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On May 17, 2022, within the framework of the educational module "Gastrodiplomacy" (president of the ICWAG L. Gelibterman is a scientific director of the program), the Russian Presidential Academy of National Economy and Public Administration (Institute of Business Studies) hosted a meeting of students of the I and III courses of the Faculty of International Relations with Maria Victoria Stoger Rodriguez, Minister Plenipotentiary of the Embassy of Argentina in the Russian Federation. During the lecture, the Minister spoke about her country, its gastronomic traditions and the policy of promoting the Argentine Republic through the instruments of gastrodiplomacy. https://www.ranepa.ru/news/v-akademii-proshla-lektsiya-po-gastrodiplomatii-polnomochnogo-ministra-posolstva-argentiny-marii-vik/

On May 13, 2022, a meeting of the Moscow Branch members of the International Wine and Food Society (IWFS) was held in the Buloshnaya restaurant, Moscow. The gastronomic dinner entitled "Cheese, wine and real friends should be old" gathered about 30 members of the IWFS and guests. The dinner was moderated by the chairman of the Branch L. Gelibterman. The guests were offered with two menu options made up of cheese-based dishes: traditional and vegetarian. Lovers of wine and gastronomy were able to get acquainted with the products of the best Russian cheese makers, evaluate the proposed enogastronomical pairs and even listen to a lecture on modern Russian cheese making. The evening was traditionally held in a friendly atmosphere, and the team of Buloshnaya restaurant house presented new taste impressions to the guests. The next gastronomic journey is planned on May 21 at the Ambassador Kaluga Hotel in hospitable city of Kaluga. The evening of Mexican cuisine is waiting, join us!

On April 14, 2022, a round table "The state and prospects of gastronomy tourism in Russia" was held at the Russian State University for the Humanities at the Faculty of Oriental Studies and Social and Communicative Sciences. On behalf of the International Center of Wine and Gastronomy (the UNWTO Affiliate member), the assistant to the president of the ICWAG M. Khudokormova made a report. She told about the experience of the International Center of Wine and Gastronomy in the development of Russian gastronomy tourism destinations to the participants of the round table. Galina Zhurdan, PhD in Economics, Associate professor of RSUH (moderator of the meeting) Marina Khudokormova, assistant to the president of the ICWAG

On April 13, 2022, a presentation of beverages made on the basis of chaga (birch mushroom) was held in the Buloshnaya restaurant house. The presentation was organized by the International Center of Wine and Gastronomy and the Social Movement "Hydroecology" under the leadership of L.B. Bazhenova. Representatives of the NLP GROUP manufacturer, the Phyto Gourmet brand, told the tasting guests, among whom were restaurateurs, hoteliers, chefs, scientists and journalists, about production technologies affecting the collection of chaga, its processing, packaging and the process of creating new beverages. Cold and hot drinks based on chaga were offered for tasting: tea with pink raviola and sagan-dail, lemonade with sea buckthorn and ginger, cocktail "exotic" based on "smart water", coffee brewed on chaga dust (cappuccino and espresso), and fried ice cream was served for dessert.

On April 12, 2022, as part of the educational module "Gastrodiplomacy" implemented by the Russian Presidential Academy of National Economy and Public Administration (Institute of Business and Business Administration, IBDA) and the International Center of Wine and Gastronomy, the students of the Faculty of International Relations attended a gastronomic dinner at the Buryat cuisine restaurant "Orda" in Moscow. The dinner participants were greeted by I.I. Zuraev, Deputy Chairman of the Government of the Republic of Buryatia – Head of the Plenipotentiary Mission of the Republic of Buryatia to the President of the Russian Federation and D. Damshiev, Head of the Orda Group of companies. During the dinner, students and educators of IBDA got acquainted with the culture of the region, methods of promotion and gastronomic traditions of Buryatia. They were offered with: sagudai of Baikal fish, arbin (fat from the horse neck) with raw horse liver, salamat (a traditional Buryat welcome dish made of sour cream and coarse flour), khugabsha (fried lamb liver in a “shirt” made of internal fat), mini buuza of beef (ground beef in a steamed dough), mini-khushuur (Buryat deep-fried pie), dessert "Taiga pantry" (pine nuts, lingonberries, honey), tea "Taiga" with pine cones.

