Commitments for project leaders and committed ambassadors, Hauts-de-France region, European gastronomy region 2023
for event organizers
© Dans les cuisines d’Alexandre Gauthier
We support the label “Hauts-de-France, European Region of Gastronomy 2023” and we commit ourselves to
Carrying high the culinary heritage of Hauts-de-France, our regional products, our know-how, but also the spirit of Hauts-de-France, that of sharing, generosity, conviviality and hospitality.
To be an actor in the transformation of the food sector towards greater sustainability: to promote the use of local and seasonal quality products, to ensure better waste management, to limit the carbon footprint, to reduce food waste and disposable products, to prefer sustainable alternatives to plastics and to respond to the challenges of healthy nutrition.
Promote inclusive, active and low-carbon mobility (accessibility for people with disabilities, bicycles, public transportation, etc.) among our target audiences.
To propose interactive culinary experiences that stimulate the five senses and the intellect, shaking up preconceived ideas about what a meal can be through hybrid practices and innovative thinking.
Disseminate to all our teams the challenges, activities and ambition of this approach.
Involve our audiences (suppliers, employees, partners, customers, visitors, media, institutions…) in our approach to “Hauts-de-France, European Region of Gastronomy 2023”.
Endorse and promote the objectives of “Hauts-de-France, European Gastronomy Region 2023” in our activities and events: Virtuous production; added value and employment; committed network; well-being; education; sustainable tourism.
Ensure the visibility of the “Hauts-de-France, European Food and Drink Region 2023” logo on all our communication materials in French and English.
Guarantee that the “Hauts-de-France, European Food and Drink Region 2023” logo will not be used on products or to promote products and actors that are not regional, or activities that are not related to regional gastronomy.
The spirit of the label, a constant process of progress
Presidente of IGCAT (International Institute of Gastronomy, Culture, Arts and Tourism) and founder of “World Region of Gastronomy Award”