The official launch of East Lombardy, European Region of Gastronomy 2017 took place on Monday, 6 March in the framework of Identità Golose Milano, the most important Italian congress dedicated to high cuisine. Every year this event brings together producers to demonstrate their delicacies and attracts many important chefs and
Mozambican President Filipe Nyusi on Monday urged the countries bathed by the Indian Ocean to work together to transform tourism into a profitable, sustainable and inclusive industry.In this way, he argued, a dynamic would emerge from tourism products and services which could be a driving force in the growth of
60 years ago, the treaties of Rome prepared the ground for the European Union. When celebrating their 60th anniversary in March this year, Member States will have the opportunity to reaffirm their commitment to fundamental European values whilst creating a new understanding of a sustainable European project, deeply grounded in
IGCAT took part in the 3rd edition of the Parabere Forum, held on 5-6 March 2017 at the historical building of the University of Barcelona. As “an independent international platform featuring women’s views and voices on major food issues,” Parabere Forum “is committed to improving the state of gastronomy, food,
The secretary-general of the United Nations World Tourism Organization (UNWTO), Taleb Rifai, described Greece’s tourism performance in the last two years, adding that the country stands out as a prime example of a world tourism success story “despite the hurdles”. Speaking at a day event organized by the tourism ministry
Nominations for an international award billed as the ‘Nobel Prize’ of the food world are open. Organizers of the Basque Culinary World Prize are inviting professionals in the industry — be it chefs, food writers, food suppliers or institutions — to nominate a chef who has “improved society through gastronomy.”
Yet the new wave in Aarhus has been led not by architects or artists, but by chefs. In the past 10 years the city has filled with great places to eat, and today it boasts three Michelin-starred restaurants. In 2017 Aarhus and its surrounding area form a European Region of
The Festival Academy is delighted to announce its new training programme, the first Atelier for Young Festival and Cultural Managers taking place in Shanghai, China, from 17 until 23 October 2017, hosted by the China Shanghai International Arts Festival. The new programme is launched in the framework of The EU-China
Almost a century on, the Red Mansion, a landmark of China’s New Culture Movement, still attracts hoards of young people. Built in 1918, the four-story red brick building was once home to Peking University library, school of arts, president’s and dean’s offices. It housed many academic and revolutionary pioneers, including
It’s no secret that Greece, and especially its islands with their innovative cuisine, can offer visitors memorable gastronomic experiences. However, in tourism as in cooking, good ingredients alone are not enough for success. Knowledge, effective promotion, improved practices and improved products are key to winning the market when it comes
The eastern Hungarian city of Debrecen has announced a bid to become Europe’s Capital of Culture in 2023, and the government wants to highlight the country’s central European values in the course of lobbying for the title, a government official has said. A ministry of human resources will participate in
Food is not just about taste, it is also about nutrition, safety and biodiversity. Speaking at the ‘Tasting India Symposium’—a brainchild of Sanjoo Malhotra and Sourish Bhattacharyya—at the India International Centre on February 28, Sunita Narain, director, Centre for Science and Environment (CSE), raised concern over growing obesity and the
The development of green tourism is becoming popular in numerous cities and among many travel companies, contributing to sustainable tourism development. According to figures released by the General Department of Tourism, Vietnam welcomed more than 10 million international visitors in 2016, a year-on-year increase of 26%; and served 62 million
The World Bank’s Sunken Billions Report: Progress and Challenges in Global Marine Fisheries was revisited this month and it concluded that moving towards a more sustainable management of fishery resources—mostly by restricting discards—could generate up to $83 billion annual profit. An update on the 2009 study argues that reducing pressure
Toledo was Spain’s Capital of Gastronomy in 2016 and the city’s marzipan — Mazapan de Toledo — is so famed that it enjoys Protected Geographical Indication status, which protects the reputation of the regional foods and prevents consumers from being misled by non-genuine products. Manchego cheese, made from the milk
Caroline Couret, Director of the Creative Tourism Network and member of the Executive Board of IGCAT has recently published an article on Managing experiences on the field of the creative tourism in the Handbook of Managing and Marketing Tourism Experiences. The book deals with is a comprehensive resource that presents
