BASCIL has helped small companies adopt a more business-oriented mindset, sparked new motivation, encouraged exploration of new approaches, and opened doors to innovative business opportunities.

Over the past three years, the project has supported small local food producers in developing sustainable culinary tourism, helping them reach new customers, diversify revenue streams, and build stronger, more resilient businesses.

Krinova’s Project Manager, Silja Lethpuu, reports highly positive outcomes:

“A total of 80 food producers across eight countries piloted new or enhanced services within their businesses. 90% reported that these services were economically beneficial, and 93% plan to continue offering them in the future.”

Furthermore, 95% of participants have applied newly gained knowledge and skills to achieve new objectives, including strategic planning with Business Model Canvas, digital marketing, and cost-benefit analysis. Around 75% have adopted new tools such as the Bascil manuals, digital booking platforms, customer surveys, AI tools, and social media analytics.

Project Innovations and Events Manager Niclas Fjellström highlights the contribution of project resources:

“The two Bascil manuals, produced in cooperation with culinary tourism expert Hubert Gonera, have provided practical, step-by-step guidance for designing and marketing culinary tourism services. On top of that, the project has created marketing tools such as websites, videos, and images, and built new networks and partnerships that will last long after the project.”

BASCIL has helped small companies adopt a more business-oriented mindset, sparked new motivation, encouraged exploration of new approaches, and opened doors to innovative business opportunities. The project has also led to improved workflows, increased digital maturity, organizational changes, and strengthened collaboration between partners and participating companies.

Some results in numbers:

• 80 food producers piloted new or updated services across eight countries
• 90% of companies reported economic benefits from these new or improved services
• 93% of food producers plan to continue offering the services in the future
• 95% of participants used newly gained knowledge and skills to achieve new goals
• 48% of participants implemented new procedures or workflows
• 15% of participants made changes in organisational structure

Project BASCIL will continue to inspire and empower rural food producers to innovate and adapt. By embracing culinary tourism, participants not only preserve local food traditions but also strengthen their businesses and contribute to vibrant, sustainable communities for the future.