From Farm to Table: Launching Slow Food Tourism Training Sessions in Hajdú-Bihar

After many months of work, the implementation of the SReST PILOT 5: Piloting the Engagement of the Unemployed Vulnerable Groups in “Slow Food” Tourism project in Hajdú-Bihar is finally at the finishing line!

The first stage of the capacity building event series, which aims to improve the skills of unemployed groups in order to step into tourism market, while at the same time promoting the principles of slow food tourism, has been reached with the strong collaboration of the Municipality of Ebes.

The "Szender Kert" in Ebes was the first host: with the help of healthy and chemical-free raw materials adapted to local resources, organic farming based on permaculture principles, and one of the regional pioneers of nature-inspired, sustainable and responsible gastronomy, the participants in the training learned how to create the conditions for small-scale catering in practice.

Bence Szendrei, owner of Szender Kert, also explained the fundamental role of collaboration in the farm-to-table process. Participants had the opportunity to actively take part in a mini chef's academy, as two dishes with a strong tradition in the region have been prepared and served together, and the local aspects and historical background were also presented.

Two other venues follow within the capacity building event series - first Hortobágy, then the Kendereskert in Hajdúnánánás will host the event.

In both locations, the focus of the training will be on local food, traditional stories and their merged and reimagined use, hopefully creating new opportunities and new chances for local unemployed groups or residents taking part in the local public work scheme, strengthening and deepening the commitment to local food, gastronomic traditions, sustainability and cultural experiences while supporting the development of slow food tourism in Hajdú-Bihar.