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Consiliul Judeean Sibiu / Primaria Municipiului Sibiu


Domnului Preedinte Ioan CINDREA / Domnului Primar Klaus Johannis
Stimate Domnule Preedinte / Primar,
Aa cum v-am informat, n 19 i 20 iunie 2014, la Sant Pol del Mar (Catalonia) a avut loc a doua
ntlnire a grupului de iniiativ al INTERREG, al Regiunilor Europene ale Gastronomiei
(European Regional of Gastronomy) (ERG). Ataat avei concluziile (minuta ntlnirii) i
celelalte materiale agreate.
Pentru uurin v prezint mai jos punctele asupra crora Sibiul trebuie s decid ct mai repede
pentru a participa ca membru fondator la prezentarea proiectului la Bruxelles n 6-9 octombrie
2014 Zilele porilor deschise ale UE.
1.
Nominalizarea unei structuri operaionale: la proiectul Capital Cultural European,
Grupul de Iniiativ a constituit o asociaie. Pentru proiectul Regiune European a Gastronomiei,
n aceast faz, ar fi un efort prea mare, dat fiind c proiectul nc nu e depus. Ca pas intermediar
v propun s nominalizm AJTS ca unitate operaional, iar ca manager de proiect pe subsemnatul
(pn la ctigarea proiectului i deschiderea finanrii activitatea trebuie s fie voluntar).
2.
Stabilirea anului n care vom primi titlul de Regiune European Gastronomic i a
regiunii partenere: propunerea n discuie este anul 2019. Asupra partenerului (Olanda, Croaia,
Portugalia, Danemarca, Spania, Frana, Italia, Malta i Romnia i Institutul IGCAT) va trebui
nc discutat, probabil n octombrie la Bruxelles, pentru moment ar fi Malta.
3.
Alegerea unui logo pentru anul n care vom primi titlul de Regiune European
Gastronomic. Provizoriu, am folosit Developing Local Gastronomic Identity, n cutarea
identitii gastronomice locale
4.
Acoperirea cheltuielilor ocazionate de organizarea proiectului: conform datelor
prezentate n pag. 6 a Minutei, costurile ocazionate de ntlnirile de organizare, prezentarea la
Bruxelles, scrierea proiectului, transmiterea informaiilor ntre parteneri i grup etc. pot fi
sintetizate ca: 3000 EURO cotizaie anual pentru membrii fondatori, 2000 EURO tax de
admitere, la care se adaug costurile de deplasare ale reprezentanilor Sibiului la nc 3 ntlniri.
Aceste cheltuieli vor fi rambursate dup deschiderea finanrii. Vom avea avantajul s fim i s
rmnem ca membru al structurii care va acorda titlul de Regiune Gastronomic European dar
exist i riscul ca proiectul s nu fie eligibil i s nu fie finanat. Deschiderea cererii de propuneri
va fi probabil n toamn cu depunere n februarie 2015. Suma va trebui transferat spre structura
operaional ca s se poat face plile pn n septembrie 2014. Subliniez c este n lucru o hart
a fondurilor deja propuse n bugetul UE pn n 2020 i care pot, i vor fi accesate pentru acest
proiect, coordonate de cei 8 membri fondatori ai ERG.
V rog s avei amabilitatea s alocai timpul necesar studierii propunerii i s stabilii o dat cnd,
n 10-15 minute, s v ntlnesc pentru eventuale clarificri i s stabilii modul de lucru cu
instituia pe care cu onoare o conducei. (Nu tiu dac, n aceast faz, proiectul trebuie s treac
prin edina Consiliului i prin rectificarea bugetar, i ce procedur trebuie urmat).
Primii Stimate Domn, alese sentimente de stim i gratitudine.

DRAFT MEETING MINUTES


For the second meeting of partners for
European Regional of Gastronomy
Organised by IGCAT with the support of EUHT StPol
on Thursday 19 June and Friday 20 June 2014
in Sant Pol de Mar, Catalonia, Spain
Attendees at the meeting were:

North Brabant province, The Netherlands

Anja van Hout, Programme Manager at Region Noordoost Brabant


Peggy van Vliet, Advisor Public Affairs Agrifood Capital

Aarhus/Central Denmark, Denmark

Jens Hausted, Director, Central Denmark Tourism Foundation

Emilia-Romagna Region, Italy

Giada Calvano, Observatorio ATER Emilia-Romagna Region

Provence-Alpes-Cote dAzur, France

Claire Robert, Conservatoire International des Cuisines Mditerranennes

Riga Region, Latvia

Anna Blaua, Head of Delightfully Delicious Destination project at Riga Tourism


Development Bureau
Ieva Lasmane, Riga Tourism Development Bureau

Valletta, Malta

Prof. Carmel Cassar, Chairman, Programme for Mediterranean Culinary Culture, University
of Malta
Davina Galea, Artistic Director, Malta Region of Gastronomy, University of Malta

Istria, Croatia

Cristina Vojic Krajcar, Marketing Manager, Istria Tourist Board

Prof. Greg Richards, President


Dr. Diane Dodd, Director
Carmen Galarza, International Meeting Coordinator

IGCAT

Apologies received from:


Minho Region, Portugal

Francisco Calheiros, Consrcio Minho IN


Prof. Carlos Fernandes, Head of Tourism, Polytechnic Institute of Viana do Castelo

Barcelona, Catalonia
Dr. Jordi Tresserras, Univerity of Barcelona
WELCOME AND ARRANGEMENT OF THE AGENDA

Prof. Greg Richards welcomed the partners and thanked them for attending the 2nd meeting of the
European Region of Gastronomy network. The partners agreed that the agenda covers all necessary areas
and were advised that a second meeting of interested stakeholders from Catalonia would be meeting at
18.00h and that they would have the chance to meet these during a tea break at 17.00h when an official
photo would be taken with the mayoress of Sant Pol de Mar.

AGREEMENT ON MINUTES OF PREVIOUS MEETING


Diane Dodd noted that she had received an amended text from Jesper H. B. Christensen but the minutes
had already been printed. The changes related to clarifications in his presentation. Giada Calvano agreed
to send the missing names from her presentation and these will be inserted. Claire Roberts asked that the
Marseille region be referred to as PROVENCE ALPES CTE DAZUR. Pending these three changes the
partners unanimously accepted the minutes as a true and accurate record of the first meeting.

DISCUSSION AND BRAINSTORMING


FOCUS AREAS
Prof. Greg Richards led a discussion on the Focus Areas for the project (Focus areas of the ERG.docx).
The main conclusions from the discussion are as follows:

Feeding the planet:

The partners agreed on the text and suggested that when designing the visual aid this point should be
positioned centrally. The partners also expressed an interest to be linked or represented at the Milan Expo
as it is focused on this theme.

