{"id":25094,"date":"2022-06-22T18:12:56","date_gmt":"2022-06-22T16:12:56","guid":{"rendered":"https:\/\/test-oldwebsite.igcat.org\/?p=25094"},"modified":"2022-06-22T18:12:56","modified_gmt":"2022-06-22T16:12:56","slug":"saimaa-recommended-for-european-region-of-gastronomy-2024-title","status":"publish","type":"post","link":"https:\/\/test-oldwebsite.igcat.org\/fr\/saimaa-recommended-for-european-region-of-gastronomy-2024-title\/","title":{"rendered":"Saimaa recommended for European Region of Gastronomy 2024 title"},"content":{"rendered":"<p>An international jury comprising of four international experts, accompanied by IGCAT\u2019s President, Diane Dodd PhD considered the application of Saimaa region for the title European Region of Gastronomy 2024. After reviewing the bid book submitted on 31 December 2021, the jury visited the region, 19-23 June 2022. The aim of the visit was to assess the region\u2019s appropriateness and readiness to host the title in 2024. The jury will prepare a comprehensive report with recommendations to support the region\u2019s journey.<\/p>\n<p>During the visit, the jury met with leading stakeholder organisations from all three provincial administrations, cities, academic institutions and local entities concerned with the development and protection of Saimaa as a gastronomic region. The jury was pleased to get to know many stakeholders from public, private, third sector and academic institutions and applauded the efforts of all involved from many sectors in the strategies and plans for the region.<\/p>\n<p><strong>General comments<\/strong><\/p>\n<p>The jury was impressed by how the vision for Saimaa, European Region of Gastronomy 2024 has been inspired and reinforced by a sustainable approach to life that takes into account nature, culture and wellness.<\/p>\n<p>In particularly, the jury recognised many great examples of good practise that other regions could learn from including:<\/p>\n<ul>\n<li><strong>Martat<\/strong> on the cultural, educational and social aspects of sustainability. The jury applauded all the volunteers for their efforts and encourage the organisation to carry out additional activities in 2024, especially given their emphasis on home economics which is so vital for today\u2019s society that is decreasing their engagement with cooking and preparation of food.<\/li>\n<li><strong>Karelia \u00e1 la Carte<\/strong> and their longstanding philosophy and principles that connect closely with the food commitment IGCAT encourages in regions and that could be spread over the whole Saimaa region in celebration of 2024;<\/li>\n<li><strong>O. Saimaa<\/strong> for being an exceptional initiative that should be applied in all three provinces and noted the advantage of this as an umbrella brand for 2024;<\/li>\n<li><strong>The Dream Year of Culture<\/strong> is a wonderful concept that could connect food and culture in main cities based around the lake, as well as invite healthy competition to improve and support inclusivity. For example, the Finland&#8217;s Largest School Lunch project which is a beautiful event that hopefully will be repeated annually;<\/li>\n<li><strong>ELOT<\/strong> and <strong>Saimaa Academy of Gastronomy<\/strong> have an important role to play in attracting young people back to the area as they discover opportunities to create new products and contribute to human capital in the area.<\/li>\n<\/ul>\n<p>The jury witnessed exceptional creativity in the form of world-class food experiences and welcome a commercialisation of this type of innovation; were impressed by the passion and knowledge of plant and animal varieties and encourage the sharing of this knowledge for future generations and; the jury was moved by Tero Mustonen from <strong>Snowchange Co-operative<\/strong> and encourage his message to be spread throughout the World\/European Regions of Gastronomy.