IGCAT update

 

PRESS RELEASE IGCAT's World Food Gift Challenge awards 10 top products in Aseer 26 April 2024 In celebration of food and cultural diversity, IGCAT’s 5th World Food Gift Challenge awarded 10 unique food and food-related craft products, selected by an international jury of experts. Hosted by Aseer, World Region of Gastronomy awarded 2024, the competition put the international spotlight on local producers who manufacture fine, one-of-a-kind items related to world and European Regions of Gastronomy culinary traditions. Held at the world-class King Khalid University campus in Abha on 25 April, the World Food Gift Challenge 2024 gathered 25 products from eight awarded and candidate World/European Regions of Gastronomy including: South Aegean (awarded 2019); Menorca (awarded 2022); Aseer (awarded 2024); Catalonia (awarded 2025); Sicily (awarded 2025); Gozo (candidate 2026); Kvarner (awarded 2026); and Manabí (awarded 2026). A competition to celebrate food and cultural diversity The 10 most outstanding gastronomic gifts were identified through an intense evaluation process based on a set of criteria such as taste, attractiveness, sustainability, connection to the region they come from, storytelling, creativity and innovation. After acknowledging the excellent quality of all the competing products, the jury selected three overall winners: 1st prize, Saudi Coffee Bean Pouch by Zainab Al Kulib (Aseer, World Region of Gastronomy awarded 2024); 2nd prize, Flavours of Latitude Iche by producers on the Latitude Iche Route (Manabí, World Region of Gastronomy candidate 2026); 3rd prize, Dry-stone Hut by Marc Marcet (Menorca, European Region of Gastronomy awarded 2022); And seven category winners: Best Luxury Item, Khawlani Coffee Collection by Morooj AlShatery (Aseer, World Region of Gastronomy awarded 2024); Best Tasting, Organic Balsamic Aromatic Vinegars by Masia Still (Catalonia, World Region of Gastronomy awarded 2025); Best Promotion of the Region, AlSuwaiqah Basket Set by Hanan Issa Al-Qahtani (Aseer, World Region of Gastronomy awarded 2024); Best Innovation on Tradition, Crocantessa – The Krokant of Lošinj by Moby Dick Gelateria & Pasticceria (Kvarner, European Region of Gastronomy candidate 2026); Best Contemporary Interpretation and Design, Date Bowls collection by Abdulrahman Ibrahim Al-Aboudi (Aseer, World Region of Gastronomy awarded 2024). Best Use of Local Materials, Tray with Ace of Clubs by Folk – Magda Masano (Sicily, European Region of Gastronomy awarded 2025); Most Sustainable Packaging, Extra Virgin Olive Oil (PGI) by Natura Rodos (South Aegean, European Region of Gastronomy awarded 2019); The international jury The jury panel included: Omar Valdez, IGCAT Board member and Chair of the jury (Andorra); Dr. Reham Mashat, Dean of the College of Tourism and Hospitality at King Khalid University (Saudi Arabia); José Luís Marques, Director of Coimbra School of Hospitality and Tourism (Portugal); Dr. Edith Szivas, Vice-President of IGCAT and sustainable development specialist (Spain/UK); Dr. Iulia Dragut, President of Cultural Association Euro East Alternative (Romania); and Károly Szabó, Executive Director of ADI Harghita (Romania). A gala event to announce the winners The winners of the World Food Gift Challenge 2024 were announced at an award ceremony held at King Khalid University in the presence of local and international guests from awarded and candidate regions, who gathered in Aseer to celebrate the 10th IGCAT Experts Meeting and the 27th World Regions of Gastronomy Platform meeting (22-25 April). On behalf of the jury, Omar Valdez claimed that: “The jury had a very intense debate to make the selection of the best products. We based our decision on the assumption that a food gift should represent a tourism destination and work as an ambassador. It should transport the person who receives it to the local market, restaurant, local producer where it comes from and make them travel to that destination with all senses. The visual aspect is very important, as are the materials, smells, sounds, textures, and of course the flavours. But a food gift should also bring joy to both the receiver and the buyer, and therefore the whole process should be considered, without forgetting that the gift should be suitable for travelling. Quality should prevail over quantity, and a good idea, smartly packaged and sustainable, should always be the winning option.” IGCAT President, Dr. Diane Dodd noted that the Award aims to raise appreciation for artisanal producers because they are the ones safeguarding our regions intangible heritage and need to be valued more. Ir. Majed Almuhanna, Head of Research and Preservation of Culinary Assets at the Culinary Arts Commission concluded the ceremony thanking the producers from Aseer. “The fact that all gifts from Aseer, World Region of Gastronomy 2024 that joined the competition this year won a prize, stands as a testimony that they have actually enhanced their capacity to produce and introduce these amazing gifts to the world. For us, this means that the World Regions of Gastronomy title has really created an impact in the region and pushed local producers to innovate their products,” he stated. The ceremony was an occasion to celebrate and recognise the work of multiple local stakeholders in Aseer who have contributed to developing the title. Dr. Mohammed Hamoud, Executive Manager of Aseer, World Region of Gastronomy 2024 and Ir. Majed Almuhanna from the Culinary Arts Commission presented the trophies in recognition of the work and contributions of King Khalid University, Aseer Development Authority, Bunyan and many other NGOs and visitor experiences that opened their doors to the intentional guests during their stay in Aseer. These trophies aimed to acknowledge the stakeholder’s pivotal role in the region’s success. About IGCAT’s World Food Gift Challenge IGCAT’s World Food Gift Challenge contributes to the protection and promotion of local food and cultural diversity by instilling local pride into local traditions and acknowledging outstanding products from local culinary cultures. The official ambassador for the project is Ana Roš, head chef and co-owner of 3-Michelin-starred restaurant Hiša Franko and 2017 World Best Female Chef, who salutes the World Food Gift Challenge “focusing on gastronomy on the larger point of view. We need to support more the work of small-scale producers. The food chain is one and we should defend it in its integrity.” Winners of the previous editions: World Food Gift Challenge 2023 World Food Gift Challenge 2022 European Food Gift Challenge 2021 European Food Gift Challenge 2020 About the World/ European Region of Gastronomy Award The International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) is the operative institute that oversees the management and coordination of the World and European Region of Gastronomy Award. IGCAT believes that cross-sectoral collaboration will help regions find solutions to current day challenges and thus, the Award is not only given because a region has great gastronomy but because the whole region is working together to create a more sustainable food future. IGCAT encourages not only hospitality industries to participate but everyone across the whole eco-system including public, private, NGO and academic institutions. The first step in applying for the Award is to bring these different entities together. The next stage is to create a bid book that pulls together as many great initiatives as possible so that people within the region themselves can begin to appreciate how rich their resources are. The third stage is a jury visit that concludes with a recommendation for IGCAT Board and a report to help the region in preparing a successful journey. Candidate and awarded Regions of Gastronomy, guided by IGCAT, are working together to strengthen food security through the celebration of distinctive food cultures; create employment by stimulating creativity and gastronomic innovation; nourish children and adults through culinary and cultural education; drive environmental sustainability in tourism, hospitality and agricultural sectors; support balance and sustainable tourism practices; highlight and support expertise from within rural and urban communities, creating connections and sharing good practises; and ultimately they contribute to community health and well-being. For more information: www.igcat.org info@igcat.org www.igcat.org www.europeanregionofgastronomy.org       © 2024 IGCAT, All rights reserved