{"id":20760,"date":"2020-03-27T10:21:38","date_gmt":"2020-03-27T09:21:38","guid":{"rendered":"https:\/\/test-oldwebsite.igcat.org\/?p=20760"},"modified":"2020-04-03T10:52:16","modified_gmt":"2020-04-03T08:52:16","slug":"focussing-on-food-well-being-and-wellness-tourism","status":"publish","type":"post","link":"https:\/\/test-oldwebsite.igcat.org\/fr\/focussing-on-food-well-being-and-wellness-tourism\/","title":{"rendered":"Focussing on food, well-being and wellness tourism"},"content":{"rendered":"

IGCAT’s Annual Expert Meeting 2020<\/strong> aims to explore how the combination of\u00a0gastronomy, arts, culture and nature\u00a0can contribute to\u00a0health and well-being<\/strong>\u00a0both for local citizens and discerning visitors.<\/p>\n

The meeting will be hosted by Kuopio, European Region of Gastronomy awarded 2020-2021<\/a> on 9-11 September, together with a public seminar<\/a> on Food, Well-being and Wellness Tourism<\/em><\/strong>.<\/p>\n

Experts from IGCAT and the Regions of Gastronomy will discuss how to respond to changing consumer behaviour, analysing both increasing citizens\u2019 inclination towards healthier lifestyles<\/strong> and tourists\u2019 search for\u00a0rural, sustainable, living-it, experience and creative tourism offers<\/strong>.<\/p>\n

By highlighting good practises in the\u00a0Regions of Gastronomy,\u00a0opportunities will be explored on how to boost responsible tourism<\/strong> as a means to help local communities to conserve fragile cultures and habitats, minimising the negative social and environmental impacts caused by unsustainable tourism practices.<\/p>\n

IGCAT Experts are invited to propose short papers and best practices<\/strong> to be considered for the Seminar Reader and that can feed into the wider policy agenda of how to support, maintain and further encourage\u00a0more responsible and better-quality well-being and wellness visitor offers.<\/p>\n

On the same occasion, Kuopio will celebrate their opening ceremony<\/strong> as European Region of Gastronomy 2020-2021 and will host the 20th<\/sup> European Region of Gastronomy Platform meeting<\/strong>.<\/p>\n

The public seminar on Food, Well-being and Wellness Tourism<\/em> is organised by IGCAT<\/strong>, ProAgria East Finland<\/strong> and Savonia University of Applied Sciences<\/strong>, and supported by the European Social Fund<\/strong> and the Leverage from the EU 2014-2020 programme<\/strong>.<\/p>\n

About the European Region of Gastronomy\u00a0\u00a0\u00a0\u00a0\u00a0<\/strong><\/p>\n

Candidate and awarded Regions of Gastronomy<\/a>\u00a0from Europe, guided by\u00a0IGCAT<\/a>, are working together to raise awareness about the importance of their cultural and food uniqueness; stimulate creativity and gastronomic innovation; educate for better nutrition; improve sustainable tourism standards; highlight distinctive food cultures; and strengthen community well-being.<\/p>\n

About IGCAT<\/strong><\/p>\n

IGCAT<\/strong>\u00a0aims to\u00a0empower local communities<\/strong>\u00a0by raising awareness of the importance to safeguard and promote distinct food, culture, arts and sustainable tourism assets. This is essential to balance against globalised food trends that are impacting on our planet, health and local economies.<\/p>\n

IGCAT<\/strong>\u00a0is a non-profit institute established in 2012, working with regional stakeholder consortiums in the fields of gastronomy, culture, arts and tourism. It counts on the expertise of a worldwide\u00a0network of experts<\/a>\u00a0and works in partnership with specialised intergovernmental organisations.<\/p>\n

IGCAT<\/strong>\u00a0provides the\u00a0Region of Gastronomy Award<\/a>\u00a0and is the official secretariat for the\u00a0European Region of Gastronomy Platform<\/a>. Furthermore, the Institute has developed the\u00a0European Young Chef Award<\/a>\u00a0the\u00a0Local Food Gift Challenge<\/a>, the\u00a0Top Visitor Experience<\/a>\u00a0and the\u00a0Food Film Menu<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

