The intangible cultural heritage of food is an enormous yet underestimated resource. Central European cities and regions use gastronomy to promote tourism but hardly ever as a resource that can leverage environmental sustainability and social integration. The SlowFood-CE project will improve the capacities of local actors to valorise the intangible heritage of food in line with a vision of integrated economic, environmental and social sustainability. The project connects public and private actors from five central European cities to promote the ‘new gastronomy of slow food’ concept.  

Slow Food is a multidisciplinary approach to food recognising strong connections between plate, planet, and people. The project will develop a model and various tools for the valorisation of traditional food and gastronomic cultural heritage. The partners will jointly test SlowFood-CE solutions in diverse urban spaces like heritage buildings, public markets, schools, historic and peri-urban rural districts. SlowFood-CE project activities will demonstrate how gastronomic cultural heritage can be integrated into relevant urban sector policies.

Project Partners

Slow Food-CE in numbers

11

PARTNERS

5

COUNTRIES

5

PILOT ACTIONS

12

TRAININGS

Start Date

June 2017

End Date

May 2020

CONTACTS

SLOW FOOD






PIAZZA XX SETTEMBRE 5
12042 BRA (CN) ITALY
+39 0172 419611
INTERNATIONAL@SLOWFOOD.IT

News

23.5.2018

News

Slow Food-CE activities in five Central European cities are now in full swing! 

Local working groups have been set up in the five European cities involved (Brno, Dubrovnik, Kecskemét, Krakow, and Venice) to create synergies among local stakeholders (producers,

retailers, for-profit and non-profit companies, and various actors in the cultural sector) to identify and promote traditional food and local products as intangible cultural heritage. 
Three cities held their first local trainings to provide technical framework and methodology guidelines for mapping local gastronomic heritages. These trainings were an opportunity to present the project’s tools aimed at identifying and enhancing local products and also to offer content and practical instructions to various categories of users (institutions, enterprises, professional associations, civil society, and so on) for investigating gastronomic cultural heritages related to food.
On March 28, representatives of the city of Brno, the regional administration, gastronomic and agricultural schools, and wine and food retailers met in the Brno Tržnice (Brno Marketplace) to discuss the possibilities of working together to map and develop the gastronomic heritage of the city of Brno and the region of South Moravia. The meeting allowed participants to share their knowledge about the local food heritage and discuss ways to integrate it into the city's sustainable development. 
On April 28, the Local Working Group of Kecskemét Municipality had its first training at Kecskemét Market (which celebrates its 650th anniversary this year) to draw attention to the healthy products that are cultivated and made by local farmers. Local stakeholders were enthusiastic about the approach of the project and underlined the importance of working together and helping one another in order to preserve and pass on to future generations the traditions and gastro-cultural heritage of Kecskemét and its surroundings. 
On May 4, a local training took place in Venice. The event involved about 15 strategic actors of the Venetian territory (representatives of associations, producers, farmers, restaurateurs, scientific experts, and owners of tourist accommodations), fostered dialogue among the participants, and created synergies for the future: participants began to think about the detailed design of the Venetian pilot action, which will create guided tourist routes for the rediscovery and promotion of the gastronomic heritage of Sant'Erasmo and Pellestrina islands.
During the first local trainings the goals of the participatory mapping (which will document local gastronomic products that need to be rediscovered, valued, and protected) were illustrated and shared with participants. The first phase of the mapping (including desk research and the identification of “guardians” of gastronomic cultural resources to be interviewed) can now begin.

21.12.2017

News

interest in the project “Slow Food Central Europe”

The structure, goals and methodology of the three-year-long European project “Slow Food Central Europe” was presented on Monday October 23 to the public at the headquarters of the Development Agency DURA