{"id":27638,"date":"2024-02-28T13:53:12","date_gmt":"2024-02-28T12:53:12","guid":{"rendered":"https:\/\/test-oldwebsite.igcat.org\/?p=27638"},"modified":"2024-03-22T13:56:28","modified_gmt":"2024-03-22T12:56:28","slug":"guadeloupe-nominated-to-be-the-first-caribbean-world-region-of-gastronomy","status":"publish","type":"post","link":"https:\/\/test-oldwebsite.igcat.org\/fr\/guadeloupe-nominated-to-be-the-first-caribbean-world-region-of-gastronomy\/","title":{"rendered":"Guadeloupe nominated to be the first Caribbean World Region of Gastronomy"},"content":{"rendered":"

Guadeloupe, and its islands, was proposed by Hauts-de-France, European Region of Gastronomy 2023<\/a> as the best territory from the Caribbean to be a future World Region of Gastronomy.<\/p>\n

After a first contact with the Integrated Tourism Trades and Qualifications Campus and the Valorization of Guadeloupe<\/strong> (CAMPUS TI-VAG<\/a>), several meetings were organised to assess the support from different entities for this initiative.<\/p>\n

Dr. Diane Dodd<\/strong>, IGCAT President met Ms. Evely Paulino Biras<\/strong>, Operational Director of the TI-VAG Careers Campus, on Thursday 11 January 2024 and was introduced to Mr. Pierre-Eric Marchal<\/strong>, Principal of the High School of Hospitality and Tourism Trades \u201cArchipel Guadeloupe\u201d<\/a> as well as Ms. Kwakey Bride<\/strong>, Deputy Principal who each gave unreserved support for the project.<\/p>\n

Finally, Ms. Evely Paulino Biras and the entire Campus TI-VAG team, thank Mr. Ary Chalus<\/strong>, the President of the Guadeloupe Region<\/a>, for having given his agreement to the Campus des M\u00e9tiers TIVAG for the presentation of this application project.<\/p>\n

Ms. Paulino Biras underlines that it is an ambitious and innovative project which must be carried out by all stakeholders in the territory (Region \u2013 Campus des M\u00e9tiers Tourism Guadeloupe \u2013 CCIG Chamber of Commerce \u2013 Chamber of Agriculture \u2013 INRA – CTIG \u2013 private partners\u2026). It also specifies the exceptional opportunity for Guadeloupe to address issues such as the promotion of local products, healthy and sustainable food based on plants and local products, reduction of food waste, sustainable tourism, valorization of heritage, sustainable development in the tourism sector, innovation and the promotion of agroecology (economic, cultural, research-training, innovation, heritage\u2026).<\/p>\n

During her scoping visit to Guadeloupe, Dr. Dodd began mapping important initiatives in Guadeloupe who could support the nomination, among which she noticed the exceptional work of the Maison du Cacao<\/a>, where she had the pleasure of meeting the Maison\u2019s Director, Mr. Alain Pagesy<\/strong>, and the Communications Manager Ms.<\/strong> Bernadette Pagesy<\/strong>. As representatives of the private sector, they confirmed the need for such a project by Guadeloupe which can give more importance to local food products.<\/p>\n

The Coffee Museum<\/a> is also an important food-related tourist experience on the island as well as a small local food producer. Philippe Chaulet<\/strong>, director and owner, also confirmed its support for the project on Wednesday 24 January 2024.<\/p>\n

On 26 January 2024, a first meeting took place in Pointe-\u00e0-Pitre to discuss the project. The latter was convened by Ms. Paulino Biras from the Campus des M\u00e9tiers TI-VAG and by Ms. Marcelle Dunoyer<\/strong> operational referent of the Guadeloupe Region and welcomed by the Tourism Committee of the Islands of Guadeloupe (CTIG<\/a>).<\/p>\n

The President of the CTIG, Mrs. Valerie Sanuel Cesarus<\/strong>, and Mr. Rodrigue Solitude<\/strong>, interim general director of CTIG, Mr Aur\u00e9lien Anzala<\/strong>, in charge of Tourism Promotion welcomed us at the CTIG headquarters in Pointe-\u00e0-Pitre.<\/p>\n

Dr. Diane Dodd, President of IGCAT noted the great opportunity for Guadeloupe to gain international visibility among the wealthiest culinary tourists, and at the same time inject pride, increase service levels and diversify the gastronomic offer, thus creating new employment opportunities on the islands.<\/p>\n

Mr. Solitude declared that the proposal is interesting because many tourists may currently return home frustrated because they want to spend money, but options are currently limited.<\/p>\n

The group agreed that Guadeloupe has a lot to offer in terms of production of bananas, coconuts, cocoa, spices and coffee, but that it will also have to diversify to ensure the food sovereignty of the island in the future and that this initiative is therefore timely.<\/p>\n

This first meeting will allow project leaders (CAMPUS TI-VAG) and (GUADELOUPE REGION) to coordinate other meetings and make the nomination for 2027. Ms. Paulino Biras indicates that we will set up a consortium with the stakeholders to be more operational.<\/p>\n

Representatives from the region will attend the World Region of Gastronomy Platform meeting in Saimaa, European Region of Gastronomy 2024 and this may be the opportunity to officially announce Guadeloupe’s candidacy for the World Gastronomy Region in 2028. Dr. Diane Dodd added that she fully supports a Guadeloupean candidacy and is confident of its success.<\/p>\n

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

World\/European Regions of Gastronomy<\/a>, guided by\u00a0IGCAT<\/a>, 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; driving environmental sustainability in tourism, hospitality and agricultural sectors; supporting balance and sustainable tourism practices; highlighting and supporting expertise from within rural and urban communities, creating connections and sharing good practices; and contributing to community health and well-being.<\/p>\n

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

IGCAT aims to\u00a0empower local communities<\/strong>\u00a0by raising awareness of the importance of protecting and promoting distinct regional food, culture, arts and natural assets as part of sustainable and balanced tourism and development strategies. This is essential to safeguarding our planet, health, wellness and local economies.<\/p>\n

IGCAT is 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 founded the\u00a0World\/European\u00a0Region of Gastronomy Award<\/a>\u00a0and is the official secretariat for the\u00a0World\/European Regions of Gastronomy Platforms<\/a>. Furthermore, the Institute has developed the\u00a0European Young Chef Award<\/a>, the\u00a0World Food Gift Challenge<\/a>, the\u00a0Top Websites for Foodie Travelers Award<\/a>\u00a0and the international\u00a0Food Film Menu<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Guadeloupe, and its islands, was proposed by Hauts-de-France, European Region of Gastronomy 2023 as the best territory from the Caribbean to be a future World Region of Gastronomy. 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