The\u00a0 members of the European Region of Gastronomy Platform were treated\u00a0 to three truly inspirational presentations on how companies can be successful by using ethical and sustainable ways to produce, reuse and sell food.<\/p>\n
Organic Food was the title of the first presentation by Gitte Hvoldal from Danish Organics who spoke of people’s awareness of eating healthy and its consequences, which include successful sales of organic products in Denmark and other European countries.<\/p>\n
Food Waste was the topic of Elena Skytte’s talk from from the Danish Technological Institute. She told us about the importance of the goals and objectives and examples of how food waste can be reduced.<\/p>\n
Louise Dolmer and her daughter Catherine,\u00a0 from their own company Landmad, gave passionate accounts of their entrepreneurial rise, initially selling their own products from their garage on their farm, to the extremely successful setting up franchises across Denmark and plans for beyond, selling local produce that sells local stories.<\/p>\n
Hosted in the framework of Aarhus- Central Denmark Region 2017 – Rethinking Good Food. The Danish region successfully bid for, and was officially awarded the title, European Region of Gastronomy 2017 alongside Riga-Gauja Region and East Lombardy,\u00a0 at a ceremony in Expo Milan in October 2015. The region is developing a programme of events for 2017 with a special emphasis on creative clusters for businesses that aim to celebrate the region’s produce and traditions while exploring sustainable food production.<\/p>\n
The European Region of Gastronomy Platform and Award aim to contribute to better quality of life in European regions, by highlighting distinctive food cultures, educating for better health and sustainability and stimulating culinary innovation.<\/p>\n
IGCAT – International Institute of Gastronomy, Culture, Arts and Tourism – organises the award with the support of European institutions. IGCAT is an international interdisciplinary network of experts aiming to empower and facilitate local communities to realise the potential of their distinct food, culture, arts, sustainable tourism and other local resources.<\/p>\n