Results

Result 1

Besides project partners and associated strategic partners, it is expected that 21 more organisations will participate in the piloting activities of the SReST project. They will be involved in testing solutions as well as in the creation of the SReST knowledge and innovation ecosystem platform and in strategic dialog with decision-makers. As a consequence, all of these organisations will increase their institutional capacity in terms of valorisation of agrobiodiversity and food heritage and in socially responsible slow food tourism in the following fields: (i) creation of agrobiodiversity and food heritage tourism Itineraries & curriculum for educational purposes, (ii) engagement of vulnerable groups (with specific solutions for: i. disabled, ii. migrants, iii. unemployed) in Slow Food Tourism, (iii) agrobiodiversity and food heritage valorisation in depopulated DRP areas with rural youth and elderly.

Result 2

The SReST (SReST = splendid rest) project will develop tested solutions for the following: (i) creation of agrobiodiversity and food heritage tourism Itineraries & curriculum for educational purposes, (ii) engagement of vulnerable groups (with specific solutions for: i.. disabled, ii. migrants, iii. unemployed) in Slow Food Tourism, (iii) agrobiodiversity and food heritage valorisation with rural youth and elderly. Solutions will be provided with detailed instructions on actions needed to be taken up by: - SMEs, NGOs in the field of tourism, food production, heritage protection (restaurants, food producers, accommodation providers, agrobiodiversity protection associations, etc.). SReST Knowledge & Innovation Ecosystem Platform will support them in this process; - support organisations schools, universities, local, regional, national authorities to develop relevant strategies and legal framework, conducive to the application of socially responsible slow food tourism.

Result 1

Besides project partners and associated strategic partners, it is expected that 21 more organisations will participate in the piloting activities of the SReST project. They will be involved in testing solutions as well as in the creation of the SReST knowledge and innovation ecosystem platform and in strategic dialog with decision-makers. As a consequence, all of these organisations will increase their institutional capacity in terms of valorisation of agrobiodiversity and food heritage and in socially responsible slow food tourism in the following fields: (i) creation of agrobiodiversity and food heritage tourism Itineraries & curriculum for educational purposes, (ii) engagement of vulnerable groups (with specific solutions for: i. disabled, ii. migrants, iii. unemployed) in Slow Food Tourism, (iii) agrobiodiversity and food heritage valorisation in depopulated DRP areas with rural youth and elderly.