Food Zone

Erasmus+ KA2

Project description

The aim of FOOD ZONE project is to improve the green, blue, digital and entrepreneurship skills of owners and managers of food SMEs to build more sustainable, regenerative, inclusive and resilient enterprises, which in turn contribute to a more regenerative and resilient rural food and tourism ecosystem. The concrete development of regenerative food tourism experiences means building bridges between the education, agriculture, food and tourism sectors and applying the acquired knowledge in practise. In addition to skills development, the project aims to connect the broader food and tourism ecosystem and help foster innovation and sustainable change in the food tourism sector.

Project objectives

Support the development of green and blue skills, behavioural change and the upgrading of sustainable practises to regenerative practises as well as the development of regenerative food tourism;
Protect the environment through increased focus on regenerative agriculture and food production, sustainable use of resources (water, energy, etc.), respect for nature and biodiversity, including local species and rare food varieties;
Support the development for digital skills development among food tourism professionals and SME owners and managers;
Increase flexibility in Vocational Education and Training, provide new training opportunities and bridge the skills gap in the labour market by creating alliances between the (agri) food, tourism, education and culture sectors.

Project results

  • Collection of Good Practices of existing innovative green/blue, regenerative rural tourism experiences linked to food tourism.
  • Identification of Challenges and Barriers to the development of tourism experiences
  • Regenerative Guide for the creation of rural food tourism experiences
  • Online Interactive Course for food SMEs (OER): A training programme for food SMEs/producers, students and tourism professional slinked to regenerative/green/blue/inclusive and digital practices for the development of food tourism experiences.
  • Guidelines for educators
  • Blended pilot workshops with local producers and relevant tourism stakeholders (webinars and face to face), presentation of relevant practices.
  • FOOD ZONE Campaign
  • Blended FOOD ZONE incubator 

Project partners

Cámara de Comercio de Cáceres – CCC – Spain
EURAKOM - France
Universidad de Aveiro – Portugal
LANARA Consulting - Slovenia
TIVIAT - Montenegro
Nicosia Tourism Board – Cyprus

Nulla quis lorem ut libero malesuada feugiat.

Help Center

Nulla quis lorem ut libero malesuada feugiat.

Privacy Policy

Nulla quis lorem ut libero malesuada feugiat.

About us


Mauris blandit aliquet elit, eget tincidunt nibh pulvinar a. Sed porttitor lectus nibh. Donec sollicitudin molestie malesuada. Nulla quis lorem ut libero malesuada feugiat.