{"id":21794,"date":"2020-09-14T10:44:27","date_gmt":"2020-09-14T08:44:27","guid":{"rendered":"https:\/\/test-oldwebsite.igcat.org\/?p=21794"},"modified":"2020-09-16T10:47:51","modified_gmt":"2020-09-16T08:47:51","slug":"exploring-linkages-between-food-well-being-and-sustainable-tourism","status":"publish","type":"post","link":"https:\/\/test-oldwebsite.igcat.org\/fr\/exploring-linkages-between-food-well-being-and-sustainable-tourism\/","title":{"rendered":"Exploring linkages between food, well-being and sustainable tourism"},"content":{"rendered":"

Food, Well-being and Wellness Tourism<\/strong>\u00a0were at the centre of a public seminar organised in\u00a0Kuopio, European Region of Gastronomy awarded 2020-2021<\/a>\u00a0on 11 September, in the framework of the\u00a07th<\/sup>\u00a0Annual IGCAT Experts\u2019 Meeting<\/strong>.<\/p>\n

The event was virtually joined by experts from all over the world who shared views on how to respond to\u00a0changing consumer behaviour<\/strong>, the increasing inclination of citizens towards\u00a0healthier food and lifestyles<\/strong>, as well as visitors\u2019 search for\u00a0sustainable and creative food and wellness experiences<\/strong>\u00a0that contribute to\u00a0well-being<\/strong>.<\/p>\n

Sustainable eating and food consumption now and in the future<\/em>\u00a0was the focus of\u00a0Prof. Mari Niva<\/strong> (University of Helsinki) who highlighted how in the last years consumer behaviour has been shifting towards more sustainable and healthier diets, pointing out that more environmentally-friendly agricultural methods have been developed. However, she also remarked the urgent need for more comprehensive changes in food policy.<\/p>\n

In his presentation on\u00a0Growth in wellness and gastronomy travel: Setting the context<\/em>, IGCAT Expert,\u00a0L\u00e1szl\u00f3 Puczk\u00f3<\/a>\u00a0from Health Tourism Worldwide (Hungary) demonstrated the existing connections\u00a0between wellness and gastronomy travelling, showing how current trends in health can influence tourist behaviour at the destination.<\/p>\n

Prof. Marjukka Kolehmainen<\/strong>\u00a0(University of Eastern Finland) spoke about\u00a0Food trends: good for wellbeing or only good business?<\/em>, stressing the need to increase consumers\u2019 knowledge about ingredients and nutritional facts and explaining how healthy food choices can contribute to the happiness of consumers.<\/p>\n

In his presentation\u00a0Arts Education and wellness<\/em>,\u00a0author and IGCAT Expert,\u00a0Paul Schafer<\/a>\u00a0(Canada) called for a more prominent role of culture and creativity in society, highlighting how the arts in a broad sense (including for example, gastronomy, crafts, cinema, photography, etc.) can help tackle current global challenges such as environmental crises and conflicts.<\/p>\n

Jury Wuorisalo<\/strong>\u00a0(Human Security Finland) addressed the issue of\u00a0Human Security and sustainable food production<\/em>, emphasising how the\u00a0protection and empowerment of people and communities are crucial to ensure food security and sustainable food systems that are resilient to current climate threats.<\/p>\n

IGCAT’s President,\u00a0Diane Dodd, PhD<\/a>\u00a0closed the seminar by adding conclusions from\u00a0IGCAT webinar\u00a0on\u00a0Food, Well-being and\u00a0Wellness Tourism\u00a0in the Regions of Gastronomy<\/a>\u00a0(10 September) whereby she reported how regions can encourage responsible tourism and support local businesses by developing high-quality visitor experiences that\u00a0combine nature, culture, creativity, storytelling and good food. Also, she highlighted how the World Regions of Gastronomy Platform, with its\u00a0shared values on protecting and promoting cultural and food diversity as well as sustainability, offers unmissable opportunities for\u00a0brand-awareness\u00a0and\u00a0cross-marketing.<\/p>\n

The public seminar on\u00a0Food, Well-being and Wellness Tourism<\/em>\u00a0was organised by\u00a0IGCAT<\/strong>,\u00a0ProAgria East Finland<\/strong>\u00a0and\u00a0Savonia University of Applied Sciences<\/strong>, and supported by the\u00a0European Social Fund<\/strong>\u00a0and the\u00a0Leverage from the EU 2014-2020<\/strong>\u00a0programme.<\/p>\n

A full recording of the\u00a0Public Seminar: Food, gastronomy and wellbeing – European Region of Gastronomy Kuopio 2020-2021<\/a>\u00a0is available on YouTube.<\/p>\n

About the World Regions of Gastronomy\u00a0Platform\u00a0\u00a0\u00a0<\/strong><\/p>\n

Candidate and awarded World Regions of Gastronomy<\/a>, 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\u00a0World Regions of Gastronomy Platform<\/a>. Furthermore, the Institute has developed the\u00a0Young Chef Award<\/a>, the\u00a0Local Food Gift Challenge<\/a>, the\u00a0Top Visitor Experience<\/a>\u00a0and the\u00a0Food Film Menu<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Food, Well-being and Wellness Tourism\u00a0were at the centre of a public seminar organised in\u00a0Kuopio, European Region of Gastronomy awarded 2020-2021\u00a0on 11 September, in the framework of the\u00a07th\u00a0Annual IGCAT Experts\u2019 Meeting. The event was virtually joined by experts from all over the world who shared views on how to respond to\u00a0changing consumer behaviour, the increasing inclination […]<\/p>\n","protected":false},"author":33,"featured_media":21795,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2],"tags":[194,203,205,218,248,249,890,1730,301,977,766,391,426,684,1729,429,444,1227,1513,1515],"class_list":["post-21794","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-european-region-of-gastronomy","tag-experience","tag-experience-tourism","tag-food","tag-food-tourism","tag-food-trends","tag-health","tag-human-security","tag-igcat","tag-kuopio","tag-region-of-gastronomy","tag-responsible-tourism","tag-sustainability","tag-sustainable-food","tag-sustainable-food-consumption","tag-sustainable-tourism","tag-tourism","tag-well-being","tag-wellness","tag-wellness-tourism"],"acf":[],"yoast_head":"\nExploring linkages between food, well-being and sustainable tourism - 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