Creating gastronomy experiences for the designation of the Mediterranean nutrition value and the development of a tourism thematic network Erasmus Project

Project Title

Creating gastronomy experiences for the designation of the Mediterranean nutrition value and the development of a tourism thematic network

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 2018

Project Topics

This project is related with these Project Topics: Entrepreneurial learning – entrepreneurship education; International cooperation, international relations, development cooperation

Project Summary

MedFlavors project aimed to emphasize oenogastronomy tourism with the transnational participation of the following three countries: Greece, Cyprus and Spain. The goal of the project was the development of a new transnational thematic tourism product. The integration of local gastronomy and cultural assets in a single new tourism product enhances its differentiation and its recognition. The core element of the proposal was to familiarize the traveller with unexploited features of the cultural heritage such as taste and local nutritious products. The trend today is expressed in an organized global level, through consumer movements like Slow Food (a smart title that opposes fast food). Academics who study the changes in the tourism market agree that one of the major trends in tourism development is the inclusion of wine-gastronomy in the tourism product offer, and according to data from the World Tourism Organization, 44% of tourists consider local culinary habits as one of the dominant destination selection criteria for their visits. Based on the above mentioned, the consortium included three partners from Greece, Cyprus and Spain, being the coordinator Chamber of Professionals and Handicrafts of Rodopi which promotes entrepreneurial issues, support the local economy in collaboration with local professionals. This project aimed to promote the design and implementation of actions for the development and promotion of this specific tourism product. In particular, the creation of a network of competent bodies. The other two partners of the project were the Centro Superior de Hostelería and RegioCop. The Centro Superior de Hostelería is a vocational training centre recognized by the Ministry of Education and Culture of the Valencia Community. The centre’s main activities are the training and acquisition of skilled students in the fields of hospitality and catering. The centre offers a wide range of training programmes: intermediate vocational training, higher-level training courses, certificates regarding the cuisine, catering and pastry, master and postgraduate degrees in tourism management. The RegioCop is a dynamic provider of consulting services present in Belgium and Cyprus, with a track record of successful projects supporting EU related communication either for the European Institutions or the private sector. The project main activity was the development of a comprehensive education and training programme for professionals in the field of food service (local products, preservation and promotion of traditional flavours and recipes, food marketing) with the creation of a guideline manual, which will ensure the authenticity and quality of the businesses. In parallel, the establishment of an interactive website, an e-magazine that will provide all-around navigation and promotion of good practices, traditional recipes, links to traditional local products, registration of high nutritional value certified product ads. Through this website professionals (project participants and others) will be able to exchange messages, opinions, create their personal profile, post photos and view certified firms and local products even after the end of the project. The selection of these areas will be based on standards and quality criteria in order to ensure the overall quality of the action that will serve as a point of reference in the domestic and foreign tourist market. The oenogastonomy was the basis for the integrated tourism proposal, for both local and foreign visitors to be familiar with the historical development of all aspects of the local culinary culture.

EU Grant (Eur)

Funding of the project from EU: 52932,5 Eur

Project Coordinator

Chamber of Professionals and Handicrafts of Rodopi & Country: EL

Project Partners

• CENTRO SUPERIOR DE HOSTELERÍA DEL MEDITERRANEO, S.L
• regiocop LTD