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Culinary Heritage Awards

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Interested in becoming a part of the Culinary Heritage network?

Within the provided PDF documents, you will discover the guidelines for License Holders as well as the criteria required for Business Members to join.

These documents also include the application form that must be completed by new regions wishing to become a part of the Culinary Heritage network.

Should you have any questions about the network or how your region can join Culinary Heritage as a License Holder, please do not hesitate to reach out to us via our Contact page.

Business representatives who meet the Criteria for Business Member are encouraged to find their regional contact on the Contact page.

If your region or country is not listed, we suggest contacting your local authorities to advocate for Culinary Heritage as a potential partner. This collaboration could facilitate the establishment of a local network dedicated to preserving culinary traditions, promoting local food, and celebrating food heritage.

Culinary Heritage Study Tours


Since the inception of our network, the Culinary Heritage Study Tours have been a cornerstone event, offering a platform for business members and network representatives to engage in knowledge exchange and foster connections in a congenial setting.

The appeal of these study tours has grown significantly, and in the post-pandemic era, we are committed to resuming these enriching experiences annually, targeting various regions. Additionally, we are excited to introduce specialized tours catering to specific interests such as cheese, beer, honey, and meat production, among others. These focused tours will be organised in geographical areas of relevance to our business members from various countries, enabling small group interactions for a deeply specialised experience.

The Culinary Heritage Study Tours offer unparalleled opportunities to immerse yourself in the industry, connecting closely with professionals who are keen to share their practices and culinary heritage. These exchanges not only enrich our understanding of intangible heritage and culture but also foster the exchange of ideas and influences between visitors and local practitioners. Participants can expect a lifetime of memories, characterized by a rich tapestry of flavors, aromas, history, culture, natural beauty, gastronomy, and local traditions. These exclusive experiences are meticulously curated for business members and representatives of the Culinary Heritage network.

Organized in close collaboration with our regional license holders, the study tours are designed to make every participant feel valued and welcomed. Our hosts go above and beyond to ensure a memorable experience, recognizing the invaluable feedback and perspectives that visitors contribute to our collective culinary legacy.

The 2019 program for
Culinary Heritage Study Tour 

Culinary Heritage Study Tour
Culinary Heritage Study Tour


Annually, delegates from various regions within the Culinary Heritage network convene for their Annual Meeting, hosted in a different region each year to ensure broad participation and representation. One of the primary objectives is to offer this meeting at no cost to attendees, thereby maximising participation. This gathering is crucial for maintaining an up-to-date network and serves as an excellent opportunity for exchanging best practices pertinent to each region's unique challenges and strategies.

In parallel with the Annual Meeting, the Culinary Heritage Study Tour is organized as an additional feature, enriching the overall experience. This segment typically spans a few days and includes practical field trips within the host region. These excursions, which often coincide with major food-related events, allow visits to Business Members and provide firsthand insights into the local culinary scene.

These gatherings offer a valuable opportunity for network representatives to meet in a casual and friendly environment. The tours facilitate an informal exchange of knowledge and inspiration among participants, encouraging collaboration and learning. The Culinary Heritage Study Tours are open to all individuals interested in joining the network and contributing to its objectives.

The coordination and execution of the Annual Forum and the Culinary Heritage Study Tour are primarily the responsibility of the regional host, in collaboration with the Global Coordinator. These events not only strengthen the network but also showcase the host region to the rest of the network, highlighting its culinary culture and potential for collaboration.

Annual Meeting

2022 Pfalz, Germany (CH Study Tour)

2022 Latgale, Latvia (CH Study Tour) 

2021 Online (Pandemic)

2020 Online (Pandemic)

2019 Skåne, Sweden 

2019 Alanya & Gaziantep, Turkey (CH Study Tour) 

2018 Skåne, Sweden 

2018 Split-Dalmatia, Croatia (CH Study Tour)

2017 Wielkopolska, Poland  

2016 Oslofjord, Norway 

2015 Skåne, Sweden
2014 Kujawy I Pomorze, Poland
2013 Rügen, Germany 
2012 Pomorskie, Poland
2011 Sjælland, Denmark
2010 Skåne, Sweden
2009 Småland, Sweden
2008 Warmia Mazury, Poland
2007 Galicia, Spain
2006 Latgale, Latvia
2005 Öland, Sweden
2004 Aukstaitija, Lithuania
2003 Østfold, Norway

Fortfarande liv


Since its founding in 1995, Culinary Heritage has consistently undertaken projects aimed at advancing the network and addressing key issues relevant to Partner Regions and Business Members. These projects have spanned a wide range of focus areas, including food, education, tourism, environmental conservation, and rural development, reflecting the network's comprehensive approach to fostering culinary heritage and sustainable practices.

The formulation and refinement of project ideas take place during the Annual Meeting, an essential convening that facilitates collaboration and strategic planning among network members. Funding for these initiatives primarily comes from the European Union's structural funds and the InterReg program, which have supported a variety of regional and cross-border projects within the membership.

