Culinary Trail of the Ethnic and Local Cuisine in the Danube Region

Programme 2021 - 2027 Interreg VI-B Danube

Date of latest update: 2024-12-18

Description

Description (EN):

Culinary Trail supports Danube Region programme and its Specific Objective 3.3 by addressing the ethnic (its 30 ethnic groups, including Jewish heritage and heavily marginalised Roma communities) and local culinary heritage (including viniculture), including heritage in geographically remote and underdeveloped communities, thus providing significant economic opportunities for rural areas and small settlements. Culinary Trail will employ the culinary heritage as an opportunity to revitalise and diversify tourism, to promote local economic development, create employment opportunities, and encourage frugal and social innovation. It will engage minorities, but also other marginalised groups that face disadvantages on the basis of youth, old age, gender, disabilities etc. In doing that, Culinary Trail will enable the Danube Region to capitalise on its vibrant and diverse ethnic landscape, rich and complex history and cultural traditions. Culinary Trail will improve interconnection and cooperation between tourist destinations, services, products, and stakeholders, it will encourage short value chains and promote quality products from the primary sector in the Danube Region. To do that, Culinary Trail will: 1. Collect, digitalise and protect the culinary cultural heritage of its 30 ethnic groups (digital catalogue), to effectively safeguard culinary heritage and local knowledge, preserving traditional recipes, techniques, and cultural significance attached to them. 2. Develop transnational Culinary Trail route with several transnational trails spanning the Danube Region. These trails will integrate ethnic and local culinary heritage information, providing a multimedia experience through the digital trail component integrated into the digital catalogue. Trails will prioritise green mobility options such as bicycles, public transportation, electric car chargers, and water travel, promoting sustainable and environmentally friendly modes of transportation. 3. Developing transnational strategy for the protection and development of ethnic and local culinary heritage in the Danube Region. 4. It will revalorise, re-interpret, upgrade and connect the isolated and poorly visible culinary products in a joint thematic transnational cultural heritage product, by developing a business model with a transnational brand and a franchise for the Danube Region; this will include annual transnational culinary festival and two prototypes (small river boat and small food cart). 5. Establishing joint Demonstration and Training centre, with all the necessary infrastructure and equipment, will to support practical localised and transnational training and demonstration activities. 6. Three capacity-building modules (Ethnic and Local Culinary Heritage for Small Businesses, beginners and advanced sommelier skills for ethnic cuisine in the Danube Region) in physical, online, and hybrid formats will be used to train 60 participants during the project. 7. Joint Culinary Trail Innovation and Policy centre with 14 hubs (one in each Danube Region country) will connect stakeholders to promote sustainable and slow heritage tourism, harness local resources and value chains, and frugal and social innovation after conclusion of the project. 8. The centre will develop 33 transnational action plans, covering 30 ethnic groups from all 14 countries of the Danube Region, one for recent migrant groups and for risk scenarios like Covid-19 and war in Ukraine. Culinary Trail will contribute significantly to implementation of EUSDR by developing a total of 3 solutions, which will be tested in 7 pilots. During the project, we will develop a total of 34 strategies and action plans. In this, 27 organisations will cooperate across the border (19 project partners and 8 associated strategic partners). Culinary Trail will increase institutional capacity of 250 organisations due to their participation in cooperation activities across the borders. Throughout the project Culinary Trail will actively engage a variety of target groups from across the Danube Regions in its activities. NGOs (especially those advocating minorities, other disadvantaged groups, working on social cohesion, tourism and education), local businesses (especially in tourism, local crafts, culinary activities etc.) and business support organisations, public authorities (local, regional and national) and sectoral agencies, academic institutions (universities and research institutes). With a comprehensive and balanced partnership covering all 14 countries of the Danube Region and all quadruple helix organisations the project will support the PA3, PA8 and PA9 from EUSDR Action Plan and contribute to networking and experience exchange between the partners and countries, also with the support of the existing Danube Transfer Center Network.

Expected Achievements (EN):

The first objective (SO1) of the Culinary Trail project is to document, digitize, and protect the diverse culinary heritage in the Danube Region. This includes all Danube region detected 30 ethnicities, with a focus on remote regions at risk from poverty. The SO1 aims to create a digital catalogue, preserving traditional recipes, techniques, and cultural significance. By safeguarding this heritage, the project promotes cultural diversity, sustainable tourism, and economic development. The digital catalogue will serve as a valuable resource for researchers and enthusiasts, fostering collaboration and innovation in the culinary sector. Doing so, SO1 ensures the accessibility and longevity of the region's culinary treasures, empowering local communities and contributing to social inclusion. SO2 encompasses the development of a business model to revitalize ethnic and local culinary heritage in remote and disadvantaged regions. It involves activities such as joint branding, franchising, the creation of prototypes (river boat and food cart), and the organization of a transnational culinary festival. By leveraging these initiatives, the SO2 aims to promote sustainable tourism, empower local communities, and foster economic growth, while celebrating the diverse culinary traditions of the Danube Region. Ultimately, SO2 seeks to establish the region as a premier culinary destination, providing unique experiences that highlight the cultural heritage and drive positive socio-economic impacts. SO3 aims to develop a platform to enhance cooperation among destinations, services, products, and stakeholders in the culinary tourism sector. We will create a pack of 33 transnational strategic action plans, fostering frugal and social innovation to drive sustainable development and inclusive growth. Through the Culinary Trail platform, we will foster a collaborative ecosystem for innovative approaches to culinary tourism. By leveraging frugal and social innovation, the platform aims to create sustainable solutions within the sector. The developed strategic action plans will serve as a roadmap for advancing frugal and social innovation in culinary tourism. These action plans will include but will not be limited to marketing strategies, infrastructure development, training programs, and policy frameworks. The platform will catalyze innovation, driving the transformation of the culinary tourism sector and paving the way for a more sustainable and socially impactful future.

