Our 3rd Steering Committee Meeting (SCOM) of the Culinary Trail of the Ethnic and Local Cuisine in the Danube Region project took place on Tuesday, 20 May 2025, in a small city of Sandanski, Bulgaria.
Meeting focused on:
- SO1: Cataloguing and protecting culinary heritage
- SO2: Development of Culinary Trail branding and VR tourism experiences
- SO3: Sustainability workshops, transnational action plans & competition planning
- Project and financial management session
This SCOM was an important milestone to review progress, coordinate upcoming activities, and strengthen collaboration across partners.
Following two days were dedicated to three sustainability workshops, delivering a productive and insightful experience for all involved.
Held in a hybrid format, the workshops welcomed both in-person attendees in Bulgaria and a diverse group of online participants from across Europe. This format allowed for:
- Rich exchanges between local and international stakeholders
- Inclusive participation from partner organisations unable to travel
- Enhanced collaboration through live discussions and remote breakout sessions
The workshops were aligned with the 3rd Steering Committee Meeting (SCOM), whose final agenda guided the strategic and thematic flow of the sessions. Key discussion areas included:
- Sustainable practices in culinary tourism
- Community engagement and local sourcing
- Long-term goals for environmental and cultural preservation
The presence and active contributions of all project partners—whether onsite or remote—greatly enriched the dialogue and helped shape the project’s sustainability roadmap.
