European Food-Tourism Week in EXPO Milan 2015

The European Commission organises the food-tourism week in the framework of EXPO, in Milan. The ever-growing interest in gastronomy provides a unique opportunity for both tourism and food industries.The dates are from 28th to 30th September.

Europe can count on its diverse gastronomy and, in particular, on high-quality food produce linked to local traditions and landscapes to maintain the first position as world destination.

The food-tourism week is meant to bring together, for the first time, the main players in the tourism sector (industry representatives, international organisations, NGOs, opinion leaders, small businesses, and national and regional authorities) and discuss the future of food-tourism.

Food is indeed one of the most relevant competitive advantages of European tourism. European chefs have proved to be ambassadors of our traditions and culture across the world. The cuisine and excellent food production is to be considered as one of the main tourism attractors in many European destinations.

The EU is strongly committed in preserving and promoting the European know-how in food production. With this aim the EU has implemented policies on quality food and established the quality schemes known as PDO (protected designation of origin), PGI (protected geographical indication) and TSG (traditional speciality guaranteed).

Moreover, the European Parliament has adopted with large majority the "Report on the European Gastronomic heritage" calling upon the Commission and Member States to a further inclusion of European gastronomic heritage in culture-related initiatives and policies.

During these three days we will explore different topics related to tourism and gastronomy with the goal of presenting various perspectives as well as new business opportunities. The event will also spotlight EU initiatives and policies promoting European gastronomy as part of an outstanding and diverse cultural offer.

28 September: Conference on food tourism

Morning: a conference will cover three panels:

  1. Food-tourism: data and prospects. The aim is to bring together the most relevant European and international organisations implementing tourism-related policies and invite them to highlight the trends in food-tourism.
  2. Tourism as a driver to promote gastronomy and local food production. Tourism can boost local food production and bring a new awareness about culinary traditions. It can help tourists, as well as local communities, to better understand the history and identity of a place.
  3. How gastronomy can enhance the reputation of destinations. By reversing the perspective it's possible to look at how gastronomy can enhance the reputation of a destination. Food fairs and festivals are good means for promoting tourism.

Afternoon: Food&Wine tourism B2B.

100 European organizations, including consortiums, product clubs, incoming agencies, local tourist systems, wine routes, hotel and other hospitality groups and chains will meet 50 organizations from extra-European countries to find new patterns for cooperation in the sector of food-tourism.

29 September:


The Chocolate Way aims at promoting the European artistic, historic and cultural heritage, material and immaterial, linked to cacao and chocolate. The Chocolate Way is also committed to working on the front line for official recognition by the European Parliament of the European Choco Day on 1 October.


2017 European Region of Gastronomy Award Ceremony the Institute of Gastronomy Culture Arts and Tourism (IGICAT) organises as every year the European Region of Gastronomy Award

30 September:

Euromeeting, 13th edition

Europe is a competitive destination thanks also to high quality gastronomy, diversity of local produce and traditions. The Euromeeting will showcase the good practices from the European regions of NECSTouR with a close-up on some European gastronomic routes as a unique way to discover European culture and food history.