- Know the reality of food tourism in the partner territories - Have a vision of the actions undertaken to promote this tourism - Know the needs of companies and the obstacles to this development - Ultimately think how collectively which methodological and educational tools to train our target audience in the valorization of their agricultural/agri-food productions. How to open companies and small production units to the public in order to discover their know-how?. Collectively think up a training strategy in the field of culinary and/or gastronomic tourism/promotion of productions under SIQO (labels and quality products) and then build a training course entitled: Culinary heritage facilitator.
In the Nouvelle-Aquitaine region, we noticed a strong development gap between wine tourism, which is highly developed in our region, and food tourism, the poor relation of tourism. We have in all our territories products under SIQO Signs of Identification of Quality and Origins but no tourist promotion of IGP/AOP labels. Faced with this observation, it seemed very interesting to us to work on the issues related to the development potential of this sector, which can be a sector as promising as wine tourism. We therefore wanted to carry out collaborative work to build a professional figure that meets the needs of companies and the development of this sector which is still fallow. All the partners were particularly sensitive to bring this theme within their development structures.