Greek chefs and farmers have joined forces to promote Greek products, preserve traditions and improve training, while paving the way for the 16th European Gastronomy & Wine Congress to be held at Athen’s Zappeion Megaron on October 19-21.
The Acropolis Chef’s Club of Attica signed a protocol of cooperation with the Agios Georgios Animal Breeders Association last week and joint activities will focus on fostering the conditions for cooperation between farmers and locals and the exchange of knowhow; supporting local communities through the development of supply chains based on local production; implementing vocational training programs in the fields of gastronomy, tourism and agrotourism; ensuring the study, preservation and promotion of Greek products and traditions in Greece and abroad; organizing events, conferences, seminars, and workshops on the Greek diet and gastronomic culture.
Other priorities include the development of a certification framework focused on production, storage, marketing, standardization, export of Greek traditional food products; working together to identify and tap into relevant funding programs; documenting and reviving Greek culinary traditions and dietary habits; setting up a special committee that will monitor and promote issues related to nutrition; and establishing relevant awards.
Meanwhile, the 16th European Gastronomy & Wine Congress, to run under the title “Europe for the Tastes – Greece: Tourism – Wine – Gastronomy”, will focus on policies and actions for the development of tourism, agriculture, food manufacture and distribution. Besides the presentations and workshops, a parallel exhibition will promote the interconnection between agricultural production and consumption. The event has the support of CEUCO and is organized by Mact Μedia Group.