Sustainable and Innovative Food Systems: The Mediterranean Diet as a Tool for Tourism and Local Development in EUSAIR Communities

Welcome & Opening Statements

Dick Van Dijk: A Vision for Agriculture and Food

Ramune Genzbigelyte-Venturi: Towards a new EU strategy for sustainable tourism

Francesca Alampi: AREPO

Eleonora Tramannoni: Forum AIC Contribution to the Mediterranean Diet Flagship

Keynote Panel

Afet Jashari: Simit Pogacha, A Living Culinary Heritage of Skopje’s Old Bazaar

Danijela Vicentijevic: Mediterranean Diet as a Sustainable Regional Heritage

Tamara Djukic: Gastro heritage of Mediterranean as a tourism product, case of Montenegro

Jelica Grujic: Connecting Bridges through Culture and Mediterranean Diet

Elona Bejo: Native Varieties & Agritourism, Preserving Heritage, Growing Futures

Anthi Panagiotou: E.G.T.C. and Living Traditions

Patrizia Pugliese: Building on the territorial dimension of organic food & farming

Boban Ilic: European Integration and Agricultural Policy in the Western Balkans

Input Session 1

Rosalinda Scalia: Food System Innovation and Relevance for Macro Regions

Etienne Verhelle-Rodzinka: Interreg Europe

Input Session 2

Carmela Cotrone: MDG Eurocluster a Med Diet platform for Sustainable Tourism and Local Development

Dimitrios Stavridis: The good practice of Region of Thessaly on Origin Products and their contribution to sustainable food systems and Tourism

Lando Siliquini: Promoting the Mediterranean Diet, the contribution of the Marche region

Symela Pasalidou: Wine Roads of Northern Greece & Intangible Cultural Heritage

Iva Caleta Plesa: EUSAIR Gastro Tourism Handbook

Intro to Day 2

Georgious Emmanouil: Building an Interpillar EUSAIR Partnership and Flagship Project on the Mediterranean Diet

Olga Abram: EUSAIR FACILITY POINT

Roberta Rugerri: STEP

Lovre Karamarko: SP4EUSAIR