Training COURSE on Digitalisation of Rural Gastronomic Cultural Heritage in Europe

The training course will contain a set of educational resources tailored to the training needs identified in the white paper.

More specifically, the course will contain 4 hands on practical applicable digital handbooks for adults, mainly women with low skills, in precarious economic situation, living in remote village areas, unemployed, working in a company or willing to develop a new start-up as local gastronomy point in rural tourism
and will cover the following topics:

Handbook 1: Entrepreneur in My Village

  • How to start-up a new business by establishing a local gastronomic point in their family type unit
  • Legal frameworks and necessary steps,
  • How to provide local food satisfaction,
  • How to ensure and measure quality, value,
  • How to meet the expectation of the tourist,
  • Necessary hygiene conditions
  • Costs and risks
  • Case studies and examples of best practice

Handbook 2: Brand &Image of my food’s place

  • How to create the local gastronomy point as tourism destination image,
  • How to use different social media channels for digital marketing, campaigns and networking, community building, distribution channels
  • Communication and storytelling
  • How to ensure sustainability and support to the local community
  • Tourist destination and gastronomy market
  • Food satisfaction in relation to the overall experience of tourists
  • How to work with travel agencies and joining the gastronomy tourism routes
  • Case studies and examples of best practice

Handbook 3: 10 steps for Digitalization of the Gastronomy Cultural Heritage

  • How to digitalize and promote the identity of cultural heritage rural gastronomy including: recipes, dishes, ingredients, raw local materials and local producers, old kitchen facilities (baking ovens, tools, fireplaces), legends, songs and clothing related to food, traditions;
  • Identification and digitalization of Ethno-diversity and Biodiversity in Rural Areas;
  • How to create Data base of national and European recipe inventory.
  • Case studies and examples of best practice

Handbook 4: From my village I can be all over the world

  • Actions to help tourism businesses go digital
  • How to plan and implement a digital marketing strategy
  • Creating and Managing Online reputation and use of social media
  • Marketing your business
  • How a Food Tourism SME can promote itself as a gastronomy destination in the digital world
  • Case studies and examples of best practice

1 training toolkit for tourism learning environment centers

The training kit will be focused on inclusive community development through tourism promotion and evaluation of the human resource pool within communities. The aim is to provide more effective methods to manage their local food resources better and to lead/contribute in developing tourism development policies of the community. This can lead to empowerment and consequently better resources and business management and quality product/service delivery.

The expected impact on the main target group of adults from rural regions active in tourism, is the creation of new material that enables them to develop better entrepreneurial skills for managing cultural food heritage tourism. The 4 modules of the training kit will offer the educational material, composed of theory, practical examples, exercises, evaluation tools as to improve the competences of the stakeholders from the 8 learning tourism environment centers.

The European Commission support for the production of this publication does not constitute an endorsement of the contents which reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein.