Through inspiring and interactive pitches and presentations, members will share and exchange not only about best practices of innovative projects and initiatives – but also about “flops” and lessons learnt!
To spotlight restaurants serving local, sustainable cuisine, Brussels created its own label: *Brusselicious*. Inspired by traditional food guides but tailored to the city’s culinary scene, the label recognizes establishments that champion regional products and practices. It has become a key tool for promoting local food culture and guiding residents and tourists toward meaningful food experiences.
Belo Horizonte’s School Food Program is a globally recognized model for food equity and education. This presentation will explore its structure, challenges, and next steps, while also highlighting how the city is adapting key elements from the School Food 4 Change initiative to reinforce public food policies and drive innovation within its own replication plan.
San Antonio is developing a city-wide food systems strategy grounded in community dialogue and cross-sector collaboration. Following its 2021 and 2025 Food Systems Summits—led by the World Heritage Office—the city has engaged diverse stakeholders to better understand local food challenges. This session will share how San Antonio is building a scalable food strategy despite limited resources, rooted in sustainability and cultural heritage.
Tasmania is piloting a bold approach to school food policy: providing every child with a nutritious lunch every day using local produce. Rooted in food equity and regional sustainability, this government-led initiative connects schools, farmers, and food producers to nourish young minds and support local agriculture. The long-term goal: healthier children and stronger food systems.
In May 2025, Hatay hosted the first Experiential Gastronomy Congress (EGCON) in Turkey, blending academic insight with hands-on learning. Participants harvested local produce, engaged in traditional cooking, and presented scientific research—all rooted in the region’s culinary identity. The congress also reflected on the impact of the February 6 earthquakes on food culture, making it a model for combining gastronomy education, cultural preservation, and resilience.
Dunkirk is transforming school canteens into centers of healthy, sustainable eating. Through a multi-pronged strategy—including local sourcing, educational activities, kitchen upgrades, and staff training—the city ensures every child receives a balanced meal. With a 20% rise in attendance and a significant drop in food waste, Dunkirk’s approach is proving both impactful and replicable.
How can cities connect local food producers with restaurateurs, support new gastronomic businesses, and make urban markets competitive with supermarkets? In this session, Wrocław will share practical approaches to promoting regional products, shortening supply chains, revitalizing markets as social hubs, and increasing the role of local production in the city’s food system. From urban farming to entrepreneurship training, discover how Wrocław is building a more resilient and vibrant local food ecosystem.
Gaziantep’s Culinary Arts Center (MSM) is a flagship initiative to preserve and promote the city's rich culinary heritage. Managed by the Metropolitan Municipality, MSM offers professional training in Turkish and local cuisine, combining classroom learning with real-world experience in a public-facing restaurant. With a focus on sustainability and local sourcing, the center is a hub for education, employment, and gastronomic tourism.
In January 2025, a unique competition was launched to showcase Gothenburg’s food culture in a new way. In collaboration with Switch Food Hub – an EU partnership between RISE and Chalmers University of Technology – as well as West Sweden Tourist Board and the City of Gothenburg, Göteborg & Co initiated the project Göteborgsmåltiden. The aim is to foster pride in local cuisine, inspire healthier eating habits, and contribute to a more sustainable future.
The Guide Délicieux is a curated selection of standout culinary spots in Lausanne and the region — from morning cafés to street food, specialty shops, and top restaurants — chosen by local experts. It highlights the diversity of food experiences across different moments of the day, offering an authentic taste of the city’s gastronomic identity.
In 2024, the City of Helsinki joined operators in the local restaurant, tourism, and event sectors to arrange a celebration of the capital's unique culinary culture. One of the aims was to strengthen the city's appeal as a must-see location for food tourism and highlight Helsinki-based industry professionals and their wonderful work. One of the key events was the MICHELIN Guide Nordic Countries Ceremony. During this presentation, Helsinki will share the pros and cons of its food year.
The beachfront chiringuitos of Castelldefels are more than just summer eateries—they’re cultural landmarks and key players in the city’s food identity. This session explores how Castelldefels is integrating these iconic establishments into its broader gastronomy strategy, promoting local products, advancing sustainability, and protecting the coastal environment. Discover how a city can turn beloved beach bars into tools for policy and preservation.
Photo Credits: © Klara Hammerth; © Tuukka Koski; © City of Wroclaw
