Project Summary

About the project
Project Information
Project Summary


Since the 1950s, processes of globalisation have spurred the diffusion of bulk production in the food sector at the expense of losing local and regional food production. However, there has recently arisen a renewed interest among customers, producers and authorities in local food production that is environmentally and economically sustainable. This development presents an opportunity for the South Baltic (SB) region to promote local and regional food production and, thereby, to contribute to its economic development and competitiveness.


The new business opportunity for SB regional food production and marketing may be strongly enhanced if core features of the SB regional food have been clearly articulated and visibly promoted. This may be achieved by re-coupling SB food products with unique SB regional identities (i.e., its climate, geography, history and local craftsmanship). In addition, the SB food sector needs newly educated and skilled workforce that is trained in SB regional food. Development of a curricula and educational program on SB regional food is, therefore, a precondition for the preparation of scores of food specialists competent in SB regional food. Overall, the investment in SB regional food education has a strong potential for rendering regional education more attractive, increasing job competences, and further developing new job and business opportunities, thereby, promoting SB regional economies within and beyond the food sector.


The project will attain its aims by employing a cross-border and cross-sector cooperation strategy of strengthening liaisons between higher education and practitioners in the food sector in five countries in the SB region: Denmark, Sweden, Lithuania, Poland and Germany. A range of activities will be implemented around development of new education curricula and programmes and dissemination of knowledge through training and practical internships.

Project target groups:

Target groups of the project or project beneficiaries fall into two main categories, as follows:

Group 1: Students, researchers and education instructors in higher education institutions involved in training of specialists in agribusiness, food-processing, cooking, catering and restaurant businesses in Denmark, Germany, Lithuania, Poland and Sweden.

Group 2: Entrepreneurs and employees in food and tourism sectors in Denmark, Sweden, Lithuania, Poland and Germany.
Project timetable

Planned date of project start october 2012

Planned date of project completion December 2014

Project duration: 24 months