Strategic policy and programmes to develop a region’s culinary identity and strengthen collaboration between tourism, agriculture and education was the subject of the 32nd World Regions of Gastronomy Platform Meeting, held from 18–21 May 2026. The meeting was organised by the International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) together with hosts Region of Crete and PLOIGOS Educational Development Company, delivering a spectacular Platform meeting on behalf of stakeholders from Crete, European Region of Gastronomy 2026. The event brought together regional representatives, international experts and stakeholders committed to advancing sustainable food systems, cultural heritage and community well-being through gastronomy.
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The meeting welcomed delegates from twenty regions participating in the World Regions of Gastronomy Platform, including awarded and candidate European regions such as Galway-West of Ireland (2018), Slovenia (2021), Trondheim-Trøndelag (2022), Menorca (2022), Saimaa (2024), Sicily (2025), Kvarner (2026) Gozo (2026), Harghita (2027), Central Dalmatia (2027) Banat (2028), Nordland (2028), Dobrogea (2029) and North-East England (2029). As well as awarded and candidate World regions such as Aseer (2024), Catalonia (2025), Manabí (2026), Jeddah-Taif (2027), Cap Bon (2028) and South Aegean (2028), joined the exchange.
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Across three days, participants explored how gastronomy can strengthen communities, celebrate heritage, inspire sustainable tourism, and connect research, education, and local knowledge through a dynamic programme of site visits, conversations, workshops, and cultural encounters across Crete.
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Day 1: Welcoming the World to Crete’s Culinary SoulThe Platform Meeting opened with a warm welcome, where tradition and innovation intertwine to create an unforgettable experience. At Petousis, delegates enjoyed a dining experience that honoured Cretan culinary heritage while making every guest feel at home. This beloved establishment is a testament to Crete’s dedication to local, high-quality ingredients, sourced from passionate farmers and growers.
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The evening began with words of welcome from Ms. Georgia Milaki, Deputy Regional Governor for Culture of the Region of Crete, Ms. Eirini Choudetsanaki, President of the Agronutritional Cooperation of the Region of Crete, Mr. Haris Roditakis, President of PLOIGOS Educational - Development Company, and Dr. Diane Dodd, President of IGCAT.
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The next morning, over 40 gifts from 14 regions were presented at the Aquila Atlantis Hotel for the World Food Gift Challenge. Following the presentations, jury deliberations began while participants explored Cretan flavours on a guided walk through local markets, sampling regional delicacies and discovering the island’s vibrant food culture.
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Later, the Platform continued with a visit to the Elounda Women Weavers’ Association “Porfyra”, whose craftsmanship embodies the region’s deep-rooted traditions. The association plays a vital role in preserving Elounda’s heritage, ensuring that traditions continue to thrive alongside its reputation as a globally celebrated destination for high-quality tourism.
Participants were welcomed by the Vice Governor of Lasithi, Mr. Giannis Androulakis, and the Regional Councillor responsible for Tourism, Mr. Michalis Klontzas, who invited guests to become ambassadors of goodwill for the region and its gastronomic heritage.
Educator and author Manolis Makrakis spoke about the long history and cultural tradition of the area. Marina Papantonaki, President of the Board of the Elounda Women Weavers Association, presented their mission and activities.
Women of all ages from Elounda came together in support of the association’s initiative and worked voluntarily for the successful organisation of the event.
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The experience deepened with a hands-on cooking workshop, where delegates crafted skioufichta pasta, savored chochlioi boubouristi, and indulged in xerotigana from Sitia. These activities showcased the island’s culinary artistry while highlighting the simplicity, resourcefulness, and deep connection to place that define Cretan culture.
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The day concluded at Kanali Restaurant, known for its picturesque views of the historic sunken city of Olous and its authentic seafood. Kanali offered the perfect backdrop for reflection on a day filled with flavor, culture, and connection.
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Day 2: Biodiversity, Innovation, and Celebrating NatureA rich collection of Mediterranean and exotic plant species awaited the Platform on the second day during a tour of the Botanical Garden of Crete, an eco-park near Chania. Here, they explored the island’s biodiversity and discussed the importance of preserving natural landscapes.