Over recent years, Culinary Heritage has expanded its impact by participating in several international projects. These endeavors not only enhance the network's objectives but also contribute significantly to the global discourse on the intersection of culinary heritage with tourism, education, and sustainable development. Through these collaborative projects, Culinary Heritage continues to strengthen its mission, offering valuable insights and innovative solutions to its Partner Regions and Business Members.



"B2B distribution model supporting local food sector in Baltic Sea region rural areas"

This project started 1 October 2017 and it ended in March 2021 with the support from Interreg Baltic Sea Region with a total budget of 2,436,479 €. Culinary Heritage Europe (SÖSK, Ystad Municipality) acted as project partner with a budget of 252,525 €. The lead partner was Ministry of Rural Affairs of the Republic of Estonia. In total it were 14 partners in the project coming from all 10 countries around the Baltic Sea - Denmark, Estonia, Finland, Germany, Latvia, Lithuania, Norway, Poland, Russia & Sweden.  


The aim of the project: Local food producers and farmers in BSR rural areas are mainly small family businesses,who prefer to organize the sales through face-to-face contact and by phone. They're often not able to sell their products to big wholesale companies or supermarket chains because of limited production volumes and higher price comparing with large producers. Therefore their access to catering, food processing and retail sector is complicated. The market area of local food producers is usually their own home region. In many regions they have established local food networks to cooperate for marketing and information exchange.


The initial analysis of current situation in BSR countries shows that existing local food distribution models are mainly focused on Business to Consumers (B2C) relations and there is lack of economically competitive Business to Business (B2B) model. Local food nets in BSR region have highlighted the need for cost-efficient distribution solutions for delivering food products from farms to local restaurants/tourism farms/shops/industries. The objective of current project is to design a sustainable and transferable business model for B2B distribution applicable for local food nets established by local food producers and providers in BSR rural areas. 


The model enables to establish smooth short supply chains in local and regional level offering opportunities for growth and improved business performance to SME's acting in local food sector in rural areas. The business model is designed using the best available competences and current experiences of local food nets in implementation of B2C and B2B solutions. The B2B distribution model is tested in 12 pilot regions in BSR area in

cooperation with local food networks and organizations (SME's/cooperatives/NGO's/farmers unions etc) responsible for organizing delivery and logistics of local food. As the level of technological innovation in local food sector is rather weak, then local food nets and distribution organizations in project area are encouraged to take advantage of existing e-platforms facilitating B2B distribution in local food sector. 


Partners will promote and highlight new business opportunities provided by B2B distribution model to all local food networks in project area. Partners introduce them in detail the content and benefits of the model, and also real experiences received from piloting. The main expected result is improved capacity of national and regional organizations from 10 countries to support local food networks from BSR area interested in launching B2B distribution of local food products in business model and process innovation.


Latest info about the project can be found at 


Project Partners Baltic Sea Food

PP1 Ministry of Rural Affairs of the Republic of Estonia EE

PP2 Latvian country tourism association LV

PP3 Mecklenburg-Vorpommern Tourist Board DE

PP4 Ystad Municipality (Culinary Heritage Europe) SE

PP5 Latvian Agricultural Organization Cooperation LV

PP6 Business Region Esbjerg DK

PP7 HANEN - Norwegian Rural Tourism and Local Food association NO

PP8 NGO Estonian Rural Tourism EE

PP9 The Estonian Chamber of Agriculture and Commerce EE

PP10 Pskov Agrotechnical College RU

PP11 State Committee of the Pskovregion for economic development and investment policy RU

PP12 Lahti University of Applied Sciences ltd. FI

PP13 Lithuanian countryside tourism association LT

PP14 "Polish Nature" Foundation PL




"How to create sustainable tourist destinations"

This project was granted in autumn 2016 by Interreg Mediterranean and it will last for three years. Culinary Heritage acted as an AP as it was the only organisation outside the Mediterranean area that were joined in as a big network resource. The LP was Research Centre of the Slovenian Academy of Sciences and Arts based in Ljubljana, Slovenia. Partners in the projects come from Slovenia, Greece, Spain, Italy, France, Portugal, Croatia & Cyprus. 


The aim of the project: 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. 

To achieve the stated objectives we will produce the following outputs: - tools for enhancing sustainable tourist destinations by using culinary heritage as a resource - creation of eight new sustainable tourist destinations in MED space based on the culinary heritage - common transnational strategy on managing and planning culinary tourism in MED space. This approach is unique because MED culinary heritage initiatives are generally unconnected and to this day there have been only few common approaches developed to integrate the MED culinary heritage into a sustainable tourist offer. The methodology in MEDFEST is based on participatory action planning, where three main types of stakeholders (producers, tourism organisations, policy makers) are involved and take responsibility for project’s actions from the beginning till the end to ensure the durability of the results.




