About the Award


The Award aims to stimulate development at a local level by giving the title to regions that developed an exciting programme of events to stimulate initiatives that cross the boundaries of food, culture, tourism and other sectors and thus support innovation in local settings.  IGCAT developed this idea with its founding regions to ensure that the programme and criteria could respond to challenges being felt in Europe’s regions.

In designing the Award to stimulate gastronomic innovation and sustainable tourism, the regions identified the need to ensure longer-term benefits resulting in the birth of the Platform (network) to underpin and support exchange of knowledge and collaborations among the regions taking part.

The European Region of Gastronomy title will be awarded to two to three different regions each year as a stimulus to link food, hospitality, tourism, culture, health and sustainability to support economic, cultural, social and environmental development. A major year-long programme of events related to food and gastronomy will showcase regional culture and innovation.

The European Region of Gastronomy Award will help the regions achieve Visibility, Cohesion, Credibility and Viability.

 

VISIBILITY
Currently, many regions are doing interesting things to support culture combined with ‘food ways’ and gastronomy, however these still lack visibility. The European Region of Gastronomy award is intended to improve links between the regions taking part and form a longer-term network so that these links can be maintained. The title will also give the regions visibility internationally and provide cross-marketing opportunities for producers and tourism sector operators.

 

COHESION
Many regions struggle to develop their potential because of a lack of cohesion in food production, hospitality and cultural offer. By building a regional identity based on food heritage and innovation as well as culture the European Region of Gastronomy award hopes to provide lasting connections that will benefit the region.  At the same time, by supporting the regional identity the regions will have more visibility in Europe and thus contribute to connecting Europe through heritage and tradition, as well as innovation.

 

CREDIBILITY
The European Region of Gastronomy award has been built with an international body of experts, regional authorities and in due course, hopes to receive an endorsement from the Committee of the Regions of the European Union. This combined structure gives credibility and validation to the work being carried out at a regional level.  At the same time, by sharing insights with other European partners the regions not only contribute to sharing of knowledge but also provide a basis from which to benchmark their activities. The sharing of knowledge is also then a springboard for successful innovations to take root in other regions.

 

VIABILITY
Ensure the sustainability of the European Region of Gastronomy programme by setting up a supportive platform for regions to encourage information exchange, joint research and programmes, capacity building and skills development. By working within and between diverse sectors (tangible and intangible heritage, agriculture, food, gastronomy, culture, contemporary arts, creative industries, hospitality and tourism) the programme aims to increase the regions capacity to design, execute, organise and stage effective food/gastronomy related events strategies and thus attract funding and investment.

  • AMBASSADORS

    Wassim Hallal

    Aarhus/Central Denmark Region 2017 will celebrate our widespread and innovative use of local ingredients.

  • AMBASSADORS

    Robert Palmer

    European Region of Gastronomy is a pioneering project of cultural and economic significance to all regions who participate.

  • AMBASSADORS

    Montserrat Garrido Romera

    Sant Pol de Mar is proud to share knowledge in raising the quality of culture and gastronomy offers.

  • AMBASSADORS

    Carme Ruscalleda

    Catalonia is committed to raising the quality of local cuisine and food products.

  • AMBASSADORS

    Francisco de Calheiros

    Minho IN aims to create synergies with other areas that share the same views on competitiveness and economic development.

  • AMBASSADORS

    Maurizio Zanella

    East Lombardy promotes food and wine tourism, with a particular attention to local cuisine and sustainable food production.

  • AMBASSADORS

    Dzintars Kristovskis

    Technology and cooking is so advanced that I feel the urge to go back to the roots. Riga-Gauja 2017 European Region of Gastronomy is going to be about that.

  • AMBASSADORS

    Anton Rombouts

    North Brabant 2018 will highlight how agrifood industries are protecting food and culture diversity.

  • GALLERY

    1st Partner Meeting in North Brabant, April 2014

  • GALLERY

    2nd Partner Meeting in Sant Pol de Mar, Catalonia, June 2014

  • GALLERY

    Information Day at Brussels during the Open Day October 2014

  • GALLERY

    3rd Partner Meeting in Brussels, October 2014

  • GALLERY

    Regions bidding for the title in 2016 present to an international jury at Palacete Villa Moraes, Ponte de Lima, Viana do Castelo, 5 February 2015

  • GALLERY

    4th Partner Meeting in Minho, February 2015

  • GALLERY

    5th Partner Meeting Catalonia, June 2015

  • GALLERY

    Winning 2016 Regions Award Ceremony at the Pedrera, Barcelona, 2 July 2015

  • GALLERY

    Regions bidding for the title in 2017 present to an international jury at the Fundació Alicia, Catalonia, 3 July 2015

  • GALLERY

    Catalonia and Minho present their programmes for 2016 to SEDEC of the Committee of the Regions, 22 September 2015

  • GALLERY

    Winning 2017 Regions Award Ceremony at ExpoMilan, supported by DG Growth of the European Commission, 29 September 2015

  • GALLERY

    6th Partner Meeting Bergamo, 1 October 2015

  • GALLERY

    Regions present their candidature for 2018

  • GALLERY

    7th Partner Meeting in Noord-Brabant

  • GALLERY

    Winning 2018 Regions Award Ceremony in Aarhus

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