Within the framework of the Intourmarket, the President of the International Center of Wine and Gastronomy took part as a speaker in the panel discussion "The Far East and the Arctic: new opportunities for travel. Summer 2022". The topic of L. Gelibterman's speech was "The Far East and the Arctic - the prospects for gastronomy tourism."

On March 7, the Ambassador Kaluga Hotel hosted another dinner of the “Cuisines of the World” series. The gathered residents of Kaluga and Muscovites were presented with the author's menu by chef Vera Kulikova, who has worked as a chef in Australia and New Zealand for 25 years.

In the period from February 23 to 27, the president of the ICWAG was on a business visit to the Kamchatka Region. In particular, he took part in the business forum "Far East - the winter of discoveries", held talks with the Governor of the Kamchatka Region Vladimir Solodov, the head of the Petropavlovsk-Kamchatsky Urban District Konstantin Bryzgin, the Minister of Tourism of the Kamchatka Region Vladimir Rusanov, as well as with Kamchatka restaurateurs, hoteliers and the community chefs. Agreements were reached on cooperation between the ICWAG and the Kamchatka Region in the development of gastronomy tourism in the region. https://us21.besteml.com/ru/mail_link_tracker?hash=65zzq4x1cj9kbtt7zwm3hi5ceyhhigourxcra4in6zfdokxo8zj76oxy3ptt6yxzi9wutowiofabh1bt3xmkip71gd4pucbgeuy3wbu6xqoew35mqf8ty&url=aHR0cHM6Ly93d3cueW91dHViZS5jb20vd2F0Y2g_dj1HbFFONG45ZTZKcw~~&uid=MTkzOTQ1MA~~&ucs=08e579097183cbe76697e530a3d0b58d https://www.kamgov.ru/news/kamcatka-planiruet-ustanovit-pobratimskie-svazi-s-odnim-iz-gorodov-dominikanskoj-respubliki-48691

Gastronomic dinners of French cuisine were held in Samara and Tolyatti on February 10 and 12. Chef Anton Salnikov (Moscow) prepared a menu consisting of dishes from different regions of France. French music performed by the artists of the Samara State Philharmonic and the soloist of the "Gradsky Hall" Alla Reed added a real charm to the evenings. The International Center of Wine and Gastronomy acted as a co-organizer of the event. https://disk.yandex.ru/d/PoyOoy3yZnCB5A https://disk.yandex.ru/i/OgL2WsgK4gSPNA

On February 5, a Greek gastronomic dinner was held at the Ambassador Kaluga Hotel. The Greek Embassy was represented by the Consul General of the Hellenic Republic in Russia Mr. Nikolas Krikos and the representative of the Greek National Tourism Organisation in Russia Mr. Georgy Mavromatis. The dinner menu was prepared by the Ambassador of Greek cuisine in Russia, chef Christos Nanos. More than 60 guests, led by Mr. Vladimir Potemkin, Deputy Governor of Kaluga Region, enjoyed dishes such as Greek salad, meze, spanakopita pie with goat cheese, shrimp in kataifi dough with berry sauce, grilled bacalao fillet, stewed lamb, karidopita pie accompanied by Greek wines. The dinner was organized by the International Center of Wine and Gastronomy and the Ambassador Kaluga Hotel.

The President of the ICWAG had negotiations with the Ambassador Extraordinary and Plenipotentiary of the Dominican Republic to the Russian Federation Frank Hans Dannenberg Castellanos and the General Director of the CN CEPLA Mrs. T. Mashkova. At the meeting, agreements were reached on the development of cooperation in the field of hospitality industry.

On January 19, a meeting of the Committee for gastronomy tourism of the Russian Union of Travel Industry took place. Within the framework of the meeting, L. Gelibterman, the head of the Committee, spoke about the results of the Committee’s work in 2021 and raised questions on the concept of developing gastronomy tourism in the Russian Federation. Committee members discussed plans for the year 2022. By voting members of the Committee, the three best regions of the Russian Federation in terms of the gastronomy tourism development in 2021 (St. Petersburg, Rostov Region, Republic of Sakha (Yakutia) were determined. These regions will be presented in the corresponding nomination in the finale of the Russian Event Awards competition in St. Petersburg.