Sustainability:

The partners agreed on the text which covers different definitions of sustainability (environmental,
economical, social and cultural). It was later suggested that the word tourism should be included in this
point to read: .aims to stimulate debate about sustainable tourism, food and gastronomy practices.

Education:

The partners agreed to the text and noted that education is required at many levels and with a wide range
of groups from children to professionals. It is important also for the project that regions form links with
universities as part of their stakeholder group (which should also include private and public
organisations).

Innovation:

The partners agreed to the text and noted that regional programmes should find a way to create links
between innovation and tradition. As this is a transversal theme it was suggested that a new visual aid
make this clearer.

Globalisation:

The partners agreed to the text and noted that globalisation is a challenge for regions.

Digital agenda:

The partners agreed to the text and noted that the digital agenda might be a focus area that could attract
funding.

Linking urban and rural:

The partners agreed to the text and noted that this is a key aspect of the programme.

Global competitiveness:

The partners agreed to the text and noted that they need to ask the question as to why gastronomy is
important in a European context. It was later suggested that the word tourism should be included in this
point to read: .regional foods as being one of the major strengths that Europe can use to profile itself
globally (both in terms of products and tourism services) .

Health:

The partners agreed to the text and noted that promoting healthy eating for gastronomy is really
important.

Diversity:

The partners agreed to the text and noted that cultural diversity is another important area for cultural
funding. It was agreed that the partners will identify other areas of funding that might be linked into
supporting cultural diversity.

Supporting SMEs:

The partners agreed to the text and noted that this point is part of the EUs economic agenda. The Interreg
application should focus particularly on this area. The food industry is polarized by very big and very
small producers. The issue is how do we support the little guys?

Anja van Hout added that when each region is considering its programme and presentation they should
think about how to include these focus areas.
Diane Dodd and Carmen Galarza will re-order the focus areas in a graphic to identify key areas (feeding
the planet being central) and focus areas, underlined by transversal areas.
The partners will consider questions of sustainability and how this theme can be appropriately used in the
European Region of Gastronomy initiative.

The partners will also endeavor to create local networks of stakeholders and build links with educational
and research institutions (triple helix model including public, private and research partners).

The regions were reminded that IGCAT should be given a list of 2-3 people from each region that are the
main contact points, however IGCAT would also welcome a longer list of contacts from people that
should receive the IGCAT newsletters and press releases from the project.

The regional partners requested that the list of contacts be added to the dropbox so bilateral
communications could be facilitated.

AIMS
The discussion moved on to discuss the AIMS of the European Region of Gastronomy project. The
partners agreed in principle with paper presented by IGCAT (Aims.pdf) but made the following
observations to improve the document and diagram:

The diagram should refer to CITIZENS instead of CIVIL SOCIETY in order to


highlight the bottom-up philosophy of the project.
Food waste is an important topic which could be included in a more detailed document.
To find an appropriate way to deal with the use of the term development in this context
(UNESCO disapproval of development when only seen as economic development).
However, conservation requires some degreee of development and the partners agreed
that development as a term should underpin mainly social and cultural development
and certainly not be restricted to economic development. It was agreed that the diagram
specify sustainable development as an objective (instead of only development).
Another issue arose with UNESCOs concern regarding commercial involvement.
However a great deal of innovation comes from the commercial sector and could be
strong partners for regional projects. The partners agreed that entry into agreements with
commercial organizations would be done with caution, however it is also important to
involve the private sector.
VIABILITY should be added as an aim.

PROJECT, AWARD or NETWORK?

The discussion led to a more fundamental discussion about whether the European Region of Gastronomy
is an award for one year, a network or a project. Clarification was sought and it was concluded that:

The European Region of Gastronomy should be a network that regions can join. The
application process will be worked out in more detail but after an initial application in
writing, applicant regions could be given a mentor from the current regional member
base. The founder members would guide the new member to understand the philosophy,
aims and to work on a number of the focus areas.
Up to 3 regions will be selected each year by a jury to be ambassadors for the project, to
collaborate with one another and as such will be the awarded the title and logo European
Region of Gastronomy + year. In much the same way as European Capitals of Culture
hold the year title. This would be a long-term legacy of the event.
Each region awarded the title for a year would be able to patent the title for posterity.

Regions from the same country will be able to join in the future and the founder region
would become their mentor. As they would not hold the title in the same year there would
be no conflict of interest. It would allow a country to boast that they have 2 or 3 Regions
of Gastronomy in the future.
A star system was suggested whereby regions could accumulate stars on their logo for
work achieved.
A key component is collaboration amongst the regions and therefore it was agreed that
after the presentations a session should be dedicated to brainstorming on possible
collaboration projects.
A recognizable logo will be key and could act as a stamp of accreditation (much in the
way the Cultural Routes of the Council of Europe can use the logo once they have
obtained the accreditation).

SELECTION CRITERIA
The partners discussed what might be the selection criteria used to judge if a region should be able to hold
the award. The criteria should be based on:

1. How well the region is responding to the aims and challenges set out in the Focus areas and
Aims documents.
2. How developed their programme is in terms of including citizens.
3. Provision for cross-collaboration with other regions in the programme.
4. An appropriate evaluation programme using a qualitative approach.
5. Triple-Helix model demonstrating multiple stakeholders involvement and embracement
of the project.
6. Education programmes.
7. Programme for supporting SMEs.
8. Good marketing and communication plan.
IGCAT is developing a pool of experts and the regions are welcome to send suggestions for
additional experts to joint his pool. The profile for the selection jury should include people from
different sectors (chef, food journalist, food industry, knowledge institutes, tourism, culture).
They will be selected by IGCAT on the basis of independence and availability to visit the
regions. Their role is not just to evaluate whether the region has met the criteria sufficiently to
host the label but also to guide, mentor and help the regions obtain longer-term benefits from the
programme.
The cost of the jury visit will be covered by the region being judged.
EVALUATION AND MONITORING
The discussion moved on to discuss what type of evaluation and whether it would be possible to:

Collect common indicators (thus provide for benchmarking)


Demonstrate added-value of the European Region of Gastronomy programme (i.e. is the
network doing it better than if Regions were doing it on their own)
Conduct longitudinal studies

Prof. Greg Richards pointed out that evaluation should start earlier rather than later otherwise the effects
cannot be measured. Evaluation needs to take place before, during and after the title year.
The partners asked IGCAT to draw up a list of common indicators and each regional partner will research
the possibilities to find already existing secondary data. From this information a session will be dedicated
at the next meeting to discuss what might be a possible evaluation programme that could be applied to all
regions before the event.

