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| IGCAT Newsletter Second Quarter 2019 |
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IGCAT VOICE
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| Last May, following nine months of intense and thrilling conversations, that resulted in unanimous cross-political and stakeholder support, Minorca (Spain) officially became a candidate for the European Region of Gastronomy 2022 title, together with Trondheim (Norway). |
As a candidate Minorca is allowed to take part in European Region of Gastronomy Platform meetings that offer a thorough understanding of the founding principles and good practices of the awarded regions who have been able to boost social, economic and environmental transformation based on the values of resilience, inclusion, sustainability, excellence and well-being. |
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| An effective and participatory change means real change and it has been crucial to initiate important cross-sectoral dynamics involving the public, private, third and academic sectors, as the only possible way to empower each and every citizen through an extremely rewarding service-learning process. |
The European Regions of Gastronomy act positively in all the economic sectors, advocate for the protection of the environment, safeguard and promote cultural heritage (especially its intangible part), support the hospitality sector, foster healthy eating, build synergies with the creative industries and so much more. They represent an inspiring win-win phenomenon that is now captivating the minds and hearts of people in all continents, thanks to collaborative and foresighted leaders. |
A little gem in the Mediterranean, Minorca has been declared Biosphere Reserve by UNESCO and is an integral part of the Mediterranean Diet officially recognised as World Intangible Heritage. Strengthened by this, through the European Region of Gastronomy title, the island aims to become a proactive leader in the protection and promotion of food and cultural diversity, in order to contribute to a more equitable and sustainable world. |
I'm proud to be part of this process.
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| Chairman of Adult Education Schools of Menorca |
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IGCAT News
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| 8 July 2019 - 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 the … Read more |
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| 12 June 2019 - On the 5-7th June 2019, IGCAT´s president and co-founder Dr. Diane Dodd contributed to the UNESCO international forum held in Mazatlán, Mexico, by explaining the importance of gastronomy in the sustainable development of … Read more |
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| 21 June 2019 - Gastronomy plays a vital role in supporting community well-being and health, and many initiatives are emerging in European regions that capitalise on local food as a means to ensure and promote healthier lifestyles. However, the need is ... Read more |
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| 5 July 2019 - 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 … Read more |
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News from the Regions of Gastronomy
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| 20 June 2019 - Sustainability in its wider implications is clearly emerging as an important theme in the European Regions of Gastronomy with increasing commitments to drive forward key environmental policies. This was demonstrated during the … Read more |
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| 1 June 2019 - The Region of Gastronomy programme keeps raising interest and enthusiasm of regions from all around the world who are eager to boost local sustainable development through their unique gastronomy and culture. On 31 May 2019 … Read more |
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| 28 June 2019 - 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 stall … Read more |
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| 25 June 2019 - Today’s food and environmental challenges are at the centre of Sibiu’s programme as European Region of Gastronomy awarded 2019 which offers events and initiatives that stand out for their ability to raise awareness on sustainability issues. Developed in occasion of 2019 World Environment Day … Read more |
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| 5 June 2019 - In the partnership with the Gault&Millau Slovenia, the Slovenian Tourist Board (STB) has actively started to fulfil its goal from the Action Plan for the development and marketing of gastronomic tourism 2019-2023 – alongside raising … Read more |
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| 3 May 2019 - The prestigious James Beard Foundation in New York proved once again the perfect stage to showcase the flavours of South Aegean, European Region of Gastronomy awarded 2019. As part of the Taste the Seasons programme developed by the region for its title year, on 1 May 2019 Aegean … Read more |
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European Young Chef Award 2019
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| 4 June 2019 - Bernardo Calvo is the finalist of Coimbra Region, European Region of Gastronomy awarded 2021 to the European Young Chef Award 2019. His dish Bacalhau, Galega e Alho (Codfish, Galician Cabbage and Garlic) is an innovative … Read more |
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