RDP project database
A 'Green Guide' to Local Gastronomy
This Leader project, initially a 2-year Leader+ programme, aims to bring together the interests of local producers, tourism and the principle of sustainable development by promoting local and seasonable produce amongst consumers.
A meeting in November 2008 to promote local produce and industries led to a 2 year LEADER programme, which combined local produce with tourism (guide book, tasting evenings with local produce and recipes, together with local writers). The participants wanted to combine the dynamics of partnerships with sustainable development, and a questionnaire revealed the desire of both public and artisans/producers to develop and encourage the consumption of local produce.
The RDP project’s objective involved building on the momentum that had been created from a previous Leader + project. New innovations were planned in the current project to expand the range of local food promotion services and enhance the linkages that had been established between rural businesses. Overall goals sought to help further diversify and increase the competitiveness of the local rural economy and so improve quality of life.
A work plan for the project included capacity building events for: i] encouraging local people to buy and eat local produce; ii] explaining the advantages of buying local and seasonal produce (e.g. reduced energy consumption in production and storage, less transport, lower greenhouse gas emissions etc.) and iii] explaining to consumers the different labels on food products, and the various methods of growing and manufacture. A new version of the gastronomy guide will include new ‘regional dishes
Results & Benefits
These were: a) the creation and promotion of direct links between producers and consumers through local markets; b) networking local people and improving their know-how; c) enhancing and promoting the region’s culinary skills; d) strengthening connections between agricultural, touristic and artisanal activities through networking; e) recognising and promoting local gastronomic specialities; f) finding new outlets for local produce; g) strengthening the region’s gastronomic ‘identity’.
The Guide books were sold out in less than two years, with a new edition due in 2011. Workshops and educational visits have strengthened the project and added a tourism dimension. The region has created a list of ‘regional dishes’ to further develop direct links. Other regions have asked for advice and some have created similar guides. Updating printed material is costly. The internet is cheaper but it is less practical.
Project location and other information
France - Centre - Indre et Loire
Total project cost (€)
EAFRD contribution (€)
Private contribution (€)
Languages for contact
At a glance
Final beneficiary type
Public/local authorities, Other
€20 000 - €99 999
Theme / Measure:
Rural Quality of Life & Economic Diversification
Training and skills acquisition
341: Skills-acquisition and animation measure
Public awareness, Public-private-partnership, Awareness raising, Consumer goods, Sustainable development