World Region of Gastronomy

Central Dalmatia, European Region of Gastronomy Awarded 2027, continues to highlight the strength of its food culture by combining international recognition with the preservation of local traditions. @dalmatiahr In 2025, restaurants from the region were included in the MICHELIN Guide Croatia, strengthening Central Dalmatia’s position as a year-round gastronomic destination. @michelinguide Projects such as Dalmatinska marenda celebrate everyday Dalmatian cuisine and community traditions, while the film Dalmatian Marenda received 3rd place at IGCAT’s Food Film Menu, showcasing the power of storytelling in promoting regional gastronomy. At the same time, the recognition of Dalmatian Honey with EU Protected Designation of Origin (PDO) status confirms the unique link between Dalmatia’s biodiversity, traditional beekeeping and regional food heritage. Through cultural initiatives, international recognition and protected local products, Central Dalmatia continues to strengthen gastronomy as a key driver of regional identity and sustainable development. #EuropeanRegionofGastronomy #CentralDalmatia #CentralDalmatia2027 #IGCAT #MediterraneanDiet

IGCAT is pleased to present an inspiring initiative by our international partner, the Future Food Institute 🌍🍴 The Gastrodiplomacy Boot Camp 2026 will take place from 25–28 June in Pollica, Italy 🇮🇹, bringing together chefs, innovators, policymakers and changemakers to explore how food can help shape a more sustainable and peaceful future. Hosted at the Paideia Campus in the heart of the UNESCO-recognised Mediterranean Diet region, the programme combines hands-on learning, gastronomy, sustainability and global dialogue. 🌱✨ If you are within the IGCAT network and interested in participating, feel free to contact us regarding exclusive opportunities available through the Platform. Learn more at climateshapers.org #IGCAT #Gastrodiplomacy #FutureFoodInstitute #ClimateShapers #MediterraneanDiet

Cap Bon recommended for World Region of Gastronomy 2028! An international jury of Experts, led by IGCAT President Diane Dodd PhD, visited Cap Bon from 4–8 May 2026 to assess its candidacy “A Shakshouka of Flavours in the Heart of the Mediterranean". Meeting over 90 passionate stakeholders, the jury was truly impressed by Cap Bon's rich cultural heritage and their exceptional hospitality. Cap Bon’s gastronomic ecosystem across coastal and rural settings, from vocational and higher education institutions to farms and fisheries, from artisan producers to hospitality and tourism innovators, suggests that the region has strong foundations and the potential to deliver a meaningful and impactful World Region of Gastronomy year. JURY COMPOSITION: Dr. Diane Dodd, IGCAT President Dr. Edith Szivas, IGCAT Vice President and Expert Dr Mohammed Hammoud, IGCAT Expert and Executive Director of Aseer, World Region of Gastronomy 2024 Laura Ruana Pavon, IGCAT Expert and Co-Director of Catalonia World Region of Gastronomy 2025 M. Ufuk Keşoğlu, IGCAT Expert and former Chef, collaborator of public institutions in Turkiye on food education Following the visit, the jury recommended Cap Bon for the title of World Region of Gastronomy 2028, pending final confirmation on 10 June 2026, in IGCAT’s Advisory Forum. Finally, the jury praised Lamia Temimi’s long-standing commitment to IGCAT’s mission and her deep trust and admiration among Cap Bon’s stakeholders, which made this candidacy possible. In recognition of her role, IGCAT President presented her with a plaque, honouring her as a true IGCAT Ambassador dedicated to protecting food and cultural diversity in the region. #CapBon2028 #WorldRegionOfGastronomy #IGCAT

Day 4 – Jury Visit, Candidate World Region of Gastronomy 2028 Celebrating Cap Bon’s dynamic ecosystem of innovation, the Jury met with entrepreneurs who are turning bold ideas into real solutions for agri-food, tourism, sustainability and digital services. Supported by regional incubators like @hammamet_valley_hub and 1KUB, these startups showcased how creativity and collaboration are redefining the territory’s future. The presentations highlighted ventures like @habibty_market , a certified organic marketplace connecting local producers with consumers, expanding from online to physical stores. Mycelium Innovations presented its work turning agricultural waste into biodegradable packaging, while @bloomvenomtn shared its mission to harness the therapeutic power of bee venom through ethical extraction methods. Water Spirit SA, a pioneer in biotechnology, introduced its astaxanthin extraction from microalgae, offering solutions for health and cosmetics. Additionally, @isba_nabeul Professor and artist presented its handmade, seed-embedded paper, transforming food waste and native plants into a biodegradable alternative that carries memory, identity, and the possibility of rebirth. The morning continued at Dar Sébastien, an iconic cultural villa nestled between sea and gardens, where architecture, art, and heritage converge in a uniquely inspiring setting. The afternoon unfolded in the heart of Hammamet’s Medina, a labyrinth of white and blue alleys and historic walls, offering a rich immersion into local history and craftsmanship. Within the walls of the Medina, the Ambassadrices of Hammamet hosted an intimate, authentic gathering where the Jury enjoyed a traditional lunch These women not only prepared homemade specialties but also led a hands-on experience, guiding everyone through the art of making local treats like couscous, while sharing stories of their heritage. The day’s pace slowed at @hotel_africajade_thalasso in Korba, reflecting the relaxed spirit of Cap Bon, offering serene wellness experiences. The final stop was @kurubis.tunisie , where a curated wine tasting showcased distinctive Tunisian wines. #CapBon2028 #WorldRegionOfGastronomy #igcat