Project outputs: Culinary Trail - web and mobile application(EN)
Transnational strategy for the protection and development of ethnic and local culinary heritage in the Danube Region(EN)
Report on Culinary trail take-up by target group(EN)
Culinary Trail Strategy Working Group on protection and development of ethnic and local culinary heritage in the Danube Region(EN)
Slow culinary tourism business model for ethnic and local businesses with Danube Culinary Trail Brand and Franchise(EN)
Small river boat and food cart concept(EN)
Demonstration and training centre for ethnic and local culinary tourism(EN)
Danube Region ethnic and local culinary festival(EN)
Culinary Trail - Joint innovation and policy centre (JPIC)(EN)
Transnational action plans(EN)
Frugal and Ethnic gastronomic competitions(EN)

Thematic information

Cultural heritage and arts Social inclusion and equal opportunities

Priority: (VI-B_D_3) Priority 3 - A more social Danube Region

Priority specific objective: RSO4.6. Enhancing the role of culture and sustainable tourism in economic development, social inclusion and social innovation

Priority policy objective (Interreg specific objective): PO4 A more social and inclusive Europe implementing the European Pillar of Social Rights

Type of intervention: 134 Measures to improve access to employment

Partners (19)

Lead Partner: Fakulteta za uporabne družbene študije v Novi Gorici

Partner’s ID if not PIC: SI10636200

Address: Gregorčičeva ulica, 5000 Nova Gorica, Slovenia

Legal status: public

Organisation type: Higher education and research organisations

Website: https://www.fuds.si/en/

Total budget: EUR 283 966.00

Partner’s programme co-financing: EUR 227 172.80

Partner’s programme co-financing rate: 80.00%

Partner contribution: EUR 56 793.20

Fakulteta za informacijske študije v Novem mestu

Name: Fakulteta za informacijske študije v Novem mestu

Partner’s ID if not PIC: I54608821

Address: Ljubljanska Cesta, 8000 Novo mesto, Slovenia

Legal status: public

Organisation type: Education/training centre and school

Website: https://www.fis.unm.si/?lang=en

Total budget: EUR 176 600.00

Partner’s programme co-financing: EUR 141 280.00

Partner’s programme co-financing rate: 80.00%

Partner contribution: EUR 35 320.00

Громадська організація «Клуб юристів «Віват Лекс»

Name: Громадська організація «Клуб юристів «Віват Лекс»

Partner’s ID if not PIC: 44324878

Address: Kyryla and Mefodiya square, 88018 Uzhgorod, Ukraine

Legal status: private

Organisation type: Interest groups including NGOs

Total budget: EUR 80 000.00

Partner’s programme co-financing: EUR 64 000.00

Partner’s programme co-financing rate: 80.00%

Partner contribution: EUR 16 000.00

Universitatea Pedagogica de Stat “Ion Creanga” din Chisinau

Name: Universitatea Pedagogica de Stat “Ion Creanga” din Chisinau

Department: Faculty of Geography

Partner’s ID if not PIC: 1007600035769

Address: Ion Creanga street, MD-2069 Chisinau, Moldova

Department address: Drumul Viilor street, MD-2009 Chisinau, Moldova

Legal status: public

Organisation type: Higher education and research organisations

Website: https://upsc.md/

Total budget: EUR 60 000.00

Partner’s programme co-financing: EUR 48 000.00

Partner’s programme co-financing rate: 80.00%

Partner contribution: EUR 12 000.00

Technická univerzita v Košiciach

Name: Technická univerzita v Košiciach

Partner’s ID if not PIC: SK2020486710

Address: Letna, 040 01 Kosice, Slovakia

Legal status: public

Organisation type: Higher education and research organisations

Website: http://www.tuke.sk

Total budget: EUR 104 000.00

Partner’s programme co-financing: EUR 83 200.00

Partner’s programme co-financing rate: 80.00%

Partner contribution: EUR 20 800.00

Rudolfovo – Znanstveno in tehnološko središče Novo mesto

Name: Rudolfovo – Znanstveno in tehnološko središče Novo mesto

Partner’s ID if not PIC: SI19740212

Address: Podbreznik , 8000 Novo mesto, Slovenia

Legal status: public

Organisation type: Higher education and research organisations

Website: http://rudolfovo.eu

Total budget: EUR 144 000.00

Partner’s programme co-financing: EUR 115 200.00

Partner’s programme co-financing rate: 80.00%

Partner contribution: EUR 28 800.00

Universitatea Națională de Știință și Tehnologie POLITEHNICA București

Name: Universitatea Națională de Știință și Tehnologie POLITEHNICA București

Department: Innovation and Technology Transfer

Partner’s ID if not PIC: 48467613

Address: Splaiul Independentei, 060042 Bucharest, Romania

Department address: Splaiul Independentei, 060042 Bucharest, Romania

Legal status: public

Organisation type: Higher education and research organisations

Website: http://www.upb.ro

Total budget: EUR 125 000.00

Partner’s programme co-financing: EUR 100 000.00

Partner’s programme co-financing rate: 80.00%

Partner contribution: EUR 25 000.00

Asociația Română pentru Transfer Tehnologic și Inovare

Name: Asociația Română pentru Transfer Tehnologic și Inovare

Partner’s ID if not PIC: 20968258

Address: Stefan cel Mare street, 200130 Craiova, Romania

Legal status: public

Organisation type: Interest groups including NGOs

Website: http://www.arott.ro

Total budget: EUR 75 000.00

Partner’s programme co-financing: EUR 60 000.00

Partner’s programme co-financing rate: 80.00%

Partner contribution: EUR 15 000.00

Steinbeis 2i GmbH

Name: Steinbeis 2i GmbH

Partner’s ID if not PIC: DE308838809

Address: Leuschner str. , 70716 Stuttgart, Germany

Legal status: private

Organisation type: Business support organisation

Website: http://www.steinbeis-europa.de

Total budget: EUR 150 000.00

Partner’s programme co-financing: EUR 120 000.00

Partner’s programme co-financing rate: 80.00%

Partner contribution: EUR 30 000.00

Budapesti Kereskedelmi és Iparkamara

Name: Budapesti Kereskedelmi és Iparkamara

Partner’s ID if not PIC: 180667666-2-41

Address: Krisztina krt. , 1016 Budapest, Hungary

Legal status: public

Organisation type: Business support organisation

Website: https://bkik.hu/hu

Total budget: EUR 120 000.00

Partner’s programme co-financing: EUR 96 000.00

Partner’s programme co-financing rate: 80.00%

Partner contribution: EUR 24 000.00

Edhance Plus o.p.s.

