Small food producers in rural areas have experienced serious external disturbances because of the pandemic,rising energy prices and production costs etc. It has a strong impact on the resilience of the local food sector in rural areas. One of the solutions for small local food producers is the diversification of their business activity into the sustainable culinary tourism sector. Through integration of conventional small-scale food production with culinary tourism services it is possible to reach the end-customers directly and to get the highest value from selling the products using the shortest value chain. Local food producers need an innovative practical solution for culinary tourism service design meeting the specific needs and expectations of visitors in the post-pandemic era. The mixture of services can include farm tours, cooking workshops, degustations, pop-up cafes, seasonal farm restaurants, food boxes etc. The capacity of small producers to get enough visibility and attention in tourism market is usually very limited. Thus, they also need a solution for efficient marketing of joint tourism products in the format of regional gastro tours, culinary routes, regional food packages stimulating cross-selling etc Across Europe the rural areas in BSR region are currently not very well known as a culinary tourism destination. Active involvement of food producers in culinary tourism is an excellent opportunity for making the region more visible and attractive for visitors.