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

Polish food culture inspires project Bascil

29 September 2023
Project Bascil has a focus on local food producers value proposition linked to culinary tourism. In mid-September, the Polish organization Foundation Polish Nature hosted and welcomed all Bascil project partners to a study visit to one of Polands largest wine regions in the city of Zielona Góra.
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The wine region presented its value proposition linked to locally produced wines and traditional food culture. Study visits were made to the annual wine festival – Winobranie, and to local vineyards. The visits provided valuable knowledge and inspiration for the continued work of developing offers in project partners’ own regions.

– Partners were inspired by amazing work of Lubuskie Regional Product Center and Lubuskie Winemaking Center in supporting of local food and wine producers and in promoting the region as culinary tourism destination, says Silja Lethpuu, Bascil project coordinator.

In addition to study visits, time was also given for valuable knowledge exchange, discussions and workshops.

Since partners in project Bascil plan to organize local hackathons on the culinary tourism theme, Elin Carleke from Krinova inspired and shared Krinova’s many years of experience in organizing food hackathons.

Culinary tourism expert Hubert Gonera and Niclas Fjellström from Krinova, presented the first version of the manual introducing the business model solution targeted at local food producers interested in designing and launching new or updated culinary tourism services.

– The main achievement from partners’ workshop in Zielona Gora, Poland was the approval of this first version of the manual, says Silja Lethpuu, Bascil project coordinator.

This very useful manual is prepared by project partners for inspiring the food producers to find their own way in culinary tourism and local food ecosystem. Practical tips are given for reaching the potential customer segments, identifying the culinary tourism experiences and how to launch them in practice, explains Silja Lethpuu.