Day 3 – Jury Visit to Cap Bon, Candidate World Region of Gastronomy 2028 The day highlighted one of the most vital ingredients for a strong food future: talent. Across Cap Bon, educational institutions are preserving traditions while reimagining them for future generations. At Institut de Formation aux Métiers du Tourisme de Nabeul, the Jury visited the organic garden, plant nursery and professional kitchens, where students demonstrated skills and commitment to healthier food systems. Efforts to reduce plastics and encourage recycling highlighted the school’s sustainability vision. The Jury was also inspired by the ceramic tile spaces surrounding the school and hopes to see them evolve into a sanctuary for students and visitors alike. A small fair organised by IFMT created valuable connections with local craftspeople and stakeholders. PAMPAT presented its remarkable journey from just 3 products in 2016 to over 220 typical products linked to terroir and savoir-faire. The recognition of Harissa as UNESCO Intangible Cultural Heritage was a powerful reminder that food carries memory, identity and collective knowledge. The Institut Supérieur des Beaux-Arts de Nabeul, impressed the Jury with vibrant logos, sustainable packaging and creative designs inspired by local culture. The dual-language “Cap Bon” logo stood out for its originality and relevance. The Institut des Hautes Études Commerciales de Carthage, demonstrated student projects tackling food waste, food routes, branding and digital innovation. The ideas from these talented students should not remain classroom exercises - they deserve to become the foundation of a funded governmental action plans capable of shaping the future of gastronomy, sustainability and regional innovation in Cap Bon and indeed Tunisia. The afternoon celebrated excellence in hospitality at Dar El Gaied El Maamouri, La Badira Hotel and Barberousse Restaurant, where sustainability, heritage and locally sourced gastronomy came together beautifully. More and more, Cap Bon is showing that its greatest strength lies not only in its landscapes and products, but in the young people preparing to carry its food culture forward. #CapBon28

Day 2 - Jury Visit to Cap Bon, Candidate World Region of Gastronomy 2028 A fisherman’s breakfast of grilled sardines and Ejaa, grilled in traditional style, was the starting point for day 2. @restaurant_la_daurade Next, beneath the cover of a 2,500-year-old olive tree, an olive oil tasting revealed award-winning Tunisian products. In Kerkouane, the jury stepped into one of the Mediterranean’s rarest treasures: a Punic city preserved in time, its ruins and museum artefacts offering a glimpse into ancient life, daily traditions and gastronomy. The morning closed with sea inspired lunch in El Mansoura with a Mediterranean backdrop. The jury witnessed how Kelibia’s curtain trimming industry using century old techniques is being preserved as living heritage and converted into a unique castle lodging for guests. In the castle the jury had a hands-on workshop organised by @sawatasteoftunisia , learning the art of Kaak Kelibia. At Korba lagoon, an ecologically friendly wetland, the jury watched Flamingoes and learnt about @atpne_korba 's dedication to nature, environment and sustainability. With a focus on guesthouses that attract new types of food living and experiential visitors, the jury visited @caramel.tazarka and afterwards @villamaamoura , both guesthouses catering for food loving visitors that want to avoid larger tourism groups. Slow living and being with the locals will create new opportunities for Cap Bon's circular economy. #CapBon2028 #WorldRegionOfGastronomy #IGCAT

