During the third and last day of the Art of Food event, all the participants were hosted in Foundation Al\u00edcia in Sant Fruit\u00f3s de Bages (Barcelona). Foundation Al\u00edcia is a research centre devoted to technological innovation in cuisine, improvement of eating habits and evaluation of food and gastronomic heritage. The private, non-profit foundation has been created in 2003 with the aim of promoting healthy eating.<\/p>\n
After the guided tour of the Foundation by the Director Toni Massanes and the researcher Ramon Sentmarti, the candidates for the European Regions of Gastronomy 2017 award presented their bid: East Lombardy (Italy), Riga \u2013 Gauja Region (Latvia) and Aarhus\/Central Denmark Region (Denmark).<\/p>\n
Each candidate region presented its program to the jury and to all Art of Food participants, with the aim of being awarded the tile of \u201cEuropean Region of Gastronomy 2017\u201d.<\/p>\n
East Lombardy Region\u2019s main objectives are to enhance the food and wine offer by integrating it in tourism programs and to promote a local system of sustainable food. Other key factors of Lombardy\u2019s bidding are education and training, citizen participation and social movements.<\/p>\n
Riga \u2013 Gauja Region\u2019s bidding program aims at raising local and international awareness of Latvia as a destination for gastronomy, by promoting 12 seasonal local products (rhubarb, sorrel, birch, maple sap, catfish, sour cherries, cloudberries etc.).<\/p>\n
In the bidding book entitled \u201cRethinking good food\u201d, Aarhus\/Central Denmark Region is presented as an emerging gastronomic hot spot and a unique opportunity to facilitate collaboration between chefs and food industry. The four focus areas of their program are the following: cross collaboration, sustainability, education and citizen participation.<\/p>\n
Waiting for the jury\u2019s decision, the Art of Food participants had the opportunity to enjoy drinks and tastings from the European Regions of Gastronomy 2017 candidates.<\/p>\n
The jury members for the 2017 award are representatives from the founding Platform as well as external IGCAT experts: Prof. Dr Ilie Rotariu, Blanca Cros, Claire Robert, Anja van Hout, Carlos Fernandes, I\u00f1aki Gaztelumundi, Ilona Sares, Janez Bogataj.<\/p>\n
They unanimously agreed that the three candidate regions are honoured with the title of European Regions of Gastronomy 2017.<\/p>\n","protected":false},"excerpt":{"rendered":"
During the third and last day of the Art of Food event, all the participants were hosted in Foundation Al\u00edcia in Sant Fruit\u00f3s de Bages (Barcelona). Foundation Al\u00edcia is a research centre devoted to technological innovation in cuisine, improvement of eating habits and evaluation of food and gastronomic heritage. The private, non-profit foundation has been […]<\/p>\n","protected":false},"author":2,"featured_media":9676,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2],"tags":[],"class_list":["post-9675","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"\n