Organizations with increased institutional capacity due to participation in cross-border cooperation activities

The Culinary Trail project will strengthen the institutional capacity of 69 organizations across the 14 countries in the Danube Region, including 27 project partner organizations and ASPs. Through active involvement in project activities, these organizations will enhance their capabilities in preserving and promoting culinary heritage.

Four pilot initiatives (O.1.3, O.2.2, O.2.3, and O.3.3) will drive this capacity-building effort:

• Output 1.3: Involving 200 individuals, this pilot will deepen appreciation and support for DR minorities' culinary heritage, enriching tourism experiences.
• Output 2.2: Development of two prototypes—a boat and a cart—to showcase and celebrate food heritage at festivals, promoting cultural engagement.
• Output 2.3: Establishment of a Demonstration Centre as the main Culinary Trail infrastructure, supporting ongoing learning and heritage preservation.
• Output 3.3: A competition engaging 20 participants from civil society and NGOs focused on culinary heritage and minority representation, fostering collaboration and innovation.