The objective of the project was to promote innovation and sustainable transformation within the food and tourism sectors by enhancing the interconnection between these ecosystems, encompassing education and culture. Through this collaborative initiative, we aimed to support the development of green, blue, digital, and entrepreneurial skills among owners and managers of small and medium-sized enterprises (SMEs) in the food sector, tourism professionals, as well as students and educators across vocational, higher, and adult education. By augmenting these essential skills, the project contributes to the advancement of more sustainable, regenerative, inclusive, and resilient businesses and ecosystems within both the food and tourism industries.
This project has been submitted to facilitate the transition towards Regenerative Tourism, with the objective of mitigating the negative environmental and social impacts of tourism while simultaneously enhancing visitor experiences. To maintain Europe's premier position as a tourism destination, it is imperative to enhance rural skills, fortify local food networks, and provide support to small food producers. The FOOD ZONE initiative is in alignment with the European Union Rural Pact (2021), addressing skill shortages in the food and tourism sectors, while promoting sustainable food systems and regenerative practices. Additionally, it contributes to the objectives outlined in the EU Green Deal, the Small and Medium Enterprises (SMEs) Strategy, and the Rural and Digital Action Plans, thereby fostering local well-being and economic resilience. In regions such as Extremadura, organic farming has been strategically leveraged to promote Regenerative Food Tourism. The project has successfully achieved all its objectives—upskilling professionals, advancing tourism, and bolstering sustainable food production—thereby ensuring enduring benefits for both communities and visitors.