Environment and culture responsible Danube region - Foster sustainable use of natural and cultural heritage and resources
Project Idea Promoter
(name of the institution)
Human Resources Development Agency
Needs and challenges
(Needs, main problems or challenges to be addressed)
The Danube region is rich in traditions, as each region has its own specific customs, which provoke the interest of tourists, as a result of which there is an increase in the interest directed towards them in recent years. Danube CoulTour aims to preserve and promote the culinary cultural heritage along the Danube trough the development of transnational tools in broad partnership which will facilitate the protection and sustainable use of natural and cultural heritage and will contribute to sustainable jobs and growth. The main goal of the project is to create Danube Culinary Route with relevance in the Danube region. It will be based on a strategy, developed after deep research in the region. The creation of a common culinary tourist product of the Danube Region can be successfully included as an integral part of the sustainable connectivity and development of the cultural and tourist heritage along the Danube. The thematic route in the field of culinary tourism offers development possibilities that can in
(main and specific objectives to be achieved)
Project main objective is foster sustainable and well-balanced use of cultural heritage along Danube in the field of traditional foods for establishment of joint and integrated approaches to preserve the diversity of cultural heritage in the Danube region as a basis for sustainable development and growth strategies.
Main results and core outputs
Project main result is the creation of a joint and integrated approach, establishment of a common strategy for preservation and management of the cultural heritage in the area of traditional foods in the Danube Region, sustainable growth and development of the region through the design of a new tourist product "Culinary map of the region". This will be achieved with collaboration with all project partners, within the communities network for the common valorisation of their culinary heritage and resources, as well as Involving tourism stakeholders at all levels (public authorities, EUSDR PA3, private entities, educational institutions, NGOs)
Main foreseen activities
Spatial surveys of cultural traditions in the area of traditional cuisine by regions.Establishment of methodology and rules for spatial surveys for regions with specific traditional cuisine. Creating and maintaining an IT platform for describing of the collected information. Creation of a culinary map as a result of the studies.Development of a strategy for the sustainable development of the regions by promoting and preserving the cultural heritage in the field of traditional cuisine by building tourist routes.Development and creation of a Danube culinary online guide and booklet.
Innovative character of the project idea
Creating separate "tourist products" based on culinary traditions - this activity will describe regions, according to NUT 3, where traditional cuisine can be tried out and how these places can be linked together to form separate tourist products that can be advertised separately.
Estimated Total Budget
Associated Strategic Partners
Germany, Austria, Chech Republic, Slovak Republic, Hungary
Croatia, Serbia, Slovenia,
Associated Strategic Partners
Programme co-funded by European Union funds (ERDF, IPA, ENI)