Stimate Domnule Circulara Informare Barcelona

Pentru: 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

IGCAT

Prof. Greg Richards, President Dr. Diane Dodd, Director Carmen Galarza, International Meeting Coordinator

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 non-financial 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 = writing INTERREG BIG 8,000 = 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 design costs)

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 What Where 09:30h 13:00h Meeting of Partners Central Denmark EU Office

8 October 2014 Avenue de Tervueren 35,

B-1040 Bruxelles, Belgium

13:00h Lunch Restaurant Nouvelle Midi 50

8 October 2014 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


20:00h Dinner Restaurant Le Cap Sablon

8 October 2014 Rue Lebeau 75 1000 Bruxelles, Belgium

09:30 13:00 Meeting of Partners Central Denmark EU Office

9 October 2014 Avenue de Tervueren 35,


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 31

2.0 ARRANGEMENT OF THE AGENDA 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 33

6.0 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


Organised by IGCAT


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:


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


Francisco de Calheiros, Executive Coordinator at Consrcio Minho IN Carlos Fernandes, prof. of Tourism Studies at Polytechnic Institute of Viana do Castelo


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


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


Organised by IGCAT


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.


Anton Rombouts, Mayor, 's Hertogenbosch Anja van Hout, Programme Manager at Regio Noordoost Brabant Peggy van Vliet, Advisor Public Affairs Agrifood Capital tbc tbc


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


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


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.restauration-nouvelle.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/

Stimate Domnule Circulara Informare Barcelona

Documents

Transcript of Stimate Domnule Circulara Informare Barcelona