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 this diversity 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 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. This is a big strength when it comes to develop small scale businesses since a regional network between businesses are built up by this cooperation.
The concept of Regional Culinary Heritage is based on a common logo, agreed criteria, activities and joint marketing. This is done at local, regional, national and at a international level. The European Coordinator is responsible for maintaining this framework and coordinating joint activities between participating regions.
The trademark in itself has been a clearly visible symbol outside the entrances of restaurants and by the producers cash register. No matter where you see it - the chef hat, the fork and the knife symbolizes genuin regional touch in one or the other way!
This is how the logo looks like in our participating countries where the flag is changed out with the regional name for finding the diversity - this is where consumer and tourists can find the truly unique flavors of the region.
How It All Started?
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 www.four-corners.org (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 in Europe as well.