Timisoara Capital of Culture 2021 activities adapt to the pandemic

An online gastronomy event is just one of the examples of how artists and creators have had to adapt their ideas to the shifting circumstances

Over the last 5 weeks, many activities connected to Timisoara’s stint as European Capital of Culture 2021 have been carried out in an online format due to the unprecedented situation in regard to the coronavirus pandemic.

For example, the sustainable gastronomy program La PAS managed to connect local producers and consumers through online tastings, the promotion of traditional cuisine as part of the intangible heritage, online debates and the presentation of several local producers.

Gastronomy online

The La PAS program is organized by the CRIES Association and is part of the Timisoara European Capital of Culture program. The event is in its second edition, but due to this year's pandemic, it has been adapted in a unique way in order to promote local producers in this difficult period, but also to put them in direct contact with consumers.

Online beer, bread, cider, honey or cheese tastings took place with the help of local producers, who made the products available, and participants received tasting packages, then in front of the computer, told about the products, how they get from a raw material to the consumer. Online tastings have inspired other initiatives to promote local producers in the country as Iasi also began a series of online tastings of honey, meat, bread, beer or salads.

The online debates brought together people interested in healthy eating, sustainable travel and environmentally friendly fabrics and clothing. In total, almost 1,000 people actively participated in the online events organized under this year's program.

The educational program at PAS to promote responsible consumption continued this year by involving teachers and students from 10 schools in Timisoara. Teachers organized activities on recycling and reducing food waste with almost 450 adolescents aged 13 to 18 years. Even though most of the activity took place online, the students were involved in practice as they measured the amount and type of food wasted or were asked to find creative recycling methods.