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 sustainability. As IGCAT Regional Chef Ambassadors, these young chefs pledge to be positive change-makers throughout their careers, proudly representing their regions’ heritage and food cultures
The Plastic Free Foundation has released its 2025 Impact Report, highlighting the global achievements of Plastic Free July. In 2025, an estimated 174 million people across 190 countries participated—about 16% of global consumers. Participants significantly reduced waste, cutting an average of 13 kg of household waste per person and taking 15% more actions to avoid plastic compared to non-participants.
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 Region of Gastronomy 2028. After reviewing the bid book: Nordland: Seasons Under The Light, submitted on 17 April 2025, the jury visited the region from 10-14 November
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 and its Impact on Sustainability, hosted by IGCAT on 7 November 2025, in collaboration with IGCAT Expert Jacinta Dalton. Jacinta is the Head of Culinary
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 and Sustainable Development Goals (SDGs) Report (2025) at the 5ᵗʰ World Shiology Forum, held from 28 – 31 October 2025 at the Hilton Haikou Meilan in Haikou, Hainan Province, China. The World Shiology
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, European Region of Gastronomy 2026. The event gathered representatives from the Regions of Gastronomy, filmmakers, local and international experts at Ta’ Frenc Restaurant to celebrate the
A new global initiative, Tourism Food for Good, has been launched by UN Tourism, the TUI Care Foundation, and the University of Cambridge’s Centre for Resilience and Sustainable Development (CRSD) to reshape how food is produced, sourced, and consumed across the tourism value chain. Building on UN Tourism’s Global Roadmap for Food Waste Reduction, the initiative
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 region of Cappadocia, Türkiye. The Forum, organised by the Council of Europe and hosted by the Ministry of Culture and Tourism of Türkiye, was officially
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 in international forums, and strong leadership, and pivots firmly toward results: evidence-based regional impact, inclusive financing for lesser-economically favoured regions, and a clear policy voice
The Svalbard Global Seed Vault welcomed over 21,000 new seed samples from 20 genebanks worldwide, including first-time deposits from the Philippines and Peru. This 68th deposit brings the total collection to 1.38 million samples, reinforcing global efforts to safeguard crop diversity against climate change and crises. Major contributors included the Philippine Rice Research Institute, sending 4,000 rice varieties;
UNESCO has released the 2025 Framework for Cultural Statistics, Part II, introducing a comprehensive classification guide aimed at enhancing the measurement and analysis of cultural phenomena globally. This updated framework provides standardized definitions and indicators across various cultural domains, including cultural heritage, creative industries, and cultural participation. By harmonizing cultural statistics,
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 and led by IGCAT Expert, Majed AlMuhanna from the Culinary Arts Commission of Saudi Arabia’s Ministry of Culture and representative of Aseer, World Region of Gastronomy 2024. Majed AlMuhanna
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 talents of regions around the globe. The Category Awards Gala took place as part of the 1st World Gastronomy Summit in Barcelona, hosted by the
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 promoting food and cultural diversity worldwide. The announcement was made during a celebratory interlude featuring a trio performance accompanied by Cava and traditional Catalan Coca.
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 Region of Gastronomy 2025, served as a major platform for advancing gastronomy’s role in cultural policy. The Summit culminated in the adoption of the Declaration
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 the Palau de Pedralbes in Barcelona. The event was organised by the International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) and generously hosted by
