Culinary Heritage Europe
Date du début: 31 mai 2003,
Date de fin: 29 nov. 2005
This cooperation wants to create new and improve existing strategies relating to regional development within the small-scale food sector. The partners aim to raise the level of economic activity within their regions by combining small-scale food production and culinary experiences. Culinary experiences add value to the products by focusing on cultural, historical or other interesting aspects of the products. These make the products more unique, interesting and attractive. Achievements: The Culinary Heritage Europe project entails three areas: strategies on regional development, culinary experiences & tourism and business development & logistics. From period 1 to 5 (all project periods) all regions have been able to host a visit. Furthermore the project has also been able to arrange extra study trips outside of what was initially planned in the application. The study trips especially have been perceived as valuable since they provided an exchange of experiences and understanding of what regional development means throughout Europe. Work tasks have been achieved through work meetings and conferences both on a regional level as well as on project level. The methodology used are best practice studies and SWOT-analysis (interviews and study visits). The main outputs have been catalogues and a digital presentation. The method, the mean and the target group have been thoroughly discussed and adapted. Promotion tools have been important parts of the project when informing about the project and disseminating results. The partnership can only be described as successful and both professional and private bonds have been established. Communication is the answer to good cooperation. During period 5 the project finalised its activities. In August a voluntary study trip to Etelä-Savo, Finland was organised for those regions that had time and funding for it. It was interesting to see the final region that had not yet been visited. It only made the difference between European regions more obvious. September was a very busy month. It started off with the closing conference in Brussels, arranged for the European Commission and regional representatives, aiming to disseminate project results, show the multimedia production of best practice cases for decisionmakers in Brussels, and networking. The conference was followed by a formal closing conference in Bata Canal, which aimed at politicians in the Czech Republic.The conference was combined with a study trip on culinary experiences and business development. The project mastered a logistical problem when flying to and from the Czech Republic by letting all participants travel via Vienna and go by bus across the border to the Czech region of Bata Canal. While in Austria the project participants thought it would be interesting to visit a region that was not part of the project, so a voluntary study trip was arranged. Regional closing conferences have also been arranged. During the final period new project ideas have been discussed as well as the issue of how to maintain project results.
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