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 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.
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.
The concept for Regional Culinary Heritage 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 1997 a European project group was established in order to introduce the concept throughout Europe. 1998 the first new European regions joined the network.