The South Aegean Region, European Region of Gastronomy 2019 has launched a gastronomy competition on the Aegean islands to find the perfect candidate that will represent the region in the European Young Chef Award 2017. The region had won last year’s competition with Greek young chef Stamatios Misomikes. The Young Chef Award is organized
Local tradition and Thai roots was the innovative recipe that won the preliminary contest for top young chef in North Brabant. Bon Sawatdee, aged 24, won the Preliminary and will now represent North Brabant at the European Young Chef Award 2017 next November in Sant Pol de Mar in Catalonia.
Aarhus, European Region of Gastronomy 2017 hosted the most important food event of Northern Europe on 1-3 September 2017. Organised in the context of the European Region of Gastronomy awarded year and of the European Capital of Culture, with the themes “rethink good food” and “innovate, improve and refine the
14th IGCAT Board Meeting took place on 12 July 2017 to approve the organisation’s new Strategy Plan for 2017-2020. The plan aims to consolidate the work areas of IGCAT for the three years ahead and strengthen the global network of IGCAT partner institutions, regional members and independent experts. By encouraging a deeper
Ireland’s national maritime SeaFest attracted 101,113 visitors to Galway Harbour on 30 June and 1 -2 July, generating €6.3 million for the city. The figures, just released show a phenomenal 68% growth in attendance in just one year. Last year SeaFest saw 60,000 visitors attend the festival in Galway, and in 2015,
On Wednesday 21 June, IGCAT participated to a meeting organised by EcoRegió Catalunya and the Municipality of Celrà (Girona) at the Centre de Promoció econòmica in Celrà, to celebrate the approval of the MicroEcoRegion Ter Gavarres project. After attending the meeting of EcoRegió Catalunya Steering Committee in the morning, where possible opportunities for collaboration were explored,
Larissa Uwasse, IGCAT International Expert from Rwanda and representative for Africa on IGCAT’s board, has one clear ambition: eradicate poverty and feed the hungry. To reach this goal she started her own company specialized in food processing, the Carl Group ltd, for which she has been awarded the title of
Under the title ‘Tourism and Future Energy: Unlocking low-carbon growth opportunities’, industry leaders and policy makers have convened in the Kazakh capital city of Astana to discuss the contribution of the tourism sector to reducing carbon emissions. The conference is a joint initiative of Astana EXPO 2017 and the World
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Slow Food Turda and its leader, Marta Poszonyi, have started a new project, Edu-Kitchen, promoting food and taste education to kids and students throughout Romania. This initiative is just the latest in over 10 years of actions aiming to raise awareness of the importance of sustainable food consumption among the
Last year alone, the island state home to just over 1.4 million full-time residents saw 8.9 million visitors — an increase of 3 percent from 2015, and good for a record $15.6 billion in tourism spending. But is it sustainable? In a state with an image built on the notion
Attracting foreign visitors to Europe is the expertise and central work of a dedicated team at the European Travel Commission (ETC). For this reason, Dr Diane Dodd, President of IGCAT met with the ETC team on 22 June 2017 to discuss plans to optimise the visibility of the European Regions
The Regions of Gastronomy Platform celebrated its 11th Meeting on 14-16 June 2017, following the announcement of Kuopio (Finland) as European Region of Gastronomy 2020. Hosted by ProAgria North-Savo in the city of Kuopio, the meeting gathered representatives from IGCAT and the Platform member regions in order to discuss current situation and envision future steps.
IGCAT was one of the Cultural Sponsors of the Eat Art Fest, the 1st sustainable food and arts festival in Östersund and the region of Jämtland, Sweden. The event was held on 17 – 18 June 2017 and was organised by more than 25 local organisations and partners. 7.000 visitors
Australia’s first recycled supermarket is giving food destined for landfills a second chance, as the government embarks on a major push to cut down on waste costing the economy 20 billion Australian dollars ($15 billion) a year. The outlet run by food rescue organization OzHarvest in Sydney takes surplus products
European Region of Gastronomy 2020 title was recommended to be given to Kuopio Region (Finland), on Wednesday 14 June 2017 at Kuopio City Hall, after the presentation of the region’s bid book to an appointed jury. The announcement took place in the framework of the 11th Regions of Gastronomy Platform
