WORLD GASTRONOMY SUMMIT
Organised by IGCAT and hosted by the Autonomous Government of Catalonia, the 1st World Gastronomy Summit will take place in Catalonia, World Region of Gastronomy awarded 2025 on 27 September 2025.
Programme Overview
09.00h-09.10h
OPENING WORDS | PARLAMENTS D’OBERTURA
09.10h-09.30h
UNESCO FOOD WAYS | 1a CONFERÈNCIA PRINCIPAL
09.30h-09.40h
CATALAN CUISINE PAST AND FUTURE | 2a CONFERÈNCIA PRINCIPAL
09.40h–10.40h PLENARY 1
FOOD AT THE HEART OF CULTURE: A NEW PARADIGM FOR POLICY AND PRACTICE
L’ALIMENTACIÓ AL COR DE LA CULTURA: UN NOU PARADIGMA PER A LA POLÍTICA I LA PRÀCTICA
This plenary session, moderated by Dr. Edith Szivas Vice-President IGCAT, will explore the transformative potential of placing food at the heart of cultural, social, and environmental agendas. As the world faces growing challenges around sustainability, identity, and community well-being, there is a pressing need to rethink the role of food beyond nutrition and commerce. Inspired by the Food Strategy for Catalonia 2025-2028, this discussion will present a new paradigm for policy and practice, showcasing how food can serve as a connector across sectors such as agriculture, education, tourism, and environmental protection. The session will also examine how gastronomy can drive innovation and creativity, promote regional distinctiveness, and support food and cultural sovereignty.
The invited speakers from across the globe —ranging from policymakers and institutional leaders to grassroots innovators and international advocates—will provide a rich tapestry of perspectives to inspire integrated, forward-thinking approaches that recognize food as a vital pillar of cultural development. Speakers will share experiences from diverse regional and cultural contexts, offering practical examples of how food strategies can contribute to preserving cultural heritage, building resilient rural economies, empowering youth, and fostering inclusion.
10.40h-11.10h Health Break | Pausa
11.10h–12.10h | PLENARY 2
THE CULTURAL VALUE OF FOOD: SHAPING FUTURE POLICIES
EL VALOR CULTURAL DE L’ALIMENTACIÓ: DONANT FORMA A LES POLÍTIQUES FUTURES
This plenary session, moderated by Omar Valdez, IGCAT Board, will examine the cultural value of food and its critical role in shaping future policies for healthier, more inclusive, and resilient societies. Recognizing food as more than a commodity, the discussion will explore how culinary heritage, traditional foodways, and local knowledge systems contribute to cultural identity, community well-being, and sustainability. Inspired by The Food and Wine Tourism Plan 2022-27 in Catalonia, topics will deepen further to include the preservation of intangible cultural heritage, the integration of food in European cultural programmes, the links between nutrition, education, and public health, and the importance of protecting biodiversity and traditional seeds.
Speakers from international organizations, cultural networks, NGOs, and research institutions will share forward-thinking strategies and policy recommendations that affirm food as a powerful cultural and educational tool. By bringing together voices from different regions and sectors across the globe, the session will offer a comprehensive and interdisciplinary view of how food policies can evolve to support cultural diversity, social cohesion, and long-term resilience.
12.10h-14.00h Lunch Break | Pausa per dinar
14.00h-16.00h
WORLD CAFÉ | CAFÈ DEL MÓN
*16 round tables strategising how to elevate gastronomy within international cultural policy frameworks, with a view to influencing the global MONDIACULT agenda. Each table has a provocateur, a host and a rapporteur.
Moderated by Davinia Galea (Malta) and Jaume Gomila (Menorca)
Table 1 – Feeding Our Imagination: Gastronomy in the Creative Economy
Taula 1 – Alimentant la nostra imaginació: la gastronomia en l’economia creativa (idioma principal: anglès)
Utopia: In 2050, chefs, artists, and storytellers collaborate seamlessly, and gastronomy is recognized globally as a cultural artform, embedded in school curricula and cultural policies.
