Nigel Westblade joins Peter Lehmann as chief winemaker

Casella Family Brands is delighted to announce the appointment of Nigel Westblade as Chief Winemaker for Peter Lehmann Wines. Commencing in mid February 2017, Nigel will assume responsibility for all aspects of wine production across the Peter Lehmann portfolio, whilst being ably assisted by the Winemaking and Viticulture teams. Since graduating from the University of Adelaide with a Graduate Diploma in Oenology, Nigel has garnered exceptional winemaking experience. His career began working for Cape Jaffa Wines in the Limestone Coast region of South Australia.

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Report – Cultural diplomacy as discipline and practice

Contemporary international relations see an increasing role for cultural diplomacy as a foreign policy tool. The proliferation of international cultural relations managed by non-state actors moved also governmental actors to reshape and to reinvigorate their government-driven cultural diplomacy.

At the same time, the EU has shown an increasing interest in cultural diplomacy and cultural relations,  to make, as Federica Mogherini clearly stated, culture “an integral part of the external action of the European Union.”

To this purpose, the European Networks of Institutes of Culture (EUNIC Global) commissioned the Department of Social, Political, and Cognitive Sciences of the University of Siena a report to survey existing cultural diplomacy training and research activities and  to assess the training needs of the cultural diplomat of the future, as seen from practitioners and academics. This report was conducted between March and November 2016 and it addresses two main issues.

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Call for papers: “Anatomy of Cultural and Creative Entrepreneurship”

Little attention, if any, has been paid to one of the most recent “branches” of entrepreneurship: cultural and creative entrepreneurship. Sometimes, correctly or wrongly confused with social entrepreneurship, creative and cultural entrepreneurship has emerged as an independent research field in the last decades.

From the pioneering article by Paul DiMaggio in 1982, cultural and creative entrepreneurship as a research and teaching field has developed significantly in the last thirty years. In the Netherlands, and in many parts of continental Europe, in North America and Australia, cultural and creative entrepreneurship has flourished and degrees or specific courses are now part of the regular educational offerings by arts, social sciences and business faculties.

This special issue seeks to identify the epistemological development of cultural and creative entrepreneurship over time. More specifically, the objective is to detect the paradigmatic shifts in this field, to gain an understanding of its evolution, trajectory changes, present state and possible future developments.

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Campaigners call on EU to halve food waste by 2030

People are being urged to support calls by a major pan-European group to halve ‘farm to fork’ food waste in Europe by 2030, on the eve of a landmark vote later this month. The European parliament’s environment committee will vote on new regulations on 24 January, which are set to shape the next 15 years of EU food waste policy and have the potential to be the most ambitious, legally binding target on food waste in the world.

A new campaign urges MEPs to halve the amount of food waste generated in the EU by 2030, and for this target to be legally binding at member state level. A movement of 42 organisations from across 15 countries has backed calls for the EU’s circular economy package to support a 50% reduction of food waste by 2030. Separately, 47,000 people have to date signed the public petition (28,000 from and 19,000 from Global Citizen) backing the move.

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Developing New Skills within the Regions of Gastronomy Platform

In the framework of the 10th Regions of Gastronomy Platform meeting, hosted by South Aegean on the island of Rhodes on 26 and 27 January, a Sponsorship Workshop was offered to the members in the prestigious Regional Council Chamber, at the palace of South Aegean region.

Sponsorship expert and Public Relations consultant at Asset Ogilvy PR Athens, Alcibiades Siaravas led the workshop, offering his expertise to improve members’ skills in the search for financial support. The main aim of the meeting was to provide regions’ representatives with the basic, necessary tools to create a sound and effective sponsorship plan optimising time and resources.

Siaravas highlighted that sponsorship is an asset to a brand, stressing the fact that supporting companies expect an economic return on their investment. Thus, the need to create win-win situations in which both sponsor and supported organisation contribute to the achievement of each other’s goals. To this end, it is fundamental that both parties share similar values.

After a brief introduction to the concept of sponsorship, Siaravas illustrated the fundamental steps at the basis of every successful sponsorship plan, stressing the importance of an adequate preparation process, which will eventually lead to the actual sponsorship proposal. This process implies an attentive and careful analysis of both one’s own organisation and potential sponsoring firms aimed at identifying a common ground on which trusting, long-term relationships can flourish.

Following the suggestion of IGCAT’s President, Dr. Diane Dodd, attention focused on a specific initiative, the European Young Chef Award. Siaravas supported Platform members in the interesting exercise of applying his recommendations to the specific case, engaging them in a more informed discussion on possible sponsorship for the event.

Siaravas concluded the workshop offering Regions of Gastronomy two important tips: to always customise sponsorship proposals using creativity rules; and to work hard to present an attractive image of themselves.

The Regions of Gastronomy Platform and the European Region of Gastronomy Award aim to contribute to better quality of life in European and world regions, by highlighting distinctive food cultures, educating for better health and sustainability, and stimulating culinary innovation.

IGCAT – International Institute of Gastronomy, Culture, Arts, and Tourism – organises the award with the support of European institutions. IGCAT is an international interdisciplinary network of experts aiming to empower and facilitate local communities to realise the potential of their distinct food, culture, arts, sustainable tourism, and other local resources.

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Global wine supply balancing out

Global wine inventories have been trending downwards in recent years and, while some see this as a shift towards a supply shortage, Rabobank’s latest Global Wine Quarterly says it marks a continued move towards balance – albeit with variations in geography, varietal and price segments. The report warns this move towards a more balanced supply could create challenges for certain wine-sourcing models, such asset-light business models in some regions.

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