Project database

Overall objectives of the action

To conserve and popularize the role and range of the different traditional Carpathian food products and cuisines as a catalyst for sustainable regional development and preservation of local cultural heritage

Specific objectives of the action

1) To unify the efforts and potential of local traditional food and tourism related stakeholders throughout the Carpathian Regions to promote the widely diverse styles and products, whilst assisting to build capacity, networks and sustainable supply chains between the various producers and the public in order to meet the challenges and requirements of present day needs in the food and tourism industries; 2) To raise the local awareness and appreciation of the potential of the Carpathian culinary heritage whilst identifying the links between traditions and the local environment. The local producers having inherited tradition and know how, together with other local stakeholders must be motivated to engage in a value creation and preservation process. 3) To develop new business opportunities and support small-scale businesses (traditional small scale food producers, green accommodation, traditional catering facilities in rural areas) operating in traditional food and gastronomy sectors in the Carpathian regions of Romania, Hungary, Ukraine and Slovakia by building strong links and networks with the tourism sector and promoting Carpathian traditional culinary heritage and culture to a national and international clientele. 4) To reinforce the cultural identity of the target regions as Carpathian tourist destinations and promote each regions identity through culinary tourism.

Estimated results

1) The efforts and potential of the local traditional food and gastronomy sector stakeholders will be institutionally strengthened under the Carpathian Culinary Heritage Network. 2) The network will combine and promote the widely diverse styles and products of traditional food producers/processors throughout the Carpathian regions and support the capacity, links and sustainable supply chains between various producers. 2) The local awareness and appreciation of the potential of the Carpathian culinary heritage will be raised and the links between traditions and the local environment identified and understood. 3) The local producers of traditional products together with the other local stakeholders will be motivated to engage in a value creation and preservation process. 4) The small scale food and tourism related businesses in target regions/countries will be equipped with new management and marketing instruments and resources and new opportunities provided for them through the Carpathian culinary heritage trails tour packages. The existing products on offer (products’ quality) within the traditional food and responsive tourism related sector will be diversified / upgraded to secure the value creation and preservation of local resources and linkages to its better management and marketing. 4) The cultural identity of the target regions of Maramures and Satu Mare in Romania, Szabolcs-Szatmár-Bereg in Hungary, Kosice in Slovakia and Ivano-Frankivsk in Ukraine will be strengthened as Carpathian Tourist destinations and each region’s identity will be promoted through culinary tourism.