1. Virtual Museum of the
Mediterranean Diet
a proposal for an european plattform
2. Why the Mediterranean Diet?
• The Mediterranean Diet is in the list of the Intangible Cultural Heritage of Humanity.
• The Mediterranean diet involves a set of skills, knowledge, rituals, symbols and traditions
concerning crops, harvesting, fishing, animal husbandry, conservation, processing, cooking,
and particularly the sharing and consumption of food. Eating together is the foundation of
the cultural identity and continuity of communities throughout the Mediterranean basin. It
is a moment of social exchange and communication, an affirmation and renewal of family,
group or community identity. The Mediterranean diet emphasizes values of hospitality,
neighbourliness, intercultural dialogue and creativity, and a way of life guided by respect
for diversity. It plays a vital role in cultural spaces, festivals and celebrations, bringing
together people of all ages, conditions and social classes. It includes the craftsmanship and
production of traditional receptacles for the transport, preservation and consumption of
food, including ceramic plates and glasses. Women play an important role in transmitting
knowledge of the Mediterranean diet: they safeguard its techniques, respect seasonal
rhythms and festive events, and transmit the values of the element to new generations.
Markets also play a key role as spaces for cultivating and transmitting the Mediterranean
diet during the daily practice of exchange, agreement and mutual respect.
3. Main objectives
• improve the local knowledge of the benefits of Mediterranean
Diet (in the citizens)
• create an international network of the cultural operator on
this field
• connect local no-profit operator, association and corporates
in the logical of the “short chain” for a sustainable economy
• Give to the industries that work on this field a cultural and
european basis
4. We start from…
The sustainable logic of „short
chain“ in Isola della Scala (North
Italy)
Smart rural HUb
5. Rice of Isola della Scala
• How is the proposed project
1. Exchanges of teachers and students between universities and research centers of
the two countries
2. Identification of the area where you can develop the project
3. Check the characteristics of the land and identification of the local working group
in which to place Italian experts
4. Loans to agriculture to improve production
5. Collaboration with the Italian agricultural consortia
6. Loans to SMEs and craft activities of the third sector
7. Loans to high level Resort
8. Definition of plans to promote tourism
9. Development of farm plans
6. SMART RURAL HUB
• WHAT IS SMART RURAL HUB:
• NEW MODEL to facilitate the successful generation of rural
development projects, innovative, sustainable and with social
character
• INTERNATIONAL SERVICES CENTER supporting projects of
people and entrepreneurs, businesses and farms, local
collectivities,cooperatives, etc.
• DEMONSTRATION AND DISSEMINATION ACTIVITIES
7.
8. Role of the «actors»
• Creation of an European network
• Services to Museums:
• creation of interactive systems (app on
tablet/smart phone, QRcode.,..) to educate
people who visit the museum
• create a “virtual guide” of the museum on a
modern platform
• Workshop on the theme of the
possibility of Mediterranean Diet to
transfer values, traditions …
• Connect a lot of local corporates that
produce “quality food”
• Definition of standards of quality for a
sustainable region/city
Lp + various PM
Museum
Research Institute
Schools
SMEs
Association/Governamental entities
9. www.museidelcibo.it
http://foodmuseum.cs.ucy.ac.cy
/web/guest/home
* The “Food Museums” not only give added value
to the ‘story’ behind the individual products, to
the local economy and culture, they will also
encourage the setting up of a new tourist
product, developing existing tourist sites alongside
the food and wine trails; these will then
complement the classical tourist offer in the area.
* The Museums will contribute to enhance the
importance of existing Parma typical food
production sites, with particular emphasis on
those which, because of their history, production
process and quality are best suited for inclusion in
tourism offers. Such offers will interact with the
Museums themselves, with programmed events
and with the food and wine trails.
In a memorandum of the Unesco1 calls for
undertaking activities to protect not only
the physical but also the intangible cultural
heritage of each place .According to this
approach, our main objective is the
preservation and promotion of an
important part of the intangible culture of
Cyprus , namely the gastronomic culture
This project concerns the creation of a
virtual ( virtual ) museum in order to
transfer the knowledge, but also enriched
online experience could be gained from a
tour in a natural museum in the living
room of the viewer , but the internet user .
http://www.muzeumgas
tronomie.cz/en/home
As with any other art,
gastronomy has had its own
history and its creative
visionaries who were able to open
its future. It is a world of its
own, full of creative people and
experts. A masterpiece born out
of this art has to fulfil and satisfy
all of the five senses. Preparing
food, serving food and consuming
food have all their own rules and
generally measurable quality
values while respecting local
customs.
10. http://issp.me/
www.univr.it
http://www.cyprusfood
ndrinks.com
Cyprus Food & Drinks is a
department of the Cyprus Chamber of
Commerce and Industry and aims to
support the Cypriot food and drink
industries, focusing especially on the
promotion of the traditional
gastronomy and the historically
important agricultural products that
comprise the Cypriot version of a
healthy Mediterranean diet. The
Exhibition Hall, which is locate herein,
has a plethora of Cyprus Food and
Drink Companies and aims to provide
the gateway forCypriot processors and
manufacturers to promote their
products in Cyprus and world wide
markets.
The Section of Anatomy and Histology,
Faculty of Medicine and Surgery of Verona
makes a number of years of scientific research
pointing to the recovery, preservation and
enhancement of traditional products and / or
of a particular territory, investigating, with
the methodologies of the sector
pharmaceutical, their quality and functional
health, to protect the health of citizens, local
production and traditional crops, their
promotion and dissemination. The integrated
use of innovative technologies, is designed to
objectively assess the impact of traditional
products and / or a particular region on
human health by covering the area that
connects the two responsibilities: that the
medical and agricultural.