Dystopia: By 2050, culinary creativity has been homogenized by algorithm-driven menus and synthetic flavors, and food is no longer a space for imagination or expression.
Table 2 – Tasting Diversity in Our Food
Taula 2 – Tastant la diversitat en el nostre menjar (idioma principal: anglès)
Utopia: Every meal in 2050 celebrates biodiversity, with indigenous ingredients and forgotten recipes revived, cherished, and widely accessible.
Dystopia: Global monocultures dominate; 80% of the population consumes only five crops, and taste diversity exists only in museums and digital archives.
Table 3 – Feeding Curiosity: Creative Tourism Strategies Rooted in Gastronomy
Taula 3 – Alimentant la curiositat: estratègies de turisme creatiu arrelades en la gastronomia (idioma principal: anglès)
Utopia: Gastronomic tourism in 2050 is slow, immersive, and community-led, connecting visitors with local stories, producers, and landscapes.
Dystopia: Tourists consume “local experiences” via virtual headsets, never leaving global food courts designed to simulate culture.
Table 4 – Nurturing Creativity and Innovation in the Food Sector
Taula 4 – Fomentant la creativitat i la innovació en el sector alimentari (idioma principal: anglès)
Utopia: Food labs across regions experiment with sustainable ingredients, cultural fusion, and low-waste design, making innovation accessible to all.
Dystopia: A handful of tech companies patent all food innovation, stifling creativity and marginalizing traditional knowledge.
Table 5 – Heritage in the Soil: Safeguarding Traditional Crops for Regional Identity and Well-being
Taula 5 – El patrimoni a la terra: salvaguardar els cultius tradicionals per a la identitat regional i el benestar (idioma principal: anglès)
Utopia: Heirloom seeds are protected and thriving in diverse climates, forming the backbone of regional economies and diets.
Dystopia: Climate change and corporate patents have wiped out traditional crops; communities are disconnected from their agricultural heritage.
Table 6 – Edible Destinations: Strengthening Regions Through Gastronomy and the Arts
Taula 6 – Destinacions comestibles: enfortir les regions a través de la gastronomia i les arts (idioma principal: anglès)
Utopia: In 2050, regions are celebrated for their edible cultures, where gastronomy and the arts form the soul of regenerative rural development.
Dystopia: Gastronomic identity is reduced to branding exercises for mass tourism, with little benefit to local artists or farmers.
Table 7 – Savouring Food Culture and Tourism Innovation in the Creative Economy
Taula 7 – Gaudir de la cultura alimentària i la innovació turística en l’economia creativa (idioma principal: anglès)
Utopia: Food culture tourism is co-designed with local communities, promoting deep connections and creative exchanges across borders.
Dystopia: Culinary tourism is dictated by influencers and AI trends, leaving local traditions exploited and misrepresented.
Table 8 – Consumption Consciousness: Cultural Awareness Shaping Responsible Consumption
Taula 8 – Consciència del consum: la consciència cultural que modela un consum responsible (idioma principal: anglès)
Utopia: Citizens make mindful food choices guided by cultural respect, planetary boundaries, and social equity.
Dystopia: Hyper-consumerism persists, masked by greenwashing campaigns and cultural erasure in global food supply chains.
Table 9 – Feeding Curiosity: Creative Strategies to Raise Local Food Awareness
Taula 9 – Alimentar la curiositat: estratègies creatives per augmentar la consciència sobre l’alimentació local (idioma principal: anglès)
Utopia: In 2050, communities proudly engage in food storytelling, public markets are hubs of education, and children grow up knowing where their food comes from.
Dystopia: Food knowledge is outsourced to apps, and fewer people than ever can identify, grow, or cook local produce.
Table 10 – Embracing Plastic-Free Solutions for Healthier Food
Taula 10 – Adoptar solucions lliures de plàstic per a una alimentació més saludable (idioma principal: anglès)
Utopia: The world is free of single-use plastics in food systems, replaced by local, regenerative materials and zero-waste logistics.
Dystopia: Oceans are clogged with microplastics, and food is routinely contaminated—clean meals come only at a premium price.
