Info-BoxThe food heritage of the Alps includes practices related to food production and processing, traditional knowledge and consumption habits linked to particular ritual moments. The AlpFoodway project stems from the need to safeguard this heritage and make it a lever for the attractiveness of the territory and the conservation of the landscape. To best respond to the demands of the Alpine regions, the project has chosen a participatory approach, consistent with the recommendations of the 2003 UNESCO convention. Anthropologists, territorial animators and communities have worked together for three years to identify and describe the 150 most relevant traditional practices, which have become part of a choral and transnational story within the online archive intangiblesearch.eu. The project also worked to overcome the contrast between food heritage cultural and economic valorisation: in fact, the latter, provided it is well managed, can help strengthen the former. The research and pilot actions carried out within AlpFoodway show that, at product level, the key lies in differentiation from similar industrial products, and, at territorial level, lies in shared choices that valorise traditional practices without distorting them.
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|Total eligible costs:||2.540.566 EUR|
|ERDF grant:||1.923.130 EUR|
|Project start date:||01/11/2016|
|Project end date:||31/10/2019|