September 24th 2020
13:25 From the Sea and the Coast to the Table and Best Host: local oenology and gastronomy as a basis for sustainable tourism development
Reaching tourism 365 by branding a destination as gastronomic region? Can top quality gourmet offer come from local groceries? To be different - how much does the hospitality sector's autochthonous offer affects guest's rating? Oscillations in production, quantity and quality of local foods offer - is there a solution? Can small local manufacturers supply large hotel chains?
14:55 In Vino Veritas: experiences of wine destinations
Cultural route as added value to the new tourist destination? Wine route as a new tourism product? Can wine tourism serve as the basis for development of the year-round tourism? Autochthonous varieties, tradition and identity of the Mediterranean - a new motive for the visit? Examples of good practices in developing new tourist destinations.
16:45 Eat What it's Worth: food from the sea - fish as a brand
Fish and health - are we eating enough of it? What influences fish consumption? How to increase the consumption of local fisheries products and achieve their appropriate valuation? Sustainable fishing and farming - are fishery products indeed expensive? Could the top quality fish dish be prepared at an affordable price?
September 25th 2020
13:00 Sea of Tradition - Wave of Innovation: how to preserve traditional by creating innovative
Innovations with the purpose of reviving the known and tasting the unknown. How to create a brand out of the local foods and traditional recipes?
14:28 From the Start to the Goal: how to raise funds
How to finance your project? Examples of best practices.