Name: Edhance Plus o.p.s.

Department: Department of education

Partner’s ID if not PIC: 24826243

Address: Zámecké náměstí , 415 01 Teplice, Czech Republic

Department address: Zámecké náměstí, 415 01 Teplice, Czech Republic

Legal status: private

Organisation type: Interest groups including NGOs

Website: https://www.edhance.cz/cs

Total budget: EUR 150 000.00

Partner’s programme co-financing: EUR 120 000.00

Partner’s programme co-financing rate: 80.00%

Partner contribution: EUR 30 000.00

Veleučilište Nikola Tesla u Gospiću

Name: Veleučilište Nikola Tesla u Gospiću

Department: Centar za krš

Partner’s ID if not PIC: HR42552392522

Address: Ulica bana Ivana Karlovića, 53000 Gospić, Croatia

Department address: Ulica bana Ivana Karlovića, 53000 Gospić, Croatia

Legal status: public

Organisation type: Education/training centre and school

Website: http://www.velegs-nikolatesla.hr

Total budget: EUR 90 000.00

Partner’s programme co-financing: EUR 72 000.00

Partner’s programme co-financing rate: 80.00%

Partner contribution: EUR 18 000.00

Частен Професионален Колеж Ейч Ар Си Кулинари Академи България“ ООД

Name: Частен Професионален Колеж Ейч Ар Си Кулинари Академи България“ ООД

Department: Sofia

Partner’s ID if not PIC: BG124707063

Address: Tsar Boris III Blvd., 1612 Sofia, Bulgaria

Department address: Tsar Boris III Blvd., 1612 Sofia, Bulgaria

Legal status: public

Organisation type: Education/training centre and school

Website: https://www.hrcacademy.com/en/

Total budget: EUR 80 000.00

Partner’s programme co-financing: EUR 64 000.00

Partner’s programme co-financing rate: 80.00%

Partner contribution: EUR 16 000.00

FH Kärnten - gemeinnützige GmbH

Name: FH Kärnten - gemeinnützige GmbH

Department: School of Management

Partner’s ID if not PIC: ATU77483224

Address: Europastraße, 9524 Villach, Austria

Department address: Europastraße, 9524 Villach, Austria

Legal status: public

Organisation type: Higher education and research organisations

Website (not verified): https://www.fh-kaernten.at/

Total budget: EUR 150 000.00

Partner’s programme co-financing: EUR 120 000.00

Partner’s programme co-financing rate: 80.00%

Partner contribution: EUR 30 000.00

Reghionalna razvojna agencija za Bjelasicu, Komove i Prokletije

Name: Reghionalna razvojna agencija za Bjelasicu, Komove i Prokletije

Partner’s ID if not PIC: 02769158

Address: IV crnogorske brigade, 84300 Berane, Montenegro

Legal status: private

Organisation type: Interest groups including NGOs

Total budget: EUR 126 000.00

Partner’s programme co-financing: EUR 100 800.00

Partner’s programme co-financing rate: 80.00%

Partner contribution: EUR 25 200.00

Gradska razvojna agencija Istočno Sarajevo

Name: Gradska razvojna agencija Istočno Sarajevo

Partner’s ID if not PIC: 89-05-0026-09

Address: Stefana Nemanja , 71 123 Istočno Sarajevo, Bosnia and Herzegovina

Legal status: public

Organisation type: Sectoral agency

Website: http://www.rais.rs.ba

Total budget: EUR 80 000.00

Partner’s programme co-financing: EUR 64 000.00

Partner’s programme co-financing rate: 80.00%

Partner contribution: EUR 16 000.00

Сдружение „Изследователски център Регионално и Глобално Развитие“

Name: Сдружение „Изследователски център Регионално и Глобално Развитие“

Partner’s ID if not PIC: 121205575

Address: 20th April, 1606 Sofia, Bulgaria

Legal status: public

Organisation type: Interest groups including NGOs

Website: http://www.reglo-bg.eu

Total budget: EUR 80 000.00

Partner’s programme co-financing: EUR 64 000.00

Partner’s programme co-financing rate: 80.00%

Partner contribution: EUR 16 000.00

Regionalna agencija za ekonomski razvoj Šumadije i Pomoravlja

Name: Regionalna agencija za ekonomski razvoj Šumadije i Pomoravlja

Partner’s ID if not PIC: 100559100

Address: Kralja Petra I, 34000 Kragujevac, Serbia

Legal status: public

Organisation type: Sectoral agency

Website: http://www.redasp.rs/

Total budget: EUR 120 000.00

Partner’s programme co-financing: EUR 96 000.00

Partner’s programme co-financing rate: 80.00%

Partner contribution: EUR 24 000.00

Sarajevska Regionalna razvojna agencija

Name: Sarajevska Regionalna razvojna agencija

Partner’s ID if not PIC: 200816600000

Address: Kolodvorska , 71000 Sarajevo, Bosnia and Herzegovina

Legal status: public

Organisation type: Sectoral agency

Website: http://www.serda.ba

Total budget: EUR 80 000.00

Partner’s programme co-financing: EUR 64 000.00

Partner’s programme co-financing rate: 80.00%

Partner contribution: EUR 16 000.00

Partners map

Partners and Projects info

Faculty of Information Studies in Novo mesto

Culinary Trail of the Ethnic and Local Cuisine in the Danube Region

Partners and Projects info

Public organisation "Lawyers Club "Vivat Lex"