There was also a call for transparency whereby the partners can also talk about the failures (often more
can be learnt from failure than success).

COLLABORATIONS WITH OTHER NETWORKS AND EVENTS


Davinia Galea suggested developing collaboration with the European Festivals Association and the
partners approved of this idea. IGCAT is currently exploring a number of collaborations and signing nonfinancial collaboration agreements to share information and support each other through cross-marketing
etc.

For example IGCAT already has an agreement with Tasting Europe. It should however be clear that we
collaborate with but not necessarily agree with all principals set out by other organizations i.e. slow food
or 0km have strongly held principals that we dont necessarily want to be held to.

MEMBERSHIP COSTS:
The members discussed the costs of coordinating the network and agreed that work needs to be paid. The
minimum costs could be considered to be:

15,000 =

part-time coordinators salary

15,000 =

3 meeting organisational costs and travel for secretariat

host pays for meeting rooms and hospitality

members pay travel and hotel costs

12,000 =
8,000 =

writing INTERREG BIG


Operational budget to travel costs to represent the network (also this year
Open Days meeting costs in Brussels and design budget for banners,
leaflet, website and logos).

The partners agreed that in order to cover the above costs the founding members should pay (at least for
the 1st year and then this can be reviewed in light of real costs):

3,000 =

annual fee (which would include network coordination costs and meeting
coordination costs related to IGCATs work)

2,000 =
joining fee (existing members) + travel expenses (which would include
writing the Interreg bid and costs related to the Brussels meeting and
costs)

design

By paying the membership fee, the regions become members of IGCAT association and will be invited to
a General Assembly each year where the accounts will be presented.
IGCAT will invoice the partners for 2014 2015 in the coming months.

The partners will discuss the appropriate joining fee for new regions entering at the next meeting but it
was agreed that the joining fee will be higher for new members given that the founding partners have
made a larger investment in terms of time and work to create the programme. Also, the joining fee for
new members would need to include the costs for a jury visit (costs to be established depending on expetr
fee and travel costs).

INTERREG AND OTHER FUNDING OPTIONS


The Interreg call will open in the autumn and first submissions are likely to be in February 2015. A
12,000 budget will be set aside to support the writing of the Interreg proposal by the lead partner(s).
Peggy van Vliet (North Brabant) and Davinia Galea (Malta) are to advise the meeting of their availability
to write the Interreg bid and the members agree to ensure that the budget is available for them to start
work in the autumn.

A survey of other funding programs will be carried out such as ERASMUS (education) and CREATIVE
EUROPE (culture and media) programmes. Regions should look for public and private funding to create
a budget for their own programme. IGCAT will also search for additional sponsorship options.

EUROPEAN REGION OF GASTRONOMY PARTNER REPORTS


Each of the partners gave a presentation which is summarised below. Full presentations are available as
indicated in each case.

NORTH BRABANT - 2016


Feeding the City (working title)
Challenges:
To be proud of WHAT and HOW we produce (a new approach to food culture).
To educate for consumer related management.
To attract young people to stay in the region.
To create a professorship for gastronomy.

Programme:
Industrialization changes our view on how we look at food. The aim will be to showcase links between
rural and urban areas through events. For example:

Food experience (tasting using different senses)


Connection between (agri) food and cultural Brabant in new gastronomy concepts.
Dutch AgriFood Week (can become a landmark event since it will start in 2016).
Smart farming: meeting with farmers and new ways of producing foods.
DairyLink concept: shorten the chain between processing and packing. High-tech
farming. Processing in the farm. Innovation in food processes can be an asset.
Other ideas: history alive again, food for tomorrow, urban farming projects, pop-up
restaurants, etc.

Regional partners:
s' Hertogenbosch Municipality, AgriFood Capital, Regio Noordoost Brabant, Province Noord-Brabant,
Heronymous Bosch 2016, Provincie Noord-Brabant, Gemeente Eindhoven.

Presentation: 06_14 North Brabant.pptx

AARHUS/ CENTRAL DENMARK REGION - 2017


Rethinking food and gastronomy through arts and culture
What can happen if you take a value chain of food and put another layer on it?

Challenges:
To strengthen our food culture and specialisation in food (Nordic food culture)
To increase international cooperation and our international profile
To improve attractiveness: talent, trade and tourism (attract 5 million tourists)
To develop the relationship between city and countryside through food and gastronomy.

Programme:
An artistic programme using arts and culture to rethink food and gastronomy.

Connecting ERG 2017 programming with local activities and international profile of ECOC 2017. Will
provide more than 10,000 individual events, 100 larger and 150-200 smaller projects, 90% external
projects / 10% - 2017 projects.

Using the seasons as a theme: food and gastronomy in the spring, vision in the summer and future in the
autumn.

Regional Partners:
Mayor's Department City of Aarhus, Central Denmark Tourist Foundation, Aarhus 2017
Rethink 2017 (ECOC), Central Denmark Region, Visit Aarhus, Food Organisation of Denmark.

Presentation: 06_14 Aarhus_Central Denmark.pptx

PROVENCE ALPES CTE DAZUR - 2016


Promoting culinery heritage (working title)
Thinking locally and globally.

Challenges:
To promote culinery heritage and support food education.
To preserve and promote Mediterranean foods and cooking
To support sustainable agriculture
To encourge sustainable tourism

Programme:

The programme has two highlights:

A partnership with Food in Sud trade show: promotion, participation of all the actors and
long term vision (every two years)
One basecamp: the Villa Mediterranne: exhibition, conferences and tasting.

Projects could include:

Link with culture feedback from MP2013.


Grand opening with Food in Sud.
Major events during touristic season: cook and taste, wine tasting, markets and
conferences.
Conferences/events at Villa Mediterrane all year long (1 theme/month)

Regional Partnerships:

Ville de Marseille DRI, Conservatoire International des Cuisines Mditerranennes, Conservatoire


International des Cuisines Mditerranennes, Marseille City
Conseil Rgional, Safim, Wine Mozaic, Les grandes Tables de la friche, Direction Rgionales de
lAgriculture

Presentation: 06_14 Provence Alpes Ctes dAzur.pptx

RIGA REGION - 2017


Food is Culture (working title)

Challenges:
To put Riga on the map as the Gastronomic Capital of the Baltics.
To raise awareness of gastronomy as a cultural component.
To promote the development of restaurant culture in Riga.
To define the region and attract more people outside the capital.
To promote both Latvian and other ERG partners local cuisine.

