Virtual Museum of the Mediterranean Diet a proposal for an european plattform

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.

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

We start from…

The sustainable logic of „short chain“ in Isola della Scala (North Italy)

Smart rural HUb

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

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

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

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.muzeumgastronomie.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.

http://issp.me/

www.univr.it

http://www.cyprusfoodndrinks.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

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.

www.locavori.it

http://www.mutfakdostlari.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/

Countries involved

• South Europe:

• Spain

• Italy

• Portugal

• Greek/Cyprus

• Turkey

• Cekia

The plattform

Decide what

you’re interested in

After finding the results you can choose between:

Videos, receipts, restaurants, hotels, farms/producers/receipts/ advices/

impression of other tourists

Videos

Opinion of other consumers

Advices from experts

Suggestions for itinerary

Details on the producer

News

Fairs /Events

Innovation

Connection with other european/italian project Expo 2015, Calypso, European standards

Available also for android and iphone

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

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

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

A «potential» Virtual cluster for Expo 2015

Ready to start?

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claudialanteri@gmail.com

Skype: claudialanteri