{"id":63134,"date":"2022-03-28T17:21:34","date_gmt":"2022-03-28T15:21:34","guid":{"rendered":"https:\/\/www.unisg.it\/?post_type=ricerca&p=63134"},"modified":"2026-09-16T12:27:56","modified_gmt":"2026-09-16T10:27:56","slug":"eune-cptra-the-european-network-for-the-promotion-of-culinary-and-proximity-tourism-in-rural-areas","status":"publish","type":"ricerca","link":"https:\/\/www.unisg.it\/en\/ricerca\/eune-cptra-the-european-network-for-the-promotion-of-culinary-and-proximity-tourism-in-rural-areas\/","title":{"rendered":"EUNE-CPTRA: The European Network for the Promotion of Culinary and Proximity Tourism in Rural Areas"},"content":{"rendered":"\n
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Preliminary Information<\/h4>\n\n\n
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SCIENTIFIC COORDINATOR<\/strong><\/strong><\/p>\n\n<\/div>\n\n

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Michele Filippo Fontefrancesco<\/p>\n\n<\/div>\n<\/div>\n\n

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OTHER UNISG STAFF INVOLVED<\/strong><\/strong><\/p>\n\n<\/div>\n\n

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Paolo Corvo; Amedeo Boscolo<\/p>\n\n<\/div>\n<\/div>\n\n

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PARTNERSHIP<\/strong><\/p>\n\n<\/div>\n\n

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Pole Metropolitain Pour L'entrepreneuriat Le Carburateur (France), Igor Vitale International Srl (Italy), Balkan International Academy (Bulgaria), Rivensco Consulting Ltd (Cyprus), Syllogos Ekpaidefsis Kai Anaptixis Atomon Me Idikes Angkes (Greece), Avrasya Yenilik\u00e7i Toplum Derne\u011fi (Turkey), Asociatia De Dezvoltare Intercomunitara Harghita (Romania).<\/p>\n\n<\/div>\n<\/div>\n\n

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PROJECT DURATION<\/strong><\/strong><\/p>\n\n<\/div>\n\n

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24 months (from March 2022 to February 2024)<\/p>\n\n<\/div>\n<\/div>\n\n

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FUNDING INSTRUMENT<\/strong><\/strong><\/p>\n\n<\/div>\n\n

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Erasmus+, KA220-VET - Cooperation partnerships in vocational education and training<\/p>\n\n<\/div>\n<\/div>\n\n

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SDGs<\/strong><\/p>\n\n\n

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Description<\/h4>\n\n\n
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The objective of the Project The European Network for the Promotion of Culinary and Proximity Tourism in Rural Areas, KA220-VET-B92DF203 is to increase HoReCa SMEs in rural areas capacity to favor Culinary and Proximity Tourism, according to rules and guidelines of the European Green Deal.<\/strong><\/p>\n\n\n\n

Covid-19 crisis impacted severely on tourism performance sector. According to Eurostat (2020) Tourism statistics - nights spent at tourist accommodation establishments \"In 2020 compared with 2019, 1.5 billion less nights (-52 %) were spent in EU tourist accommodation\". Culinary tourism plays an important role in attracting people toward rural areas, and a modernization and valorization processes of food production and transformation companies is needed in order to impact positively on businesses, in line with \u201cthe Farm to Fork Strategy: for a fair healthy and environmentally\u201d COM\/2020\/381 final at the core of the European Green Deal will encourage food security,  sustainable food production, shift to healthy and sustainable diet, combating food frauds, and the promotion of sustainable diets (EUR-Lex - 52020DC0381 - EN - EUR-Lex (europa.eu). Our project have the goals of favoring culinary and proximity tourism through a set of flexible and digital results, translated in 7 language:<\/p>\n\n\n\n

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  1. Qualitative Needs Analysis for SMEs and NGOs involved in the promotion of the local territory through culinary and proximity tourism;<\/li>\n\n\n\n
  2. The Digital Course for the empowerment of culinary and proximity tourism;<\/li>\n\n\n\n
  3. International Open Network for Culinary and proximity Tourism<\/li>\n<\/ol>\n\n\n\n

    The partnership will provide a flexible set of tools for supporting HoReCa SMEs in rural areas in increasing their capacity to favor Culinary and Proximity Tourism, according to rules and guidelines of the European Green Deal, through the provision of flexible VET courses in line with their needs, overcoming main barriers for the continuous access and engagement of these businesses in their continuous VET education. HoReCa SMEs in rural areas will benefit moreover of an international network for the promotion of culinary and proximity tourism, favoring an increased awareness of<\/p>\n\n\n\n

    European Issues related to proximity, culinary and sustainable tourism.<\/p>\n\n\n\n

    Moreover, we want to provide these tools to VET centers in order to stimulate them in replicating courses in culinary and proximity tourism, which will be supported by the provision of flexible VET digital materials, a model for the needs analysis, a clear definition of competences under ECVET for competences related to culinary and proximity tourism.<\/p>\n\n<\/div>\n <\/div>\n\n\n

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    Publications<\/h4>\n\n\n
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    Fontefrancesco, M.F., Boscolo, A., Zocchi, D.M. (2023).Rural Culinary Tourism in Southern Europe: Emerging Educational Needs of a Growing Sector. Tour. Hosp. 2023, 4, 293\u2013306. https:\/\/doi.org\/10.3390\/tourhosp4020018<\/a><\/p>\n\n\n\n

    Fontefrancesco, M.F. (edited by), 2023. Empowering rural tourism in Europe. Understanding the educational needs of a rising sector<\/a>. Bra: University of Gastronomic Sciences.<\/p>\n\n\n\n

    Fontefrancesco, M.F. (edited by), 2023. Potenziare il turismo rurale in Europa. Comprendere le esigenze educative di un settore in crescita<\/a>. Bra: University of Gastronomic Sciences.<\/p>\n\n<\/div>\n <\/div>\n\n\n

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    Website<\/h4>\n\n\n
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    https:\/\/www.gastronomytourism.eu\/<\/a><\/p>\n\n<\/div>\n <\/div>\n\n\n

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    Announcements<\/h4>\n\n\n
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    Selection Procedure<\/strong><\/p>\n\n\n\n

    Application deadline: 17\/04\/2022.<\/p>\n\n\n\n

    DR_375-22_Bando_COCOCO_ricerca_Culinary Tourism<\/a><\/p>\n\n\n\n

    All.A_Bando_COCOCO_Culinary Tourism<\/a><\/p>\n\n\n\n

    All.B_Bando_COCOCO_Culinary Tourism<\/a><\/p>\n\n\n\n

    All.C_Bando_COCOCO_Culinary Tourism<\/a><\/p>\n\n\n\n

    DR_377-22 Decreto Nomina commissione_COCOCO_Culinary Tourism<\/a><\/p>\n\n\n\n

    DR_379-22_Decreto Approvazione atti_Culinary Tourism<\/a><\/p>\n\n<\/div>\n <\/div>\n\n\n

    <\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

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