3.4.4 Catalogue of Good Practices of Sustainable Culinary Heritage Experiences in Mediterranean Area



Each culinary experience is described through a story in which you will find valuable information on: local anchoring, relationship to heritage, managing aspects, relation to existing policies, sustainability aspects, ininnovative aspects etc.



  • Cultural heritage and arts
  • Innovation capacity and awareness-raising
  • Rural and peripheral development
  • Tourism

Target Audience

  • Local public authority
  • Regional public authority
  • National public authority
  • Infrastructure and (public) service provider
  • Interest groups including NGOs
  • Higher education and research
  • Education/training centre and school
  • Enterprise, except SME
  • SME
  • Business support organisation
  • International Organisation, EEIG
  • General public
  • Other

Other information

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