Project Partner Meeting in Malinska, Croatia

The island of Krk provided a fittingly vibrant and grounded setting for the recent partner meeting of the SReST – Socially Responsible Slow Food Tourism in the Danube Region project. The meeting brought together project partners, associated strategic partners and local actors in a dynamic exchange of ideas, practical experiences, and cultural immersion.

Organized by project partner Municipal Community Dubašnica, the two-day event was an opportunity to reflect on the project’s progress and to deepen cooperation across regions. With a focus on fostering sustainable, inclusive, and locally-rooted food tourism, the meeting aligned perfectly with the island’s strong traditions of sheep breeding, cheese-making, and community-based agriculture.

Strengthening Regional Identities through Shared Knowledge

The program opened with a partner session and region presentations that highlighted how each partner is adapting the socially responsible and “slow food” concepts to their local context. Partner organizations also had an opportunity to have a sensory connection to traditional gastronomy – with a hands-on “presnac” (local cottage cheese dessert) workshop.

A key feature was the Synergy Workshop, where partners from related Interreg projects – GreenTex, Culinary Trail, and FoRESisT – joined to explore synergies and collective opportunities. These discussions laid the groundwork for future joint activities that will amplify the reach and impact of each individual initiative.

A dedicated round table explored the implementation of the SReST “slow food” curriculum as part of the Pilot 2, offering a forward-looking glimpse at how trainings can empower local stakeholders and enhance sustainability. The conversation was enriched by inputs from different regional experiences.

A Meeting Woven with Local Culture

Beyond formal sessions, the event was embedded within the Sensa Cheese Festival – an island-wide celebration of local food and traditions. Stakeholders from each SReST partner region hosted a dedicated stand, presenting their work. Together with the interpretative walk through the town of Porat, the activities showcased good practices and inspired partners with new insights on how to promote authentic culinary tourism, while supporting and preserving local practices.

Looking Ahead

As the project moves forward, partners continue to refine their local pilots, exchange knowledge, and co-create solutions that bridge environmental stewardship with socio-economic inclusion.