Food and gastronomy are increasingly recognised as elements of regional innovation contributing to economic development. To expand sustainable practices across Europe, the FOODEV project identified key resources and practices.
Linking food and gastronomy to sustainable development requires input from multiple disciplines given the multifunctional nature of food. With a Marie Sklodowska-Curie individual fellowship grant, the EU-funded FOODEV project implemented an interdisciplinary approach to determine the conditions that favour building on local features. “Our key objective was to identify successful sustainable development strategies based on food and gastronomy in different European regions,″ explains project coordinator Prof. Tommy Andersson.
Further details: Strategies for promoting gastronomy across Europe