Culinary Trail of the Ethnic and Local Cuisine in the Danube Region

Partners and Projects info

“Ion Creanga” Pedagogical State University from Chisinau

Culinary Trail of the Ethnic and Local Cuisine in the Danube Region

Partners and Projects info

Technická univerzita v Košiciach

Culinary Trail of the Ethnic and Local Cuisine in the Danube Region

Partners and Projects info

Rudolfovo – Science and Technology Centre Novo mesto

Culinary Trail of the Ethnic and Local Cuisine in the Danube Region

Partners and Projects info

National University for Science and Technology POLITEHNICA Bucharest

Culinary Trail of the Ethnic and Local Cuisine in the Danube Region

Partners and Projects info

Romanian Association for Technology Transfer and Innovation

Culinary Trail of the Ethnic and Local Cuisine in the Danube Region

Partners and Projects info

Steinbeis 2i GmbH

Culinary Trail of the Ethnic and Local Cuisine in the Danube Region

Partners and Projects info

Budapest Chamber of Commerce and Industry

Culinary Trail of the Ethnic and Local Cuisine in the Danube Region

Partners and Projects info

Edhance Plus o.p.s.

Culinary Trail of the Ethnic and Local Cuisine in the Danube Region

Partners and Projects info

Polytechnic “Nikola Tesla” in Gospić

Culinary Trail of the Ethnic and Local Cuisine in the Danube Region

Partners and Projects info

“Private Professional College HRC Culinary Academy Bulgaria” Ltd

Culinary Trail of the Ethnic and Local Cuisine in the Danube Region

Partners and Projects info

Carinthia University of Applied Sciences – non-profit limited liability company

Culinary Trail of the Ethnic and Local Cuisine in the Danube Region

Partners and Projects info

Regional Development Agency for Bjelasica, Komovi and Prokletije

Culinary Trail of the Ethnic and Local Cuisine in the Danube Region

Partners and Projects info

City Development Agency East Sarajevo

Culinary Trail of the Ethnic and Local Cuisine in the Danube Region

Partners and Projects info

Research Centre “Regional and Global Development”

Culinary Trail of the Ethnic and Local Cuisine in the Danube Region

Partners and Projects info

Regional economic development agency for Sumadija and Pomoravlje

Culinary Trail of the Ethnic and Local Cuisine in the Danube Region

Partners and Projects info

Sarajevo Economic Region Development Agency

Culinary Trail of the Ethnic and Local Cuisine in the Danube Region

Partners and Projects info

School of Advanced Social Studies in Nova Gorica

Culinary Trail of the Ethnic and Local Cuisine in the Danube Region

Lead partner

Project partner

Summary

Project name (EN): Culinary Trail of the Ethnic and Local Cuisine in the Danube Region

Project acronym: Culinary Trail

Project ID: DRP0200312

Project start date: 2024-01-01

Project end date: 2026-06-30

Project status: ongoing

Relevant linked projects:

