Good Practice Database - Country - PL - Warmia Mazury Powiśle – Culinary Heritage
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Warmia Mazury Powiśle – Culinary Heritage

Practice on:

Culinary Heritage.

Practical details:
NUTS 1: PL6REGION PÓŁNOCNY
NUTS 2: PL62 Warmińsko-Mazurskie
Start date: '01-01-1998
Type of initiative:  public-private partnership
Description of the practice:

The good practice demonstrates a ne way of improving the quality of regional food and increasing regional identity.


The good practice implements some of outlines of Strategy for Socio - Economic Development of Warmia and Mazury to 2020.

The region Warmia and Mazury belongs to the European Network of Regional Culinary Heritage. The concept of the network was developed and introduced in the South-East Skane of Sweden and on the Danish Island of Bornholm since 1998. The project developed rapidly and received considerable interest from businesses and authorities within the region, as well as from other regions throughout Europe. ‘Warmia Mazury Powiśle – Culinary Heritage’ was presented as a good practice promoting and improving the quality of regional food as well as strengthening the regional identity.

It is the ambition of Regional Culinary Heritage to offer tourists and consumers regional foods without fuss.
Selected restaurants, food processing businesses and farms that highlight their regional connections are members of the European network for Regional Culinary Heritage. The businesses have to comply to set criteria. These states that the products should be food of local origin or that the major manufacturing value should come from the region. The products should also contribute to a positive image of the region.

The concept of Culinary Heritage is based on a common logo, agreed criteria for participating businesses, joint marketing and activities at regional and European level.

Evidence of success
Biological/biodiversity values:

There is no direct link.

Visual impact and recreational value:

There is no direct link.

Cultural heritage:

The good practice promotes and improves the quality of regional food as well as strengthens the culinary heritage.

Environmental impact:

Neutral.

Economic viability:

It is a self-financed network. The members pay membership fee to the European Coordinator - licence holder.

Transferability:
The good practice is easly transferable. Regions throughout Europe that want to take part in the process of promoting regional foods are invited to join the Culinary Heritage Europe Network.

Contact details:
Name:
Organisation: Office of the Marshal of the Warmińsko-Mazurskie Voivodeship
Email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it
Website: http://www.culinary-heritage.com/region.asp?regionid=53


Completed on: 2011-10-20
Date added: 20.10.2011  Hits: 184
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The Interregional Cooperation Programme INTERREG IVC, financed by the European Union’s Regional Development Fund, helps Regions of Europe work together to share experience and good practice in the areas of innovation, the knowledge economy, the environment and risk prevention. EUR 302 million is available for project funding but, more than that, a wealth of knowledge and potential solutions are also on hand for regional policy-makers.