On Saturday, 29 March 2025, from 10:00 to 12:00, at the International Exhibition Center of Crete, the EU Climate Pact Roundtable “Tourism and Sustainable Gastronomy in the Context of Climate Change” will take place, as part of the conference Cretan Land, Sustainable Development – Building Resilient Agri-food Ecosystems for the Future.
The discussion aims to foster a meaningful dialogue on how sustainable gastronomy can enrich the tourism experience and highlight a destination’s authenticity. It will explore the importance of local production and collaboration with producers to strengthen cultural and nutritional identity.
In addition, European examples of best practices that successfully integrate sustainability into gastronomic tourism will be presented, offering inspiration for new approaches. Finally, Crete will be showcased as a model of a sustainable gastronomic destination, drawing on its rich culinary heritage, respect for the environment, and strong ties with the local community.
Roundtable Programme
Moderator: Evgenia Stylianou, Executive of Region of Crete – Team Coordinator Regional Climate Adaptation Plan’s
Speakers:
Alice Corovessi, Country Coordinator for Greece for the EU Climate Pact, Managing Director, INZEB
Yannis Anastasakis, Vice Governor for Climate Change & Sustainable Mobility, Region of Crete, EU Climate Pact Ambassador
Dr Kyriakos Kotsoglou, Vice Governor for Tourism, Region of Crete
Sotiris Di. Bampagiouris, CEO, Local Food Experts®
Lefteris Soultatos, Awarded Chef
Organised by the EU Climate Pact Country Coordinator INZEB, in collaboration with the Region of Crete.
The roundtable is part of the conference Cretan Land, Sustainable Development – Building Resilient Agri-food Ecosystems for the Future, organised by the Heraklion Chamber of Commerce and Industry.