REDISCOVER - Rediscover, expose and exploit the concealed Jewish heritage of the Danube Region (Interreg Danube Transnational Programme; 2018 - 2021) (EN) | The REDISCOVER project addressed the Danube Transnational Programme’s priority related with environment and culture responsible Danube region and fostering sustainable use of natural and cultural heritage and resources. Thereby, there are several potential synergies between the two projects:
- Both initiatives, albeit from distinct angles, center on discovering and promoting the Danube Region's cultural heritage. The Rediscover initiative strived to rediscover and exhibit the Jewish cultural past of the area, while the Culinary Trail project intends to rejuvenate and promote the ethnic and local culinary traditions, including Jewish heritage;
- Both projects are meant to support the growth of the tourism industry in the Danube Region. The Culinary Trail project aims to stimulate and diversify tourism in remote and rural areas by utilizing culinary history. The Rediscover project intended to generate appealing tourism offerings by creating cultural goods and services based on the Jewish cultural legacy. Both projects are aiming to improve the region's overall tourist potential and develop distinctive experiences for visitors interested in both culinary and Jewish cultural history. To boost tourism and advance economic growth, the Culinary Trail project places an emphasis on the culinary heritage of many ethnic communities, including Jewish cuisine. Thereby the Culinary Trail can make use of the Rediscover initiative that already investigated many facets of Jewish cultural legacy, including (local) cuisine;
- The synergies are also in recognizing the value of community and stakeholder involvement in achieving their objectives. In order to acknowledge Jewish cultural legacy as an asset, relevant stakeholders participated in the Rediscover initiative, while the Culinary Trail project seeks to create capacity-building modules and train individuals from diverse organizations.
(EN), Carpathian Culinary Heritage Network -HUSKROUA/1001/073 (Interreg Europe; 2012-2014) (EN) | Overall objective of Network was 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. Therefore, the Network and Culinary trail have several synergies in promoting culinary heritage, sustainable tourism and economic development of Danube region, most specifically:
- Both projects recognize the importance of safeguarding traditional culinary practices as part of the region's cultural heritage;
- A key component of both project is to use the region's culinary history as a spur to long-term regional growth. By creating job opportunities and supporting local economic development, they seek to rejuvenate and diversify tourism in isolated, rural, and tiny communities; as such both projects are aware of the power of culinary tradition in promoting sustainable tourism;
- Both programs have a strong emphasis on educating and empowering local stakeholders, such as small companies (SMEs). They want to improve entrepreneurship, knowledge, and skills in the hospitality and food industries; Culinary Trail will also make us of already established connections, alliances, and partnerships that have been created between producers, tourism organizations, local communities etc. in the Heritage Network;
- Culinary Trail will build upon already established culinary trail or route that promote the regional specialties, cuisines, and culinary traditions. TBoth trails promote regional cuisine and draw visitors seeking culinary experiences as thematic transnational cultural heritage items.
(EN), MADE IN DANUBE - Transnational Cooperation to transform knowledge into marketable products and services for the Danubian sustainable society of tomorrow (Danube Transnational Programme; 2017 - 2019) (EN) | MADE IN DANUBE project intended to improve the conditions for transnational cooperation by developing open innovation tools to match the needs of small and medium sized enterprises (SMEs) with the expertise of research organizations. Both projects share common objectives in terms of boosting economic development, creating capacity, fostering collaboration, and contributing to regional policies. Their synergies reside in their complementary approaches to meeting these objectives and their focus on harnessing the specific capabilities and resources of the Danube Region. The synergies that Culinary Trail will make use of are the following:
- MADE IN DANUBE developed four Training Handbooks (topics: technology transfer training, transnational partnership training, social innovation training, and innovation management training) that will be extremely beneficial for Culinary Trail since the project aims to develop capacity-building modules and train people from various organizations and ethnic groups in the Danube Region;
- Both projects also focus on economic development and growth in the region by higlighthening the importance of regional goods and enterprises;
- Both projects also focus on protecting and promoting distinctive cultural heritage of the region. Culinary Trail is focused on gathering, digitizing, and safeguarding ethnic groups, while Made in Danube project places a strong emphasis on the protection and valorisation of local cultural assets through encouraging collaborations for sustainable bioeconomy-based innovation. (EN), EUREGA - EUropean REgions of GAstronomy building resilience and creating economic growth (Interreg Europe; 2018 - 2022) (EN) | EUREGA’s main objective was to have food, food habits and gastronomy included and recognised in EU, regional and national strategies and policies. Therefore, the Culinary Trail and EUREGA initiatives both help to build stronger, more resilient areas by recognizing the value of gastronomy and culinary heritage, encouraging both economic growth and cultural preservation.
Their similarities lie in their common goals and methods for maximizing gastronomy and regional food heritage's potential for sustainable development and regional collaboration thereby Culinary Trail project will make use EUREGA's broader perspective into integrating food, eating behaviors, and cuisine into national, regional, and EU initiatives and policies.
Gastronomy is acknowledged as a cultural resource and a tool for promoting sustainable goods and services, and economic development while simultaneously preserving and promoting gastronomy as a component of the local cultural heritage. Both projects re-connect local food supply to local food traditions and local food identity. Such actions will lead to new food experiences for visitors and lead to growth of the economy and jobs. (EN), Creation of a trilateral cross border network for development and marketing of the agro-alimentary local and traditional products in the Lower Danube cross border area (ACTIE; 2013-2015) (EN) | Creation of a trilateral cross border network and Culinary Trail shares synergies especially when it comes to local agriculture. Besides job diversification, Culinary Trail capitalises on local agriculture, enabling the development of local value chains and community engagement.
Culinary Trail will make use of achievements that have been made by the project in the field of entrepreneurship in the agro-alimentary sector. ACTIE strived to foster entrepreneurship in the regional microbusinesses producing agro-alimentary goods. Culinary Trail can benefit from already offered skills and information related with gastronomic traditions and regional food products. Further, three fruit and/or vegetable processing facilities have been created by ACTIE as rural business incubators. Culinary Trail may make use of these resources to support regional food production and culinary innovation. The processing facilities can serve as venues for culinary education, the creation of new food items, and partnerships with regional stakeholders.
In the area of agro-alimentary goods, ACTIE has developed a framework for the sharing of experience between regional players. Through the exchange of best practices and knowledge about culinary history and tourism, Culinary Trail can gain from this network. The agreement may make it easier to create cooperative marketing plans and to promote regional, traditional, and locally grown foods in the Lower Danube region. (EN), Boosting cREative induSTries in urbAn Regeneration for a stronger Danube region (RESTART_4Danube; 2020-2021) (EN) | Both projects share a common focus on enhancing regional development and improving framework conditions for specific sectors. The Culinary Trail promotes the development of culinary heritage and tourism, while RESTART_4DANUBE aims to boost creative and cultural industries in urban regeneration efforts. Therefore, there may be opportunities for cross-pollination and knowledge exchange between the two projects, particularly in areas such as:
- Transnational Cooperation, while both projects recognize the importance of transnational cooperation and coordination.
- Capacity Building: both projects prioritize capacity building as a means to support local stakeholders and SMEs. There may be opportunities for Culinary Trail to leverage the innovative training and capacity-building initiatives developed by the RESTART_4Danube project, adapting them to the specific needs of culinary and heritage preservation.
- Policy Instruments and Good Practices: both projects aim to improve framework conditions and policy instruments in their respective domains. (EN), EnhanCing Sustainable ToUrism Development througH Culinary HeritAge - CUHaCHA (Interreg IPA CBC Croatia - Bosnia and Herzegovina - Montenegro; 2014 - 2020) (EN) | Just like Culinary Trail, one of the main objectives of the CUHaCHA project was to strengthen and preserve the identity of the common culinary heritage of the Programme area and contribute to the development of tourism.
Both projects seek to protect and advance the region's culinary legacy as a vital component of its cultural character. They aim to present these culinary traditions to tourists because they understand how important local cuisine and traditional meals are to the area's customs and folklore.
By focusing on region's culinary legacy, both projects seek to diversify its tourism sector, enhance the standard of tourism services and improve visitors' overall experience. The economic potential of culinary tourism, particularly in rural regions, is acknowledged by both projects.
When developing new business model with transnational brand and franchise for the Danube Region, Culinary Trail can also make use of heritage showrooms that have been established in CUHaCHA project and promote the culinary heritage of the area.
The Culinary Trail will make use from unique joint culinary heritage trail established within CUHaCHA project.
Further, Culinary Trail will benefit from capacity building and training for service providers and other relevant stakeholders to assure better management of the culinary heritage, as well as networks among stakeholders in the culinary tourism sector that have been estabslished by CUHaCHA project.
(EN)

