Cheese route as an innovative cultural heritage driving force for rural tourism development in the cross-border area (Q4296727): Difference between revisions
Jump to navigation
Jump to search
(Changed an Item: Edited by the materialized bot - inferring region from the coordinates) |
(Changed an Item: Attach the beneficiary based on the string) |
||
| Property / beneficiary | |||
Q4366663 (Deleted Item) | |||
| Property / beneficiary: Q4366663 (Deleted Item) / rank | |||
Normal rank | |||
Revision as of 11:14, 22 June 2022
Project Q4296727 in Greece, Albania
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Cheese route as an innovative cultural heritage driving force for rural tourism development in the cross-border area |
Project Q4296727 in Greece, Albania |
Statements
468,995.49 Euro
0 references
551,759.4 Euro
0 references
85.0 percent
0 references
1 December 2019
0 references
30 November 2021
0 references
University of Ioannina - Research Committee
0 references
Q4366663 (Deleted Item)
0 references
39°36'57.10"N, 20°50'42.32"E
0 references
38°1'1.24"N, 23°43'35.36"E
0 references
40°4'52.86"N, 20°8'23.89"E
0 references
41°19'24.10"N, 19°48'35.89"E
0 references
The Greece Albania CB area presents a unique opportunity for the implementation of sustainable new development models, based on its regional geographic position, richness of natural endowments, numerous examples of cultural & historic heritage, as well as vibrant folklore. However, the tourism sector related activities are not a dominant economic activity in a large part of the CB area, especially in the inland rural part, thus not providing a stable or self-reliant source of income for local population and business people. As a result, despite the presence of abundant natural environment potential, the tourism industry has yet to become a major development driver. Moving deeper in the cultural aspect of the area, it becomes clear that for the regions of Epirus (Ioannina & Arta Regional Units) and GjirokastΓ«r County livestock herding and the production of dairy products, most notably cheese, milk and yogurt, are an integral part of local culture and culinary tradition. CheeseCulT aims at tackling the aforementioned challenges by diagnosing linkages between dairy products value chains & tourism, mapping and eventually establishing a unique Cheese Route (as a driving force for tourism development) with various sub routes. The overall objective is to preserve the local culinary tradition and effectively use innovative tools and approaches to capitalize the benefits of the said tradition into the CB areas tourism development plan in order to achieve increase in tourist visitors & boost the local economy. The project places the CB Cheese Route on the tourism market by enhancing and stimulating competitiveness of the tourism products along the Route (English)
0 references