Programme:
Cultural events to include:

Workshops and cooking classes: show how and why the products have become
meaningful in Latvian cuisine. Do it for other participating partners. Bringing together
producers, restaurants, shops. People from all levels can be part of it.
One week dedicated to each represented city/country in European Region of Gastronomy
project. Incorporate them to restaurants, etc.
Riga Restaurant Week activities linked to European Region of Gastronomy.

Promotion of the projects in the www.LiveRiga.com

Regional partners:
Riga Tourism Development Bureau, "Chef's Club" Association
Presentation: 06_14 Riga region.ppt

MALTA - 2019
Foodscapes - relationship between architecture, landscape and food (working title)

Challenges:

To educate by establishing standards.


To improve inhabitants access to quality food (Products that taste good and free from practices that can be
harmful pesticides).
To understand and identify products associated with the land such as: olive oil, cheese and thyme honey
(food going back in time).
To increase knowledge areas.
To raise awareness of the rural limitations of the region (lack of rural space, poverty of the land, lack of
water and dependence on the importation of foodstuffs that effect cultural trends) and to find solutions.
To open a culinary centre connected to the food industry.

Programme
Research on specific products is carried on a cultural, agricultural and bio/chemical level assessing the
nutritional value and analysis of several locally grown products.
Set standards and identify quality
New master Chefs certification programme

Regional Partners:
University of Malta

Presentation: 06_14 Malta.pptx

EMILIA-ROMAGNA
Experience Emilia-Romagna Echoes and evocations of a land

Challenges:
To link historical and cultural evocation of gastronomy with the arts (literature, music etc.)
To support food education
To support quality through certification
To enhance competitiveness of SMEs through innovation
To support experiential rural tourism sustainability (transformation business) learning gardening

Programme:
Aims to create a programme that evokes the five senses through music, arts, literature and gastronomy.

Regional Partners:

Regional Department of Cultural Affairs and ATER

Presentation: 06_14 Emilia-Romagna.ppt

ISTRIA - 2018
Green Mediterranean (working title)

Challenges:
To gain experience in creating development projects
To create liks between the hinterland part of Istria with the seaside
To develop selective forms of tourism
To enlarge the touristic season
To encourage a new philosphy of tourism
To support the protection of our main resources

Programme:
To be developed.

Regional partners:
Regional Ministry of Tourism, Istra Tourism Board + local tourist boards, Region of Istria + local
municipalities, private sector (hotel companies).

Presentations: 06_14 Istria County Tourist Board.ppt and 06_14 Istria as a wine and culinary
destination.ppt

MINHO REGION - 2016


Regional Gastronomy: Between Innovation and Tradition (working title)
Presentation to be sent however Greg noted the progress made in Minho to galvanise support from a wide
range of partners and the successful ATLAS/IGCAT seminar on gastronomic Innovation Vs Tradition.

Presentation : to be sent

SIBIU REGION - 2019


Developing Local Gastronomic Identity (working title)

Challenges:
To develop a local food identity/brand
To promote local cuisine in light of global markets
To encourage certification of regional food dishes
To raise interest in cooking and gastronomy training
To increase local pride and cohesion in local food culture
To attract private investment and increase tourist arrivals
To increase visibility in global media

Programme:
To be devised.

Regional Partners:
Consrcio Minho IN, Polytechnic Institute of Viana do Castelo

Presentation: 06_14 Sibiu Region.pptx

CATALONIA 2018
Diane Dodd reported that a group of stakeholders from the province of Barcelona and Catalonia wider
region will be meeting at 17h to discuss their formal application to join the founder partners.

IGCAT will send a 1-2 page template for the partners to complete in order to have coherent information
about their planned events for their title year.

Presentation: to be sent

NEXT STEPS

Brussels Open Days 2014 (6-9 of October)


Before the meeting of founder regions in Brussels all regions should have formalized their commitment
and paid their membership and joining fee. This is necessary to cover the costs of the meeting. The

meeting in Brussels could be used to raise awareness of the ERG program and provide information for
possible candidate regions.

Public Event in Brussels (date tbc)


A public Event will therefore be planned to present the European Region of Gastronomy. The following
tasks need to be achieved:

- Davinia Galea offered to see if ambassadorial premises could be used for the public meeting in Brussels.
- Diane Dodd will make a block hotel booking and partners will confirm their own reservation
- Each region will provide a banner from their region (Height 2 m, Width 1m)
- IGCAT will ensure that the European Region of Gastronomy has an agreed logo, leaflet and banner for
the meeting. A designer will be approached to provide three different designs and a budget. These will be
distributed to the partners and partners will vote for their favoured design in July 2014.
- Formal invitations will be sent to a wide range of possible stakeholders. The partners should send
contacts to IGCAT to be included in the mailing list.
- The public event will include the launching of the website. Partners are requested to ensure that their
information is agreed in July/August so that the leaflet, banner and website can be designed and ready for
the Brussels meeting.

Partner meeting in Brussels


Anja Van Hout offered to find a space in Brussels to host the partner meeting. The agenda for the partner
meeting will include a discussion on the application process and costs for new members, a selection of
jury members, a discussion on evaluation and indicators and planning for the official launch and open call
in January 2015.

Concern was raised that candidate regions need to be given a clear message. The partners agreed that:

Founding partners will be the committee to decide on new members (first years).
New members will put a proposal (at the next partner meeting in a Brussels a template
will be decided upon).
One founding partner will be asked to act as a mentor and advise the candidate region on
how to present the proposal and what elements.
The candidate region will present their proposal at the next General Assembly.
Founder partners will need to agree new members at the General Assembly by voting.
The mentor region will be able to support the candidate region.

Founding members will have a special logo.


The design proposal should include a general logo/stamp (registered in Spain) and an adaptable
logo/stamp for each region (each region will be responsible to trademark the logo for their year in their
country).

Official launch of the programme and open call in North Brabant, January 2015

Anja van Hout requested that a formal signing of political representatives take place in North Brabant in
January. It was agreed that the North Brabant meeting could signal the official launch of the program and
the first open call will be made for candidate European Regions of Gastronomy in 2019/2020.

Anton Rombouts, as Chair of the Culture Committee of the Committee of the Regions will preside over a
formal launching of the project with key political figures from all of the regions represented. This will be
a signing event at a political level.

A partner meeting should take place back to back with the official/political meeting.

IGCAT will try to identify other large events that we could try to link to in the future such as EXPO
Milan.

