EnhanCing Sustainable ToUrism Development througH Culinary HeritAge (Q4296370): Difference between revisions
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Revision as of 13:04, 22 June 2022
Project Q4296370 in Montenegro, Croatia, Bosnia and Herzegovina
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | EnhanCing Sustainable ToUrism Development througH Culinary HeritAge |
Project Q4296370 in Montenegro, Croatia, Bosnia and Herzegovina |
Statements
604,304.9 Euro
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710,946.94 Euro
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85.0 percent
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15 August 2020
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14 August 2022
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Zadar County Rural Development Agency
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44°6'33.12"N, 15°14'16.15"E
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42°25'48.54"N, 18°41'58.74"E
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43°20'47.26"N, 17°48'1.01"E
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44°7'3.72"N, 15°13'19.81"E
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For thousands of years traditional food has played a main role in the traditions and folklore of the Programme area countries, being a basic part of their cultural heritage. Food and culture are particularly important in this area where traditions, cultural heritage, gastronomy and hospitality are inextricably intertwined. Local cuisine and products are among the factors that can spur innovation and promotion and ultimately ensure development at the regional and global level. Above all, they can enhance the tourist offer even further. The main objective of the CUHaCHA project is, hence, to strengthen and preserve the identity of the common culinary heritage of the Programme area and contribute to the development of tourism. This objective will be achieved with 2 specific objectives: 1) establishment of the cross-border cooperation so to diversify and strengthen the tourism offer; 2) better management and promotion of the culinary heritage as part of the tourism offer. In order to reach the specific objectives, 4 outputs will be developed: 1) Common culinary heritage trails to strengthen and diversify the tourism offer; 2) Culinary heritage handbook and 3) Training of service providers to assure better management of the culinary heritage and 4) Culinary heritage showrooms to promote the culinary heritage of the area. The main target groups benefiting from the implementation of the project will be general public, public authorities, service providers and other tourism, development and economy stakeholders of the area. Despite the potentials of the Programme area’s culinary heritage, there have been no transnational projects linking it with the tourism offer. Several existing initiatives are scattered across a wide area and developed mainly on a local level. Through cross-border cooperation this Project will achieve a wider objective and create a unique joint culinary heritage trail while strengthening the tourism offer of all three countries of the area. (English)
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