 | | | IGCAT Newsletter Third Quarter 2022 |
| IGCAT VOICE | |
|
|
| Sicily's application to become European Region of Gastronomy in 2025 represents an unmissable opportunity. The island's tremendous wine and food heritage will be rediscovered, appreciated and shared with local as well as international visitors. It will also help harmonise the vast offer of visitor experiences and activities and most of all, it will reduce local fragmentation by bringing together a wide range of stakeholders from different sectors to work on a common project, under a shared vision. |
|
|
|
Located in the heart of the Mediterranean Sea and full of impressive geophysical and natural resources, Sicily has been home to several diverse dominations throughout history. A place of hospitality and appreciation of differences, the island has been characterised by cultural, social and gastronomic integration. The shape, the culture and the culinary identity of each and every Sicilian village is a clear expression of this convergence and why Gaetano Basile, one of Sicily’s most renowned historians, wrote: “put Sicily on the table and you will leaf through the pages of history.”
|
Besides highlighting this extraordinary cultural heritage, Sicily’s candidacy has a number of strategic lines to support sustainable development: recovery of local culinary traditions; enhancement of local products; promotion of short value chains; visitor appreciation of the food and cultural resources; stimulation of climate-change-resilient agronomic approaches as well as; a more balanced and functional relationship between the environment and economic growth. Sustainability is not only necessary to preserve our natural environment, but essential to ensure the survival of local businesses and secure the wellbeing of the whole Mediterranean community. It is from this vision that we take inspiration for our European Region of Gastronomy candidacy project.
|
| Associate Professor of Consumer Psychology and Neuromarketing - IULM University, Milan |
| Founder and Director of the Centre of Research for Neuromarketing, Behaviour and Brain Lab - IULM University, Milan |
|
|
|
|
| | 30 September 2022 - IGCAT believes that enabling young people to contribute to different policy areas is an asset for sustainability and inclusive growth. In order to explore this topic, Engaging Young Minds will be the theme of the 9th Annual IGCAT Experts Meeting … Read more |
|
|
|
|
| | 30 September 2022 - A mouth-watering journey across the colours and flavours of awarded, candidate and nominated World/European Regions of Gastronomy, IGCAT’s International Food Film Menu 2022 has been officially announced! After evaluating over 50 … Read more |
|
|
|
|
| | 4 August 2022 - IGCAT’s Food Film Menu gained further international support upon signing a new collaboration agreement with the NNLE Youth Palace of Zugdidi Municipality in Georgia. On 3 August 2022, the Youth Palace laun … Read more |
|
|
|
|
| | 27 September 2022 - The Erasmus+ project ON-IT – Online Internship in Tourism in which IGCAT is a consortium partner, will organise a free webinar on The challenge of remote working in tourism: reflections for virtual internships in Higher Education in the framework … Read more |
|
|
|
| News from the World Regions of Gastronomy | |
|
|
| | 26 September 2022 - The Aseer region (Saudi Arabia) has been officially awarded the title of World Region of Gastronomy 2024 by the International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT). They are the first region outside Europe to earn this … Read more |
|
|
|
|
| | 7 September 2022 – With the aim to drive gastronomic criticism based on fairness and respect for diversity, Menorca, European Region of Gastronomy awarded 2022 will host the 1st Congress of Gastronomic Journalism, on 7-9 October 2022. Organised by the … Read more |
|
|
|
|
| | 30 September 2022 – The European Region of Gastronomy 2023 award of Hauts-de-France shines on the pages of the 2022 edition of the regional magazine Esprit Hauts-de-France, that annually highlights the best that the region has to offer. With the contribution of … Read more |
|
|
|
|
| | 19 September 2022 – Saimaa, European Region of Gastronomy for 2024 has taken on the challenge to help its artisanal producers advance the local offer of top-quality food and craft gifts. On 15 August 2022, the region officially opened its first call for food and food-relate … Read more |
|
|
|
|
| | 15 September 2022 – 2022 has been a year full of achievements for chef Filip Matjaž, who represented Slovenia, European Region of Gastronomy 2021 and earned 3rd Prize at IGCAT’s European Young Chef Award 2017. Besides being elected Chef of the Future by the Gault & Millau Slovenia Guide 2022, his restaurant … Read more |
|
|
|
|
| | 2 August 2022 - Zero emission farms; the contribution of local farmers and producers to regional identity; opportunities to encourage urban gardening and; the importance of investigation and knowledge to boost innovation and sustainable development were … Read more |
|
|
|
| Current news from around the globe | |
|
|
| | 29 September 2022 - FAO and UNEP issue call for action on International Day of Awareness of Food Loss and waste. Tackling the scourg … Read more |
|
|
|
|
| | 27 September 2022 - International tourism is showing strong signs of recovery, with tourist numbers rising to 57 per cent of pre-pandemic levels. On World Tourism Day, mark … Read more |
|
|
|
|
| | 9 September 2022 - The European Commission’s Joint Research Centre (JRC) publishes the results of four scientific studies related to f … Read more |
|
|
|
| | IGCAT carries out research, collects knowledge and develops projects to support creative solutions in regional and local development. This newsletter is just a small selection of news from the past three months. IGCAT compiles trends and facts from around the world.
|
|
|
|