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Petros Marinakis, founder and CEO of the Botanical Garden, welcomed the Platform with local treats made from ingredients grown in the garden. He then led the group on a tour, highlighting the diverse plant species the garden cultivates. To mark World Bee Day, Platform representatives planted new additions to the garden, creating a special moment of celebration.
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The day continued in the garden’s restaurant, where the Platform enjoyed tastings featuring local wine, olive oil, honey, and tea, followed by a lunch inspired by Crete’s rich biodiversity and the island’s food culture of foraging and abundant vegetable consumption. This was followed by a Platform conversation, where stakeholders discussed their efforts in preserving local biodiversity and how gastronomic regions weave it into a cohesive cycle, from research and mapping to safeguarding natural resources, while fostering sustainable agriculture, value-added products, and citizen engagement to cultivate informed consumers.
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Presentations were made by:
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- Mediterranean Agronomic Institute of Chania (MAICh), Yorgos Fakotakis & Michalis Choreftakis
- Geotechnical Chamber of Greece (Department of Crete), Pantelis Arvanitis
- Association of Cretan Olive Municipalities, Yannis Malandrakis
- Region of Crete, Sofia Malandraki
Day 3: Research, Heritage, and CelebrationThe third day of the Platform Meeting took delegates to FORTH (Foundation for Research and Technology - Hellas), the center for research, innovation, and sustainable regional development. Established to drive innovation and interdisciplinary collaboration, FORTH works closely with universities, industries, and international partners to advance research and contribute to economic and social progress.
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To introduce the Platform to FORTH’s work, members were welcomed by Prof. John Vontas, Director of the Institute of Molecular Biology and Biotechnology (IMBB) and three researchers presented their groundbreaking studies: Dr. Yiannis Kamarianakis explored “Predicting Olive Oil Sensory Attributes with Machine Learning Algorithms"; Asst. Prof. Asterios Leonidis discussed “Ambient Intelligence in the Domain of Gastronomy, Culture, Arts, and Tourism”; Dr. Angie Kolokousi presented her research on “DxHub: Shaping the Future of One Health Diagnostics through Cross-Sector Collaboration in Food, Tourism, and Society".
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After each presentation, the floor opened for lively discussions, with Platform members exchanging insights and experiences from their own regions. This dialogue set the stage for an immersive exploration of the centre's pioneering research with a guided lab tour to experience firsthand the cutting-edge work of FORTH’s scientists:
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- Dr. Petros Samartzis showcased the Photonics Applications in Agrofood and Environment Lab, where he demonstrated an innovative approach for the rapid monitoring of food samples using optical spectroscopic techniques;
- Dr. Panagiotis Papadakos introduced the Message in a Bottle (MiB) project, a groundbreaking system for specialized traceability at the bottle level;
- Asst. Prof. Asterios Leonidis and Mr. Christos Stratakis guided delegates through the Ambient Intelligence Infrastructures (AmI), highlighting human-centric technologies designed to enhance gastronomy, culture, arts, and tourism.
The morning culminated in a panel discussion on Applied Research in Food Systems, moderated by Dr. Michalis Katharakis (CEO of the Mediterranean Agrofood Competence Center). This dynamic session brought together experts to explore how applied research serves as a bridge between science, production, and public health, transforming knowledge into innovative policies and solutions that strengthen sustainability, food quality, and the resilience of agri-food systems. The panel featured:
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- Dr. Angie Kolokousi (Head of DxHub Management Team, IMBB, FORTH),
- Prof. Vasileios Raikos (Department of Nutrition and Dietetics Sciences, Hellenic Mediterranean University, HMU),
- Prof. Ioanna Tsiligianni (General Medicine and Public Health, Department of Social Medicine, School of Medicine, UoC).
Following the panel, the exchange continued with a dynamic and insightful discussion with Platform members engaging deeply on strategies to advance sustainable food systems and translate research into actionable change.
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FORTH then hosted a buffet lunch on its terrace, featuring locally sourced organic ingredients and offering stunning views of the surrounding hills.
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The afternoon then shifted to the Archaeological Museum of Heraklion, where Dr. Stella Chryssoulaki, the General Director of the Museum, warmly welcomed delegates. A guided tour followed, showcasing key artefacts spanning the Minoan to Roman periods. The exhibits vividly revealed how diet, agriculture, and daily life shaped Cretan society and its enduring gastronomic legacy.
