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


  • The Alpine food culture goes in for UNESCO recognition

    On October 4th, at the mid-term conference of the Alpfoodway project, the process for inscribing Alpine food heritage on the UNESCO Intangible Heritage List officially started. This inscription will be the end result of this transnational project, started in 2016 to safeguard local food traditions and bring out an identity element shared throughout the Alps.

  • AlpFoodway midterm conference: Alpine Food Heritage, a future UNESCO Intangible Cultural Heritage?

    Explain AlpFoodway work, its objectives and the results it has reached so far; taking the discussion one step further, together with the Tyrolean presidency of EUSALP, to verify what Alpine administrations and EUSALP can do to protect and valorise food cultural heritage. These are the objectives the meeting that took place on October 4th in Innsbruck pursued.

  • Goûter au Château - Aosta Valley tests new valorisation event formats

    Effective valorisation of local produce is one of the challenges AlpFoodway project has taken up. In Aosta Valley, project partner Regione Valle d’Aosta, bureau ethnographie et linguistique (BREL), together with Kedge Business School is testing new, replicable event formats under the common brand Goûter au Château.

  • Where to find AlpFoodway this summer? In Aosta Valley!

    Summer is a time where many tourists choose the Alps for a holiday destination and, as a consequence, it is the best time to make Alpine food culture known! So, AlpFoodway will be present at several food festivals and will also organise two events of its own in enchanting Medieval castles.

  • AlpFoodway welcomes two new observers

    AlpinaVera and Edmund Mach Foundation are the two new observers of AlpFoodway project, bringing the number of observers for the project up to 42. Project partners welcome them and look forwad to sharing experiences, ideas, solutions and results.