Carpathian Culinary Heritage Network

The project launched the Carpathian Culinary Heritage Network including the representatives of locally owned small scale food and tourism related businesses from 4 countries (350 participants in total). Within the Network the logo competition was launched and collected 34 entries from 10 participants. The winning designer has introduced the stylized image of the cooking pot/crock as the network’s logo. The logo was widely promoted throughout the project lifetime and used as network identity sign during the project major events, as identification sign awarded to the certified businesses, in all project publications, videos and network web resource. Now it is known and recognizable sign adding value to the network sustainability in the future.

Research of small scale traditional food and tourism related businesses and organizations was conducted and respective report prepared. 806 responses gathered in the project target regions.
Network quality certification program devoted to the modern standards of food quality in the context of Carpathian Culinary Heritage preservation was developed and approved on the round table meeting.

The Guidelines for local communities explaining the existing regulations, norms and standards and Network’s requirements were developed based on the Network certification provisions document. 55 businesses were certified by the network partners during the project life time (as businesses that have satisfied the requirements for membership in the Carpathian Culinary Heritage Network and as such, became members in good standing and were granted all the rights, privileges and honors pertaining).

Network web resource was developed and launched within the project: www.culinaryheritage.org.

Three regional Carpathian Culinary Heritage festivals were conducted in Kosice region, Slovakia (August 29, 2013), in Nyiregzhaza, Hungary (September 14, 2013), in Satu Mare, Romania (September 7-8, 2013).

The Carpathian Culinary Heritage Network recipes collection was launched and 220 recipes collected. Carpathian culinary heritage network promotional film was developed within the project.
Individual needs of 40 businesses included into the regional culinary tours were identified and satisfied under the ‘Support to local initiatives’ scheme.

4 regional level trainings were organized in the project target locations and the joint networking meeting / training session was held on December 13-14th, 2013 in Yaremche (Ukraine) with participation of 77 people.

The project produced a number of promotional literature such as Carpathian Culinary Heritage Trails Leaflets, Carpathian Culinary Heritage Trails Promotion Brochure, posters and maps.
The familiarization trip for travel writers and tour operators was conducted (15 participants). 8 articles in printed publications (in 583 000 copies) were published in travel magazines and released on the web sites of these magazines.

The information about the Project was mentioned in 364 mass media releases (Internet, printed, audio, and video) during the project life time.