PROPOSAL FOR ERG YEAR ALLOCATIONS

North Brabant -2016 tbc


Provence Alpes Ctes dAzu 2016 requested
Minho Region 2016 requested

Aarhus/Central Denmark 2017 requested


Riga Region 2017

Istria 2018
Emilia- Romagna 2018
Catalonia 2018

Malta 2019 requested


Sibui 2019

Regions need to decide as soon as possibel the title year so that the leaflet, banner and website can be
ready for Brussels. Regions should liaise with IGCAT to confirm their preferred year.

BRAINSTORMING SESSION ON FUTURE COLLABORATION PROGRAMMES BETWEEN


EUROPEAN REGION OF GASTRONOMY PARTNERS
A brainstorming session took place in Friday 20th June on possible projects that the regions could develop
together. The following were proposed:

Masterchef Competition
Regional masterchef commpetitions in each region whereby the winner is sent to a European final held in
the Regions holding the title that year (thereby the final could circulate). The aim will be to encourage the
use of seasonal and local products and encourage innovation of traditional recipes.
The partners could explore media partnerships.

Joint Master Degree Programme


Develop an international component in current Master Degree programmes operating in the partner
regions.
Support the introduction of Master Degree programmes in regions that dont yet have one.
Build an exhange programme for students (and/or staff)
Consider applying to ERASMUS programme.

Annual World Conference on Gastronomy and Culture


Develop links with Asia, North Africa, Latin America etc.
Explore partners and foodways.
This programme could be interesting for UNESCO. And, IGCAT is already exploring funding with the
Asia-Europe Foundation Creative networks programme for funding that could support preliminary
seminars/conferences with partners in Asia.

Market Place
Develop a local products fair to which the partner regions will be invited to exhibit and bring stands with
local products and demonstrations.

Quality Charter
Award quality local producers the possibility to use the ERG logo on their products as a quality seal.
ERG partners will need to discuss what the criteria for awarding products should be. Those selected
would also be invited to attend the gastronomy fairs Market Place in partner regions.
Partners to consider applying to the COSME programme for this initiative.

NEXT MEETING
Brussels, 6-9 October 2014

SELECTION CRITERIA FOR REGIONS TO HOLD THE TITLE


Title and brief description of the programme (preferred year)
Basic information about the planned programme, particularly relating to the timing of the activities (start
and end dates), theme and proposed title.
Organising body and main partners
The ERG particularly promotes the development of partnerships between public sector, commercial
sector and education/research organisations. Candidates should indicate how they intend to develop such
partnerships, and what types of collaboration this will involve.
Bids must be submitted from a consortium of stakeholders (including representatives from academic,
third sector, public and private institutions). The bid should clearly list the stakeholder group and names
and contact details of their representatives.
One partner will be responsible for managing and organising the programme of activities this may be a
new organisation set up for the purpose of or the most appropriate organisation with the means and
structure to manage the programme.
Relationship to the aims and objectives of the ERG
Candidate regions should demonstrate how they propose to support the aims and objectives (Focus Areas)
of the ERG programme. This should include a discussion of how the theme and programme of the year
reflects the ERG objectives, and which of these objectives will be particularly highlighted and how.
Cross-collaboration with other ERG partners
An important aim of the ERG network is to promote collaboration between the different regions in the
network. Prospective partners should outline how they intend to collaborate with other ERG regions, and
which activities in the ERG year will involve joint activities with other partners.
Sustainability and legacy
How will the region ensure that the activities organised for the ERG year will be sustainable over the
longer term? What lasting legacy is envisaged from the ERG process? How will the ERG contribute to
sustainable food and gastronomy practices in the region?
Citizen Inclusion
How will the citizens of the region be involved in the development, organisation and execution of the
programme? Are there any specific target groups who are envisaged as key beneficiaries of the
programme?
Education
How will the programme develop greater awareness and knowledge about local and regional food, issues
of nutrition, health and sustainability? How will schoolchildren and others following educational courses

be involved in the programme?


SMEs
What steps will be taken to ensure that SMEs are involved in the programme, and also benefit from its
outcomes?
European content and actions
As the ERG is designed to increase the visibility of regional gastronomy at European level, it is important
that specific European elements be built into the programme. This should include the projection of your
regional gastronomy to the rest of Europe, but also linking people in your region to different aspects of
European food cultures and gastronomy. Particular attention should be paid to the existence of foodways
linking your own gastronomic traditions with other European regions, as these are key elements of the
UNESCO intangible heritage in the realm of gastronomy.
Economic provision
What is the total budget for the activities forseen in the ERG year and any other associated activities?
What are the funding sources that will be used to support the ERG activities? Which body will have
responsibility for the financial management of the ERG?
Marketing and communication plan
What are the main target groups of the ERG, both inside and outside the region? What are the main
means of communication with these groups? Outline the proposed marketing and communication budget
required to support these activities.
Evaluation programme
Describe the evaluation programme, including the assessment of short term impacts and longer term
effects of the ERG programme. Who will be responsible for undertaking the evaluation and producing the
report for the region and the ERG partners?

Potential Indicators for the evaluation of the European Region of Gastronomy

The following is a draft list of indicators that can potentially be used to evaluate the ERG. Some
indicators are specific to the programme or else are not available from secondary data, and for these we
might need to collect information ourselves. A considerable amount of data is available from Eurostat, but
the scale might not be suitable for all regions (most is only available down to NUTS2 level (which would
coincide with larger regions, such as the Norte region of Portugal, Noord Brabant or Mid-Jutland).
Potential indicators to be developed by partners
Food and gastronomy education (number of courses/students)
Patents related to food
Number and attendance at food-related events
Number of tourists/Gastronomic tourism
Press coverage
Gastronomic experiences
Website usage

Available from Eurostat


Economic indicators
Gross domestic product (GDP), market prices (
Employment (in persons)
Gross value added at basic prices
Patent applications to the EPO by priority year by NUTS 2 regions
Food related businesses
Education
Students in tertiary education (ISCED 5-6) by NUTS 2 regions
Agricultural activity
Economic Accounts for Agriculture
Agricultural Labour Input Statistics
Unit value statistics for agricultural products

EAA accounts are compiled at regional level (NUTS2), but only in values in current prices. The labour
input data and Unit values are not broken down to regional level.
Please note that for paragraphs where no metadata for regional data has been specified, the regional
metadata is identical to the metadata provided for the national data.
Organic food
Certified organic crop area by crops products

organic livestock by type of species


certified registered organic operators processing products issued from organic farming
production of organic animal products by type of products

Health indicators
Life expectancy by age and sex
Healthy Life Years
Health by sex, age and educational attainment level

Tourism
Occupancy of tourist accommodation establishments
Capacity of tourist accommodation establishments
Employment in the accommodation sector

EUROPEAN REGION OF
GASTRONOMY

AIMS
The overall aim of the European Region of Gastronomy programme is to:
Contribute to a better quality of life in European Regions by conserving food cultures and
stimulating gastronomic innovation.
Our objectives are to:
-

Raise awareness of the importance of gastronomy and local food cultures among key
stakeholders: civil society, public authorities, enterprises and knowledge institutions.

