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Since food is one of the fundamental constituents of the quality of life the International Academy of Gastronomy, which encompasses National and
Regional Academies from Europe and elsewhere in the world, undertakes continuously to persue the following objectives. It will:
Promote internationally the teaching of gastronomy in the school syllabus of the various countries.
Lobby the Authorities to ensure the training of teachers capable of teaching food sciences in schools and universities.
Cooperate with the European Union Commission to develop the cultural aspects of gastronomy and encourage eating
habits designed to safeguard consumer health while preserving the
pleasures of the table.
Support Consumer Associations, liasing with European Institutions, especially in the field of information and training.
Foster continuous support to maintain quality of high order in cooking both natural and authentic as well as artisanal, national and regional produce.
In this way, it will be able to overcome the tendency towards
International standardisation, which in fact leads to mediocrity.
Encourage research in oenology, because
wine, an integral part of gastronomy, enhances the flavour and the
taste of food. The improvement of its quality in all producing
countries is an essential task.
Organize International events around a gastronomic theme, be it cultural or historical, to emphasize te worth of a region or the uniqueness of its produce.
Search out, encourage and publicise the " Great Gastronomic Masters of our Times" and their recipes.
Award prizes every year.
Make a record of the popular and regional dishes which have been developped over the years and which represent real treasures comparable to those of a cultural nature.
Search out, and compile for prosperity the great cookery recipes which in their way represent the " Culinary Monuments of Humanity ".
Influence the Media to disseminate to a large audience coherent and documented information of the many themes of the Gastronomic Heritage.
Utilise contemporary means of communication and the Internet,
in order to circulate information, to put together bibliographic
references and to catalog gastronomic guides and specialised magazines.
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