Culinary trail – project info
Culinary Trail of the Ethnic and Local Cuisine in the Danube Region
(Acronym Culinary Trail)
Interreg Danube Transnational Programme: ERDF Funds
Leading Partner: School of Advanced Social Studies Nova Gorica
Project Manager: Prof. Dr. Borut Rončević
Action: Interreg Danube Transnational Programme: ERDF funds
Project Duration: 30 months
Project Start: January 1, 2024
Project End: June 30, 2026
Interreg Funds awarded: 1.819.652,80 EUR
Approved Partner’s co-financing: 454.913,20 EUR
Total project budget: 2.274.566,00 EUR
Partnership:
- SASS, School of Advanced Social Studies
- SERDA, Sarajevo Economic Region Development Agency
- REDASP, Regional Economic Development Agency for Sumadija and Pomoravlje
- REGLO, Research Centre “Regional and Global Development
- RAIS, City Development Agency East Sarajevo
- RDA BKP, Regional Development Agency for Bjelasica, Komovi and Prokletije
- CUAS, Carinthia University of Applied Sciences – non-profit limited liability company
- HRC, Private Professional College HRC Culinary Academy Bulgaria, Ltd
- VELEGS, Polytechnic “Nikola Tesla” in Gospić
- EDHANCE+, Edhance Plus o.p.s.
- BCCI, Budapest Chamber of Commerce and Industry
- SEZ, STEINBEIS 2I GMBH
- ARoTT, Romanian Association for Technology Transfer and Innovation
- NUSTPB, National University of Science and Technology POLITEHNICA Bucharest
- Rudolfovo – Science and Technology Centre Novo mesto
- TUKE, Technical University of Kosice
- “Ion Creanga” Pedagogical State University from Chisinau
- LC Vivat Lex, Public organisation “Lawyers Club “Vivat Lex”
- FIŠ, Faculty of Information Studies in Novo mesto
Project Description:
The “Culinary Trail” project, supported by the Interreg Danube program with a focus on specific objective 3.3, strongly emphasises ethnic and local culinary heritage in the Danube Region, including viticulture. It targets geographically remote and underdeveloped communities, offering significant economic opportunities for rural areas and small settlements. The project leverages culinary heritage to revitalise tourism, promote local economic development, create employment opportunities, and encourage frugal and social innovations. Collaborating with minorities and marginalised groups based on age, gender, disability, etc., the project seeks to enhance cultural diversity and inclusivity.
Project Main Aim:
The project aims to improve connectivity and collaboration among tourist destinations, services, products, and stakeholders in the Danube region. Key objectives include the collection, digitisation, and protection of culinary cultural heritage; development of a transnational culinary trail with multimedia experiences; creation of transnational strategies for protecting and developing ethnic and local culinary heritage; establishment of a joint demonstration and training centre; implementation of capacity-building modules; and development of transnational action plans and a joint innovation and policy centre.
Results / Activities:
The Culinary Trail project will significantly contribute to implementing the EUSDR by developing and testing three solutions in seven pilots. Involving 27 cross-border organisations and enhancing the institutional capacity of 250 organisations, the project will actively engage various target groups, contributing to tourism development as a significant factor for remote rural communities. Key project results include a digital catalogue of culinary heritage, transnational culinary trails, joint training centres, and strategies for sustainable tourism. The project is poised to reduce social disparities, promote innovation, and create sustainable benefits for participating communities in the Danube region.
For more information, contact culinary.trail@fuds.si
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