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The day concluded with a Gala Dinner hosted by the Region of Crete at Convention Center Mikis Theodorakis, Creta Maris, Hersonissos, where Platform members mingled with local leaders and stakeholders over Cretan music (Music: Stelios Petrakis, George Xylouris, Eleanna Papanikolopoulou; Dance: Lyceum Club of Greek Women) and cuisine.
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The evening culminated in the World Food Gift Challenge Award Ceremony, celebrating the 15 winners of the 2026 edition and honouring all participating regions and producers for their dedication to Cretan gastronomy.
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Partners supporting the Gala Awards: Metaxa Hospitality Group, Chef's Club of Crete, Cooks & Pastry Chefs Association of Heraklion Prefecture, Minoan Taste Olympic Culinary Team, Wines of Crete, Lyceum Club of Greek Women, "Filonideios" Cultural Association of Hersonisos Port.
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This 32nd Platform Meeting reaffirmed the power of gastronomy as a force for biodiversity, innovation, and sustainable development. Through immersive exchanges and hands-on experiences, Crete demonstrated how tradition and cutting-edge research can coexist to shape resilient food systems. From exploring the Botanical Garden of Crete to engaging with FORTH’s pioneering work, delegates witnessed firsthand how the island’s rich biodiversity and forward-thinking initiatives are driving economic growth while preserving its cultural and natural heritage.
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The ceremony also served as an opportunity for IGCAT to formally thank the key institutional partners whose support was essential in securing and implementing the European Region of Gastronomy 2026 title for Crete: Region of Crete and PLOIGOS Educational Development Company. Their leadership and commitment were publicly acknowledged as vital to the success of the project.
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| IGCAT also expressed deep appreciation to the local stakeholders participating in the project “Crete European Region of Gastronomy, Culture, Arts and Tourism”, who have actively contributed to advancing Crete’s gastronomic vision: |
A.K.O.M.M. - Psiloritis Anaptyxiaki S.A. O.T.A.,
Agricultural Cooperative of Rethymno,
Agronutritional Cooperation of the Region of Crete,
Agroxenia - Hellas Agrotourism,
Agricultural Union Of Heraklion,
Heraklion Development Agency S.A.,
Development Agency of Lassithi S.A.,
Cretan Women in Business Association,
Asterousia Mountain Range Biosphere Reserve,
Geotechnical Chamber of Greece (Department of Crete),
Municipality of Sitia,
Wines of Crete,
Heraklion Hoteliers Association,
Cretan S.C.ENT.,
Heraklion Chamber of Commerce & Industry,
Lasithi Chamber of Commerce and Industry,
Chamber of Rethymno,
Chania Chamber of Commerce and Industry,
Heraklion Labor Association,
Medical School, University of Crete,
Foundation for Research and Technology - Hellas,
Holy Monastery of Agarathos,
Historical Museum of Crete,
Zoodohos Pigi Autism & Learning Difficulties Centre,
Social - Eco - Cultural Organizations Network of Hersonissos,
Chef’s Club of Crete,
Lyceum of Greek Women – Heraklion branch,
Mediterranean Agronomic Institute of Chania (MAICh),
Mediterranean Agrofood Competence Center,
The Nikos Kazantzakis Museum,
Cretan open-air Museum «LYCHNOSTATIS»,
Professionals, Craftsmen and Merchants’ Federation of Lasithi,
Organization for the Development of Crete S.A.,
Sitia Development Organization S.A.,
Psiloritis UNESCO Global Geopark,
Regional Union of Municipalities of Crete (PED),
Regional Development Company of Crete S.A.,
Regional Directorate of Primary and Secondary Education of Crete,
Cultural Society of Crete,
Cultural Society of Panormo “Epimenides”,
Association of Cretan Olive Municipalities,
Association of Catering & Entertainment Professionals of the Prefecture of Heraklion,
Exporters’ Association of Crete,
Crete Hoteliers Association,
Union of Hospitality Establishment Owners of the Municipality of Rethymno,
Union of Cooks/Pastry Chefs & Other Kitchen Staff,
Department of Nutrition and Dietetics Sciences
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| Their collective efforts have been instrumental in promoting regional gastronomy and advancing cultural sustainability in Crete. |
About the 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 Region of Gastronomy Award 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.
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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.
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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.
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