction, recognizing the fundamental role that sustainable food production plays in promoting food security and nutrition and highlighting the essential need to reduce food loss and waste. In addition, with the COVID-19 pandemic underlining the fragility of food systems, […]
Exploring linkages between food, well-being and sustainable tourism
Food, Well-being and Wellness Tourism were at the centre of a public seminar organised in Kuopio, European Region of Gastronomy awarded 2020-2021 on 11 September, in the framework of the 7th Annual IGCAT Experts’ Meeting. The event was virtually joined by experts from all over the world who shared views on how to respond to changing consumer behaviour, the increasing inclination […]
Levi Devžej by Matic Borković elected overall winner of the Food Film Menu 2020
The short film Levi Devžej from Slovenia, European Region of Gastronomy awarded 2021, was announced Overall Winner of the Food Film Menu 2020, organised by IGCAT in collaboration with the World Regions of Gastronomy Platform. Directed by Matic Borković (8Production), the short film tells the story of young chef Jure Dretnik, who won 2nd prize in the European Young Chef 2019 with a dish inspired by Prežihov Voranc’s book Levi Devžej, set in the […]
Home of Nordic Flavours 2020 awarded 2nd prize in the Food Film Menu 2020
The short film Home of Nordic Flavours 2020 from Trondheim-Trøndelag, European Region of Gastronomy awarded 2022, has been awarded 2nd prize of the Food Film Menu 2020, organised by IGCAT in collaboration with the World Regions of Gastronomy Platform. Produced by BERRE Kommunikasjonsbyrå (BERRE Communication Agency) and premiered at the 2020 Michelin Nordic Awards (Trondheim, February 2020), this short film […]
Mayonnaise, The Universal Sauce gets 3rd prize in the Food Film Menu 2020
The short film Mayonnaise, The Universal Sauce from Menorca, European Region of Gastronomy awarded 2022, has been awarded 3nd prize of the Food Film Menu 2020, organised by IGCAT in collaboration with the World Regions of Gastronomy Platform. Produced by the Island Council of Menorca (Consell Insular de Menorca), this short film unveils Menorca’s gastronomic secrets and narrates the origins […]
European Regions of Gastronomy discuss opportunities in food and well-being tourism
The 7th Annual IGCAT Experts’ Meeting successfully kicked off with IGCAT webinar on Food, Well-being and Wellness Tourism in the Regions of Gastronomy, held on 10 September 2020. During the event, awarded European Regions of Gastronomy discussed policies to support and promote excellent visitor experiences related to food and well-being. By putting the spotlight on good case examples from the regions, the debate […]
Food Film Menu 2020: Best Food Film on Environment and Food announced
The short film Making Norway Taste the Picture from Trondheim-Trøndelag, European Region of Gastronomy awarded 2022, has been announced as winner of the Environment and Food category of the Food Film Menu 2020, organised by IGCAT. The film highlights how the nature and landscapes of Trondheim-Trøndelag give a unique flavour to its food and tells the […]
