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World

Gastronomy

Institute

Transnational Organization for the diffusion of gastronomy in the world as a social and cultural value, as a driver for economic growth and job creation, as well as a tourist resource and a source of healthy living.

The new way to know about food. A worldwide Blog Magazine about Gastronomic Culture without borders, with rigorous and entertaining articles. Discover here WGI COMEFOOD Magazine.

El nuevo medio para conocer todo sobre alimentación. Una Revista Online sin fronteras sobre Cultura Gastronómica. Con artículos rigurosos y entretenidos. Descubre aquí el WGI COMEFOOD Magazine.

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"NUEVAS FECHAS: LÍMITE DE ENTREGA 20 DE ENERO DE 2021"

Call for Papers for «EL LIBRO AZUL DE LA HOSTELERÍA»

(in Spanish Language) 

Nota de Prensa
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Kit Autores
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Media Kit y Patrocinio
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Portada

THE BLUE BOOK OF HOSPITALITY in Spain is a collaborative publication on the hospitality sector in 2020, which in addition to data and statistics and articles by experts, contains the testimonies of the owners of bars and restaurants. A book with a lot of heart.

«WGI Global Report 2020 – A Gastronomic Planet»

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Global Report 2020
PDF download here
Press Release
Nota de Prensa
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Cover
CLIPPING - 19 Oct.
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Presentation of the book «Peruvian Gastronomy. Cultural Heritage of Humanity»  

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Gastronomía peruana. Patrimonio Cultural de la Humanidad  
PDF download here

We recommend viewing the complete website on a PC. Responsive version for mobile phones under construction.

Organización transnacional para la divulgación y difusión de la gastronomía en el mundo como valor social y cultural, como motor económico y de empleo, como recurso turístico y como fuente de vida saludable.

Internationell Organisation för diffusion av gastronomi runt om i världen som socialt och kulturellt värde, som ekonomi och sysselsättning, som en resurs för turism och en källa till hälsosam livsstil.

Gastronominin dünyada; sosyal ve kültürel bir değer, ekonomik büyüme ve istihdama yönlendiren bir unsur, turistler ve sağlıklı yaşam için bir kaynak olmasını amaçlayan uluslararası bir organizasyondur.

Organisation transnationale pour la divulgation et la diffusion de la gastronomie dans le monde comme une valeur sociale et culturelle, comme moteur de l’économie et de l’emploi, comme ressource touristique

et comme source de vie saine.

以世界美食來推動多源文化價值的跨國組織,我們將積極加強經濟增長、創造就業機會、及提升旅游資源和健康生活的源泉。

एक  अंतराष्ट्रीय  संस्था  जो  कि  विश्व  में  पाक  कला  के  द्वारा  सामाजिक  व  सांस्कृतिक  मूल्यों  का  प्रसार   तथा  आर्थिक   विकास  एवं   रोजगार  में वृद्धि व  पर्यटन  संसाधनों  के  द्वारा  स्वस्थ  जीवन  शैली  को  आधार  प्रदान करती है ।

Eine transnationale Organisation mit dem Ziel, den gesellschaftlichen und kulturellen Wert der Gastronomie auf der ganzen Welt bekannt und bewusst zu machen und zu zeigen, dass dieser Wert als Wirtschaftsmotor Arbeitsplätze schafft, eine Tourismusressource darstellt und eine Quelle für einegesunde Lebensweise bildet.

المنظمة الوطنية للإفصاح تذوق الطعام الغذاء في العالم، عبرالقيمة الاجتماعية والثقافية، واقتصادية وفرص العمل كمورد للسياحة ومصدرا للحياة صحي

Organização internacional para a divulgação e difusão da gastronomia no mundo, como valor social e cultural, como meio económico e do emprego, e como recurso turístico e fonte de vida saudável.

Transnational organisation for diffusion af Gastronomi i verden, som en social og kulturel ventil, som drivkraft for økonomisk vækst samt en turisme ressorce og en kilde til sund lisstil.

Транснациональная организация для развития и распространения гастрономии во всем мире как социальное и культурное значение, как двигатель для экономики и возможность увеличения рабочих мест,в качестве ресурса туризма и источник здорового образа жизни.

Organizatie internationala pentru a difuza gastronomia in lume ca valoare sociala si culturala ca motor economic si de munca, ca recurs turistic si sursa de viat a sanatoasa.

