On behalf of the EUREGA partnership it was our pleasure to invite you to join us to the EUREGA Dissemination event on 14th of October.
If you didn't have the opportunity to attend this event, you can find here the recording of the meeting.
Project partners – Province of Noord-Brabant/Municipality of ‘s-Hertogenbosch (NL), ProAgria (FI), Prodeca (ES), Northern and Western Regional Assembly (IRL), South-Aegean Region (GR), Sibiu County (RO), Hajdú-Bihar County (HU) – presented the seven action plans developed within EUREGA for the adoption of food and gastronomy into their regional strategies and policy instruments. After short presentations there was time for an interactive debate and discussion on the project’s policy recommendations and also on the topics which are relevant for future actions.
On the agenda New Business support programs for Food and gastronomy’s SME’s 14th October 2020
16.00: Introduction – Proposal Round & Presentation of the EUREGA project video
16.10: Presentation of the EUREGA Action Plans, by Project Partners (PP2, PP3, PP4, PP5)
16.30: Discussion: The Farm to Fork strategy is a challenge for the gastronomy sector!
The European Green Deal sets out how to make Europe the first climate-neutral continent by 2050. It maps a new, sustainable and inclusive growth strategy to boost the economy, improve people's health and quality of life, care for nature, and leave no one behind.
The Farm to Fork Strategy is a new comprehensive approach to improve European food sustainability. Even as societies become more urbanised, they want to feel closer to their food. They want food that is fresh, less processed and sustainably sourced. And the calls for shorter supply chains have intensified during the current outbreak. Consumers (households and restaurants) should be empowered to choose sustainable food and all actors in the food chain should see this as their responsibility and opportunity
16.45: Presentation of the EUREGA Action plans (PP6,PP7,PP8)
17.00: Discussion: Dedicated SME support and marketing needed for the gastronomy sector!
’Digitalisation is still an underdeveloped territory in the Gastronomy sector. Also Specific
SME support for the Gastronomy sector is needed on business support and marketing. ’Regional gastronomy should be more recognised as an important cultural asset and important part of the touristic product of a city or region. Public and private sector should work closely together on, invest in innovative branding strategies’