The Region of South Aegean participated with two best practices that connect the younger generation with culinary traditions, local production, and sustainable development, as a Candidate for the 2028 World Gastronomy Region, in the 2nd World Gastronomy Summit, held in Manabi, Ecuador. The central theme of this year’s event was “Empowering Youth through Gastronomy.”
The event was organized by the International Institute of Gastronomy, Culture, Arts, and Tourism (IGCAT), hosted by the Manabí Region, the 2026 World Gastronomy Region, in collaboration with the Universidad Laica Eloy Alfaro de Manabí (ULEAM) and the Municipality of Manda. The conference was attended by representatives of international organizations and networks, including UNESCO, Slow Food, the Crop Trust, and the Global Agritourism Network, as well as representatives of Gastronomy Regions from around the world. The proceedings focused on the role of gastronomic heritage in creating employment and entrepreneurship opportunities for young people, strengthening local communities, and addressing the challenges of climate change.
The South Aegean was represented by two initiatives that highlight different but complementary aspects of the same strategy: educating children about culinary traditions and the active participation of local communities in the protection of natural resources.
“The Gardeners of the Aegean”: Culinary education begins in school
At the panel discussion titled “Youth, Food, and Interpreting the Past for a Future of Health and Well-being,” Nikos Renesis, Director of the South Aegean Regional Nursery and Head of the Dodecanese Department of Animal Production, presented the educational program “The Gardeners of the Aegean.”
Through the creation of school vegetable gardens, the use of local seeds, and familiarization with traditional farming practices, the program introduces children to the principles of the Aegean Diet, biodiversity, and the importance of sustainable food production. The initiative has been implemented in 250 schools, across 30 islands in the Cyclades and the Dodecanese, giving approximately 1,500 students each year the opportunity to experience firsthand the journey of food from the land to the table.
“Amorgorama”: From the fishermen of Amorgos, an international example of sustainability
During the panel discussion “From Field to Future – Youth and Gastronomy,” the the “Amorgorama” initiative was presented, highlighting the role of Amorgos’s fishermen in protecting marine biodiversity, preserving the island’s culinary traditions, and creating a sustainable future for younger generations.
“Amorgorama” was founded by the professional fishermen of Amorgos themselves, who took the initiative to protect the marine environment and ensure the sustainability of fishing. With the Amorgos Professional Fishermen’s Association, the Cyclades Preservation Fund, and the Blue Marine Foundation at its core, and in collaboration with all relevant and involved stakeholders, the initiative combines the protection of marine ecosystems, the collection of marine debris, and the promotion of responsible fishing practices. The example of Amorgos demonstrates how an initiative that begins in a small island community can serve as a model for the sustainable management of marine resources, with the people involved in production taking the lead.
International Award for “Amorgorama” at Food Film Menu 2026
The South Aegean’s presence at the international event was accompanied by yet another significant distinction. The documentary “Amorgorama,” created by Giorgos Moutafis for the Blue Marine Foundation, was named the winner in the “Environment and Sustainability” (Environment and Sustainability) category of the Food Film Menu 2026 international short film competition, organized by IGCAT in collaboration with the Crop Trust.
The award ceremony took place in Manabí, Ecuador, on the sidelines of the 2nd Gastronomy Summit, bringing international attention to the initiative of the Amorgos fishermen and its contribution to the protection of the marine environment.
Participation in the 2nd World Gastronomy Summit is part of the Region of South Aegean’s preparations to compete for the international title of World Gastronomy Region2028, with the aim of highlighting the gastronomic identity of the Cyclades and the Dodecanese, not only as an element of cultural heritage but also as a field for education, collaboration, innovation, and sustainable development.
