IGCAT update

 

PRESS RELEASE IGCAT’s 30th Platform Meeting of the World Regions of Gastronomy successfully hosted in Catalonia 24-26 September 2025 The 30th Platform Meeting of the World Regions of Gastronomy took place in Catalonia, 24–26 September 2025, gathering representatives from more than 30 awarded and candidate gastronomic regions, international experts, and key stakeholders committed to harnessing food as a driver for sustainability, education, and cultural exchange. Hosted by Catalonia, European Region of Gastronomy 2016 and World Region of Gastronomy 2025, the meeting offered an inspiring three-day programme combining field visits, conversations, and cultural encounters. Delegates explored how food and gastronomy can fuel creativity, foster education, regenerate ecosystems, and ensure well-being for all. Day 1: Creativity and Innovation The meeting began with a visit to elBulli1846, guided by Lluis Garcia, General Director of El Bulli Foundation, where participants discovered the legacy of Ferran Adrià and Juli Soler, and how elBullifoundation continues to nurture creativity and culinary innovation. An official welcome followed at Celler La Vinyeta, where Dr. Diane Dodd, IGCAT President, Laura Ruana, Government of Catalonia, and Bea Nubiola, Catalan Tourism Board, greeted delegates. The evening continued with a dinner and tour of the winery, introduced by Josep Serra i Pla and Marta Pedra, highlighting La Vinyeta’s pioneering model of sustainability and circular farming. Day 2: Educating and Imagining Our Food Future The second day opened at the Palamós Fishing Museum, with a guided visit by Marta Rodeja, showcasing maritime heritage, sustainable fishing, and the Aula Blava project. The first Conversation on Inspiring Spaces, moderated by Omar Valdez (Andorra), featured contributions from Francisco Guitard (First Coast candidate World Region of Gastronomy 2030, Florida), Patrick Sam (Creative Culture Investments, Namibia), Robert Oliver (Pacific Island Food Revolution, New Zealand), Prof. Vincenzo Russo (Sicily, European Region of Gastronomy 2025), and Ruqaya Al Habsi (Ministry of Heritage and Tourism, Oman). At Celler Abadal, delegates enjoyed lunch and wine heritage guided by Marta Membrives, before engaging in the Conversation on Regenerative Tourism and Food Heritage, moderated by Wendy Barrie (Scottish Food Guide, UK). Speakers included Blanca Cros (Catalonia World Region of Gastronomy 2025), Votausi MacKenzie-Reur (Lapita Café, Regenerative Vanua, Vanuatu), Jaume Gomila (Menorca, European Region of Gastronomy 2022), Patricio Tamariz (Manabí World Region of Gastronomy 2026), and Sandra Bergsnev (Trondheim-Trøndelag, European Region of Gastronomy 2022). The day concluded with a visit to the Monastery of Sant Benet, a Benedictine landmark transformed into a cultural hub that bridges history, gastronomy, and innovation, followed by a four-course dinner at Mas de la Sala Hotel, where guests enjoyed refined yet authentic Catalan flavours. Day 3: Good Food for Everyone The final day began at the Alícia Foundation, guided by Toni Massanés, where participants learned about advances in food innovation, health, and inclusivity. The Conversation on Good Food for Everyone, moderated by Ivana Vladović (Split Dalmatia Tourist Board, Central Dalmatia European Region of Gastronomy 2026), brought together perspectives from Laura Ruana (Catalonia World Region of Gastronomy 2025), Vasia Papailia (South Aegean European Region of Gastronomy 2019), Chef Randie Anderson (Culinary Concepts and Solutions Ltd., Jamaica), Oscar Ekponimo (Chowberry Foundation, Nigeria), and Per Theodor Tørrissen (Nordland, candidate European Region of Gastronomy 2028). Rapporteur Orazio Bellettini (Fuegos Foundation, Manabí World Region of Gastronomy 2026) shared the key takeaways. Delegates then visited El Soler de n’Hug Farm, where they experienced sustainable livestock practices, before learning about Welcome to the Farm (Benvinguts a Pagès). Presented by Bea Nubiola (Catalonia World Region of Gastronomy 2025 Tourism Coordinator) and Montserrat Costafreda (Prodeca), the initiative connects citizens with local producers, reinforcing the vital link between food, farmers, and communities. The meeting closed with a Lessons Learnt session led by Rapporteurs Mayada Badr (Aseer, World Region of Gastronomy 2024), Orazio Bellettini (Manabí, World Region of Gastronomy 2026), and Jerry Spooner (Vanuatu, candidate World Region of Gastronomy 2027), followed by a final dinner at Can Calopa, an urban winery and social project in Barcelona, where closing remarks were given by Bea Nubiola, Laura Ruana, and Jaume Gomila (IGCAT Vice President). The 30th Platform Meeting reaffirmed the importance of learning exchanges and immersive experiences in shaping a shared vision for sustainable food futures. Catalonia’s thoughtful programme demonstrated how gastronomy can serve as a tool for creativity, education, community regeneration, and inclusivity, inspiring regions worldwide to innovate while honouring their cultural and natural heritage. 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. www.igcat.org www.worldfoodgiftchallenge.org info@igcat.org