ISSP did several projects in this context:
a) Economic analysis in agriculture -
USAID and US Department of
Agriculture
b) Sector analysis of agriculture -
Ministry of Agriculture of Montenegro
c) Economic analysis of PA's - UNDP
d) Development of Agro-Business Sector
in Montenegro and Romania - EC with
Centro Estero Camere Commercio
Piemontesi
e) Fair presentations (selection of 7
Montenegrin companies) - Salone del
Vino and Salone del Gusto, Turin
11. www.faico.org
http://face.org.mk/index-en.php
http://ceeiburgos.es/?language=en
Their action plans through its
membership: the European Association of
CEEIs, EBN, European Business and
Innovation Center Network, based in
Brussels that brings together more than
fifty CEEIs of the continent and
guarantees its quality with the CEEI
trademark.ANCES, National Association
of CEEIs, which brings together the
existing twenty-five spread across the
country.CEEI Burgos is the result of
cooperation between
Agencia de Inversiones y Servicios
Ayuntamiento de Burgos
Diputación Provincial de Burgos
Caja de Burgos,Caja Círculo
Federación de Asiciaciones Empresariales
de Burgos,Instituto Tecnológico de
Castilla y León, Asociación de Jovenes
Empresarios
Foundation Agro-Centre for
education is a non-profit
organisation, founded 2006.
Vision – FACE is a centre of
excellence for development
of human resources in the
areas of agriculture, food
production, environment
protection and rural
agricultural development in
Macedonia and the region.
Mission – FACE’s education services satisfy
the needs of the farmers, experts, industry
managers, policy makers, civil servants and
the NGO sector in Macedonia and in the
region in areas of agriculture, food
production, environment protection and
rural development.
General aim of FACE is development of
agriculture in Macedonia and the region by
strengthening the human capacities based
on formal and non-formal education.
FAICO foundation is a non-
profit organization. The center
develops RTDI projects in
collaboration with industry,
universities and other research
centers, which has
consolidated its position as one
of FAICO key stakeholders
involved in the transfer of
technology solutions for SMEs.
12. www.locavori.it
http://www.mutfakdost
lari.org.tr/homepage
The objectives of MDD (Turkey) are:
• to reveal and develop our richness of
cuisine, beverages and food
presentation manners through
scientific research
• to promote our cuisine both here in
Turkey and also abroad
• to provide training in this area and
help organizations providing training.
• to contribute scientifically in
determining the place and importance
of food and beverage in regard to
healthy nutrition.
• to follow up the developments related
with food & beverage locally and
internationally, to encourage,
propagate and endear such works.
Because the Section of Anatomy and
Histology, Faculty of Medicine and
Surgery of Verona institutional tasks in
2008 was established the Foundation
Onlus Via Locavori that supports the
task, in order to create an integrated
system of quality and health, by
scientific information and cultural
training, educational activities
throughout the supply chain up to the
citizens, to increase the ability of
consumers to make informed choices in
terms of agri-food, organic health,
environmental and social. The
Foundation Onlus Via Locavori assists
individuals and legal entities in order to
share scientific methods and results of
the research undertaken.
The Association of Cooks of Rome
was founded in unison with the
association of Lazio, which is the
largest union, and operates on
the territory of the Province of
Rome for over thirty years with
the aim to promote, disseminate
and deepen the culinary arts,
cooking techniques and culinary
heritage of the territory and its
products, as well as protect its
historical heritage.
http://www.cuochidiroma.it/
16. After finding the results you can
choose between:
Videos, receipts, restaurants, hotels,
farms/producers/receipts/ advices/
impression of other tourists
27. Connection with Calypso
• Calypso works by promoting exchanges between different countries/areas.
• Calypso seeks to support 4 groups:
• underprivileged young adults (aged 18-30)
• families facing financial or other pressures
• people with disabilities
• over-65s and pensioners who cannot afford travel or are daunted by the challenges of organising a journey.
• The Calypso exchange model:
• promotes off-season tourism, particularly in regions where tourism is well developed but highly seasonal
• gives less-known, small or emerging destinations the opportunity to promote themselves to a broader range of
European tourists
• encourages longer-lasting employment in the tourism industry by making it possible to extend jobs beyond the peak
season.
http://ec.europa.eu/enterprise/sectors/tourism/calypso/index_en.htm
28. Videos
• We’ll select the most important videos about the countries
involved
• The videos will have an initial page where the visitors choose
what he wants to see:
• The history of the monuments involved
• The characteristic of food
• Information about the producers
• The videos will be subtitled in the most common languages
29. European Tourism Quality Principles
• The European Commission proposed on 20/02 a set of voluntary European Tourism Quality
Principles.
• to ensure that tourists travelling to other Member States or visiting our continent from third countries
will get value for their money.
• These principles cover four main areas:
• staff training under the supervision of a quality coordinator
• consumer satisfaction to ensure that tourist can rely on handling of their complaints
• cleanliness and maintenance and correctness and reliability of information in at least the most relevant foreign
language
• Such access to reliable and up-to-date information on the quality of tourism services enables tourists
to differentiate among competing products, to make an informed choice and to overcome linguistic
difficulties.
• Small and medium size enterprises (SMEs) will find it easier to emphasize that they are providing a
high quality service by sticking to the principles. The proposal will therefore help SMEs which make up
over 90% of the EU tourism sector.
More information