Stimulate debate about the role of food and food cultures in contemporary society.

Strengthen and diversify local food networks.

Organize major events that will use food and gastronomy as a means to stimulate
innovation and showcase regional food cultures and identities.

Provide a stimulus to link food, hospitality, tourism, culture, health and sustainability to
support economic, cultural, social and environmental development.

Highlight the distinctiveness of local and regional food cultures in Europe and to emphasise
their interdependent nature

This can best be achieved by organising an event with the support of the European institutions,
coordinated by an independent body that can help to collect and disseminate the knowledge that is
generated by the activity of the participating regions. In the longer term, development of this
programme should also help to emphasize the unique assets of Europe in relation to food cultures,
which in turn can serve as sources of growth, social cohesion and sustainability.
The European Region of Gastronomy award is intended as an outcome to help regions achieve
Visibility, Cohesion and Credibility.

VISIBILITY
Currently, many regions are doing interesting things to support culture and food ways /
gastronomy however they lack visibility. The European Region of Gastronomy award is intended
to improve links between the regions taking part and form a longer-term network so that these
links can be maintained. The title will also give the regions visibility internationally and provide
cross-marketing opportunities for producers and tourism sector operators.
COHESION
Many regions struggle to develop their potential because of a lack of cohesion in food production,
hospitality and cultural offer. By building a regional identity based on food heritage and innovation
as well as culture the European Region of Gastronomy award hopes to provide lasting connections
that will benefit the region. At the same time, by supporting the regional identity the regions will
have more visibility in Europe and thus contribute to connecting Europe through heritage and
tradition, as well as innovation.
CREDIBILITY
The European Region of Gastronomy award has been built with an international body of experts,
regional authorities and in due course, hopes to receive an endorsement from the Committee of the
Regions of the European Union. This combined structure gives credibility and validation to the
work being carried out at a regional level. At the same time, by sharing insights with other

European partners the regions not only contribute to sharing of knowledge but also provide a basis
from which to benchmark their activities. The sharing of knowledge is also then a springboard for
successful innovations to take root in other regions.

European Region of Gastronomy Focus Areas

Feeding the planet


It is estimated that by 2050 the worlds population will have risen to 9 billion people (currently we are just
above 7 billion people). The European Region of Gastronomy award aims to stimulate debate about how
we produce sufficient food for everyone. Given that it is estimated that in 2014 more than 20,000 people
die every day from hunger in the world, questions to do with global trade, food distribution, emergency aid
and food production are urgent.
Sustainability
Sustainable local, regional and global food systems are important for all our futures. The European
Region of Gastronomy award aims to stimulate debate about sustainable tourism, food and gastronomy
practices in order to support the development of more environmentally, socially, culturally and
economically sustainable food production and consumption.
Education
The European Parliament recently called for gastronomy and food to be integrated into the education
curriculum a move that the European Region of Gastronomy is designed to support. The European
Region of Gastronomy is based on principles of collaboration, and sees cooperation between the
educational sector, public and private bodies (the so-called triple helix model) as a cornerstone of the
programme. We will work closely with education and knowledge institutions in the host regions and
elsewhere to disseminate information about the importance of regional gastronomy.

Innovation
Local food cultures are an important source of innovation. Traditions developed over centuries form the
vital DNA of food cultures and regional gastronomy, and local knowledge is therefore an important
potential source of new ideas and innovative products and experiences. The key role of innovation in
gastronomy was highlighted at the recent Expert Meeting organised by IGCAT on Innovation and
Tradition in Regional Gastronomy organised by candidate European Region of Gastronomy 2016, Minho
Region, Portugal.
Globalisation
Globalisation poses both threats and opportunities for regional food systems. The globalisation of food
production creates competition for local food producers and may threaten local products and traditional
forms of food production and preparation. However, the growth of global food markets also provides
opportunities for regional producers to expand their markets, providing they can create distinction to
underline the added value of local products. Regions joining the European Region of Gastronomy
network agree share good practice and support cross-marketing of local producers products and
services.
Digital agenda
The Digital Agenda for Europe (DAE) aims to reboot Europe's economy and help Europe's citizens and
businesses to get the most out of digital technologies. It is the first of seven flagships initiatives under
Europe 2020, the EU's strategy to deliver smart sustainable and inclusive growth. The digital economy is
growing much faster than other sectors, but it requires new ways of working. This also applies to the food
sector, which needs to add value to food products through the application of creativity, also by using
digital technology. Regions joining the European Region of Gastronomy network agree share good
practice and support the digital agenda.
Linking urban and rural
Recent years have seen a growing divide between Europes rural and urban areas, particularly in the
area of food. Young people are often no longer aware where the food they eat comes from. The
European Region of Gastronomy provides an opportunity for regions to re-connect their rural and urban
environments, bringing the countryside to the city, and the city to the countryside. The European Region
of Gastronomy will also stimulate debate between urban and rural dwellers about the future of food and
gastronomy.

Global competitiveness
The European Region of Gastronomy is designed to underline the distinctiveness of Europes food
cultures and practices, enabling food products and experiences to compete effectively with those from
other areas of the world. We see regional foods as being one of the major strengths that Europe can use
to profile itself globally (both in terms of products and tourism services), which is why we are collaborating
with the Taste of Europe programme (add link).
Health
Food is vital for health, and gastronomy is literally the art of eating well. By showcasing regional and local
foods that are wholesome and healthy, the European Region of Gastronomy hopes to contribute to
raising awareness of health issues and to promote healthy eating.
Diversity
Regional gastronomy provides a wealth of diversity, not just in terms of a vast range of different foods, but
also in the many ways of eating, presenting and serving foods around Europe. The conservation of local
food cultures helps to promote the diversity of food, culture and creativity.
Supporting SMEs
According to DG Enterprise and Industry, more than 20 million SMEs in the EU represent 99% of
businesses, and are a key driver for economic growth, innovation, employment and social integration.
Small and Medium Enterprises (SMEs) are the backbone of regional food production and the mainstay of
gastronomic experiences. The European Region of Gastronomy is designed to promote the work of
SMEs and to help them achieve greater environmental, economic and cultural sustainability.

