The Regional Culinary Heritage concept was developed and introduced in Southeast Skåne of Sweden and on the Danish Island of Bornholm in 1995. The project developed rapidly and received considerable interest from businesses and authorities within the region, as well as from other regions throughout Europe.
In the winter of 1997/98 a European project group was established in order to introduce the concept throughout Europe. In spring 1998 the first new European regions joined the network.
It is the ambition of Regional Culinary Heritage to offer tourists and consumers regional foods without fuss.
Selected restaurants, food processing businesses and farms that highlight their regional connections are members of the European network for Regional Culinary Heritage. The businesses have to comply to set criteria. These states that the products should be food of local origin or that the major manufacturing value should come from the region. The products should also contribute to a positive image of the region among other things.
Regions throughout Europe are members of the Regional Culinary Heritage Europe. Within each region activities are carried out in order to promote and enhance regional foods and regional identities.
Within each region there is also a regional network between participating businesses. This is a big strength when it comes to develop small scale businesses.
The concept of Culinary Heritage is based on a common logo, agreed criteria for participating businesses, joint marketing and activities at regional and European level. The European Coordinator is responsible for maintaining this framework and coordinating joint activities between participating regions.