IGCAT’s Annual Expert Meeting 2020 aims to explore how the combination of\u00a0gastronomy, arts, culture and nature\u00a0can contribute to\u00a0health and well-being\u00a0both for local citizens and discerning visitors. The meeting will be hosted by Kuopio, European Region of Gastronomy awarded 2020-2021 on 9-11 September, together with a public seminar on Food, Well-being and Wellness Tourism. Experts from […]<\/p>\n","protected":false},"author":33,"featured_media":20763,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2],"tags":[122,194,1517,218,248,271,890,1514,301,977,1518,1344,766,391,399,980,1227,1516,1513,1515],"class_list":["post-20760","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-creative-tourism","tag-european-region-of-gastronomy","tag-european-social-fund","tag-food","tag-food-tourism","tag-gastronomy","tag-health","tag-healthy-lifestyle","tag-igcat","tag-kuopio","tag-leverage-from-the-eu-2014-2020","tag-proagria","tag-region-of-gastronomy","tag-responsible-tourism","tag-rural-tourism","tag-savonia-university","tag-well-being","tag-well-being-tourism","tag-wellness","tag-wellness-tourism"],"acf":[],"yoast_head":"\nFocussing on food, well-being and wellness tourism - IGCAT<\/title>\n<meta name=\"description\" content=\"IGCAT's Annual Expert Meeting 2020 aims to explore how the combination of\u00a0gastronomy, arts, culture and nature\u00a0can contribute to\u00a0health and well-being.\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Focussing on food, well-being and wellness tourism - 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Pictured are sisters Megan (Age 7) and Holly Johnson (Age 10) at Greens Berry Farm, Wexford picking Juicy Strawberries for the inaugural Wexford Food festival which starts next Weekend (May 20th-22nd). photo Patrick Browne Sunday May 15th, 2011 Medieval Cooking Methods, Local Produce and Viking Shield making on the Menu as the Countdown to the inaugural Wexford Food Festival begins The inaugural Wexford Festival of Food will take place this weekend May 20 to 22 in Wexford town and a mouth-watering programme of events in on offer for the three day Festival of Food, which features the ancient cooking methods of ancient Wexford and the very best of South East produce. The festival will take place throughout the town and offers an exciting programme of events including; Celebrity Chefs Catherine Fulvio and Wexford Chef Phelim Byrne who will be on hand to whip up some cuisine using Italian and Fusion cooking styles at cookery demonstrations on Friday, May 20, an enormous \u2018Local Producers Market\u2019 with the very best of artisan food produce from the epicentre of the Sunny South East and a Hog Roast will provide cracking fun on Saturday; and Sunday morning blues will be shaken off with a Wexford Produced Jazz Brunch. Harking back to a medieval era Saturday commences with a memorable feast for the eyes and taste buds in the heart of Wexford town with a spit Hog Roast and Crackling good food at Trimmers Lane\u00a0from 11am. Continuing on the ancient theme the age old \u2018Fulacht Fiadh\u2019 style of cooking will be demonstrated at The Irish National Heritage Park on Saturday and Sunday of the festival weekend. used by our ancestors as far back to the early Christian age between 500 BC and 1169 AD skinned animals were wrapped in straw and placed into a pit of boiling water which had been heated using rocks from a fire. Reflecting Wexford\u2019s Viking Heritage, The Irish National Heritage Park will also host a shield making workshop in Trimmers Lane. Children will have the opportunity to make and decorate shields using historical inspired designs throughout Saturday and Sunday. A mile long Wexford Festival Restaurant Trail will take in a host of critically acclaimed restaurants throughout Wexford town to suit every pocket and taste. Finishing the festival in style is a Jazz Brunch on Sunday, May 22 in the courtyard in Whites of Wexford where local produce is to the fore. The final day of the festival coincides with the\u00a0Wexford Half Marathon. Chairperson of the Festival Gary Johnston said, \u201cWe held a one day Wexford Food Fair last year and the number of people that attended was phenomenal, we were amazed at the huge level of interest in the finest of south east food produced right here in Wexford. This year the festival will take place over three days and we are looking forward to welcoming visitors from near and far to Wexford town.