BevTOUR

PROJEKT:

“BevTOUR” (št. 2020-1-UK01-KA202-079031)

SPLETNA STRAN PROJEKTA

www.bevtour.eu

OBDOBJE TRAJANJE IZVEDBE:

14.12.2020 – 13.12.2022 (24 mesecev)

VIR FINANCIRANJA:

Erasmus+ program 2014-2020;

Ključna aktivnost 2: Projekti strateška partnerstva

PROJEKTNI PARTNERJI:

Strode College (Združeno kraljestvo)
Mullingar Employment Action Group (Irska)
Inn Training Ltd (Združeno kraljestvo)
Dramblys Social Creative Lab (Španija)
Agency for Territorial Marketing (Slovenija)
E-Code (Slovaška)
Eurotracks (Francija)
O.R.O. scarl (Italija)
Institute Of Entrepreneurship Development (Grčija)
Sihtasutus Noored Teaduses Ja Ettevotluses (YSBF) (Estonija)
Comparative Research Network EV (Nemčija)
ESE, Ensino Superior Empresarial, LDA (European Business School) (Portugalska)

NAMEN IN CILJI PROJEKTA

identificirati in podrobneje opisati primere najboljših praks kulinaričnega turizma v Evropi;
izboljšati ozaveščenost butičnih proizvajalcev hrane in pijače o gospodarskih priložnostih kulinaričnega turizma .
proizvajalcem in regionalnim posrednikom priskrbeti orodje za razvoj turističnih proizvodov in marketinške strategije.

INTELEKTUALNI REZULTATI (IR)

IR1 – BevTOUR PRIROČNIK S PRIMERI DOBRIH PRAKS bo pripravljen posebej za potrebe proizvajalcev hrane in pijač, ki si želijo v svoj portfoljo produktov dodati tudi turistične produkte. Zelo uporaben bo tudi za organizatorje potovanj in posrednike, svetovalce, trenerje in podporne agencije, ki delujejo na tem področju. Priročnik bo vseboval najmanj 11 najboljših primerov dobrih praks iz vse Evrope, z različnimi kategorijami hrane in pijač. Priročnik bo vključeval tudi vodnik o načinu promocije kulinarično-turističnih destinacij in bo v pomoč lastnikom in upravljavcem majhnih kulinarično-turističnih destinacij, za lažje razumevanje in učinkovito uporabo različnih že obstoječih načinov promocije.

IR2 – BevTOUR VODNIK (rezultat z dodano vrednostjo) bo pripravljen posebej za turiste in bo pomemben tako za organizatorje potovanj kakor tudi za posrednike. Vodnik bo vključeval najmanj 33 identificiranih projektov iz vse Evrope, s paleto različnih kategorij hrane in pijače. Vključeval bo vse elemente, po katerih hrepenijo kulinarični-turisti: (1) kuhanje / pridelava vina / pivovarstvo itd. z domačimi in regionalnimi kuharji ali pridelovalci; (2) skupinske zabave, ki se končajo s kuhanjem / varjenjem in jedjo / uživanjem pijač; (3) čas žetve, (4) izkušnje »od kmetij do vilic / kozarcev«; (5) predstavitev novih jedi/ pijač, (6) ogledi edinstvenih objektov; (7) prvo poskušanje nečesa povsem novega.

IR3 – BevTOUR PLATFORMA, osrednji element projekta. Namen je vzpostaviti spletni prostor, v katerem bodo obiskovalci našli podporna orodja in imeli priložnost sodelovati v projektnih aktivnostih. Spletno mesto bo vzpostavljeno s ciljem spodbujati nove ideje in sprejemanje najboljših praks s pomočjo izobraževanja o pozitivnem zagonu kulinaričnega turizma ter blagovnih znamk v njihovih regijah.

NOSILEC PROJEKTA

PROJEKTNI PARTNERJI

PROJECT:

“BevTOUR” (No. 2020-1-UK01-KA202-079031)

PROJECT WEBSITE

www.bevtour.eu

DURATION:

14.12.2020 – 13.12.2022 (24 months)

SOURCE OF FUNDING:

Erasmus+ programme 2014-2020;

Key Action 2: Strategic Partnership Projects

PROJECT PARTNERS:

Strode College (United Kingdom)
Mullingar Employment Action Group (Ireland)
Inn Training Ltd (United Kingdom)
Dramblys Social Creative Lab (Spain)
Agency for Territorial Marketing (Slovenia)
E-Code (Slovakia)
Eurotracks (France)
Med.O.R.O. scarl (Italy)
Institute Of Entrepreneurship Development (Greece)
Sihtasutus Noored Teaduses Ja Ettevotluses (YSBF) (Estonia)
Comparative Research Network EV (Germany)
ESE, Ensino Superior Empresarial, LDA (European Business School) (Portugal)

MAIN AIMS AND OBJECTIVES

to identify and detail best practices in food and beverage tourism from around Europe.
to increase awareness among artisan food and beverage producers of the economic opportunity presented.
to provide producers and regional intermediaries with the tools to develop their tourism product and marketing strategy.

INTELLECTUAL OUTPUTS

IO1 – BEVTOUR BEST PRACTICE HANDBOOK will be developed specifically for Food/Beverage producers who wish to add tourism product to their portfolio. It will also be very relevant for Tour Operators and Intermediaries, Consultants, Trainers and Support Agencies working in this field. The handbook will contain a minimum of 11 well developed Case Studies from around Europe covering a range of categories of food and beverage. The book will also include a guide on how to promote a gastro-tourism destination. This resource will be created to help owners and managers of small gastro-tourism destinations to understand and efficiently use different avenues of promotion available to them.

IO2 – BEVTOUR GUIDEBOOK (an added value output) will be developed specifically for Tourists and will also be very relevant for Tour Operators as well as for Intermediaries. The handbook will contain a minimum of 33 identified projects from around Europe covering a range of categories of food and beverage. It will include all the elements that gastro-tourists crave; Cooking/winemaking/brewing etc. with Home Cooks & Regional Chefs or makers, Foraging Parties that end in cooking/brewing & eating/drinking, Harvest Times, Farm-to-Fork/Glass Experiences, Introduction to new food/beverages, Tours of unique facilities, Tasting something new for the very first time.

IO3 – THE BevTOUR PLATFORM, a core component of the project. The aim is to create an online space for people to find support tools and participate in project activities. The website will be delivered in a way to encourage new ideas and adopting best practice through education how to positively kick-start food/beverage tourism and branding in their own region.