The network of Regional Culinary Heritage Europe has since its establishment in 1995 carried out projects on a regular basis. The projects have been designed to develop the network and to focus on specific topics that are important for Regions and Business Members within the network. Regional Culinary Heritage Europe have been involved in projects concerning food, education, tourism, environment and rural development.
Project ideas are discussed and processed at the Annual Forum each year. The primary source of funding for projects have been from the EU:s structural funds and InterReg.
Except from regional projects and cross border projects in our member regions, Regional Culinary Heritage Europe have been involved in following projects the last years.
MEDFEST"How to create sustainable tourist destinations"
This project was granted in autumn 2016 by Interreg Mediterranean and it will last for three years. Regional Culinary Heritage Europe acts as an AP as it's the only organisation outside the Mediterranean area that are joined in. The LP is Research Centre of the Slovenian Academy of Sciences and Arts based in Ljubljana, Slovenia. Partners in the projects come from Slovenia, Greece, Spain, Italy, France, Portugal, Croatia & Cyprus.
The aim of the project: MEDFEST is tackling the challenge of diversifying traditional ‘sun & sea’ tourist destinations, with new and sustainable products based on rich and renowned culinary heritage of the Mediterranean. In so doing, we will increase the sustainability and quality of life in MED space. Our objective is to create tools and instruments for designing new sustainable culinary experiences, which will be offered to visitors to:
1) Diversify the tourism sector in terms of products and its seasonality,
2) Bring tourism development to the coastal hinterland,
3) Safeguard culinary heritage for future generations.
To achieve the stated objectives we will produce the following outputs: - tools for enhancing sustainable tourist destinations by using culinary heritage as a resource - creation of eight new sustainable tourist destinations in MED space based on the culinary heritage - common transnational strategy on managing and planning culinary tourism in MED space. This approach is unique because MED culinary heritage initiatives are generally unconnected and to this day there have been only few common approaches developed to integrate the MED culinary heritage into a sustainable tourist offer. The methodology in MEDFEST is based on participatory action planning, where three main types of stakeholders (producers, tourism organisations, policy makers) are involved and take responsibility for project’s actions from the beginning till the end to ensure the durability of the results.
BALTIC SEA CULINARY ROUTES
"The North Dignity"
This project was implemented with the support of the CBSS Project Support Facility
and it involved all ten countries around the Baltic Sea - Denmark, Estonia, Finland, Germany, Latvia, Lithuania, Norway, Poland, Russia and Sweden. Regional Culinary Heritage Europe acted as the Swedish partner in this cooperation joining all countries together as a startup for something bigger in a long term.
The aim of the project: "Developing the Culinary Routes network in the countries surrounding the Baltic Sea in order to strengthen identity and the feeling of belonging together as well as to preserve the vitality of rural regions."
As a part of the project a website was created - Baltic Sea Culinary Routes
- where its possible to read more about the project and the activities.
"Organic agricultural products processing and public education in the Baltic Sea region."
The aim of the project: to address the problem of pollution in the Baltic Sea, the implementation of organic farming and public education in the Baltic Sea region.
Results: The project activity will encourage organic farming, while contributing to the Baltic
Sea ecosystem restoration. Eco-education ideas will be integrated into the curriculum,
establish cooperative relations not only between Kaunas district organic farmers and
secondary schools, but also between the District Health Promoting Schools Network and
Sweden Sodertalje local schools. Lithuania is represented by Baltic Charity Foundation,
Lithuanian University of Agriculture and Kaunas district municipality.
Project duration: 3 years (2011-2013).
REGFOOD was a project initiated by some actors around the Baltic Sea to
develop the local food around the Baltic Sea in an educational and business perspective.
University of Roskilde and UCR (Udveklingscentret in Roskilde) are the owner of this South
Baltic Programme project, with CH Europe as Associated Partner. Partners in the project were colleges/universities in Sweden, Denmark, Germany and Lithuania.
The aim of the project: "To develop the skills and existing small
businesses in the food and tourism sector and also to
implement issues concerning tourism and food with local
ingredients in study plans of the educational institutions
that exist around the southern Baltic."
Results: 1. Define curriculum regional food 2. Try out the curriculum with students, pilot teaching 3. Design a course for practitioners (people who work with regional food like local
producers, restaurants, tourism companies)
The coordinators from Skåne and Sjælland had a more specific role as “specialists" in working groups preparing training courses/curriculums and the trainings.
CULINARY HERITAGE EUROPE
One of the biggest EU-funded project for the network was within the Interreg IIIC-program carried out 2003-2005 and was called Culinary Heritage Europe
. The project involved 11 partners in 8 different countries. The project focused on developing culinary experiences, finding solutions for logistics and distribution of locally produced food and finding success criteria.
The aim of the project: "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."
SWOT's created about all these countries was one of the results from this project. More info can be found at Culinary Heritage Europe
as well as a deeper orientation of the results can be achieved through our office by contacting firstname.lastname@example.org