Revival Of Original Traditional Food in EU Erasmus Project

Project Title

Revival Of Original Traditional Food in EU

Project Key Action

This project related with these key action: Cooperation for innovation and the exchange of good practices

Project Action Type

This project related with this action type : Strategic Partnerships for vocational education and training

Project Call Year

This project’s Call Year is 2016

Project Topics

This project is related with these Project Topics: Recognition (non-formal and informal learning/credits); Rural development and urbanisation; Open and distance learning

Project Summary

Although Usak has had a good momentum in terms of culture, nature, and thermal tourism in recent years, it is not the same in terms of gastronomy tourism. Food and beverages services of limited-capacity places are far from traditional food and richness of Turkish cuisine. Starting from this issue, the requirement of a project that will increase the supply of local food -projection of our national cuisine- in terms of gastronomy tourism in Usak, has been identified by Chamber of Uşak Chefs and Restaurateurs (Usak Aşçılar ve Lokantacılar Odası).
EUROOTFOOD project has been coordinated by Chamber of Uşak Chefs and Restaurateurs . The local partnerships of the project were Türkiye Lokantacılar ve Pastacılar Federasyonu, Uşak Municipality and Uşak Fatih Sultan Mehmet Mesleki ve Teknik Anadolu Lisesi where as organizations named as Training 2000 – Italy, Eurotracks – France and MBM TD Center – UK were the foreign partnerships of the project.
The goal of the project EUROOFOOD is “to create new gastronomic destinations in the European Union through the revitalization of traditional foods that sink into oblivion in refreshments sector’’. This goal was achieved at the end of the project.
The target group of the project is chefs and restaurateurs in Usak and EU. Both the making of the meals sinking to oblivion and training, training materials and develop knowledge ability and attitude towards serving these in terms of gastronomy tourism by the restaurateurs and chefs in Usak has been achieved.
The ultimate beneficiaries of the outcomes of the project are local, national and European level food and beverage sector workers. By reaching the special target, EUROOFOOD has contributed to the general target of ‘’ Developing the variety of alternative tourism which would make rural areas advance’’. Thus, another ultimate beneficiary of the project is the community of Uşak.
EUROOTFOOD project has achieved the goal “to create new gastronomic destinations in the European Union through the revitalization of traditional foods that sink into oblivion in refreshments sector”, with three outputs of the project obtained as results of the activities carried out. This results;

A- Increasing the level of knowledge and enhancing skills of cooks and restaurateur about traditional food and gastronomy tourism.
B- Revitalization of traditional food those sunk into oblivion.
C- Raising awareness regarding the importance of traditional food and gastronomy tourism

A series of activities were planned and implemented in order to obtain the results mentioned above. These activities;

A1-Preparation of “gastronomic tourism online training module” for chefs and restaurateurs
A2- Teaching gastronomic tourism training course for chefs and restaurateurs
A3-Finding out the master chefs of traditional local food that sink into oblivion and providing them to teach courses to chefs/cooks and restaurateurs
A4- Doing internship of a group of trainees and trainers in France
B1- Making an inventory and reports on local food
B2- Building EUROOTFOOD project website in the languages of the partner countries
B3- Collecting recipes, recording videos about the processing steps of traditional food, that sink into oblivion
B4- Writing and publishing book named “EUROOTFOOD Traditional Food”
C1- Conducting a conference about “ Importance of Traditional Food in terms of Gastronomic Tourism and Health”
C2-Establishing museum of traditional food utensils
C3-Organizing traditional food festival
With EUROOTFOOD project, the chefs and restaurateurs sector in Uşak was provided to keep pace with investment and development about tourism in the province, and to enable local traditional food to be tasted with a presentation both domestic and foreign tourists will be satisfied. Finally, they were also provided to catch a service quality and manner, which will provide tourists to come to the region for culinary tourism. The quality and understanding make a significant contribution to both cultural and gastronomic tourism destination of the region to become.
Due to the fact that it aims to increase the quality of tourism services on a local basis, this project has brought with it the results that contribute to the cultural, social and economic development of the region.
EUROOTFOOD project, which has been carried out by an international study, has provided to achieve progress towards the development of gastronomic tourism and revitalization of traditional foods, at European level with successful facilities and effective dissemination activities.

Project Website

http://www.eurootfood.eu/

EU Grant (Eur)

Funding of the project from EU: 191604,8 Eur

Project Coordinator

Usak Ascilar ve Lokantacilar Esnaf ve Sanatkar Odasi & Country: TR

Project Partners

• USAK MUNICIPALITY
• USAK FATIH SULTAN MEHMET MESLEKI VE TEKNIK ANADOLU LISESI
• Eurotracks
• Training 2000 psc
• Turkiye Lokantacilar Kebapcilar Pastacilar ve Tatlicilar Federasyonu
• MBM Training and Development Center