SReST Project advances with expert-led workshop on food heritage mapping

SReST project is forging ahead with a mission to promote "slow-food" tourism and enhance economic prosperity throughout the Danube region. With a focus on preserving biodiversity, celebrating food heritage, and nurturing local identities, the project recently hosted an online workshop led by Wendy Barrie, a renowned expert in regenerative food production and biodiversity.

Collaborating with top-tier experts

Wendy Barrie is a distinguished cook, food writer, and campaigner dedicated to regenerative farming and biodiversity. She is the Founder Director of the award-winning Scottish Food Guide, Scottish Cheese Trail, and Scottish Farm Shops. Wendy also serves as a Leader for the Slow Food Ark of Taste & Cooks Alliance in Scotland and an IGCAT Global Expert, sharing her expertise on international platforms. She co-authored “Meadows: The Swedish Farmer & The Scottish Cook,” focusing on biodiversity and regenerative food production.

Wendy introduced The Ark of Taste, a visionary initiative designed to safeguard rare breeds and heritage species across the world. It catalogues heritage produce and recognizes the importance of our planet’s biodiversity. She shared the profound impact of the "slow-food" movement, founded in Italy in the mid-1980s, which champions regional culinary traditions and supports biodiversity and small producers. This initiative has become a global movement and emphasizes the importance of good, clean, and fair food, resonating deeply with SReST’s objectives.

Project partners embarked on the crucial task of mapping their food heritage and creating an inventory of products that are intrinsically linked to their territory. The virtual group workshop was a dynamic space for sharing ideas and identifying traditional dishes, ingredients, and drinks that define our regions. 

Looking ahead

SReST project continues with assignments that encourage project partners to delve deeper into their regions, identifying local products and food destinations that reflect their rich heritage. These efforts are steps towards a future where food culture is preserved and celebrated, contributing to a sustainable and vibrant tourism landscape in the Danube region.