ארגון בינלאומי להפצה ופרסום הגסטרונומיה בעולם כערך חברתי ותרבותי, כמנוע כלכלי ותעסוקתי, כמשאב לעידוד התיירות וכמקור לחיים בריאיים

Organizzazione Internazionale per la divulgazione e diffusione della Gastronomia nel mondo come valore sociale, culturale, come sviluppo economico e opportunità di lavoro, come risorsa turistica e come fonte di benessere e salute.

Tổ chức xuyên quốc gia để phổ biến và phổ biến ẩm thực trên thế giới như là một giá trị xã hội và văn hoá, như là một động cơ kinh tế và việc làm, như một nguồn tài nguyên du lịch và là một nguồn sống lành mạnh

 

About us

The World Gastronomy Institute (WGI) is a transnational NGO with Consultative Status, accredited by the United Nations Department of Economic and Social Affairs, Collaborating Entity of the United Nations World Tourism Organization (UNWTO) and Collaborator and a Member of the UNITWIN Network of the UNESCO Chair on Food, Culture and Development UOC.

The WGI since its foundation in 2007 collaborates, very actively, with Intergovernmental Organizations, Associations, Public Administrations (national governments, territorial and local administrative divisions) and Diplomatic Missions, also providing support to the business network relating to gastronomy.

World Gastronomy Institute, due to its international presence in the academic, research and development context,  is considered the most influential gastronomic Organization in the world, usually intervening in more than a hundred projects simultaneously in dozens of countries.

Currently, more than a hundred Collaboration Agreements are in force, offering leadership and support to the food sector in advancing knowledge and local and global policies worldwide. 

The spirit imbued by the founders has continued to be maintained and extended at the General Assemblies held, including the administrative restructuring in 2012 with the change of Headquarters to Spain, and there-foundation of the Organization in 2017, when it was approved to dissolve the Organizations and Local associations belonging to the WGI, constituting a single Global Entity.

It serves as a global forum for gastronomic policy issues and a practical source of knowledge through its activities and actions such as the organization and participation in meetings, seminars, conferences, events, contests, congress, publications, and educational initiatives. WGI encourages the implementation of a Global Code of Ethics for Gastronomy, to maximize the contribution of this discipline to socio-economic development, while minimizing its possible negative impacts, and is committed to promoting food as an instrument in achieving the United Nations Sustainable Development Goals (SDGs).

WGI's messages and activities are of increasing importance today, in a globalized world where interconnections, geographic mobility, the need for sustainable development and diversity must serve as opportunities to build peace in people's minds.

A world where gastronomy has a preponderant role, since it intervenes in the social transformation and development of Humanity, in such crucial issues as: differentiation of national identity, strategic area of creating Wealth richness, setting up employment, source of healthy life, share and like essential food tourist agent; as academic and educational issues. And as fundamental element of Intangible Cultural Heritage.

 

Mission

OBJECTIVES

The Organizational Aims of the WGI are to promote and develop sustainable gastronomy -rational, thinking and responsible-  to contribute to cultural and socioeconomic development, international understanding, peace, prosperity and universal respect for, and observance of human rights and fundamental freedoms for all, without distinction as to race, sex, language or religion. In pursuing these Aims, WGI gives particular attention to the interests of developing countries in the field of gastronomy, including Food in all its manifestations, the process of food production, culinary culture and its diversity, educational and informative models, Food Tourism, associations and institutional treatment, economic influences and, above all, in what affects people.

PRIORITIES

● Engaging with the Governments and Public Administrations and the private sector, regional and local food organizations, Academical and researcher institutions, civil society and the UN system to build a more sustainable, responsible and competitive gastronomic sector.

 

● Mainstreaming the food culture in the world agenda: Advocating the value of gastronomy as a driver of growth, its inclusion as a priority in national and international policies and the need to create a level playing field for the sector to develop and prosper, taking care of the earth, and working for the reduction of inequalities in the world.

 

● Fostering knowledge society, education and capacity building: Supporting actors to assess and address their needs in academic training, as well as providing networks, meeting and events for Creation and Exchange of knowledge, at the service of the majority.

 

●Improving gastronomic competitiveness: Getting better the cuality and sectorial competencies through knowledge creation and exchange, human resources development and the promotion of excellence in areas such as policy planning, statistics and market trends, sustainable food tourism development, marketing and promotion, product development and risk and crisis management.

