To create a sustainable development model for peripheral mountain areas based on the preservation/valorization of the Alpine Space cultural food heritage and on innovative governance, knowledge transfer and marketing tools and foster the emergence of a transnational alpine identity based on the common cultural values expressed in food heritage. This is the goal of AlpFoodway project, which is funded by the Interreg AlpineSpace 2014-2020 EU program.
The project has a budget of about 2.500.000 EUR and is carried out by a strong partnership of 14 partners from 6 Alpine countries (Austria, France, Germany, Italy, Slovenia and Switzerland) who will work together for the next three years, from 2017 to 2019. Project partners will be supported by 40 observers.
The Alpine Space has a vulnerable cultural and natural biodiversity and a heritage of know-how at risk of disappearance because of depopulation, ageing of population and globalization processes that severely affect marginal areas. By transmitting traditional knowledge on production techniques, consumption customs and rituals, and ancient wisdom and preserving alpine landscapes (pastures, terracings, forests), it is necessary to identify best practices and common policies for the safeguard and marketing of alpine food heritage so that it can become a driver of sustainable development in peripheral mountain areas. As future perspective, the Alpine community could aspire to inscribe the Alpine food heritage on the UNESCO intangible cultural heritage list as a traditional foodway.
The Alpine Space AlpFoodway project officially started in February 2017, with the kick-off meeting of the project in Marseille, hosted by Kedge Business School in its La Joliette Campus.
The project will develop within four work packages (WP):
- WP1 IDENTIFICATION & INVENTORY OF ALPINE FOOD INTANGIBLE CULTURAL HERITAGE | WP responsible partner: Ethnographic and Social History Archive – D.G. Culture, Lombardy Region. The goal is to generate sustainable development in the Alpine Space and offer future generations living opportunities in mountain areas through the realisation of an inventory of the extraordinarily diverse Alpine food cultural heritage;
- WP2 IDENTIFICATION OF BEST PRACTICES IN THE COLLECTIVE COMMERCIAL VALORISATION OF ALPINE FOOD ICH | WP responsible partner: Kedge Business School. Best practices will be identified in a commercial enhancement of Intangible Cultural Heritage Alpine Food, which when appropriately promoted can become an intangible asset based on experiential/symbolic elements that differentiate products and services for tourists and other consumers;
- WP3 PILOT CASES BASED ON KNOWLEDGE TRANSFER / WP responsible partner: Munich University of Applied Sciences. This WP develops innovative practices in pilot sites (eg. large protected areas). It will focus on the reuse/reinvention/re-actualization of traditional practices and the safeguarding of “sustainable” productive landscapes (i.e., terraces, forests) and will create knowledge transfer about tourism marketing strategies of Alpine Food and its commercial exploitation also facilitating the intergenerational transmission of skills;
- WP4 NETWORKING & AWARENESS / WP responsible partner: Research Centre of the Slovenian Academy of Sciences and Arts. This WP ensures wide participation of communities, groups and individuals for connecting people to create, maintain and transmit the AlpFoodway heritage among today’s and future generations.
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