OBJECTIVES
- Discover innovative solutions and strategies, and gather best practices and replicable approaches in food management and gastronomic tourism.
- Equip and empower key tourism stakeholders as well as those from related ecosystems.
- Facilitate capacity building and provide consultancy and support services in sustainable food management and gastronomic tourism for tourism SMEs.
- Offer acceleration support to enable the development and implementation of sustainable, innovative, and transformative collaborative projects in food management and gastronomic tourism.
KEY RESULTS
- Creation of a strong European network bringing together tourism actors, SMEs, and related ecosystems. This network aims to facilitate knowledge exchange, the sharing of best practices, and the implementation of collaborative projects. It will foster innovation and strengthen partnerships in the field of gastronomic tourism.
- Improvement of food practices within tourism SMEs by implementing sustainable sourcing strategies, reducing food waste, and adopting circular economy principles. This will help make their operations more efficient and environmentally friendly.
- Development of new tourism experiences focused on local gastronomy, such as culinary tours, workshops, or off-season events. The aim is to diversify the offer, better distribute tourist flows throughout the year, and preserve local cultural and culinary heritage.
- Strengthening ties with rural and remote areas by integrating farmers, artisans, and local producers into tourism offers. This will help create more authentic experiences while boosting these lesser-visited regions.
