Project Number: 2022-KA220-VET-89ACFE12
As part of the Food Zone project, a Blended Incubator was established to support innovative rural food tourism experiences. Its goal was to provide tailored mentorship and entrepreneurial support across partner countries. Seven entrepreneurs received guidance through a structured methodology designed to help them develop sustainable food tourism initiatives.
The methodology, available here, provides practical tools for co-designing regenerative food tourism experiences, ensuring businesses integrate sustainability into their operations while remaining competitive.
This methodology is open to anyone interested in creating similar incubators. It can be used independently or in collaboration with project partners for further support.
The FOOD ZONE Incubator, led by Dom Spain, hosted three engaging online sessions in February and March, helping Laura García Álvarez refine her project planning skills, set clear objectives, and organise tasks effectively. The mentoring process also motivated her to seek strategic partnerships and funding opportunities reinforcing her commitment to the project.
The methodology, available here, provides practical tools for co-designing regenerative food tourism experiences, ensuring businesses integrate sustainability into their operations while remaining competitive.
This methodology is open to anyone interested in creating similar incubators. It can be used independently or in collaboration with project partners for further support.
LIDENEX, located in northern Cáceres, Spain, is a family-run farmhouse offering four unique houses. Focused on regenerative tourism, it blends traditional hospitality with environmental conservation. Guests can enjoy activities like reforestation, birdwatching, wellness retreats, and stargazing, all while
promoting sustainability and cultural learning.
The methodology, available here, provides practical tools for co-designing regenerative food tourism experiences, ensuring businesses integrate sustainability into their operations while remaining competitive.
This methodology is open to anyone interested in creating similar incubators. It can be used independently or in collaboration with project partners for further support.
Through the Incubator carried out by EURAKOM, ALIMCARE refined its Cuisines Mobiles initiative, merging tourism, food education, and community ties. Mentorship strengthened its strategy around ‘lieux totems’—spaces connecting producers, professionals, and the public. With digital tools and tourism synergies, it now fosters culinary education, inclusion, and sustainable local food ecosystems.
The methodology, available here, provides practical tools for co-designing regenerative food tourism experiences, ensuring businesses integrate sustainability into their operations while remaining competitive.
This methodology is open to anyone interested in creating similar incubators. It can be used independently or in collaboration with project partners for further support.
The FOOD ZONE incubator in Nicosia (Cyprus) empowered Freyia Labs, mentored by the “Nicosia Tourism Board”, to design regenerative culinary tourism experiences. Freyia gained tools to create immersive food offerings that restore ecosystems, support farmers, and blend sustainability with culture and education. promoting sustainability and cultural learning.
The methodology, available here, provides practical tools for co-designing regenerative food tourism experiences, ensuring businesses integrate sustainability into their operations while remaining competitive.
This methodology is open to anyone interested in creating similar incubators. It can be used independently or in collaboration with project partners for further support.
The Incubator process empowered Horta da Ria to launch a unique regenerative tourism experience, boosting its visibility and sustainability. For the University of Aveiro, it fostered real-world impact, applied research, and innovation in mentoring—strengthening ties between academia and the local economy.
The methodology, available here, provides practical tools for co-designing regenerative food tourism experiences, ensuring businesses integrate sustainability into their operations while remaining competitive.
This methodology is open to anyone interested in creating similar incubators. It can be used independently or in collaboration with project partners for further support.
LANARA Consulting guided Dobrine.Goods, a regenerative farm from Slovenia, through the FoodZone Incubator, with a focus on regenerative tourism. The mentee developed key skills in SWOT analysis, PESTLE, business model canvas and financing knowledge, which led to the creation of their experience The Wild Banquet. The process strengthened LANARA’s mentoring capacity.
The municipality of Tivat organized sessions under the mentorship of Milan Mitrović, the owner of a rural household that deals with rural and regenerative tourism. This homestead gives the greatest focus to regenerative tourism, where during their stay guests can participate in the planting of various plants in this homestead, as well as other activities, such as agricultural work.
“The European Commission support for the production of this publication does not constitute an endorsement of the contents which reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein”
Project Number: 2022-1-ES01-KA220-VET-000086688