PRESS RELEASE Recognising Food as Culture, Heritage, and Identity at IGCAT’s 1st World Gastronomy Summit 27 September 2025 Food at the Heart of Culture and The Cultural Value of Food were the key themes explored at the 1st World Gastronomy Summit, held at the Palau de Pedralbes in Barcelona. The event was organised by the International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) and generously hosted by the Government of Catalonia, World Region of Gastronomy 2025, and as an official side event of MONDIACULT 2025. This landmark gathering brought together specially selected and curated international leaders, experts, and innovators to design a pathway towards a more resilient, environmentally, and culturally sensitive food future. The summit convened representatives from UNESCO, Slow Food, Crop Trust, Future Food Institute, The Food Capitals by Délice Network, and many other international organisations, national governments, World Regions of Gastronomy, chefs, grassroots innovators, and cultural networks. Together, they endorsed the Summit’s Declaration, affirming gastronomy’s vital role as a connector for cultural, environmental, and community well-being. Urgency to act Dr. Diane Dodd, IGCAT President opened the meeting with a passionate plea to share responsibility for the world’s food future. She remarked on the collective wealth of knowledge present in the room and promised that IGCAT would share the outcomes of their work and findings. She also commended Catalonia for its leadership and best practices, which not only earned it the title of World Region of Gastronomy 2025, but also serve as a beacon of hope for other regions striving to develop more self-sufficient and culturally sensitive food futures. Cristina Massot, General Secretary, Department of Agriculture, Livestock, Fisheries and Food, Government of Catalonia, welcomed the world’s delegates and thanked UNESCO for bringing Mondiacult to Barcelona. She underlined that linking food and cultural identity is natural for Catalonia, making this an ideal opportunity to strengthen both. Susanne Schnuttgen, Chief, Capacity Building and Heritage Policy Unit, UNESCO, outlined the important work UNESCO is now doing to shine a spotlight on foodways across the globe. Carles Vilarrubí, President, Catalan Academy of Gastronomy, spoke with pride about their work to preserve and promote Catalan cuisine for future generations and, the next generation was represented by young Catalan chef Martina Puigvert Puigdevall of Les Cols restaurant, that noted the important connection between natural environment, cultural identity and food. Finally, Toni Massanés, Alícia Foundation, delivered the closing intervention of the opening session, setting out the urgent challenges and opportunities facing gastronomy today and in the future. Food at the Heart of Culture The first plenary presented a new paradigm for policy and practice, with contributions from leaders across Europe, Africa, the Middle East, the Pacific, Asia, and the Americas. Case studies from Catalonia, Aseer (Saudi Arabia), Manabí (Ecuador), Vanuatu, Cap Bon (Tunisia) and Thailand, illustrated how gastronomy can inspire innovation, preserve heritage, and empower communities. The Cultural Value of Food The second plenary explored how culinary heritage, biodiversity, and food education can shape inclusive and resilient futures. Speakers from global institutions and networks including Slow Food, the Food Capitals by Délice Network, the Creative Tourism Network, the Future Food Institute, and Crop Trust, shared policy recommendations and strategies for ensuring food is recognised as a cornerstone of cultural identity and well-being. Envisioning our Food Future in 2050 The World Café engaged 160 experts in imagining positive food futures for 2050. Participants brainstormed across 16 themed roundtables, developing ideas, best practices, and policy solutions. The discussions compared utopian and dystopian scenarios for the future of food. The final session shared some of the ideas developed during the day and IGCAT has committed to producing a full conference report to share all the ideas and proposals that could help protect and promote culinary diversity for future generations. Global Declarations and Future Pathways Recognition was given to the four lead promoters of Catalonia, World Region of Gastronomy 2025: the Catalan Government, El Bulli Foundation, Alícia Foundation, and the Catalan Academy of Gastronomy. A symbolic baton was then passed to the four promoting committee members of Manabí, World Region of Gastronomy 2026, followed by the announcement of next year’s World Gastronomy Summit in Manabí by Leonardo Orlando Arteaga, Prefect of Manabí. The Summit concluded with the adoption of the World Gastronomy Summit Declaration, calling for food to be formally recognised as culture within global agendas. Miquel Samper, Catalonia’s Minister of Business and Labour, committed to take the declaration forward to the upcoming MONDIACULT 2025 conference. He stated, "Catalonia is making a strong commitment to Catalan gastronomy, one of our main cultural and economic assets. This year, we have been distinguished as the World Region of Gastronomy 2025, a title that highlights the richness and diversity of our cuisine. Catalan cuisine is experiencing its best moment, as never before have we had such a strong network of internationally renowned restaurants, a new generation of talented and creative chefs, and high-quality agri-food production across the territory. Altogether, this positions us as a global benchmark and projects Catalonia with a strong culinary identity, admired worldwide." Cultural Encounters The day was enriched with cultural experiences, including a tasting of Catalan cava and coca, the Food Film Menu 2025 Category Awards Gala presented by Robert Oliver, IGCAT Ambassador and a festive Gala Dinner showcasing the diversity of Catalan cuisine. The 1st World Gastronomy Summit marks the beginning of a global movement to ensure that food is recognised not only as nourishment, but also as an essential expression of culture, heritage, and identity, shaping resilient societies for generations to come. 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. www.igcat.org www.worldfoodgiftchallenge.org info@igcat.org www.igcat.org www.worldregionofgastronomy.org      © 2025 IGCAT, All rights reserved