\u201d The festival aims to celebrate the quality, diversity and wholesomeness of locally and regionally produced food, Wexford Food Festival will provide a platform for artisan food producers and the many critically acclaimed restaurants located in Wexford town. There are free and ticketed events over the weekend with something for all age groups. The Festival is supported by Wexford Borough Council, Wexford Chamber, Wexford Creamery, Wexford County Enterprise Board, Wexford Insurances and Graphedia. For tickets and further information on the festival visit www.wexfordfoodfestival.ie ENDS \u2013 May 15, 2011. Photographs by Patrick Browne: 086 2515700 For further information or to arrange an interview with the food festival chairperson please contact Ann Power on 086 3065588 or ann@powerhousepr.ie\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/test-oldwebsite.igcat.org\/fr\/focussing-on-food-well-being-and-wellness-tourism\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/test-oldwebsite.igcat.org\/fr\/page-daccueil\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Focussing on food, well-being and wellness tourism\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/test-oldwebsite.igcat.org\/fr\/#website\",\"url\":\"https:\/\/test-oldwebsite.igcat.org\/fr\/\",\"name\":\"IGCAT - International Institute of Gastronomy, Culture, Arts and Tourism\",\"description\":\"International Institute of Gastronomy, Culture, Arts and Tourism\",\"publisher\":{\"@id\":\"https:\/\/test-oldwebsite.igcat.org\/fr\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/test-oldwebsite.igcat.org\/fr\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/test-oldwebsite.igcat.org\/fr\/#organization\",\"name\":\"IGCAT\",\"url\":\"https:\/\/test-oldwebsite.igcat.org\/fr\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/test-oldwebsite.igcat.org\/fr\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/test-oldwebsite.igcat.org\/wp-content\/uploads\/2016\/02\/main_logo.png\",\"contentUrl\":\"https:\/\/test-oldwebsite.igcat.org\/wp-content\/uploads\/2016\/02\/main_logo.png\",\"width\":620,\"height\":228,\"caption\":\"IGCAT\"},\"image\":{\"@id\":\"https:\/\/test-oldwebsite.igcat.org\/fr\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/IGCAT2\/\",\"https:\/\/x.com\/IGCAT2\",\"https:\/\/www.instagram.com\/igcat_org\/\",\"https:\/\/www.linkedin.com\/company\/igcat-international-institute-of-gastronomy-arts-and-tourism\/\",\"https:\/\/www.youtube.com\/channel\/UCL1xbT3vRbZh3bj-d0_0Vlg\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/test-oldwebsite.igcat.org\/fr\/#\/schema\/person\/a7caa4c1b7017a05b267f6659883ad50\",\"name\":\"Fabrizia\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/test-oldwebsite.igcat.org\/fr\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/96467b18a22664b69241267a276429f40d9e2720f2a5542f4e0a32048a608a2e?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/96467b18a22664b69241267a276429f40d9e2720f2a5542f4e0a32048a608a2e?s=96&d=mm&r=g\",\"caption\":\"Fabrizia\"},\"url\":\"https:\/\/test-oldwebsite.igcat.org\/fr\/author\/f-toccoliigcat-org\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Focussing on food, well-being and wellness tourism - 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Pictured are sisters Megan (Age 7) and Holly Johnson (Age 10) at Greens Berry Farm, Wexford picking Juicy Strawberries for the inaugural Wexford Food festival which starts next Weekend (May 20th-22nd). photo Patrick Browne Sunday May 15th, 2011 Medieval Cooking Methods, Local Produce and Viking Shield making on the Menu as the Countdown to the inaugural Wexford Food Festival begins The inaugural Wexford Festival of Food will take place this weekend May 20 to 22 in Wexford town and a mouth-watering programme of events in on offer for the three day Festival of Food, which features the ancient cooking methods of ancient Wexford and the very best of South East produce. The festival will take place throughout the town and offers an exciting programme of events including; Celebrity Chefs Catherine Fulvio and Wexford Chef Phelim Byrne who will be on hand to whip up some cuisine using Italian and Fusion cooking styles at cookery demonstrations on Friday, May 20, an enormous \u2018Local Producers Market\u2019 with the very best of artisan food produce from the epicentre of the Sunny South East and a Hog Roast will provide cracking fun on Saturday; and Sunday morning blues will be shaken off with a Wexford Produced Jazz Brunch. Harking back to a medieval era Saturday commences with a memorable feast for the eyes and taste buds in the heart of Wexford town with a spit Hog Roast and Crackling good food at Trimmers Lane\u00a0from 11am. Continuing on the ancient theme the age old \u2018Fulacht Fiadh\u2019 style of cooking will be demonstrated at The Irish National Heritage Park on Saturday and Sunday of the festival weekend. used by our ancestors as far back to the early Christian age between 500 BC and 1169 AD skinned animals were wrapped in straw and placed into a pit of boiling water which had been heated using rocks from a fire. Reflecting Wexford\u2019s Viking Heritage, The Irish National Heritage Park will also host a shield making workshop in Trimmers Lane. Children will have the opportunity to make and decorate shields using historical inspired designs throughout