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Annual Forum 2016

The Network
by

Niclas Fjellström

on 11 February 2017

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Transcript of Annual Forum 2016

Financial 2015
Revenues SEK
- - - - - - - - - - - - - - - - - - - - - -
License fees 590.000
External revenues 351.679
Accrual 2014 30.620
- - - - - - - - - - - - - - - - - - - - - -
Total 972.299



Accrual for 2015: SEK 20.400

Costs SEK
- - - - - - - - - - - - - - - - - - - - - - - - - - - -
Staff costs 496.794
Promotion costs 320.721
Administration 61.512
Website, Print & Enamel Signs 72.872
- - - - - - - - - - - - - - - - - - - - - - - - - - - -
Total 951.899
Budget 2016
Revenues SEK
- - - - - - - - - - - - - - - - - - - - - - -
Regional License Fees 540.000
NRG License Fees 243.000
External Revenues 210.000
Event & Projects 100.000
Accrual 2015 20.400
- - - - - - - - - - - - - - - - - - - - - - -
Total 1.113.400



Costs SEK
- - - - - - - - - - - - - - - - - - - - - - - - - - - -
Staff Costs 535.400
NRG Kickback Costs 121.500
Promotion Costs 120.000
Administration 62.600
Website, Print & Enamel Signs 273.900
- - - - - - - - - - - - - - - - - - - - - - - - - - - -
Total 1.113.400
10.20 - 12.00 Theme Food & Tourism
Jørn Lie
- "How to give the best food experience to the guest through local food and storytelling”
Hilde Aukrust
- “Quality and animal welfare - the key to success in the high end restaurant market”
Audun Pettersen
- “Norway powered by nature - Our work with sustainable tourism and local food”
Kjersti Grøndahl
- “Oslo region participation at Internationale Grüne Woche - goals and experiences”

12.00 - 13.30 Lunch at Gamle Raadhus
13.30 - 16.30 Divided in groups after lunch
Business Members
- Guided tour to Mathallen Oslo
Politicians, Civil Servants, Regional License Holders & Regional Coordinators
- Meeting at Gamle Raadhus

National Reference Groups
For spreading the network a new method have been approached during 2016 by implementation of National Reference Groups in areas where the network haven't been represented before or loosed the previous regional license holders due to changes in projects or systems of steering.

Estonia and Lithuania is first out with this new system by implementation of regions . In short terms a group of specialists within tourism, food, business and networking take part in the National Reference Group as advisory board together with European Coordinator for defining the region and also make the approval for applying Business Members within that particular region. New Business Members apply and pay for taking part of the network at
www.culinary-heritage.com and after that the NRG take decision about the applicants.
www.culinary-heritage.com
Functionality - Ready To Work!
Responsive Design - Optimize
Culinary Heritage Products - List
Regional Webshop?

Focus on social media - especially to start interacting with Business Members accounts on Facebook.
FB - External Administrators?
ANNUAL FORUM OSLO 2016
Program
Thursday 1 September
National Meetings
Motivation for networking between Business Members & Regions
Build up knowledge about the network and the trademark
Form of Training for participating Business Members in the network
Arranged in conjunction with other big happenings related to food
1-day conference to maximize the possibility for big attendance
Interesting national speakers
Event that can be built up to something successful
PROJECTS
BSCR - Baltic Sea Culinary Routes
MEDFEST
EUROPE CUISINE
Calls in a lot of programs such as
COSME, EASME, CBSS & InterReg
Visitor Statistics
www.culinary-heritage.com
Lot of possibilities - make use of Regional Culinary Heritage Europe as the network is the perfect link between project partners!
Agenda Annual Meeting
Thursday 1 September
13.30 - 13.50 Project examples and ideas
Presented by European Coordinators.
13.50 - 14.00 Presentation Annual Forum 2017
Presented by Wielkopolska region.
14.00 - 15.00 Cross Regional/International Cooperation
Open discussion regarding “Your role as politician / civil servant / coordinator to support and promote your region through regional food and culinary traditions with a cross regional / international perspective?”
15.00 - 15.30 Information Culinary Heritage Europe
15.30 - 16.30 Mingle & Networking
Regional License Holders, Politicians & Civil Servants
15.30 - 16.30 Workshop + Q&A
Regional Coordinators

13 Countries
44 Regions

BSCR

www.balticseaculinary.com
Baltic Sea Culinary Routes
Project Partners
NGO Estonian Rural Tourism, Estonia
Olustvere School of Rural Economics and Service Industry Studies, Estonia
Latvian Rural Tourism Association “Lauku Celotajs”, Latvia
Institute of Agricultural Resources and Economics, Latvia
Lithuanian Countryside Tourism Association, Lithuania
LLC “International Center of Wine and Gastronomy”, Russia
Polish Tourist Organisation, Poland
Mecklenburg-Vorpommern Tourist Board, Germany
Sydvestjysk Udviklingsforum, Denmark
HANEN, Norway
SÖSK (Culinary Heritage Europe), Sweden
Lahti University of Applied Sciences Ltd., Finland
MEDFEST
MEDFEST PARTNERS
Research Centre of the Slovenian Academy of Sciences and Arts, Slovenia
Rural Development Association, Italy
Purpan Engineering School, France
University of Barcelona, Spain
In Loco Association - Intervention - Formation - Studies, Portugal
AZRRI – Agency for rural development of Istria, Croatia
Technical Institute of Heraklion Chamber of C & I, Greece
Troodos Network Thematic Centers, Cyprus

Associated Partner
SÖSK (Culinary Heritage Europe), Sweden
MEDFEST
MEDFEST is tackling the challenge of diversifying traditional ‘sun & sea’ tourist destinations, with new and sustainable products based on rich and renowned culinary heritage of the Mediterranean. In so doing, we will increase the sustainability and quality of life in MED space. Our objective is to create tools and instruments for designing new sustainable culinary experiences, which will be offered to visitors to;
1) diversify the tourism sector in terms of products and its seasonality;
2) bring tourism development to the coastal hinterland;
3) safeguard culinary heritage for future generations.
Project Budget
2,218,473.66 €
225 Applicants
108 2nd Round
Highest Score!
Recipes!
13 Countries
44 Regions
Overall objective; to contribute promotion of social-economic development of 5 European Union (EU) regions by elaboration of innovative transnational product through development of European Culinary Heritage Concept and its marketing.
1) Diversified European tourism offer by creation of a joint transnational product – gastronomic route EUROPE CUISINE through 5 EU regions.
2) Increase the quality of the European tourism offer based on Culinary Heritage concept by strengthened cross-border cooperation in the field of gastronomic tourism.
3) Improved and developed network of European Gastronomic Tourism that facilitates and stimulates public-private partnership and integration of enterprises from food, cultural and tourism sectors into regional development strategies.
4) Increased capacity of enterprises by organizing of trainings, experience exchange study tours and in result of cross-border cooperation.
EUROPE CUISINE
#AFOslo
#AFOslo
#AFOslo
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