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The Trademark for Regional Food & Culinary Traditions!

What is regional food?

In our short version it means that the food should be of local origin or that the major manufacturing value should come from the region. The products should also contribute to a positive image for the region. Flavorous food originated from the soil and terroir of a specific place are something truly unique - thats why each region has so much to contribute with when it comes to good food and beverages!

What is a culinary tradition?

All over Europe we have so many common things but also a lot of differences when it comes to language, culture and habits. The food and beverages reflects these natural differences very well. Each region therefore has so much to offer when it comes to culinary contributions to consumers and tourists. As of today the traditional cooking is a very strong and important issue when it comes to preserve cultural heritage as well as to promote regional advantages on a rapidly emerging travel market.

Selected Producers & Eating Houses

Selected Producers & Eating Houses that highlight their regional connections can therefore be a part of Regional Culinary Heritage Europe. If the businesses comply to set criteria they get approval by their region to use the trademark of Regional Culinary Heritage.

Regional participation

Regional Culinary Heritage Europe consists of regions that understands the importance of regional food for consumers and tourists. In each of these regions activities are carried out in order to promote and enhance regional food and the regional identity thru their products and culinary traditions.

A big strength when it comes to develop small scale businesses is created since a regional network between businesses are built up thru this work.

European network

The concept of Regional Culinary Heritage is based on a common logo, agreed criteria, activities and joint marketing at regional, national as well as international level. The European Coordinator is responsible for maintaining this framework and coordinating joint activities between participating regions.

How it all started in 1995

The concept for Regional Culinary Heritage was developed and introduced in Southeast Skåne of Sweden and on the Danish Island of Bornholm in 1995. In 1996 Culinary Heritage was introduced as a project within the still existing cooperation Four Corners (Southeast Skåne, Bornholm, Rügen & Swinoujscie).

The project developed rapidly and received considerable interest from businesses and authorities within the region - as well as from other regions in Europe. In 1997 it therefore started to expand to other regions as well.

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