Total budget/expenditure: EUR 2 274 566.00

Total EU funding (amount): EUR 1 819 652.80

Total EU funding (co-financing rate): 80.00%

Co-financing sources:

Investments, deliverables, policy contributions

(bullets are inserted automatically and may be incorrectly placed)

Deliverables:

One Methodology for developing cataloguing tool with corresponding report
One Cataloguing tool with all the protocols for data collection.
One digital catalogue of a total of 700 units of culinary heritage
One collective report on the survey or focus groups results
One website with one mobile application for Culinary trail of the Danube Region
One report of application for the Culinary trail of the Danube Region take-up by relevant groups
One Strategic process pack with SWG rules
Report on five organised Peer-to Peer review workshops
One strategy for the protection and development of ethnic and local culinary heritage in the Danube
Communicating the Strategy setup. Five policy briefs to empower the stakeholders
One scientific publication on dynamics on endangered cultural heritage
Report on 3 strategic meetings with Priority Area 3 and Priority Area 8 for cross-fertilization.
One analysis of franchising system in Danube regions countries
Report on three business model roundtables
Franchising system documentation for Culinary trail brand
One Developed concept of the festival, upgraded by workshop results with experts
One report on a piloting action of Culinary Trail festivals for small river boats and food cart
One package of documentation to furnish a Demonstration and Training Center of Culinary Trail
One inaugurated Demonstration and Training Center of Culinary Trail in Novo mesto
One package of developed training programs for physical, online, and hybrid format
Two Organisational concepts, one for training in Covid-19 and one for war-like scenario
One report on implemented and tested training programme with evaluation
Culinary Trail Buzz Boosters: Disseminating heritage potential with three short Videos
One implemented public open call for participation in training activities
One package of Memorandum of Understanding for joint innovation and policy centre (JIPC)
One report on Culinary Trail Road Show consisting of three stops
One draft document outlining the key elements and methodology for sustainability tools
One report of three implemented sustainability workshops in Bulgaria
One package of finalized sustainability tools for Culinary Trail
One concept note with defined protocols and processes for the development of TAPs
One package of 33 TAP for preserving and uptake of culinary heritage of Danube Region minorities
One concept development: methodology for competition with the necessary rules, protocols, and forms
One report on implemented competition
Final event and 1st annual joint Danube Region ethnic and local culinary festival

Contribution to wider strategies and policies:

