Project Number: 2022-KA220-VET-89ACFE12
As part of the project, pilot workshops were conducted in Spain, Slovenia, Cyprus, France, Portugal, and Montenegro with local producers and key tourism stakeholders. During these sessions, project partners introduced the online course on Regenerative Tourism.
On January 24, 2025, Espai Boule (Reus, Spain) hosted a piloting event to test the Training Materials on Regenerative Food Tourism for Small and medium-sized enterprises. 24 VET students and 2 teachers attended the event. Discussions with attendees confirmed the relevance of Regenerative Food Tourism in VET, highlighting its potential to enhance sustainability-focused training.
On January 16th, the Piloting Regional event at ESHAEX in Mérida, Extremadura, focused on European projects and Regenerative Food Tourism. Luis González and María Márquez led an interactive session discussing the Cáceres Chamber of Commerce’s role in fostering local business growth and challenges in sustainable food tourism. Participants actively engaged and enjoyed a Kahoot quiz.
The FOOD ZONE piloting event in Abbeville gathered tourism professionals, educators, and local producers from Hauts-de-France, all eager to understand the regenerative approach and explore together how it can reshape the food and tourism ecosystems. Our discussions and more generally the event, highlighted opportunities for collaboration and challenges regarding regeneration.
The Nicosia piloting event fostered high engagement and knowledge exchange on regenerative culinary tourism, achieving a 90% satisfaction rate. Participants gained practical insights and showed strong intent to apply learning, enhancing our organisation’s outreach and training impact.
On September 30, 2024, the University of Aveiro hosted a pilot event to test Training Materials on Regenerative Food Tourism for SMEs. With 21 participants and 2 trainers, the session confirmed the training’s relevance and potential for Higher Education and sustainability-focused tourism SMEs.
LANARA Consulting hosted a pilot event in Slovenia focused on regenerative culinary tourism, drawing strong interest from educators and SMEs. Educational institutions welcomed the materials for integration into curricula, while small producers found them useful but time-consuming. DMOs play a key role in raising awareness, especially in less developed tourism areas.
On January 17, 2025, the Municipality of Tivat piloted the online course on Regenerative Food Tourism. The session was interactive, with active participation, questions, and experience-sharing. Several attendees already apply regenerative tourism and found the training helpful to deepen their approach. The feedback was very positive.
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Project Number: 2022-1-ES01-KA220-VET-000086688