<\/p>\n<p>On this note, the jury recognised the importance of highlighting young influencers that demonstrate the great quality of life that young people can have in the region for example young fisherwomen such as Noora Huusari and Arttu Muukkonen, <strong>Lehmus Roastery<\/strong>.<\/p>\n<p>The <strong>Crafts Centre Taitokortteli<\/strong> was also cited as a wonderful example of how local crafts and arts are fully appreciated in society.<\/p>\n<p>The jury noted that all citizens be they chefs, artists, volunteers or entrepreneurs have a shared commitment to Saimaa. However, it will be important going forward that they promote the territory under the umbrella name\/brand, Saimaa 2024.<\/p>\n<p>Finally, the jury noted the great role that the hospitality sector is playing in promoting local products and wished to thank everyone that provided incredible hospitality and generosity throughout the visit:<\/p>\n<p><strong>Sari Kaasinen<\/strong>, Project Director, Saimaa European Region of Gastronomy Management Project 2022-2024<\/p>\n<p><strong>Anu-Anette Varho<\/strong>, Project Specialist, Saimaa European Region of Gastronomy Management Project 2022-2024<\/p>\n<p><strong>Ulla Liukkonen<\/strong><strong>, <\/strong>Chef Ambassador<\/p>\n<p><strong>Jyrki Tsutsunen, <\/strong>Chef Ambassador<\/p>\n<p><strong>Anni Korhonen, <\/strong>Chef Ambassador<\/p>\n<p><strong>Antti R\u00e4m\u00f6<\/strong>\u00a0(with Jyrki Tsutsunen in Lappeenranta)<\/p>\n<p><strong>Veli-Matti Nousiainen<\/strong>\u00a0(in Savonlinna)<\/p>\n<p><strong>Petri Rytk\u00f6nen<\/strong>\u00a0(Sahanlahti)<\/p>\n<p><strong>Jukka Purmonen<\/strong>\u00a0(Taitokortteli)<\/p>\n<p><strong>Pyry Nousiainen<\/strong>\u00a0(Hotel Punkaharju)<\/p>\n<p><strong>Pasi Ven\u00e4l\u00e4inen<\/strong>\u00a0(Utran Uittotupa, Joensuu)<\/p>\n<p><strong>Tatu<\/strong>\u00a0<strong>R\u00f6nkk\u00f6<\/strong>, Artist<\/p>\n<p><strong>Juha Nalli<\/strong>, Ship Restaurant Manager Prinsessa Armaada<\/p>\n<p><strong>Mirka Rahman<\/strong>, Head of Marketing and Customer Service, City of Lappeenranta<\/p>\n<p><strong>Antti Tuomaala<\/strong><strong>,\u00a0<\/strong>Advisor,\u00a0City of Lappeenranta<\/p>\n<p><strong>Satu Sikanen<\/strong>, Regional Mayor, Regional Council of South Karelia<\/p>\n<p><strong>Heli Gynther<\/strong>, Regional Councellor, Regional Council of South Karelia<\/p>\n<p><strong>Katja Vehvil\u00e4inen<\/strong>, Director, marketing and projects, GoSaimaa Ltd<\/p>\n<p><strong>Kristiina Hietasaari<\/strong>, Senior Director, Travel, Visit Finland<\/p>\n<p><strong>Juha Iso-Aho<\/strong>, Lecturer, Humak University of Applied Sciences<\/p>\n<p><strong>Arttu Muukkonen<\/strong>, CEO of Lehmus Roastery<\/p>\n<p><strong>Ilkka R\u00e4s\u00e4nen<\/strong>, Director of Environment Services, City of Lappeenranta<\/p>\n<p><strong>Pasi Vainikka<\/strong>, Docent of Energy, Lappeenranta University of technology (LUT) CEO, Solar Foods<\/p>\n<p><strong>Mikko Pirinen<\/strong>, Amanuensis (exhibitions), Lappeenranta Art Museum, City of Lappeenranta<\/p>\n<p><strong>Katri L\u00e4tt<\/strong>, Chairperson, Black and White Theatre Festival<\/p>\n<p><strong>Sanna Lento-Kemppi<\/strong>, Expert in agriculture and rural business, ProAgria Southern Finland<\/p>\n<p><strong>Ministry of Agriculture and Forestry of Finland<\/strong><\/p>\n<p><strong>Merja Olenius<\/strong>, South Savo Regional Council, Director, Regional Development<\/p>\n<p><strong>Jaana Kuivalainen<\/strong>, Sahanlahti Resort, Sahanlahti hostess, entrepreneur (CEO)<\/p>\n<p><strong>Anna Grotenfelt-Paunonen<\/strong>, Entrepreneur and Tea Sommelier, TeaHouse of Wehmais and D.O. Saimaa<\/p>\n<p><strong>Virpi Rantalainen<\/strong>, Entrepreneur, Hauhala Goose Farm<\/p>\n<p><strong>Teija Rautiainen<\/strong>, Research manager, South-Eastern Finland University of Applied Sciences \u2013 Xamk<\/p>\n<p><strong>Jouni Kaartinen<\/strong>, Entrepreneur, Kaartila Malt pork<\/p>\n<p><strong>Tiina-Riikka Turunen<\/strong>, Cultural Dream Year of Mikkeli 2022, Coordinator<\/p>\n<p><strong>Ville