TASTE
Rural Developement trough Experiential Trekking
THE PROJECT
«Sustainable tourism can be considered an activity that leads to the management of all resources in such a way that economic, social, and aesthetic needs can be met while aintaining cultural integrity, essential ecological processes, biological diversity, and the life support system»
Cernat & Gordon
The proposal of the TASTE project was generated by the growth of several types of niche tourism in recent years, such as adventure tourism, slow tourism, food and wine tourism, experiential tourism and the need to contribute to the sustainable development of European rural areas.
Project partners have observed the need to equip associations, NGOs and local entities with specific skills needed to grasp the huge potential of sustainable tourism and outdoor sports.
Project partners have observed the need to equip associations, NGOs and local entities with specific skills needed to grasp the huge potential of sustainable tourism and outdoor sports.
The overall objective of TASTE is to build the capacity of local communities and stakeholders to be able to promote their cultural and natural heritage through sustainable outdoor offers while encouraging the practice of health-enhancing activities. Specifically, there will be a focus on experiential hiking and rural landscape enhancement. The natural and cultural heritage will become the raw material to design and shape excursions, and outdoor activities more generally in order to make them attractive to tourists and enthusiasts thus increasing the participation in outdoor sports and more in general in physical activities.
TASTE is based on the creation and dissemination of a participatory methodology and community-based approach aimed at encouraging sustainable and responsible types of tourism and mobility, compatiblewith the economy and the environment.
The aim of the project is in fact to contribute to the capacity building of the staff of participating organizations, as well as future beneficiaries of the project results, in terms of sustainable rural tourism development and promotion of environmental-friendly practices and sports activities.
The aim of the project is in fact to contribute to the capacity building of the staff of participating organizations, as well as future beneficiaries of the project results, in terms of sustainable rural tourism development and promotion of environmental-friendly practices and sports activities.
THE PROJECT
«Sustainable tourism can be considered an activity that leads to the management of all resources in such a way that economic, social, and aesthetic needs can be met while aintaining cultural integrity, essential ecological processes, biological diversity, and the life support system»
Cernat & Gordon
The proposal of the TASTE project was generated by the growth of several types of niche tourism in recent years, such as adventure tourism, slow tourism, food and wine tourism, experiential tourism and the need to contribute to the sustainable development of European rural areas.
Project partners have observed the need to equip associations, NGOs and local entities with specific skills needed to grasp the huge potential of sustainable tourism and outdoor sports.
Project partners have observed the need to equip associations, NGOs and local entities with specific skills needed to grasp the huge potential of sustainable tourism and outdoor sports.
The overall objective of TASTE is to build the capacity of local communities and stakeholders to be able to promote their cultural and natural heritage through sustainable outdoor offers while encouraging the practice of health-enhancing activities. Specifically, there will be a focus on experiential hiking and rural landscape enhancement. The natural and cultural heritage will become the raw material to design and shape excursions, and outdoor activities more generally in order to make them attractive to tourists and enthusiasts thus increasing the participation in outdoor sports and more in general in physical activities.
TASTE is based on the creation and dissemination of a participatory methodology and community-based approach aimed at encouraging sustainable and responsible types of tourism and mobility, compatiblewith the economy and the environment.
The aim of the project is in fact to contribute to the capacity building of the staff of participating organizations, as well as future beneficiaries of the project results, in terms of sustainable rural tourism development and promotion of environmental-friendly practices and sports activities.
The aim of the project is in fact to contribute to the capacity building of the staff of participating organizations, as well as future beneficiaries of the project results, in terms of sustainable rural tourism development and promotion of environmental-friendly practices and sports activities.
The project's main aims
Specific objectives
SO1
to develop a set of specific skills in local communities (trekking associations, local promotion bodies, public bodies etc.), with a specific focus on the design and promotion of experiential trekking routes;
SO2
to create a European network of organizations operating in inland and rural areas and interested in the promotion of cultural and natural heritage;
SO3
to elaborate guidelines for the design and promotion of experiential food and wine trails;
SO4
to create aware, sustainable and connected communities able to generate commercial value and local growth through sustainable tourism and mobility;
SO5
to encourage the promotion of health-enhancing lifestyle and activities.
The project's main aims
Specific objectives
SO1
to develop a set of specific skills in local communities (trekking associations, local promotion bodies, public bodies etc.), with a specific focus on the design and promotion of experiential trekking routes;
SO2
to create a European network of organizations operating in inland and rural areas and interested in the promotion of cultural and natural heritage;
SO3
to elaborate guidelines for the design and promotion of experiential food and wine trails;
SO4
to create aware, sustainable and connected communities able to generate commercial value and local growth through sustainable tourism and mobility;
SO5
to encourage the promotion of health-enhancing lifestyle and activities.
TREKKERS' NEEDS
Field Research
TASTE'S KEY OUTPUTS
Results
the partnership
About us