Saturday and Sunday. A mile long Wexford Festival Restaurant Trail will take in a host of critically acclaimed restaurants throughout Wexford town to suit every pocket and taste. Finishing the festival in style is a Jazz Brunch on Sunday, May 22 in the courtyard in Whites of Wexford where local produce is to the fore. The final day of the festival coincides with the\u00a0Wexford Half Marathon. Chairperson of the Festival Gary Johnston said, \u201cWe held a one day Wexford Food Fair last year and the number of people that attended was phenomenal, we were amazed at the huge level of interest in the finest of south east food produced right here in Wexford. This year the festival will take place over three days and we are looking forward to welcoming visitors from near and far to Wexford town.\u201d The festival aims to celebrate the quality, diversity and wholesomeness of locally and regionally produced food, Wexford Food Festival will provide a platform for artisan food producers and the many critically acclaimed restaurants located in Wexford town. There are free and ticketed events over the weekend with something for all age groups. The Festival is supported by Wexford Borough Council, Wexford Chamber, Wexford Creamery, Wexford County Enterprise Board, Wexford Insurances and Graphedia. For tickets and further information on the festival visit www.wexfordfoodfestival.ie ENDS \u2013 May 15, 2011. Photographs by Patrick Browne: 086 2515700 For further information or to arrange an interview with the food festival chairperson please contact Ann Power on 086 3065588 or ann@powerhousepr.ie"},{"@type":"BreadcrumbList","@id":"https:\/\/test-oldwebsite.igcat.org\/fr\/focussing-on-food-well-being-and-wellness-tourism\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/test-oldwebsite.igcat.org\/fr\/page-daccueil\/"},{"@type":"ListItem","position":2,"name":"Focussing on food, well-being and wellness tourism"}]},{"@type":"WebSite","@id":"https:\/\/test-oldwebsite.igcat.org\/fr\/#website","url":"https:\/\/test-oldwebsite.igcat.org\/fr\/","name":"IGCAT - International Institute of Gastronomy, Culture, Arts and Tourism","description":"International Institute of Gastronomy, Culture, Arts and Tourism","publisher":{"@id":"https:\/\/test-oldwebsite.igcat.org\/fr\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/test-oldwebsite.igcat.org\/fr\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/test-oldwebsite.igcat.org\/fr\/#organization","name":"IGCAT","url":"https:\/\/test-oldwebsite.igcat.org\/fr\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/test-oldwebsite.igcat.org\/fr\/#\/schema\/logo\/image\/","url":"https:\/\/test-oldwebsite.igcat.org\/wp-content\/uploads\/2016\/02\/main_logo.png","contentUrl":"https:\/\/test-oldwebsite.igcat.org\/wp-content\/uploads\/2016\/02\/main_logo.png","width":620,"height":228,"caption":"IGCAT"},"image":{"@id":"https:\/\/test-oldwebsite.igcat.org\/fr\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/IGCAT2\/","https:\/\/x.com\/IGCAT2","https:\/\/www.instagram.com\/igcat_org\/","https:\/\/www.linkedin.com\/company\/igcat-international-institute-of-gastronomy-arts-and-tourism\/","https:\/\/www.youtube.com\/channel\/UCL1xbT3vRbZh3bj-d0_0Vlg"]},{"@type":"Person","@id":"https:\/\/test-oldwebsite.igcat.org\/fr\/#\/schema\/person\/a7caa4c1b7017a05b267f6659883ad50","name":"Fabrizia","image":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/test-oldwebsite.igcat.org\/fr\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/96467b18a22664b69241267a276429f40d9e2720f2a5542f4e0a32048a608a2e?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/96467b18a22664b69241267a276429f40d9e2720f2a5542f4e0a32048a608a2e?s=96&d=mm&r=g","caption":"Fabrizia"},"url":"https:\/\/test-oldwebsite.igcat.org\/fr\/author\/f-toccoliigcat-org\/"}]}},"_links":{"self":[{"href":"https:\/\/test-oldwebsite.igcat.org\/fr\/wp-json\/wp\/v2\/posts\/20760","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test-oldwebsite.igcat.org\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test-oldwebsite.igcat.org\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test-oldwebsite.igcat.org\/fr\/wp-json\/wp\/v2\/users\/33"}],"replies":[{"embeddable":true,"href":"https:\/\/test-oldwebsite.igcat.org\/fr\/wp-json\/wp\/v2\/comments?post=20760"}],"version-history":[{"count":0,"href":"https:\/\/test-oldwebsite.igcat.org\/fr\/wp-json\/wp\/v2\/posts\/20760\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test-oldwebsite.igcat.org\/fr\/wp-json\/wp\/v2\/media\/20763"}],"wp:attachment":[{"href":"https:\/\/test-oldwebsite.igcat.org\/fr\/wp-json\/wp\/v2\/media?parent=20760"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test-oldwebsite.igcat.org\/fr\/wp-json\/wp\/v2\/categories?post=20760"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test-oldwebsite.igcat.org\/fr\/wp-json\/wp\/v2\/tags?post=20760"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}