Regional products, gastronomy, tourism, employment and local development – Links and shared value was the theme of FOODBIZ Final Conference Food@Work, hosted by Poznan University of Economics and Business, on 16 October 2019. Attended by business players in food and gastronomy from Wielkopolska region, students from the University of Economics
Policies and practices from the European Regions of Gastronomy that support local greener and healthier development as well as highlight the vital role of local gastronomy in sustainable growth, were the focus of this year’s round table organised by the International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) in
Trondheim and the mid-Norway region Trøndelag officially presented their candidature bid to receive the title European Region of Gastronomy 2022 in the presence of Alin-Adrian Nica, First Vice-Chairman of the SEDEC Commission, European Committee of the Regions and a public audience during an event hosted by IGCAT in Brussels. South
Menorca, European Region of Gastronomy candidate 2022 officially presented their bid to the public in the presence of Alin-Adrian Nica, First Vice-Chairman of the SEDEC Commission, European Committee of the Regions. Anna Ferrer opened the candidate’s bid with too delightful songs that successfully transported the audience musically from rainy Brussels to
Strong stakeholder engagement and cross-sectoral cooperation are the principles driving Kuopio, European Region of Gastronomy awarded 2020 towards the celebration of their title year. With the aim to collect ideas for their jubilee programme and discuss possible ways of cooperation, an extended EuReGa stakeholder meeting was organised on 23 September
Culture and gastronomy came together in Coimbra Region to celebrate a new and alternative brewing festival: the Brew! Coimbra Craft Beer Festival. Part of Coimbra Region, European Region of Gastronomy awarded 2021 brand activation strategy, the event took place on 13-15 September 2019 at the Exploratory Science Centre of Coimbra,
A stunning showcase of Coimbra Region’s territory and gastronomy, the promotional film Coimbra Region, European Gastronomy Region 2021 – A Million Food Stories received the Blue Danube award for Best Gastronomic Tourism Film at the Silver Lake Tourfilm Festival 2019 (SILAFEST), the International Festival of Tourist and Ecology Film held
A bio-plastic made of organic fish waste that would otherwise end up in landfill, with the potential to replace plastic in everyday packaging, has landed its UK graduate designer a James Dyson award. Lucy Hughes, 23, a recent graduate in product design from the University of Sussex, sought to tackle the
Greenhouse gas emissions could be halved in the next decade if a small number of current technologies and behavioural trends are ramped up and adopted more widely, researchers have found, saying strong civil society movements are needed to drive such change. Avoiding deforestation and improving land management could reduce emissions by the equivalent
The world has a unique opportunity to stem the tides of climate change, ensure future food security, protect biodiversity, and make healthier diets widely accessible, according to a new global report. With the global population expected to increase by two billion in the next 26 years, food insecurity is a
“Cultural policies today provide innovative responses in areas such as inclusion, technical and vocational education, employment, the preservation of cultural heritage and biodiversity,” Assistant Director-General for Culture at UNESCO, Ernesto Otonne, said. Speaking to some 200 international participants gathered in Italy’s Parma for the gathering, entitled, “Culture and Food: Innovative Strategies for
New reports from beekeepers say that the first months of 2019 have seen losses of 400 million bees in the state of Rio Grande do Sul alone, as well as 7 million in São Paulo, 50 million in Santa Catarina and 45 million in Mato Grosso do Sul, making a
Two Michelin star restaurants, home to the Best Chef of the Year 2019 and nominated to be European Region of Gastronomy in 2022, Trondheim is the newest foodie destination that is starting to make a ripple with its special attention to Nordic Flavours. Jens Storli, from Visit Trondheim noted that
The protection and promotion of local cultural and food diversity is increasingly becoming a vital means to nurture sustainable and inclusive growth at regional level. This is the powerful message of The S Plan, where President of IGCAT, Dr. Diane Dodd warns about the risks of losing our biodiversity and
IGCAT was fortunate to be in Buenos Aires, Argentina for the Americas Cultural Summit 2019, hosted by the Secretary of Culture of the Nation in partnership with IFACCA. The event took place in the context of the Creative Industries Market of Argentina (MICA), during which IFACCA held a meeting for its members in the
Sibiu, European Region of Gastronomy awarded 2019 is developing trendsetting initiatives meant to support local food producers and widen the access of citizens to local fresh products. An excellent example is Cibin Market (Sibiu’s local central market) being it the first in Romania to equip its stalls with POS to
