Innovative Solutions for the Rural Food Production Sector to Diversify into Sustainable Culinary Tourism Services

New tourist offers to be tested during summer

04 June 2024
The Bascil project is now entering its next exciting phase, where new offers developed by the companies in the project will be piloted during the summer season.
Technical details


The 2024 tourist season is here, and the companies in Bascil are ready to welcome tourists. It is finally time to receive real feedback from visiting tourists on how attractive and appreciated the new offers are.

Before the crucial pilot period, project partners from 12 regions gathered in Klaipeda, Lithuania, to summarize the current status and exchange experiences ahead of the upcoming tests. The three partners from Lithuania — the Association of Klaipeda Region, Lithuanian Centre for Social Sciences, and Lithuanian Countryside Tourism Association — jointly welcomed everyone to a well-organized Project Partner Meeting held from 27-29 May in the Klaipeda region.

In addition to presentations, status reports, and discussions, there was also an opportunity to get a taste of exciting and inspiring local culinary tourism destinations in the region. It is very valuable for all partners to experience other regions’ unique offers, which can inspire new culinary solutions for the market in their own tourist regions.

The partner meeting in Klaipeda concluded with planning for the next work package, where partners will continue developing and promoting entire regions and creating attractions with culinary tourism destinations. As part of this work, Hubert Gonera from Landbrand and Niclas Fjällström from Krinova presented a first draft of the upcoming update of the Bascil Manual. This second part of the appreciated manual will contain six chapters, including research and descriptions.

Partners also enjoyed an interesting presentation by tourism expert Antra Spinga from the Latvia Country Tourism Association, who shared the organisation’s work with guidelines for tour itinerary design, both for individuals and for tour operators. Antra generously shared both dos and don’ts, offering interesting experiences and tips that will be very valuable in the upcoming work packages.

Now, all partners are looking forward to finally testing new concepts and offers to introduce culinary solutions to the market in their own tourist regions. In mid-September, all partners will meet in Estonia to exchange experiences and evaluate the summer tests.