Day 1 - Jury Visit to Cap Bon, Candidate World Region of Gastronomy 2028 The Jury was warmly welcomed by the Regional Consortium, that shared their vision for Cap Bon’s candidacy. This initiative aims to attract global visitors, preserve cultural heritage, and drive sustainable tourism while fostering innovation in food and agriculture, providing new job opportunities. The Consortium outlined strategies to diversify tourism, implement eco-friendly practices, and strengthen collaborations with key partners to safeguard Cap Bon’s diverse culinary heritage. At the Sectoral Agricultural Vocational Training High School, the Jury explored a cutting-edge institution training the next generation of agricultural professionals in citrus, olive oil, viticulture, and aromatic herbs. The school champions sustainable farming, offers skill development courses, and supports local markets while fostering a circular economy. Its international collaborations and zero-waste production reflect its role in shaping a regenerative agricultural future for Cap Bon. Showcasing seasonal produce and traditional flavours, the Jury enjoyed a lunch at the organic farm Taste of Takelsa. They actively support female farmers and offer immersive experiences like floral water distillation and artisanal product creation (soap, honey, jams, and pastes). The visit also featured outcomes from a roundtable between chefs and culinary experts discussing strategies for promoting local products and traditional cuisine, strengthening the region’s cultural identity. In Slimane, the Jury experienced a traditional Tunisian moment with warm bread, coffee, and historians highlighting the Andalusian influence on Cap Bon’s agriculture, architecture, and current traditions. Collaborations with the Spanish Cultural Center celebrate this heritage through traditional recipes and storytelling. The day ended with a craft beer tasting from Celtia at Oceana Hotel & Spa, featuring Tunisian local brews paired with carefully designed bite-size Tunisian delicacies. IGCAT is grateful for the kind hospitality extended by the @oceana_hotel_and_spa . #CapBon2028 #WorldRegionOfGastronomy #IGCAT

Each year on 1 May, International Workers’ Day recognises the essential role of workers and the importance of fair conditions and dignity at work. In gastronomy, this means acknowledging everyone behind our food, from farmers and fishers to producers and hospitality professionals. Their work sustains not only our food systems, but also our cultures and communities. At IGCAT, this human dimension is central. Supporting local communities, strengthening regional value chains, and promoting fair and sustainable food systems are at the heart of our work. Because sustainable gastronomy starts with people. #InternationalWorkersDay #IGCAT #SustainableGastronomy #FoodSystems

Şanlıurfa has officially been announced as a candidate for the 2029 World Region of Gastronomy Award by IGCAT ✨ A first for Türkiye, this milestone highlights the region’s deep-rooted food culture and its vision to use gastronomy as a driver for sustainable development 🌍🍽️ The candidacy was introduced at a launch event in Istanbul, hosted by Mehmet Kasım Gülpınar, Mayor of Şanlıurfa Metropolitan Municipality, with a message from Dr. Diane Dodd, President of IGCAT. ✨Described as a “12,000-year living narrative,” Şanlıurfa’s gastronomy connects heritage, community, and future-oriented practices 🌱 #IGCAT #WorldRegionOfGastronomy #Sanliurfa2029 #FoodCulture #SustainableTourism

🎁 Meet the jury of the World Food Gift Challenge 2026! Head of Culinary Arts & Service Industries at the Galway International Hotel School, Atlantic Technological University, and IGCAT Expert from Ireland, Jacinta Dalton joins the jury of IGCAT’s World Food Gift Challenge 2026. With a strong background in food education and sustainable food systems, alongside her work with hospitality operations and local food initiatives, she brings valuable insight into how food gifts can support producers and communicate regional identity. Her expertise highlights the importance of authenticity, collaboration, and sustainability in shaping meaningful gastronomic experiences. To learn more about Jacinta Dalton, visit her profile on IGCAT’s website – link in bio 🔗 #WorldFoodGiftChallenge2026 #IGCAT #FoodGifts #Gastronomy #SustainableTourism

The future of food is shaped by stories. What’s yours? 🍽️🎬 IGCAT’s Food Film Menu 2026 is looking for short films that explore gastronomy through local traditions, cultures and the communities behind food heritage. In partnership with @ffoodinstitute , the category Educating for our Future highlights films that connect food, knowledge and sustainability, from culinary education to responsible consumption. 🌍 Share your perspective. Let food speak through film. ⏳ Deadline: 29 June 2026
 🔗 Link in bio to apply (foodfilmmenu.org) Image credit: Still from “Arctic Food — a Taste of the Nordics”, by By Andreas Dahlmo & Katrine Wiken, Category Winner of Educating for our Future, Food Film Menu 2025 #IGCAT #FoodFilmMenu #FoodFilms #FoodStories #FutureFoodInstitute

🎁 Meet the jury of the World Food Gift Challenge 2026! Food & Wine Strategy Consultant Shirinda P. Pulluru joins the jury of IGCAT’s World Food Gift Challenge 2026. With a fourteen-year career across food, beverage, and wine in India, the Gulf, East Africa, and Southern Europe, she brings valuable insight into how food gifts can reflect identity, support producers, and communicate the story of a place. Her work highlights the connection between production, heritage, and storytelling in shaping meaningful gastronomic experiences. To learn more about Shirinda Pulluru, visit her profile on IGCAT’s website – link in bio 🔗 #WorldFoodGiftChallenge2026 #IGCAT #FoodGifts #Gastronomy #CulturalHeritage