Objectives and methodology

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Objectives and methodology

Long term objective:

The project’s long-term objective is to promote the economic competitiveness of SB regional food products both locally and regionally in the four SB countries.

Short term objectives:

The short-term objectives comprise:

1.  Improved understanding of existing challenges, opportunities, strengths and weaknesses for enhancing local and regional SB food production.

2 Increased job competences of students in higher educational institutions on the SB regional food

3.  Increased capacity of practitioners to brand SB regional food on the food market.

Methodology:

The first specific objective will be achieved by establishing a cross-national and cross-professional working group consisting of food specialists from educational institutions and practitioners in the food sector, represented by the European Culinary Heritage Network (ECHN). This group will develop a concept of SB regional food, a common curriculum for students in educational institutions, review existing business challenges and opportunities for SB regional food production as well as strengths and weaknesses of local/regional food producer in the food sector in the SB region and formulate the concept of SB regional food. To apply the concept to the educational purposes, the working group will design a common curriculum for students in educational institutions. To pre-test newly developed educational tools, a pilot training will be organized with participation of 20 students from the four SB countries.

The second specific objective will be achieved by establishing five national working groups consisting of the educational specialists and practitioners in each of the four SB countries. These working groups, building on the SB regional food concept and a common curriculum, will elaborate national educational programmes on SB regional food and its didactics for students in each of the participating educational institution. Furthermore, the educational programs for total of 80 students in educational institutions from the four SB participating countries will be implemented. The third specific objective will be achieved by continued work of the four national working groups designing national training programs for practitioners in the food sector in each of the four SB countries on how to market SB regional food in experience economy. To apply the concept to the practical purpose, the working groups will design a common training module for practitioners. One workshop for practitioners will be organized with the participation of total of 20 practitioners in the food sector from the four SB countries. The project will employ a dual strategy of cross-border and cross-sector cooperation between higher education in the food sector and practitioners in the food and tourism sectors in SB countries. This cooperation will be facilitated by the ECHN that is active in each of participating SB countries. This strategy addresses needs, defined by the practitioners in the food sector in the SB region, involves practitoners in the design, implementation and evaluation of the project, pools together resources across sectors and countries, which are currently available and yet remain underutilized, and employs latest technologies in higher education, communication and business practice.