EUROPEAN REGION OF GASTRONOMY


PRACTICAL INFORMATION BRUSSELS OPEN DAYS
8-9 OCTOBER 2014

WHEN, WHAT, WHERE

28

MEETING OF PARTNERS

30

PUBLIC INFORMATION MEETING

36

HOTEL AND RESTAURANT INFORMATION

39

WHEN, WHAT, WHERE

When
09:30h 13:00h

What
Meeting of Partners

8 October 2014

Where
Central Denmark EU Office
Avenue de Tervueren 35,
B-1040 Bruxelles, Belgium

13:00h

Lunch

8 October 2014

Restaurant Nouvelle Midi 50


Jubelpark 10
1000 Bruxelles, Belgium

14:30 18:00h

Public Information Meeting

Permanent Representation of Malta

8 October 2014

Public

to the European Union


Rue Archimde 25
B-1000 Bruxelles, Belgium

20:00h

Dinner

8 October 2014

09:30 13:00

Restaurant Le Cap Sablon


Rue Lebeau 75
1000 Bruxelles, Belgium

Meeting of Partners

9 October 2014

Central Denmark EU Office


Avenue de Tervueren 35,
B-1040 Bruxelles, Belgium

Map of the area and important locations

MEETING OF PARTNERS
AGENDA
For the 3rd meeting of partners

European Region of Gastronomy


Organised by IGCAT
Wednesday 8 October 2014 from 09.30h to 13.30h
Thursday 9 October 2014 from 09.30h to 13.30h
Hosted by Central Denmark EU Office, Avenue de Tervueren 35, B-1040, Bruxelles, Belgium

1.0

WELCOME

2.0

ARRANGEMENT OF THE AGENDA

31
33

3.0

AGREEMENT ON MINUTES OF PREVIOUS MEETING

33

4.0

DISCUSSION AND BRAINSTORMING

33

5.0

MATTERS FOR DECISION

33

TEA/COFFEE BREAK
6.0

33

INTERREG

35

TEA/COFFEE BREAK

35

7.0

OFFICIAL LAUNCH EUROPEAN REGION OF GASTRONOMY

35

8.0

NEXT STEPS AND DATE OF NEXT MEETING

36

9.0

WRAP UP AND CLOSE

36

AGENDA
For the 3rd meeting of partners

European Region of Gastronomy

Organised by IGCAT
Wednesday 8 October 2014 from 09.30h to 13.30h
Thursday 9 October 2014 from 09.30h to 13.30h
Hosted by Central Denmark EU Office, Avenue de Tervueren 35, B-1040, Bruxelles, Belgium

WELCOME
Invited guests are:

North Brabant province, The Netherlands

Anja van Hout, Programme Manager at Regio Noordoost Brabant


Peggy van Vliet, Advisor Public Affairs Agrifood Capital

Minho Region, Portugal

Francisco de Calheiros, Executive Coordinator at Consrcio Minho IN


Carlos Fernandes, prof. of Tourism Studies at Polytechnic Institute of Viana do Castelo

Aarhus/Central Denmark, Denmark

Jens Hausted, Director, Central Denmark Tourism Foundation


Gitte Just, Programme Director, Aarhus 2017 (ECOC)
Jesper Henrik Borg Christensen, Consultant Business Development, Mayors Department City of
Aarhus
Peter Rasmussen, Special Consultant Business Development, Mayors Department City of Aarhus

Bergamo, Italy

Roberta Garibaldi, Professor in the Department of Management, Economics and Quantitative,


University of Bergamo

Provence-Alpes-Cte d'Azur, France

Claire Robert, Conservatoire International des Cuisines Mditerranennes


Loc Giraudon, Ville de Marseille - DRI

Riga, Latvia

Anna Blaua, Head of Delightfully Delicious Destination project at Riga Tourism Development
Bureau
Ieva Lasmane, Riga Tourism Development Bureau (RTDB)

Valletta, Malta

Prof. Carmel Cassar, Chairman, Programme for Mediterranean Culinary Culture, University of Malta
Davinia Galea, Malta Region of Gastronomy, University of Malta
Lino Schembri, Chairman, Institute of Tourism Studies

Istra, Croatia

Cristina Voji Krajcar, Marketing Manager, Istria Tourist Board

Sibiu, Romania

Ilie Rotariu, Profesor of Tourism/ Secretary of Universitys Senate, University Lucian Blaga of
Sibiu
Stela Matioc, Chief of Department, City Hall

Barcelona, Catalonia, Spain

Patrick Torrent, Directiu Executiu, Agencia Catalana de Turisme


Blanca Cros, Head of European Projects and International Relations, Agencia Catalana de Turisme
Jordi Tresserras, University of Barcelona

IGCAT

Prof. Greg Richards, President


Dr. Diane Dodd, Director

ARRANGEMENT OF THE AGENDA


AGREEMENT ON MINUTES OF PREVIOUS MEETING
It is recommended that the partners read the minutes prior to the meeting and send amendments so that a
final copy can be signed.

Documents attached:
06_2014 Minutes ERG Meeting draft.doc

4.0

DISCUSSION AND BRAINSTORMING

4.1 Evaluation and Monitoring


During the 2nd meeting it was pointed out that evaluation needs to take place before, during and after the
title year.

List of common indicators (IGCAT)


Already existing secondary data (other members)
Brain storm about possible evaluation programme that could be applied to all regions before the
event
Discuss failures (for transparency and to learn from)

11:00 TEA/COFFEE BREAK


5.0

MATTERS FOR DECISION

5.1 Future Collaboration Projects and Logo use


Brainstorming session on Future Collaboration Programmes.pdf

5.2 Application process and costs new members

Joining the Network


The European Region of Gastronomy is a network that regions desiring to hold the title can join. After an
initial application in writing, applicant regions could be given a mentor from the current regional member
base. The founder members would guide the new member to understand the philosophy, aims and to work
on a number of the focus areas.

Selection criteria for new partners


The partners have discussed what might be the selection criteria used to judge if a region should be able
to hold the award. The criteria will help evaluate the application. Therefore the application should contain
(this is still in draft form):

Title and description of the programme (preferred year)


How the PROGRAMME reflects the themes/focus areas, aims and objectives of European Region of
Gastronomy
CROSS-COLLABORATION with other host regions in the same year
PARTNERSHIPS and STAKEHOLDER actions (Triple-Helix model
demonstrating multiple stakeholders involvement and embracement of the project).
How developed the programme is in terms of including CITIZENS
EDUCATION programmes
Programmes for supporting SMEs
ECONOMIC PROVISION (clear budget for activities)
MARKETING and COMMUNICATION plan
EVALUATION programme (quantitative and qualitative)

The application process for new regions to enter the European Region of Gastronomy has to be finalized.
Besides that, an appropriate joining fee for these new regions entering has to be determined. During the
2nd meeting in June it was agreed that the joining fee will be higher for new members given that the
founding partners have made a large investment in terms of time and work to create the programme. Also,
the joining fee for new members would need to include the costs for a jury visit (costs to be established
depending on expert fee and travel costs).