Matvejeff<\/strong>, Artistic Director, Savonlinna Opera Festival<\/p>\n<p><strong>Olli Tuunanen<\/strong>, PR Coordinator, Savonlinna Opera Festival<\/p>\n<p><strong>Captain Janne Leinonen<\/strong>, Vip Cruise Ltd<\/p>\n<p><strong>Pentti M\u00e4kinen<\/strong>, County Governor, South Savo Regional Council<\/p>\n<p><strong>Jaana Komi<\/strong>, CEO, Savonlinna Travel Ltd, Visit Savonlinna<\/p>\n<p><strong>Jenni Mikkonen<\/strong>, Project Manager, Nature Saimaa Project<\/p>\n<p><strong>Anne Paulasuo<\/strong>, The National Museum of Finland, Olavinlinna Castle<\/p>\n<p><strong>Tero Mustonen<\/strong>\u00a0and\u00a0<strong>Noora Huusari<\/strong>, Snowchange Cooperative<\/p>\n<p><strong>Johanna &amp; David Taylor<\/strong>, Entrepreneurs, Hotel Saima<\/p>\n<p><strong>Saimi Hoyer<\/strong>, Entrepreneur and ex-supermodel, Hotel Punkaharju<\/p>\n<p><strong>Johanna Oras<\/strong>, Fine Artist, Art Manor Johanna Oras Punkaharju<\/p>\n<p><strong>Raija Komppula<\/strong>, Professor, marketing, tourism business<\/p>\n<p><strong>Katja Pasanen,\u00a0<\/strong>doctoral researcher<\/p>\n<p><strong>Pekka Hirvonen<\/strong>, Mayor, The City of Kitee<\/p>\n<p><strong>P\u00e4ivi Karhunen<\/strong>, Business Expert<\/p>\n<p><strong>Pirjo <\/strong>and <strong>Harri Tervonen<\/strong>, Mets\u00e4mesi, Organic Honey<\/p>\n<p><strong>Marko Lappalainen<\/strong>, Nordic Meal<\/p>\n<p><strong>Riitta Okkonen<\/strong>, It\u00e4rajan Helmi<\/p>\n<p><strong>Airi Turunen<\/strong>, Chairman of the Kes\u00e4lahti Cultural Association<\/p>\n<p><strong>Jenni \u00d6rn\u00a0<\/strong>Midsummer Herbal Sauna-ceremony<\/p>\n<p><strong>Markus Hirvonen<\/strong>, Region Mayor, Regional Council of North Karelia<\/p>\n<p><strong>Antti Toivanen<\/strong>, Managing Director, North Karelia Chamber of Commerce<\/p>\n<p><strong>Johanna Rinnekari<\/strong>, ProAgria Eastern Finland<\/p>\n<p><strong>Anne Kokkonen<\/strong>, Marketing Coordinator, Visit Karelia<\/p>\n<p><strong>Jarno Turunen<\/strong>, Manager, Public Relations, Regional Council of North Karelia<\/p>\n<p><strong>Anne Mujunen<\/strong>, Projet Manager, Cultural Dream Year of Joensuu 2023<\/p>\n<p><strong>Katja Kolehmainen and Minna Valonen<\/strong>, Joensuu City Centre Association VIRTA<\/p>\n<p><strong>Heli Hj\u00e4lm, Ringa Nenonen and volunteer Mervi Kurula<\/strong>, North Carelian Marthas<\/p>\n<p><strong>Tuula Kokkonen<\/strong>, Business and Innovation Manager, South Savo Regional Council<\/p>\n<p><strong>Marjaleena Malinen<\/strong> Chairman of Sovintola Associaton<\/p>\n<p><strong>Mari Kaasinen<\/strong>, artist, Set\u2019Akat<\/p>\n<p><strong>Karoliina Kantelinen<\/strong>, artist, Set\u2019Akat<\/p>\n<p><strong>Recommendation<\/strong><\/p>\n<p>The jury appreciated that the bid:<\/p>\n<ul>\n<li>integrates the six different focus areas of IGCAT;<\/li>\n<li>presents a long-term lasting legacy for the region;<\/li>\n<li>shows a strong commitment from the regional and provincial partners;<\/li>\n<\/ul>\n<p>The jury agreed that the strong connection between food, nature, culture, and hospitality makes Saimaa\u2019s application exceptional.<\/p>\n<p>Therefore, on the basis of the written application, the presentation and visit to the region, the jury decided that Saimaa region should be recommended for the title European Region of Gastronomy 2024 and pass to the final phase of the application process.<\/p>\n<p>The jury will submit in the coming weeks their recommendations to the region and IGCAT Board will take a final decision based on the region\u2019s response. Subject to the region\u2019s response, the jury expects that IGCAT Board will approve Saimaa\u2019s title in July and the jury very much hope to see preparations unfold for the region\u2019s Award Ceremony in September 2022.<\/p>\n<p><strong>Jury composition<\/strong><\/p>\n<p>Omar Valdez, Executive Director of UNWTO Academy and a Board member of IGCAT paid special attention during this visit to environment, nature, health and eco-initiatives that can grow with food loving travellers.