The European Gastronomy Academy (AEG) operates in many areas related to gastronomy, supporting its development, quality and promotion of the best creators, regional products and gastronomic projects.

According to the European Parliament Resolution, the European Gastronomic Academy as selected catering observatory plays a supervisory and educational role while observing proper proportions in information about food, nutrition and certified gastronomic education. Some EU member states have already organized programs addressed to young citizens, addressed to primary and junior high schools promoting healthy eating habits among children. A great example is Spain, which can boast two successful PANGEI and PANGEP programs.
To implement this project, the European Gastronomic Academy will develop appropriate projects that it will submit to the European Parliament.

Particular attention will be paid to the issue of vocational training aimed at establishing permanent rules, which in consequence will enable future chefs and restaurant employees to get knowledge at a similar level. We also consider creating two specific projects that are already successfully implemented in Spain:

- Course for gastronomy expert: 8 months, consisting of 4 bi-monthly modules
- Gastronomic Journalism: 8 months.

The first course is run at the University of Alfonso X el Sabio in Madrid, and the second at the Complutense University of Madrid. The Royal Spanish Gastronomic Academy has a faculty at the Alfonso X el Sabio University in Madrid and runs a dedicated Journal of Gastronomy for this purpose.

European gastronomic heritage.
Cultural and educational aspects.

The European Academy of Gastronomy and several European gastronomic academies are currently considering a number of new initiatives aimed at developing the European gastronomic heritage in our time. Emphasis is placed on higher education and training as well as on related research and innovation. These initiatives concern the report and resolutions of the European Parliament regarding the European gastronomic heritage and current considerations on the EU's multiannual budget in 2021-2028.

The European Academy of Gastronomy recognizes the creative and resourceful culinary culture of our continent as well as the high quality of food production. Europe remains the most popular gastronomic place in the world and the main center for innovation and sustainable development in the food sector. In the Nordic countries, these European initiatives focus on:
1. European multidisciplinary master's program in gastronomy combined with advanced vocational training.
2. Lifelong learning: short training courses for specialists in the field of gastronomy, food production, catering services, etc. in all sectors of society. Lifelong learning opportunities should include specialized courses on the diversity of regional food systems across Europe.
3. Research collaboration between European universities, research foundations and businesses to strengthen the knowledge base of European gastronomy as a field of advanced research.

Promotion of organic farming
The European Gastronomic Academy, in line with the European Parliament's Resolution, promotes sustainable and sustainable agriculture, and also provides support for issuing certificates of origin, just as it is today for high-quality food or beverages. It can be used as a base of information and recommendations similar to the "La Guilde des Terroirs" Association in France.

The European AEG award
The goal is to create prizes awarded by the European Academy of Gastronomy. We anticipate awards: - for the production of ecological and sustainable agronomy - for the highest quality of the food industry - for entities and catering activities aimed at benefiting excluded sectors in the European population. Each country, through the National Academy, could recommend candidates, and the European Gastronomic Academy would award prizes and distinctions.

"Gastronomy duels"
It is planned to organize "virtual food duels" between individual countries of the European Union, which will apply to chefs - delegates from the Academy of Gastronomy of each country, giving them the task of preparing the same traditional food from every country of the European Union.
© EAG 2018
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