The overall aim of the European Region of Gastronomy project is to:
“contribute to a better quality of life in European Regions by conserving food cultures and stimulating gastronomic innovation”.
‘Gastronomy is the knowledge and understanding of all that relates to man (sic) as he eats. Its purpose is to ensure the conservation of men, using the best food possible’ – Jean Anthelme Brillat-Savarin.
From Farm to Plate to Human Experiences
Gastronomy is about much more than good food. It is also about ensuring the production and quality of locally produced food, supporting cultural traditions and festivals, highlighting food heritage and habits, as well as encouraging entrepreneurship and innovation in the design of new products based on traditional recipes so as to ensure their sustainability.
Raising awareness on food-related issues is important, especially at a time when there is growing concern about the origin of food. Nowadays consumers not only demand more locally-produced foods , but are also eager to discover the links between what they eat and the place in which it is produced it. Food is therefore more than an essential means of sustenance, it is also a support for local identity and culture – a link between rural regions and cities, and a tool for the creation of more cohesion between European people.