<\/p>\n<p>Morana Polovi\u010d, representative of Slovenia, European Region of Gastronomy 2021 looked at visibility, communication, branding, marketing, legacy and evaluation.<\/p>\n<p>Jaume Gomila, representative of Menorca who are currently European Region of Gastronomy 2022 focussed his attention on culture, citizen engagement and educational initiatives in the region.<\/p>\n<p>Diana Hounslow, representative of Hauts-de-France, European Region of Gastronomy 2023 considered Saimaa\u2019s approach to sustainable and balanced tourism, innovation and job opportunities.<\/p>\n<p>Diane Dodd PhD accompanied the jury to ensure that all financial, governance and legal aspects will ensure a long-term legacy for the region.<\/p>\n<p><strong>About the World\/European Region of Gastronomy Award<\/strong><\/p>\n<p>The International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) is the operative institute that oversees the management and coordination of the World \/European Region of Gastronomy Award. IGCAT believes that cross-sectoral collaboration will help regions find solutions to current day challenges and thus, the World\/European Region of Gastronomy Award is not only given because a region has great gastronomy but because the whole region is working together to create a more sustainable future.<\/p>\n<p>IGCAT encourages not only hospitality industries to participate but everyone across the whole eco-system including public, private, NGO and academic institutions.<\/p>\n<p>The first step in applying for the Award is to bring these different entities together. The next stage is to create a bid book that pulls together as many great initiatives as possible so that people within the region themselves can begin to appreciate how rich their resources are. The third stage is a jury visit that concludes with a recommendation for IGCAT Board and a report to help the region in preparing a successful journey.<\/p>\n<p>Candidate and awarded World\/European Regions of Gastronomy, guided by\u00a0IGCAT, are working together to strengthen food security through the celebration of distinctive food cultures; create employment by stimulating creativity and gastronomic innovation; nourish children and adults through culinary and cultural education; drive environmental sustainability in tourism, hospitality and agricultural sectors; support balance and sustainable tourism practices; highlight and support expertise from within rural and urban communities, creating connections and sharing good practises; and contribute to community health and well-being.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>An international jury comprising of four international experts, accompanied by IGCAT\u2019s President, Diane Dodd PhD considered the application of Saimaa region for the title European Region of Gastronomy 2024. After reviewing the bid book submitted on 31 December 2021, the jury visited the region, 19-23 June 2022. The aim of the visit was to assess [&hellip;]<\/p>\n","protected":false},"author":33,"featured_media":25097,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2],"tags":[1717,194,231,301,308,695,2048,2046,426,684],"class_list":["post-25094","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-cross-sectoral-dialogue","tag-european-region-of-gastronomy","tag-food-culture","tag-igcat","tag-innovation","tag-local-food","tag-saimaa","tag-saimaa-region","tag-sustainability","tag-sustainable-food"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Saimaa recommended for European Region of Gastronomy 2024 title - IGCAT<\/title>\n<meta name=\"description\" content=\"An international jury of experts in different fields recommended Saimaa for the European Region of Gastronomy 2024 title.\" \/>\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=\"Saimaa recommended for European Region of Gastronomy 2024 title - 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