Slow Food-CE is a transnational cooperation project that seeks to improve the capacities of local, public and private actors in order to safeguard and give value to their gastronomic cultural heritage as part of a vision that integrates economic, environmental and social sustainability.
SCIENTIFIC MANAGER: Piercarlo Grimaldi
OTHER UNISG RESEARCHERS INVOLVED: Gianpaolo Fassino, Davide Porporato
PARTNERSHIP: Slow Food International (Italy), City of Venice (Italy), City of Dubrovnik Development Agency (Italy), Kinookus Association (Croatia), Tourist Authority South Moravia (Czech Republic), Slow Food Brno (Czech Republic), Municipality of Kecskemét (Hungary), Kiskunság Tradition-bound (Hungary), Artisans and Tourism Association (Hungary), Municipality of Krakow (Poland), Ston Tourist Board (Croatia), City of Dubrovnik (Croatia), City of Brno (Czech Republic), Malopolska Tourism Organisation (Poland), Academy of Physical Education and Tourism in Krakow (Poland), European Institute for the History and Cultures of Food (France), Europa Nostra (Netherland).
DURATION OF THE PROJECT: 36 months
FUNDING INSTRUMENT: Interreg Central Europe
WEB SITE:
- https://www.interreg-central.eu/Content.Node/SlowFood-CE.html
- https://foodpathsnetwork.slowfood.com/
PUBLICATIONS:
Descrizione
Slow Food-CE is a transnational cooperation project that seeks to improve the capacities of local, public and private actors in order to safeguard and give value to their gastronomic cultural heritage as part of a vision that integrates economic, environmental and social sustainability. The project intends to create a transferable model that can give traditional foods their true value, through knowledge of their producers, plant varieties, animal breeds, traditional processing techniques, folklore, cultural landscape, and enhance the common food heritage of Central Europe, leading to a new alliance between five cities: Venice, Dubrovnik, Brno, Kecskemét and Krakow.
The project’s main outputs are: a transnational strategy, trainings, tools, pilot actions and an investment. At the end of the project the outputs will be embedded in the medium and long-term planning of the partners and made available in EU territories outside the partnership, through dissemination activities involving interested actors including the international Slow Food network.
The partners will develop and test a model to identify and document gastronomic cultural resources in each partner city, a transnational toolbox including urban roadmaps, guidelines and best practices and an e-platform to collect and share this heritage and make it available externally.
