“Gastronomy Routes and Culture of Flavour”FINAL CONFERENCE May 22nd 23 rd 2015 Vibo Valentia

(Calabria) ItalyProject Coordinartor: Paolo Pileggi

Partner:

Number of LAG’s: 18

Italian Regions Number 3 (Calabria-Puglia-Molise)

Greek Regions Number 7(Kozani-Corfù-Veroia-Creta-Macedonia Centrale-Florina-Ionian Island)

Cypriot Departements Number 1 (Larnaca)

Portuguese Region number 1 (Beja)

Involved States Number 4 (Portugal – Italy – Greece – Cyprus)

Involved Territory

Square Kilometers 12,703

Population 1,018,920 Inhabitants 

BUDGET FOR MUTUAL ACTIVITIES

  TOTAL AMOUNT

1,526,896.41

PUBLIC SECTOR 1,338,098.26

PRIVATE SECTOR 188,798.15

Duration: Project guaranteed assistance to the

network for whole duration of Inter-Territorial and Transnational-Cooperation. Its conclusion is been scheduled for December 31st

2013. Closing project activities and Assistance to

the Network is extending within December 31st 2015.

PROJECT INVOLVED LAG’s  

LAG: Co.G.A.L. Monte Poro Serre Vibonesi   LAG:Sila Greca Basso Jonio Cosentino  LAG: Valle Crati   LAG: Federico II Alto Jonio Cosentino  LAG: Savuto   LAG: Terra dei Trulli e del Barsento   LAG: Innovaplus   LAG: Larnaca District Development Agency   LAG: Adraces            

PROJECT INVOLVED LAG’s

LAG: Development Agency of Ionian island S.A   LAG: Imathia Development Agency S.A.   LAG: Development Agency of Lassithi   LAG: Heraklion Development Agency   LAG: Organization for the Development of Western   LAG: Development Agency of Kilkis S.A.   LAG: Regional Development Agency of Florina  LAG: West Macedonia Development company (Anco) S.A.  LAG: Zakynthos Local Government Development Agency S.A.

MAIN GOAL

The main objective is to develop mutual interest activities of the involved Cooperation territories in order to create synergies and integrated interventions in the field of food culture.

Actionable Objectives1. Maintaining and promoting Local culture, history

and gastronomy;2. Supporting local identity through gastronomy and

its cultural references;3. Enhancing local products and gastronomy through

events in support of tourism;4. Improving services quality according to request and

trends of Tourist demand;5. Involving local population to support the historical

value of the cultural tastes and their own identity;6. Leveraging experience of completed projects with

the aim of creating a permanent and coordinated network .

Main Activities Analysis for creation of “taste and Culture itineraries"; Guides and Publications on food routes (wine, typical products

etc.) culture and traditions; Project information to the institutions and population on the value

of Culture, Gastronomy and Traditions which support LOCAL DEVELOPMENT;

Health - Foodstuff education and sustainable consumption addressed to families and students in relation to the product processes highlighting health features;

European Conference on “Food culture” (seminars, workshops, disclosure);

Activating Routes Gastronomy Web site(wine, local products etc.); Organizing Promotional Events on Food and Wine culture and

traditions; Organization of visits of newspapers and magazines on gastronomy

and local traditions; Coordination and partnership meeting.

Results and added value made to the territories involved  Implementing capacity of local entrepreneurs of the

territories concerned to the cooperation through the creation of services and synergies to improve competitiveness in order to increase income;

Added value for territories concerned through promotion and enhancement of local products and their use for traditional menus connecting their commercialization circuits on a national and international level;

Growth of handcraft for packaging of local products and traditional activities (wood, wicker, terracotta, folk art, etc.);

Supporting Income and new jobs creation;Maintaining Culture and Gastronomy traditions to

create business opportunities especially among young generation.

Results and added value made to the territories involved greater propensity of the area (public

and private) to the cooperation; testing innovative activities (activity

4); experimentation/enhancement in common work methodology (among LAG’s);

consolidation of the Cooperation

Network (among territories).

ACHIEVED OUTCOMEa) Study for "itineraries of taste and Culture” Creation : number

18th ;b) Routes Food Publications and Guides (wine, typical products

etc.), Culture and Traditions: number 12th;c) Project information to the institutions and population on the

value of gastronomy, culture and traditions which support Local Development: 91th (published on MEDEAT);

d) Activities on Food Education and Sustainable Consumption addressed to students and families in relation to the product processes highlighting health features: the number 18th ?

e) European Conference on “Food Culture” (Seminars, Workshops, Dissemination): number 1st ;

f) Organization of Promotional Event Organization on food & wine culture and traditions: number 2nd -3rd Moscow and Greece;

g) Coordination: Partnership Meetings Number 7th ; Meeting No. 8th Transnational Coordination; Coordination Meeting ;Italian LAG’s Number 6th ; Meeting Coordination LAGs Greeks Number 10th .

Incurred Expense

• Incurred Expense 768,000,00 - 58%• Remaining quota already undertook must

be reported cost to December 31, 2015

The results shown are partial, as well as the expenses incurred.

The final results will be available in late December 2015.

Thank for your Attention

Medeat Web Site :

http://www.euroconsulting-geie.net/medeat/?lang=it