EUropean REgions of GAstronomy building resilience and creating economic growth- EUREGA

LEAD PARTNER
Municipality of ‘s-Hertogenbosch (NL)
PARTNERS
Province of Noord-Brabant (NL)
ProAgria Pohjois-Savo (FI)
PRODECA Catalan Export Agency (ES)
Northern and Western Regional Assembly (IE)
Development Agency of South Aegean Region –READ S.A. (EL)
Sibiu County Council (RO)
Hajdú-Bihar County Government (HU)
International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT)
(ES)

PROJECT SUMMARY
Gastronomy, local and regional food heritage is a common European
cultural heritage and as such also a major economic asset. Regional agro-
food value chains can have a serious positive impact on local
development. They also generate cooperation between various sectors
including agriculture, tourism, hospitality, education etc. One way of
materializing such cooperation is the growing trend of food related
tourism.


Uniqueness versus standardization
Nowadays almost half of travelers wish to have culinary experiences
during their travels. Yet European regions of gastronomy are facing
serious difficulties like losing their gastronomic uniqueness due to
globalization threatening with standardized, mass produced food or underestimation of gastronomy as cultural heritage that needs to be
protected.


PROJECT’S OBJECTIVES
Main objective EUREGA
EUREGA’s main objective is to have food, food habits and gastronomy
included and recognized in EU, regional and national strategies and
policies. These should be seen both as a cultural asset and strong element
in regional cultural identity and as a necessary tool to boost sustainable
products and services.
This should lead to creating stronger and more resilient regions by
protecting and stimulating gastronomy as part of their cultural heritage
and also by identifying new opportunities for economic
development.


EUREGA’s main objective is thus to have food, food habits and
gastronomy included and recognized in EU regional and national strategies
and policies both as a cultural asset and strong element in regional
cultural identity and as a necessary tool to boost sustainable products and
services. This should lead to creating stronger and more resilient regions
by: 1) protecting and stimulating gastronomy as part of their cultural
heritage 2) identifying new opportunities for economic development.


Sub-objectives EUREGA
Partners share common topics of interest, explored during the project
development phase, which can be considered as the shared ambitions to
be achieved by them. These thus form the basis for the project sub-
objectives, all aiming to improve concrete policy instruments related to
the regional level to resolve the bottlenecks caused by the
underestimation of gastronomy as cultural heritage and as an outcome
the underrepresentation of such gastronomic cultural heritage in
local/regional/national policies. EUREGA wishes to focus on the following
sub-themes of Gastronomy and
 Support for SMEs (including SMEs in strengthening and developing
short regional food supply chains)
 Education (increasing the representation of gastronomy and creativity
in educational programmes)
 Sustainable tourism (improving policies to meet sustainable tourism
objectives)
 Linking urban and rural (linking urban and rural development
strategies as relates to gastronomy)
 Health (exploiting cultural heritage in relation to well-being, education,
tourism and hospitality)
EUREGA programme is part financed by the European Regional
Development Fund.

EUREGA official website: https://www.interregeurope.eu/eurega/