EU Project Culinary TrailThe Flavors of the Danube

The promotion and preservation of the culinary heritage of 30 ethnic groups and 5 recent migrant groups across 14 countries in the Danube region is at the heart of the Interreg project Culinary Trail along with the stimulation of the local economy, the creation of new employment opportunities and the strengthening of rural tourism. Steinbeis Europa Zentrum is coordinating in the project the development of a transnational strategy for the protection and development of ethnic and local culinary heritage in the Danube Region as well as the development of an institutional platform for a new frugal and social innovation system in culinary tourism.

Together with the partners, we completed a comprehensive mapping of the 30 ethnic groups and 5 recent migrant groups thanks to the collection of demographic data in each partners region. This foundational work helped us identify relevant stakeholders who became members of our Strategic Working Group (SWG) and play a crucial role in operationalising a transnational strategy for protecting and developing ethnic and local culinary heritage in the Danube Region. This step was necessary to ensure peer-to-peer exchanges, and instructive workshops.

To further go with the project, a SWOT analysis was created for each previously referenced ethnic community. The results were then analysed and completed by our SWG members who provided important insights due to their strong experience. This step lays a strong foundation for the creation of Transnational Action Plans (TAPs) which are fundamental to outline the necessary steps, for the protection and development of ethnic and local culinary heritage in the Danube Region.

In parallel of those activities and in cooperation with the Faculty of Information Studies in Novo Mesto (Slovenia) and the Faculty of Geography (Moldavia) a digital catalogue for the preservation of culinary heritage is under development for documenting traditional recipes, cooking techniques, and food stories from the ethnic communities, to effectively safeguard culinary heritage and local knowledge.

In the next steps, a joint Demonstration and Training centre will be established, along with a Joint Culinary Trail Innovation and Policy centre with 14 hubs that will connect stakeholders to promote sustainable and slow heritage tourism to harness frugal and social innovation after the conclusion of the project. Culinary routes will be developed, promoting sustainable and environmentally friendly modes of transportation. The Project will reach its goal by creating a business model with a transnational brand and a franchise for the Danube Region which will include annual transnational culinary festival and two prototypes including a small river boat and small food cart.

Project website: Culinary Trail | Culinary Trail