Issue link: https://maltatoday.uberflip.com/i/1543739
10 gozotoday | FRIDAY • 6 MARCH 2026 CULTURE Gozo launches its journey as European Region of Gastronomy 2026 Panel discussion at ITS Qala highlights heritage, sustainability and the future of island food systems THE Gozo Regional Coun- cil marked the official start of Gozo's journey as European Re- gionof Gastronomy 2026 during a public event held on 26 Febru- ary at ITS Qala. Held under the theme From Past Food to Future Food, the evening brought together rep- resentatives from agriculture, education, gastronomy and hospitality to reflect on the is- land's culinary roots and the di- rection it is now taking. The title was formally award- ed to the Gozo Region in 2024 by the International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) during an official ceremony held at the Citadel. The bid was spear- headed by the Gozo Regional Council in collaboration with a number of regional stakehold- ers, following an extensive eval- uation process that assessed Gozo's gastronomic identity, sustainability vision and level of community engagement. During the evaluation, inter- national experts examined the island's agricultural practices, culinary traditions, educational initiatives and cultural heritage, highlighting the strong connec- tion between food, place and identity. The recognition po- sitioned Gozo alongside other European regions committed to using gastronomy as a driv- er for sustainable development, cultural preservation and eco- nomic growth. Addressing attendees, Noel Formosa, Vice President of the Gozo Regional Council, remarked that the designation "is not simply about food. It is about who we are." He not- ed that gastronomy mirrors Gozo's landscape, history and resilience, while acknowledg- ing the contribution of farmers, fishermen, artisans and chefs who continue to shape the is- land's food identity. A key part of the programme was a panel discussion focus- ing on the past, present and future of food in Gozo. Taking part were Jesmond Borg, CEO of a cooking school, agriculture expert Anthony Zammit, chef Philip Spiteri, and gastronome and restaurateur Amand Ver- anneman. During the discussion, panel- lists spoke about how local ag- riculture and dining habits have changed over the years, the risk of losing valuable traditional knowledge, and the importance of safeguarding techniques and dishes that form part of Gozo's culinary heritage. The conversation also touched on current challenges, includ- ing climate realities, technolog- ical change, evolving consumer expectations and the impact of social media on food culture. Looking to the years ahead, speakers highlighted the need for stronger sustainability prac- tices and long-term planning. They discussed how agricul- ture, restaurants and culinary education must continue to adapt to ensure that food pro- duction and hospitality remain both environmentally responsi- ble and economically sustaina- ble. The importance of coopera- tion across sectors, as well as encouraging younger genera- tions to pursue careers in ag- riculture and gastronomy, was also underlined. The evening concluded with a live demonstration of tradi- tional ftajjar preparation, em- phasising the value of passing skills from one generation to the next. Guests were also invited to sample selections from local producers, further celebrating the link between food, commu- nity and place. Held under the theme From Past Food to Future Food, the evening brought together representatives from agriculture, education, gastronomy and hospitality to reflect on the island's culinary roots and the direction it is now taking