5.3 Selection Jury members


IGCAT is developing a pool of experts and the regions are welcome to send suggestions for additional
experts to joint his pool. The profile for the selection jury should include people from different sectors
(chef, food journalist, food industry, knowledge institutes, tourism, culture).
They will be selected by IGCAT on the basis of independence and availability to visit the regions. Their
role is not just to evaluate whether the region has met the criteria sufficiently to host the label but also to
guide, mentor and help the regions obtain longer-term benefits from the programme.
The cost of the jury visit will be covered by the region being judged.

TO BE CONTINUED ON THURSDAY 9 OCTOBER...09.00h

6.0

INTERREG

6.1 Interreg requirements

6.2 Interreg proposal


The Interreg call will open in the autumn and first submissions are likely to be in February 2015. A
12,000 budget will be set aside to support the writing of the Interreg proposal by the lead partner(s).
Peggy van Vliet (North Brabant) and Davinia Galea (Malta) are to advise the meeting of their availability
to write the Interreg bid and the members agree to ensure that the budget is available for them to start
work in the autumn.

6.3 Other funding programs

11:00 TEA/COFFEE BREAK

7.0

OFFICIAL LAUNCH EUROPEAN REGION OF GASTRONOMY

7.1 Planning for the official launch and open call in January 2015

An official launch of the European Region of Gastronomy and open call for new network members will
take place in North Brabant, January 2015.

Anton Rombouts, as Chair of the Culture Committee of the Committee of the Regions will preside over a
formal launching of the project with key political figures from all of the regions represented. This will be
a signing event at a political level.

8.0

NEXT STEPS AND DATE OF NEXT MEETING

9.0

WRAP UP AND CLOSE

PUBLIC INFORMATION MEETING


European Region of Gastronomy
Organised by IGCAT
Wednesday 8 October 2014 from 14.30h to 18.00h
Held at Permanent Representation of Malta to the European Union
Rue Archimde 25, B-1000 Bruxelles, Belgium

Schedule of the Meeting

14.30: Arrival of ERG partners and set up.


15.30: Arrival of guests
16.00: Introduction and welcome by Anton Rombouts
16.15: Conceptual idea behind ERG by Greg Richards
16.35: Introduction to the regions (2-3 minutes for each partner region to give a taste of what will come
during each title year)
16.50: Concluding words by Anton Rombouts
17.00: Invitation to taste products at the exhibition tables
18.00: Close

Partner Regions Exhibition

Each partner agreed to bring with them a self-standing roll-up banner (2m high x 1m width).

Each region will be given a table (2m x 75cm) covered with white cloth on which to display products and
offer a tasting after the speeches have ended.

Each region would be responsible for bringing all necessary equipment needed to serve and present their
food and culture.

The podium will include a banner with the ERG logo and images from your regions

Expected attendees
Around 50 - 80 participants. Each partner shoud invite 5 people. Please send the invitation to those you
think would be interested.

North Brabant province, The Netherlands

Anton Rombouts, Mayor, 's Hertogenbosch


Anja van Hout, Programme Manager at Regio Noordoost Brabant
Peggy van Vliet, Advisor Public Affairs Agrifood Capital
tbc
tbc

Minho Region, Portugal

Francisco de Calheiros, Executive Coordinator at Consrcio Minho IN


Carlos Fernandes, prof. of Tourism Studies at Polytechnic Institute of Viana do Castelo
tbc
tbc
tbc

Aarhus/Central Denmark, Denmark

Jens Hausted, Director, Central Denmark Tourism Foundation


Gitte Just, Programme Director, Aarhus 2017 (ECOC)
Peter Rasmussen, Special Consultant Business Development, Mayors Department City of Aarhus
tbc
tbc

Bergamo, Italy

Roberta Garibaldi, Professor in the Department of Management, Economics and Quantitative,


University of Bergamo
Tbc
Tbc
Tbc
Tbc

Provence-Alpes-Cte d'Azur, France

Claire Robert, Conservatoire International des Cuisines Mditerranennes


Loc Giraudon, Ville de Marseille DRI
Tbc
Tbc
Tbc

Riga, Latvia

Anna Blaua, Head of Delightfully Delicious Destination project at Riga Tourism Development
Bureau
Ieva Lasmane, Riga Tourism Development Bureau (RTDB)
Tbc
Tbc
Tbc

Valletta, Malta

Prof. Carmel Cassar, Chairman, Programme for Mediterranean Culinary Culture, University of Malta
Davinia Galea, Malta Region of Gastronomy, University of Malta
Lino Schembri, Chairman, Institute of Tourism Studies
Tbc
Tbc

Istra, Croatia

Cristina Voji Krajcar, Marketing Manager, Istria Tourist Board


Tbc
Tbc
Tbc
Tbc

Sibiu, Romania

Ilie Rotariu, Profesor of Tourism/ Secretary of Universitys Senate, University Lucian Blaga of
Sibiu
Adrian Tibu, official representative of Mayor House, Sibiu Local Council
Cristian Cismas, Representative of private tourism venture, Reky Travel Club
Tbc
Tbc
Tbc

Barcelona, Catalonia, Spain

Jordi Tresserras, University of Barcelona


Patrick Torrent, Directiu Executiu, Agencia Catalana de Turisme
Blanca Cros, Head of European Projects and International Relations, Agencia Catalana de Turisme

Tbc
Tbc

RESTAURANT INFORMATION
We have made reservations for lunch and dinner at restaurant Midi 50 and Le Cap Sablon. Please let us
know if you would like to attend the lunch and/or dinner at these restaurants. Underneath you can find
some information about the restaurants and the approximate price.
Midi 50: is a nice restaurant located in the park which lies between the embassy of Malta and the Central
Denmark EU Office. They serve all kinds of food and the price for a meal and two drinks is
approximately 20-25 euros.
http://www.restaurationnouvelle.be/NL/place.asp?id=midi-50
Le Cap Sablon: is a nice bistro located nearby the Ibis and Bedford Hotel. The price for a starter, main
dish and desert is approximately 30-35 euros. http://sites.resto.com/capsablon/