Gastronomic Culture
Gather a set of skills, practices, rituals, traditions and symbols related to cultivation and agricultural crops, fishing and animal husbandry, as well as how to preserve, transform, cook, distribute and consume food. Preserving customs related to local and regional gastronomy;

• To spread the gastronomy and cuisine of the various countries of the European Union, in particular, as a form of artistic and cultural expression;
• To promote gastronomy as a tool to be used to foster employment in a wide range of economic sectors, including industries such as catering, hotels, tourism, the agri-food industry and research;
• To support initiatives in the field of agro-tourism, which promote the dissemination of cultural and landscape heritage, as well as local and regional gastronomic fairs and festivals;
• To promote the identification and protection of designations of origin and traditional specialities of agri-food products and, in general, to contribute to the sustainability, diversity and richness of European food production.

Taste Education

• To be a privileged interlocutor for the various governments with a view to introducing Taste into the educational programmes of each country;
• Collaborate in the definition and development of educational content;
• Collaborate with the European institutions in the areas of food and health.

In particular, the ECNG will give special attention and support to the establishment of the European Observatory for Gastronomy, as recommended in paragraph 40 of the Resolution, with the main task of “identifying, inventorying, transmitting and disseminating the cultural wealth of European gastronomy”