 

● Constitute and build a meeting space in which to explore and unite International Relations and Gastronomy, being de facto a platform prepared to promote the analysis, study and divulgation of these matters, interrelated or converging

 

● To achieve the objectives, the WGI will seek: Gathering different internal actors in a forums of dialogue, organizing Meetings and Events. Generating academic documentation that serves as an international benchmark. Be a platform speaker to the social movements that promote the quality food and agriculture. Creating working groups with common interests. And advise the public and private sector involved, in institutional relations, communication, educational and organizational issues

 

Structure

The General Assembly is the principal gathering of the World Gastronomy Institute. It meets periodically to approve the budget and programme of work and to debate topics of vital importance to the food sector in related subjects such as culture, tourism, society, employment, health, economy, education and divulgation.

The General Assembly is responsible for selecting a Secretary-‎General and approvingthe lines for policy action and master guidelines of the Councils.

The WGI is coordinated by the Executive Council, which has a Steering Committee for conclusive decisions. The Institution has an Advisory Council organized in National Delegates, Delegate Ambassadors and Advisors. The only difference in the classification is that the National Delegates have a more executive role, the Ambassadors a more representative role and the Advisors a consultative role.

The Entity delegates some functions in different Subsidiary Organs such as the Committee on Education, the Commission of Divulgation and Communication, the World Committee on Ethics, Committee on Food Tourism, Committee on Hospitality and Hostelry Sector, Committee on Alcoholic Traditional Beverages, Intangible Heritage Committee and the Commission of Food Culture.

ATTENTION: Section in progress. The organization chart will be completed periodically.

Click on the Councils to see the short CVs of the Members.

Executive Council / Steering Committee

José Manuel Iglesias

Secretary-General

Enrique Fernández

Associate Vice-President of Traditional Alcoholic Beverages Affairs

Almudena Villegas

Gastronomic Culture

Consultant

Rosa María González

Institutional Advisor on

Academic Affairs

Javier Lorés Mínguez

Design and

Communication Consultant

Satur Cantó

Commercial Relations Manager

Isaac Abad

Consultant on Image Affair

 

Sara Carducci

Consultant on Institutional Affairs

Luis Tesón

Corporate Vice-President

Gabriel Leonart

Associate Vice-President in Chile

Gaspar Ros

Associate Vice-President of

Academic Affairs

Begoña Sieyra

Consultant on

Institutional Affairs

Gumer Guerra

Communication Consultant

Jocelyne Napoli

Institutional Advisor on

Academic Affairs

Joaquín de Toro

Executive Director of

Corporate Security

Rosa Santofimia

Deputy Director of the General

Secretariat Office

Juan José Burgos

Senior Vice-President of Ethics and 

Gastronomic Culture

Chandra Shamsher

Associate Vice-President in India

Marios D. Sotiriadis

Special Consultant in

Academic Affairs

Carlos Alonso

Advisor on Fundraising

& Commercial Relations

Víctor García

Communication Consultant

 

Frédéric Duhart

Institutional Advisor on

Academic Affairs

Juan Suárez

Director of Institutional

Security Affairs

Antonio Pérez

Deputy Director of

the General Secretariat

Board and Subsidiary Organs

F. Xavier Medina

President of Committee

on Education

 

David Basilio

President of Committee on

Hospitality and Hostelry Sector

Jordi Tresserras

President of Committee

on Food Tourism

Isabel Mijares

President of Committee on

Alcoholic Traditional Beverages

Lluís García

President of Intangible

Heritage Committee

Special Consultants

John Clancy

Special Consultant on Institutional

Affairs in Culinary Arts

Luis Alves

Director-General of Culinary Relations

Delegate Ambassador Portugal

Roy D. Palmer

Special Consultant on Seafood Affairs

Manesh Fernando

Special Advisor on

International Hospitality

Advisory Council

Delegate Ambassadors / National Delegates

Thomas A. Gugler

Honorary

Ambassador

 

Donna J. Keren

Delegate Ambassador

USA

 

Florencio Sanchidrián

Special Ambassador of

Gastronomic Culture

 

Manfred Muellers

Delegate Ambassador

South Africa

 

Adolfo Muñoz

Delegate Ambassador

Spain

 

Nhi Nguyen Thi Hong

Delegate Ambassador

Vietnam

Gary Filbey

Delegate Ambassador United Kingdom

Akamine Jun (赤嶺淳)

National Delegate

Japan

Carlos Fernandes

National Delegate

Portugal

Laura Pérez-Orta

National Delegate

Venezuela

Anita Stewart

National Delegate

Canada

Ragnar Fridriksson

International

Ambassador

 

Sidney C. H. Cheung

Delegate Ambassador

China

Fiorella Dallari

Delegate Ambassador

Italy

Miloš Lachkovič

Delegate Ambassador

Slovakia

 

