Welcome to the Baltic Sea Culinary Routes workshop. moderated by Ain Hinsberg Haaga-Helia Hospitality Competence Center in Estonia

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1 Welcome to the Baltic Sea Culinary Routes workshop moderated by Ain Hinsberg Haaga-Helia Hospitality Competence Center in Estonia

2 AGENDA INTRODUCTION 15:30-15:45 15:30-15:35 Opening by the moderator 15:35-15:45 Overview of the project BSCR CASE PRESENTATIONS 15:45-16:15 15:45-15:55 EST/Hiiumaa 15:55-16:05 SWE/Regional Culinary Heritage 16:05-16:15 NOR/HANEN Q&A and PANEL DISCUSSION 16:15-16:55 16:15-16:25 Q&A 16:25-16:55 Panel Discussion Focus: Main challenges and positive impacts (if any) in destinations regarding seasonality and example cases on how negative impacts of seasonal fluctuations have been reduced and positive aspects have been enhanced. Financial assistance from the government and the industry in order to prolong the season - do we need it and do we have it? ABC of the successful off-season destination. CLOSING 16:55-17:00

3 All around year open BALTIC SEA CULINARY ROUTES - THE NORTH DIGNITY -

4 Project BALTIC SEA CULINARY ROUTES Funded by: THE SECRETARIAT OF THE BALTIC SEA STATES

5 Project Partners Lead partner (Estonia) NGO Estonian Rural Tourism Partner 1 (Estonia) Partner 2 (Latvia) Partner 3 (Lithuania) Partner 4 (Poland) Partner 5 (Norway Partner 6 (Denmark) Partner 7 (Sweden) Partner 8 (Finland) Partner 9 (Russia) Partner 10 (Latvia) Olustvere School of Rural Economics and Service Industry Studies Latvian Rural Tourism Association Lauku Celotajs Lithuanian Countryside Tourism Association Polish Tourist Organisation HANEN Sydvestjysk Udviklingsforum SÖSK (Culinary Heritage Europe) Lahti University of Applied Sciences Ltd. LLC International Center of Wine and Gastronomy Latvian State Institute of Agrarian economics Partner 11 (Germany) Mecklenburg-Vorpommern Tourist Board

6 The aim of the project Developing the Culinary Routes network in the countries surrounding the Baltic Sea in order to strengthen the identity and the feeling of belonging together as well as to preserve the vitality of rural regions. In this: to strengthen the Baltic Sea identity; to improve recreation in rural areas with local food for urbanised citizens; to keep countryside alive and to strengthen its livelihood; to support healthy dietary habits by providing fresh local clean food. Our common goal is to promote rural tourism and local cuisine with fresh local products!

7 Project result As a result of the project: A common logo exists for businesses who have joined the Baltic Sea Culinary Routes. There is a homepage for marketing the Baltic Sea Culinary Routes Common values have been agreed upon to determine which businesses can be added to the homepage of the respective routes. A distribution materials have been printed. The identity of the Baltic Sea Region cuisine is clearly recognised as is the case with the common identity of the Mediterranean cuisine or food. To achieve these results, a network has to be established and common features of the Baltic Sea region cuisine have to be outlined by a team of chefs where all the countries will be represented. All the partners participated in creating the logo, agreeing upon common values and at the end of the project all the partners have a homepage to introduce the culinary route of their country!

8 Common logo and branding

9 balticseaculinary.com

10 Common value of the Baltic Sea Culinary Routes LOCAL TASTE FROM NATURE

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12

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14 Baltic Sea Region cuisine versus Mediterranean cuisine Mediterranean Baltic Sea Region Wine Beer; Pasta Potatoes White bread Dark bread Poultry Pork, Lamb; Ducks and geese Eggplant, zucchini Cabbage, beet Dried (meat...) Smoked (meat...) Pepper, balsamic, garlic Onion, horseradish Olive oil Butter Sardines Herring Saltwater fish Freshwater fish Mozzarella Cottage cheese Truffles Mushrooms from forest Couscous, polenta, rice Buckwheat, pearl barley, oats, beans Yogurt Sour cream Roasted vegetables Tanned vegetables (like sauerkraut, pickles) Almond Nuts Iberico (pig) Game meet Citrus fruits (Forest, garden) berries Dried fruits Fruit compotes Bottled water Clean tap water Grappa; Ouzo / Grape distillates Vodka / Grain and root distillates Light soup Rich soup Fruit juices Kissels......

15 Welcome to discover the tastes of the Baltic Sea Region

16 Contacts: Mrs. Raili Mengel Estonian Rural Tourism Organisation Ph: GSM: maaturism.ee

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