Open Call and Guidelines

The current Call is open for Platform members hoping to hold the title in 2020.
The deadline for submitting bid books for 2020 is: Spring 2017
In order to apply, it is important to read the following information and guidelines for joining the Platform:

The European Region of Gastronomy Award recognises innovation and integration in gastronomy, culture, tourism and economy.
The regions awarded the title should demonstrate their uniqueness through offering a comprehensive and complex experience to a visitor created as a result of creative coexistence and appreciation of culture, gastronomy, and art or artistic expressions.

Regions awarded the title will be already be a member of the European Region of Gastronomy Platform, which interlinks gastronomy, culture, arts, heritage and creative tourism, with the specific objectives of:

  • Working with agricultural, tourism, hospitality and cultural sector(s) to assure quality standards
  • Building expertise in the field (scientific research, establishing a community of experts, platforms for good practice exchange, etc.)
  • Developing tools for governance and evaluation of socio-economic impact of the networks awarded ‘partners’ of the European Region of Gastronomy award
  • Demonstrating (economic, social, cultural) benefits of food and culture in local communities
  • advance principles of sustainable creative tourism development
  • Installing fundamental principles to support SMEs in both food and creative sectors
  • Supporting diversity and representation of different culinary traditions and cultures
  • Encouraging sustainable territorial development and social cohesion
  • Focusing on the discovery of less-known cultures and food traditions
  • Strengthening collaboration and networking at a grass-roots level; involving networks and associations, local and regional authorities, universities and professional organisations;
  • Giving rise to long-term multilateral co-operation projects (for example, cross-marketing with partner Regions of Gastronomy)
  • Providing peer support and share knowledge internationally


Selection Criteria for Holding the European Region of Gastronomy Award:

  • Regions hoping to win the European Region of Gastronomy title have to be a member of the platform for 5 years. During that time they will be advised and supported by former regions to develop their programme and bid for the title.
  • Regions hoping to bid for the title have to produce a bid book (each year a call be launched for subsequent years).
  • The bid book should be approximately 20 pages in length and outline the stakeholder group, regional challenges to be addressed during the year, an events and projects programme, evaluation plan, budget etc.

The selection criteria provides the framework and questions that the regions need to answer in their bid book. These include:

Title and brief description of the programme (preferred year)
Basic information about the planned programme, particularly relating to the timing of the activities (start and end dates), theme and proposed sub-title.

Organising body and main partners
The European Region of Gastronomy particularly promotes the development of partnerships between public sector, commercial sector and education/research organisations. Candidates should indicate how they intend to develop such partnerships, and what types of collaboration this will involve. Bids must be submitted from a consortium of stakeholders (including representatives from academic, third sector, public and private institutions). The bid should clearly list the stakeholder group and names and contact details of their representatives. One partner will be responsible for managing and organising the programme of activities – this may be a new organisation set up for the purpose of or the most appropriate organisation with the means and structure to manage the programme.

Relationship to the aims and objectives of the European Region of Gastronomy
Candidate regions should demonstrate how they propose to support the aims and objectives (Focus Areas) of the European Region of Gastronomy programme. This should include a discussion of how the theme and programme of the year reflects the European Region of Gastronomy objectives, and which of these objectives will be particularly highlighted and how.

Cross-collaboration with other European Region of Gastronomy partners
An important aim of the European Region of Gastronomy network is to promote collaboration between the different regions in the network. Prospective partners should outline how they intend to collaborate with other regions, and which activities in the European Region of Gastronomy year will involve joint activities with other partners.

Sustainability and legacy
How will the region ensure that the activities organised for the European Region of Gastronomy year will be sustainable over the longer term? What lasting legacy is envisaged from the European Region of Gastronomy process? How will the European Region of Gastronomy contribute to sustainable food and gastronomy practices in the region?

Citizen Inclusion
How will the citizens of the region be involved in the development, organisation and execution of the European Region of Gastronomy programme? Are there any specific target groups who are envisaged as key beneficiaries of the programme?

How will the European Region of Gastronomy programme develop greater awareness and knowledge about local and regional food, issues of nutrition, health and sustainability? How will school children and others following educational courses be involved in the programme?

What steps will be taken to ensure that SMEs are involved in the European Region of Gastronomy programme, and also benefit from its outcomes?

European content and actions
As the European Region of Gastronomy is designed to increase the visibility of regional gastronomy at European level, it is important that specific European elements be built into the programme. This should include the projection of your regional gastronomy to the rest of Europe, but also linking people in your region to different aspects of European food cultures and gastronomy. Particular attention should be paid to the existence of foodways linking your own gastronomic traditions with other European regions, as these are key elements of the UNESCO intangible heritage in the realm of gastronomy.

Economic provision
What is the total budget for the activities forseen in the European Region of Gastronomy year and any other associated activities? What are the funding sources that will be used to support the activities? Which body will have responsibility for the financial management of the European Region of Gastronomy?

Marketing and communication plan
What are the main target groups of the European Region of Gastronomy, both inside and outside the region? What are the main means of communication with these groups? Outline the proposed marketing and communication budget required to support these activities.

Evaluation programme
Describe the evaluation programme, including the assessment of short term impacts and longer term effects of the programme. Who will be responsible for undertaking the evaluation and producing the report for the region and the European Region of Gastronomy partners?

 Costs Related to Joining the European Region of Gastronomy Platform:
€7,500  =     annual fee (network coordination costs and meeting  coordination costs) – a minimum 5 year commitment.
€15,000 =      one-off  joining fee
VARIABLE € = Travel expenses (to attend at least 3 meetings per year) and/or hosting costs 

 Costs Related to Bidding for the Award
€25,000 =   bidding fee (covers the jury fees and travel costs as well as coordination costs).
VARIABLE € = costs to host the jury visit
VARIABLE € = costs to host the year
All fees quoted here are the actual fees and may change for future years.


    Wassim Hallal

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


    Robert Palmer

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


    Montserrat Garrido Romera

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


    Carme Ruscalleda

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


    Francisco de Calheiros

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


    Maurizio Zanella

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


    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.


    Joan Roca

    I congratulate this initiative that highlights the richness and diversity of European gastronomy, at the same time as valuing chefs for their role in ecology and sustainability.


    Anton Rombouts

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


    1st Partner Meeting in North Brabant, April 2014


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


    Information Day at Brussels during the Open Day October 2014


    3rd Partner Meeting in Brussels, October 2014


    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


    4th Partner Meeting in Minho, February 2015


    5th Partner Meeting Catalonia, June 2015


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


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


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


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


    6th Partner Meeting Bergamo, 1 October 2015


    Regions present their candidature for 2018


    7th Partner Meeting in Noord-Brabant


    Winning 2018 Regions Award Ceremony in Aarhus