Tahir Amiraslanov

Delegate Ambassador

Azerbaijaz

Emrah Köksal

Delegate Ambassador

Turkey

Filiz Hösükoğlu

National Delegate

Turkey

María Galán

National Delegate

Colombia

Patricia Fernández

National Delegate

Peru

Daniel Negreira

National Delegate

Taiwan - ROC

Veyis Durdu

National Delegate

Turkey

Saurabh Kumar Dixit

Delegate Ambassador

India

Tracey Santiago

Delegate Ambassador

Philippines

 

Mauro J. Ferreira 

Delegate Ambassador

Brazil

 

Erich Glavica

Delegate Ambassador

Croatia

Knud-Erik Larsen

Delegate Ambassador Denmark

Paul Christiaan Klieger

Delegate Ambassador

Hawaii (USA)

 

Gladys Pérez-Ferrando

National Delegate

Argentina

Roberta Curiazi

National Delegate

Ecuador

Jean Paulin Mengue

National Delegate

Cameroon

Carlos Amezquita

National Delegate

Colombia

Hanhee Hahm

National Delegate

South Korea

Advisory Members

Olivia Bringas 

Advisory Member

México

 

Robbie Postma

Advisory Member

Netherlands

 

Sara Nässén

Advisory Member

Sweden

Robert Gelinas

Advisory Member

Malaysia

Tsuchiya Naofumi

Advisory Member

Japan

Zdravko Krnjajić

Advisory Member

Slovenia

Antonio J. Gras

Food Culture

Advisor
 

Jennifer Kim Lian Chan

Advisory Member

Malaysia

Alejandra Feldman

Advisory Member

Spain


Mª Luisa Safont

Advisory Member

Spain

 

José Maria Egea

Advisory Member

Spain
 

Álvaro Arriola

Advisory Member

Mexico

Antonio P. Russo

Advisory Member

Spain

Julio Quiroz de la Rosa

Advisory Member

Chile
 

Christian Holvoet

 Advisory Member 

Chile

Kamaleswar Kalita

Advisory Member

India

Fransisca Wijanarko

Advisory Member

Indonesia - Singapore

 

Elisa Magnani

Advisory Member

Italy

 

Nithyanandan Mohan

Advisory Member

India

Rosana Mazaro

Advisory Member

Brazil

Danijela Pantic

Advisory Member

Serbia

Uros Urosevic

Advisory Member

Serbia

Paul E. Siserman

Advisory Member

Romania

Nihal Kadıoğlu Çevik

Advisory Member

Turkey

Georgine Leung

Advisory Member 

United Kingdom

Marianela Olivares

Advisory Member

Spain

 

Antonella Pellettieri

Advisory Member

Italy

Ticiana Oliveira

Advisory Member

Brazil

João Pedro Gomes

Advisory Member

Portugal

Alejandro Ordás

Advisory Member 

Spain

Patrick Strefford 

Advisory Member 

Japan

Angelo Vettese

Advisory Member

Italy

Chindu Chandran

Advisory Member 

India

Larisa Veselova

Advisory Member

Russia

Gisela Dezillio

Advisory Member

USA

Americo DiFronzo

Advisory Member

USA

Kristine Oevreboe

Advisory Member

Norway
 

Alessandro Dirienzo

Advisory Member

Italy

 

Isabel Gimeno

Advisory Member

Spain

 

Olivier Michils

Advisory Member

Belgium

Ernesto Di Renzo

Advisory Member

Italy

 

Roberta Garibaldi

Advisory Member 

Italy
 

Antonio Khalaf

Advisory Member

Spain

Lara González 

Advisory Member

United Kingdom

Ana Paula Guimarães

Advisory Member

Portugal

Hiroko Sasaki

Advisory Member

Japan
 

Institutional Partners

With the Support, Patronage and Collaboration of

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Argentina - Australia - Azerbaijan - Belgium - Brazil - Cameroon - Canada

Chile - China - Colombia - Croatia - Denmark - Ecuador - France

Germany - Greece - Iceland - India - Indonesia - Ireland - Italy

Japan - Malaysia - Mexico - Netherlands - Norway - Perú - Philippines

Portugal - ROC Taiwan - Romania - Russia - Serbia - Singapore - Slovakia

Slovenia - South Africa - South Korea - Spain - Sri Lanka - Sweden -Turkey

United Kingdom - Unites States of America - Venezuela - Vietnam

We are in 46 countries
 

Contact

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28008 Madrid (Spain)

Email

info@worldgastronomy.org

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