During the BASCIL project, various educational materials were developed to deepen knowledge about culinary heritage, the use of local products and cooperation. In this section, we share all the tools we have created, and we invite you to use this material, gain new skills and share your knowledge with others!
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Project BASCIL team, in cooperation with culinary tourism experts Hubert Gonera and Niclas Fjellström, have composed the BASCIL Manual introducing practical solutions for designing culinary tourism services by local food producers/SMEs. The BASCIL manual aims to facilitate the switch towards food tourism industry for food producers and farmers, who can diversify their business operations by adding new experiences on the basis of their high quality food products. The manual provides practical solutions and business models for partners to start or improve new services to reach new customers.
The manual guides food producers and farmers step by step in developing the idea and content of attractive food tourism services using a number of tools and strategies based on the Business Model Canvas. The manual also includes 9 practical examples from Baltic Sea Region showcasing existing best practices of local food producers, who are offering really good experiences to visitors.
Presentation slides of the Manual
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The BASCIL self-assessement tool
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As a complement to the BASCIL manual, project partners also developed a self-assessment tool for evaluating their readiness to host visitors and to offer tourism services. Project partners saw a need for self-assessment and the tool was produced by project partners as an additional project delivery. This is a practical working tool for food producers, and it has been much appreciated. The BASCIL self-assessment tool covers 9 different topics: Marketing and Branding, Accessibility and Location, Tourist-Friendly Environment, Quality of Products, Unique Selling Proposition, Hospitality and Customer Service, Cultural Authenticity, Educational Experiences, Local Partnerships, Regulatory Compliance. The BASCIL self-assessment tool has been very well received and appreciated, and therefore introduced here for more users. Feel free to download for usage.
Manual "Marketing and promotion of common regional culinary tourism products"
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This document, "Marketing and Promotion of Common Regional Culinary Tourism Products," delves into the growing trend of culinary tourism and its transformative role in the travel industry. It highlights the shift from food being a secondary activity to a primary motivation for travel, driven by a global appetite for authentic dining experiences and cultural immersion. Key strategies for fostering culinary tourism include creating a collaborative food travel ecosystem involving local stakeholders, leveraging digital platforms for promotion, and developing diversified offerings such as food trails, guided tours, and cultural integrations. The document also provides practical guidance on managing group tours, avoiding pitfalls, and ensuring sustainability through authenticity and quality. Ultimately, it presents culinary tourism as a powerful tool for regional growth, cultural preservation, and global tourism appeal.
Presentation slides of the Manual
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