EuropeanGreenDeal The European Green Deal sets out an ambitious vision for Europe, aiming to transform continent into a carbon-neutral society with a net-zero industry by 2055. This comprehensive plan encompasses various sectors and requires concerted efforts from all stakeholders to achieve its goals.
The CulinaryTrail recognizes the significance of this vision and aims to make a meaningful contribution towards its realization. While its impact may be modest in scale, project adopts a reliable and long-term approach to sustainability.
One of the key initiatives of the project is the establishment of a digital catalogue that will be accessible to everyone in the region. By providing a digital platform, project minimizes the need for paper-based resources, promoting accessibility while reducing waste.
Moreover, the project incorporates several activities focused on procurement, such as the Danube Region culinary heritage festival and international competitions. These events serve as platforms to showcase and celebrate locally-produced food, encouraging consumption of sustainable and environmentally friendly products. By supporting local suppliers, the project helps reduce long delivery routes, thereby minimizing carbon emissions and stimulating the growth of local businesses.
In alignment with the European Green Deal's emphasis on reducing emissions from ships, the CulinaryTrail plans to invest in a vessel that meets the expected and required green standards. This ship will serve as a mobile platform for dissemination and capitalization activities throughout entire Danube region. By adhering to Energy Efficiency First Principle, the project ensures that energy conservation and sustainable practices are prioritized in all its operations.
Overall, the project plays a valuable role in advancing the objectives of the European Green Deal. Through its digital approach, support for local suppliers, and commitment to green, the project contributes to the overarching vision sustainable future.
TerritorialAgenda2030 The Territorial Agenda 2030 acknowledges the critical level of inequalities that exist, particularly in the Danube region. In response to these challenges, the Culinary Trail project plays a vital role in addressing the developmental gap among countries in the region. By focusing on the development of tourism, SMEs, support organizations, and knowledge transfer, project indirectly creates new job opportunities in the tourism industry.
Culinary Trail aligns its objectives with priorities outlined in the Territorial Agenda 2030, actively contributing to its goals. These contributions can be categorized as follows:
1) Balanced Europe: The project strives to foster balance in Europe by (i) connecting various actors in the quadruple helix, which includes academia, industry, government, and civil society, (ii) establishing the Culinary Trail as a joint innovation and policy centre, and (iii) inviting stakeholders to actively participate in development of a transnational strategy for protection and promotion of ethnic and local culinary heritage in Danube Region.
2) Integration beyond borders: Culinary Trail promotes integration beyond borders through (i) the development of transnational action plans that facilitate cooperation and collaboration, (ii) the organization of international competitions that bring together participants from different countries, and (iii) establishment of a transnational festival that showcases the rich culinary diversity of the region.
3) Sustainable connections: The project emphasizes sustainable connections by (i) creating a culinary slow tourism business model that focuses on ethnic and local cuisine, complete with a brand and franchise, and (ii) setting up a demonstration and training center for the Culinary Trail. This center ensures the transfer of knowledge and skills to future generations, fostering sustainability in the preservation and promotion of culinary heritage.
EUStrategyDanubeRegion The Strategy was jointly developed by the Commission, together with the Danube Region countries and stakeholders, in order to address common challenges together. In line with the strategy aims, project Culinary Trail is addressing common challenges of the ethnic minorities, that live scattered throughout the entire Danube area, offering them the possibility to deepen awareness of their cultural heritage, share it with the rest of the population in an appropriate way and successfully reduce intercultural misunderstandings. Alongside, they are given the possibility to create new jobs, and gain new skills.
The project contributes to Priority Area 3 - Culture & Tourism, to strategic priorities as follows:
1. Protection, rehabilitation, and promotion of the Cultural heritage of the Danube Region by (i) Developing a digital catalogue of ethnic and local culinary heritage in the Danube Region (ii) Cataloguing ethnic and local culinary heritage in the Danube Region (iii) developing Danube Region ethnic culinary trail (iv) developing transnational strategy for the protection and development of ethnic and local culinary heritage in the Danube Region (v) setting up a demonstration and training centre for Culinary Trail and (vi) capacity building for ethnic and culinary tourism
2. Promote sustainable tourism in the Danube Region and capitalize on EUSDR projects in the areas of culture, and tourism by (i) development of a culinary slow tourism business model for ethnic and local cuisine with a brand, franchise and transnational festival (ii) setting up Danube Region culinary heritage festival with small river boats and food carts (iii) setting up international competitions - frugal and social innovation in culinary heritage tourism & sommeliers specialising in ethnic and local culinary heritage.
Other Strategy for Alpine Region (EUSALP) was launched in January 2016, fourth and most recent macro-regional strategy to be set up by the EU. Some of the regions involved in the EUSALP overlap with some DR countries as Austria, Germany and Slovenia. Culinary Trail is focused on the DR but there are some indirect ways in which it could contribute to the goals and objectives of EUSALP:
1) Culinary Trail like the EUSALP emphasizes the value of international cooperation It intends to improve collaboration and knowledge sharing across DR stakeholders including civil society, local, regional and public authorities, NGOs, SMEs, HEIs, Business support organization, education and training centres and others. Such engagement can develop synergies, information exchange and collaborative activities that are consistent with EUSALP's transnational cooperation ideals.
2) Project aims to strengthen the DR's innovation ecosystem by Establishing the Culinary Trail - joint innovation and policy centre. The EUSALP is also interested in innovation and TT, so the project can indirectly contribute to the wider aims of boosting innovation in AR by stimulating innovative activities and supporting the creation of an innovation-friendly environment
3) Project engages in policy dialogue as part of its activities, so by actively participating in policy discussions, identifying challenges and proposing solutions, Culinary Trail can help improve the framework conditions establishing the Culinary Trail - joint innovation in the DR so it could potentially inform discussions and policy development in the broader Alpine Region.
4) The partnership concept of project, which incorporates quadruple helix is consistent with principle of developing cross-sectoral cooperation (by e.g. capacity building for ethnic and culinary tourism, developing transnational action plans). It can indirectly help larger objective of improving cross-sectoral collaboration within AR by building and fostering these partnerships
Other EU Strategy for the Adriatic and Ionian Region (EUSAIR) was adopted by the EC in 2014. There are opportunities for indirect contributions from Culinary Trail to EUSAIR objectives through information sharing, cooperation and shared experiences. As part of its operations:
1) Culinary Trail works in policy discourse with goal of identifying obstacles and proposing solutions to improve framework conditions for innovation and TT in the DR. While major focus is on the DR, the project's policy communication may provide insights that are applicable to comparable discussions inside EUSAIR framework. Project can indirectly help to establish policies and initiatives that improve the EUSAIR's innovation environment by exchanging experiences and lessons gained by Establishing the Culinary Trail joint innovation and policy centre
2) Project might indirectly help to boost engagement of quadruple helix players in EUSAIR by promoting synergies among (academia, business, government and civil society) by implementing all foreseen activities and developing transnational action plans
3) Both Culinary Trail and EUSAIR share the goal of fostering long-term economic growth. By fostering innovation and technology uptake and strengthening synergies among quadruple helix actors, project can indirectly contribute to creation of a sustainable and inclusive economic environment in DR which aligns with the broader goals of sustainable economic development in AIR. For instance, by the development of a culinary slow tourism business model and capacity building for ethnic and culinary tourism
4) The experiences and best practices gained through project can provide valuable insights for promoting SMEs growth, innovation and competitiveness in AIR. Project can indirectly help to develop transnational relations within the larger framework by encouraging cross-regional collaboration and exchanging best practices especially by developing DR ethnic culinary trail and developing transnational action plans
Other The EU supports regional development in South-East Europe with its Black Sea Synergy initiative. By encouraging cooperation between the countries surrounding the Black Sea, the synergy offers a flexible forum for developing practical region-wide solutions to address regional and global challenges. Several countries, which are a part of the initiative are also EUSDR participating countries: Bulgaria, Romania, the Republic of Moldova, and Ukraine. The Culinary Trail project includes all these countries as project partners and ASPs. By including the parents from the respective countries, the project contributes to the initiative’s goal of Enhancing regional cooperation and promoting dialogue, trust, and understanding among these countries.
The project also contributes to the goal of
1). Strengthening economic ties by (i) the development of a culinary slow tourism business model for ethnic and local cuisine with a brand, franchise and transnational festival, leaning on interregional cooperation among ethnic groups, (ii) setting up demonstration and training centre for Culinary Trail,
and (iii) implementing capacity-building activities for ethnic and culinary tourism.
2) Addressing common challenges by (i) raising awareness of the ethnic heritage by cataloguing ethnic and local culinary heritage in the Danube Region, (ii) developing a transnational strategy for the protection and development of ethnic and local culinary heritage in the Danube Region and (iii) developing transnational action plans.
3) Promoting cultural exchanges by (i) stablishing the Culinary Trail - joint innovation and policy centre, (ii) setting up sustainability and capitalization of the Culinary Trail and (iii) implementing International competitions - frugal and social innovation in culinary heritage tourism & sommeliers specialising in ethnic and local culinary heritage.
Other Culinary Trail will directly contribute to Recovery and Resilience Facility pillars as follows:
1) Green transition by: encouraging of usage of locally produced ingredients, following green procurements and
2) Digital Transformation by developing a digital catalogue of ethnic and local culinary heritage in the Danube Region, that will enable all ethnic groups and stakeholders’ access to valuable information.
3) Smart, sustainable and inclusive growth by (i) developing a culinary slow tourism business model for ethnic and local cuisine with a brand, franchise and transnational festival and (ii) Danube Region culinary heritage festival with small river boats and food carts. They will serve as a benchmarking opportunity for stakeholders to learn and implement the model in their regions.
4) Social and Territorial cohesion by setting up benchmarking opportunities for diverse ethnic groups in different regions, supported by (i) developing a digital catalogue of ethnic and local culinary heritage in the Danube Region, (ii) cataloguing ethnic and local culinary heritage in the Danube Region (iii) developing Danube Region ethnic culinary trail (iv) Danube Region culinary heritage festival with small river boats and food carts (v) Capacity building for ethnic and culinary tourism and (v) International competitions - frugal and social innovation in culinary heritage tourism & sommeliers specialising in ethnic and local culinary heritage.
5) Social, and institutional resilience by (i) developing transnational strategy for the protection and development of ethnic and local culinary heritage in the Danube Region, (ii) setting up Demonstration and training centre for Culinary Trail and (iii) developing transnational action plans
6) Policies for next generations by (i) developing transnational strategy for the protection and development of ethnic and local culinary heritage in the Danube Region and (ii) establishing the Culinary Trail - joint innovation and policy centre.
Other The European Commission's New European Bauhaus (NEB) initiative, started in 2020. It ties the European Green Deal to our living environments and experiences, expressing the EU's desire to create attractive, sustainable, and inclusive places, goods, and ways of life.
1) The project will aim towards sustainability by involving local vendors and encourage locally produced food for activities such as transnational festival, usage of sustainable tableware (plates, cups, utensils).
2) Culinary Trail intervenes in the field of tourism, which is strongly linked to aesthetics, as this is the only way to attract more customers and participants. Proper aesthetics ensures effective dissemination and capitalization of the project goals and ethnic heritage. That is why special attention will be paid to the creation of a joint visual appearance.
3) The necessity of collaboration and the exchange of information and expertise across diverse stakeholders and industries is emphasized by NEB while similarly, Culinary Trail may contribute to the NEB's spirit of cooperation by encouraging collaboration and information exchange.
4) Culinary Trail may take advantage of NEB's principle of inclusive and participatory decision-making by participating in policy discourse and involving stakeholders in project activities. Furthermore, the project activities will enable diverse ethnic groups to deepen their knowledge of their culture and share it with others with the aim of promoting mutual understanding and enriching the intangible cultural heritage in the Danube region. To be able to do so, the gathered information (catalogue of ethnic and local culinary heritage) will be available online for free. Activities, such as festivals and competitions will be affordable for the general public.
Other The UNESCO Convention for Safeguarding of the Intangible Cultural Heritage recognizes significant role of intangible cultural heritage in promoting cultural diversity and ensuring sustainable development. The Convention outlines several purposes, including safeguarding of intangible cultural heritage, respect for the heritage of communities, groups, and individuals, and raising awareness of its importance at various levels. In accordance with the aims of the Convention, the Culinary Trail project will adhere to Operational Guidelines for Implementation of World Heritage Convention. The project will focus on developing a digital catalogue that showcases rich ethnic and local culinary heritage present in Danube Region. By creating this catalogue, Culinary Trail aims to contribute to safeguarding and promotion of intangible cultural heritage associated with culinary traditions.
Moreover, project recognizes potential significance of certain intangible cultural heritage elements qualifying for the World Heritage List. Ethnic minorities and communities involved in the Culinary Trail project will be encouraged and supported in applying for the inclusion of their culinary heritage in World Heritage List. If a particular intangible cultural heritage element meets the necessary criteria, the project will assist in provision of international assistance through World Heritage Fund.
By aligning with Convention and following the operational guidelines, Culinary Trail not only safeguards and respects intangible cultural heritage but also raises awareness about its importance. The digital catalogue serves as a platform for local, national, and international audiences to appreciate and understand the diverse culinary traditions of the Danube Region. This approach contributes to the overall objectives of the Convention, promoting mutual appreciation and understanding of intangible cultural heritage.

