DESCRIPTION

To promote the link between tradition, sustainability and gastronomic innovation through an intensive international program involving students and teachers from several Eugreen countries.

Through the proposed project we want to popularize the culinary products identified in the traditional gastronomy of rural regions and to approach gastronomy as an innovative tool for the development and promotion of tourism.

Sustainable management of gastronomy in rural areas requires the creation of opportunities to treat old culinary recipes in the context of their historical, cultural and social factors. The growing popularity of gastronomic tourism as part of broader strategies for the development of sustainable tourism requires studying the dynamics between heritage, tourism and creative entrepreneurship.

Beyond individual academic development, the program emphasizes knowledge transfer and community involvement. Students produce educational materials to raise awareness about food heritage and sustainability, ensuring that their research reaches a wider audience through cultural institutions, communities and online platforms. These outcomes prepare students for careers in education, policy-making, research, media and the food industry, equipping them with research skills, intercultural communication and interdisciplinary problem-solving skills. By the end of the program, they will have strengthened their theoretical foundation and practical expertise, become competent professionals and engaged global citizens.

Obiective:
1. Understand the concept of a circular food economy and the role of traditional products in sustainable development.
2. Promote gastronomic heritage as a green cultural and economic element.
3. Create sustainably reinterpreted recipes and intercultural exchange of culinary practices.
4. Develop digital skills through online activities (collaborative platforms, digital storytelling).