Table 11 – Food as a Catalyst for Solidarity: Building Inclusive and Equitable Food Systems
Taula 11 – L’alimentació com a catalitzador de solidaritat: construir sistemes alimentaris inclusius i equitatius (idioma principal: anglès)
Utopia: Food systems in 2050 are guided by justice, where all communities have agency, access, and dignity in their food choices.
Dystopia: Hunger persists amid abundance, and food aid is used as a tool for political control rather than empowerment.
Table 12 – Bee Conscious: pollinators for our biodiversity
Taula 12 – Consciència apícola: els pol·linitzadors per a la nostra biodiversitat (idioma principal: anglès)
Utopia: Pollinators thrive thanks to biodiversity-friendly agriculture and urban planning, ensuring food security and vibrant ecosystems.
Dystopia: Pollinators have vanished; food production relies on expensive and fragile artificial systems with devastating ecological impacts.
Table 13 – The Power of the Plate: Storytelling and New Narratives
Taula 13 – El poder del plat: narrativa i nous relats (idioma principal: anglès)
Utopia: Every food package in 2050 tells a story of place, memory, and culture—shared and celebrated in schools, media, and markets.
Dystopia: The power of storytelling is lost; food is anonymized, stripped of meaning, and reduced to nutrient labels.
Taula 14 – Del bosc al plat: protegir la biodiversitat i els hàbitats naturals
Table 14 – From Forest to Plate: Protecting Biodiversity and Natural Habitats (Principal language: Catalan)
Utopia: Els boscos catalans són gestionats de forma sostenible i nodreixen les taules locals amb ingredients únics i saludables.
Dystopia: Els hàbitats naturals han desaparegut sota l’especulació urbana i la desconnexió entre societat i territory.
Taula 15 – Reivindicant el gust: com els consumidors poden revifar les tradicions gastronòmiques
Table 15 – Reclaiming Taste: How Consumers Can Revive Gastronomic Traditions (Principal language: Catalan)
Utopia: El paladar del consumidor s’ha convertit en una força per protegir tradicions, sabors i productes autòctons.
Dystopia: Els gustos han estat uniformitzats per la indústria global, i les tradicions gastronòmiques són només folklore escenificat.
Taula 16 – Gastronomía sense productors
Table 16 – Gastronomy Without Producers (Principal language: Catalan)
Utopia: El 2050, els petits productors són els guardians del territori i protagonistes de l’oferta gastronòmica.
Dystopia: La cuina regional sobreviu com a espectacle sense ànima, mentre els productors han desaparegut per manca de sup
16.00h-16.30h Health Break | Pausa
16.30h-17.15h
REPORT BACK SESSION | SESSIÓ DE RETORN D’INFORMES
Rapporteurs from each table have two minutes maximum to deliver conclusions.
17.15h-17.30h
TOWARDS MONDIACULT 2025: A GLOBAL CALL TO RECOGNISE FOOD AS CULTURE
CAP A MONDIACULT 2025: UNA CRIDA GLOBAL PER RECONÈIXER L’ALIMENTACIÓ COM A CULTURA
Conclusions and Reading of The Shared Declaration On Food As A Crucial Part Of Cultural Heritage And Identity
17.30h-17.50h
TASTE GRAND TOUR OF CATALONIA | TASTA EL GRAN TOUR DE CATALUNYA
Presentation of this new wine and food route will allow visitors to explore Catalonia through its culinary offerings, following the itinerary of the Grand Tour of Catalonia.
17.50h
CLOSING REMARKS | CLOENDA
18.00h-19.00h
COCKTAIL IN THE GARDENS | CÒCTEL ALS JARDINS
Musical/theatrical accompaniment
19.00h
FILM MENU 2025 CATEGORY WINNERS GALA AWARDS
PREMIS DE LA FOOD FILM MENU 2025
19.55h
ANNOUNCEMENT OF NEXT YEAR’S WORLD GASTRONOMY SUMMIT
ANUNCI DE LA CIMERA MUNDIAL DE GASTRONOMIA DE L’ANY VINENT
20h
GALA DINNER
SOPAR DE GALA