Programme Common Output Indicator:

RCO 084 - Pilot actions developed jointly and implemented in projects, Measurement unit:
RCO 116 - Jointly developed solutions, Measurement unit:
RCO 083 - Strategies and action plans jointly developed, Measurement unit:
RCO 087 - Organisations cooperating across borders, Measurement unit:

Programme Common Result Indicator:

RCR 104 - Solutions taken up or up-scaled by organisations, Measurement unit:
RCR 079 - Joint strategies and action plans taken up by organisations, Measurement unit:

Programme Result Indicator:

ISI - Organisations with increased institutional capacity due to their participation in cooperation activities across the borders, Measurement unit: No. of organisations

Project part of European Union Macro-Regional or Sea Basin Strategy: EUSDR

Information regarding the data in keep.eu on the programme financing this project

Financing programme

2021 - 2027 Interreg VI-B Danube

Last month that data in keep.eu was retrieved from the Programme's website or received from the Programme

2024-12-18

No. of projects in keep.eu / Total no. of projects (% of projects in keep.eu)

82 / 139 (58.99%)

No. of project partnerships in keep.eu / Total no. of project partnerships (% of project partnerships in keep.eu)

910 / 1 381 (65.89%)

Notes on the data

Source of estimation of the number of projects as of 2025-03-17: Website of the programme

Method for estimating the number of partners as of 2025-03-17: Average partners per project based on the average of the previous period.

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Culinary Trail of the Ethnic and Local Cuisine in the Danube Region

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Information regarding the data in keep.eu on the programme financing this project

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