A cross-disciplinary, transnational and participative approach to Alpine food cultural heritage


  • Alpine values in the spotlight of AlpFoodway video enquiry

    The Alps are a place of tradition and innovation, where quality of local produce, environmental sustainability and new forms of sustainable tourism all come together to foster local development. To overcome a stereotyped image of the Alps and of the Alpine way of life and to let contemporary Alpine values come to the fore, AlpFoodway is undertaking a socio-cultural video enquiry with testimonials from the communities and experts in several different domains.

  • Commercial valorisation of Alpine Food ICH: 24 field studies are underway

    Work Package 2 partners have completed preliminary research and are now delving into relevant cases of success in the commercial valorisation of Alpine Food ICH, through field studies. Ongoing field studies involve several “hotspots” across the Alps such as Savoy (FR), Bauges Massif Regional Natural Park (FR), Val d’Aosta (IT), Valtellina (IT), Val Poschiavo (CH), Tyrol (AT), Canton Valais (CH), Bavaria (DE), Soča Valley (SLO), Brda (SLO).

  • Capacity building activities support local communities and help preserving intangible heritage

    Intangible cultural heritage depends more on its bearers than unmovable cultural heritage or museum objects. It is passed on from a generation to the next, but in the process it faces many challenges, from the decay of know-how among younger generations, to over-commercialization and embezzlement. Capacity-building ateliers in France, Italy and Slovenia help local communities in their endeavors to do it.  Conferences are another networking tool. The conference on intangible cultural heritage taking place in Slovene mountaineering museum in Mojstrana from the 23rd to the 26th May, for instance, offers the local community a chance to connect with decision-makers.

  • Networking and awareness raising: Pfaffelwinkel pilot action

    AlpFoodway encompasses ten pilot actions, through which partners will test new ways of networking, innovative training formats, community events and online and offline. In Pfaffenwinkel case AlpFoodway project partner Munich University of Applied Sciences cooperates with the local Tourism Association and with the regional management department of the administrative district Weilheim-Schongau to raise awareness in communities and tourists about the food heritage of the region and to create a network of producers and stakeholders able to promote it effectively, increasing the visibility snf availability of related products and activities.

  • AlpFoodway in Bavaria to discuss progress and future steps

    On April 19th and 20th the 14 partners of the AlpFoodway project met in Bernried, at the foot of the Bavarian Alps, to share the progress of the different activities and define future steps. In two intense days work package leaders explained situation, issues and outlooks of their activities and all partners got a chance to learn about Bavarian food culture and to share ideas and information.