"The North Dignity"

This project was implemented with the support of the CBSS Project Support Facility and it involved all ten countries around the Baltic Sea - Denmark, Estonia, Finland, Germany, Latvia, Lithuania, Norway, Poland, Russia and Sweden. Culinary Heritage acted as the Swedish partner in this cooperation joining all countries together as a startup for something bigger in a long term.  

The aim of the project: "Developing the Culinary Routes network in the countries surrounding the Baltic Sea in order to strengthen identity and the feeling of belonging together as well as to preserve the vitality of rural regions."


As a part of the project a website was created - Baltic Sea Culinary Routes - where its possible to read more about the project and the activities.  




"Organic agricultural products processing and public education in the Baltic Sea region."


The aim of the project: to address the problem of pollution in the Baltic Sea, the implementation of organic farming and public education in the Baltic Sea region.


Results: The project activity will encourage organic farming, while contributing to the Baltic Sea ecosystem restoration. Eco-education ideas will be integrated into the curriculum, establish cooperative relations not only between Kaunas district organic farmers and secondary schools, but also between the District Health Promoting Schools Network and Sweden Sodertalje local schools. Lithuania is represented by Baltic Charity Foundation, Lithuanian University of Agriculture and Kaunas district municipality.

Project duration: 3 years (2011-2013).



REGFOOD was a project initiated by some actors around the Baltic Sea to develop the local food around the Baltic Sea in an educational and business perspective. University of Roskilde and UCR (Udveklingscentret in Roskilde) are the owner of this South Baltic Programme project, with Culinary Heritage as Associated Partner. Partners in the project were colleges/universities in Sweden, Denmark, Germany and Lithuania. 


The aim of the project: "To develop the skills and existing small businesses in the food and tourism sector and also to implement issues concerning tourism and food with local ingredients in study plans of the educational institutions that exist around the southern Baltic."

Results: 1. Define curriculum regional food 2. Try out the curriculum with students, pilot teaching 3. Design a course for practitioners (people who work with regional food like local producers, restaurants, tourism companies)

The coordinators from Skåne and Sjælland had a more specific role as “specialists" in working groups preparing training courses/curriculums and the trainings.



One of the biggest EU-funded project for the network was within the Interreg IIIC-program carried out 2003-2005 and was called Culinary Heritage Europe. The project involved 11 partners in 8 different countries. The project focused on developing culinary experiences, finding solutions for logistics and distribution of locally produced food and finding success criteria. 


The aim of the project: "This cooperation wants to create new and improve existing strategies relating to regional development within the small-scale food sector. The partners aim to raise the level of economic activity within their regions by combining small-scale food production and culinary experiences. Culinary experiences add value to the products by focusing on cultural, historical or other interesting aspects of the products. These make the products more unique, interesting and attractive." 

Results: SWOT's created about all these countries was one of the results from this project. More info can be found at Culinary Heritage Europe as well as a deeper orientation of the results can be achieved through our office on our Contact page.

Bacon Bruschetta


There are many options and suggestions for education based on culinary traditions, local food production and for exchange of knowledge and skills within food. Here are a few examples that can be used - and already are in successful use - in projects and as exchange between businesses within an international network like Culinary Heritage!

Culinary schools and cooking classes
Many culinary schools and cooking classes offer courses that focus on regional or traditional cuisine, as well as classes that teach skills like cheese making, fermentation, and bread baking. These classes often provide a hands-on learning experience, allowing students to work with local ingredients and traditional techniques.

Cooking classes and workshops
Organise cooking classes and workshops that focus on traditional recipes and techniques using locally sourced ingredients. This can be a great way to not only learn about local food traditions but also support local farmers and producers.

Workshops and apprenticeships
Workshops and apprenticeships offer an immersive learning experience where participants can learn from local food producers, farmers, and chefs. These opportunities can provide a more in-depth understanding of regional cuisine and local food systems, as well as practical skills like preserving, pickling, and butchery.


Culinary tours
Offer guided culinary tours of the local area, visiting farms, food markets, and artisanal food producers. Participants can learn about the production process of various local foods and taste them as well.


Farm-to-table experiences
Farm-to-table experiences, such as farm tours, cooking classes, and dinners, offer a unique opportunity to learn about local food production and cuisine. These experiences often involve visiting local farms, meeting farmers and producers, and learning how to cook with seasonal ingredients.


Farm-to-table programs
Partner with local farmers to offer farm-to-table programs, where participants can learn about the growing and harvesting of different crops, as well as how to cook with them. This can be a great way to connect people to their food and support local agriculture.


Food festivals and markets
Food festivals and markets provide a chance to sample traditional foods and learn about local food culture. These events often feature cooking demonstrations, workshops, and talks, allowing visitors to gain a deeper understanding of regional cuisine and culinary traditions. Host food festivals that celebrate the local food traditions of the region, featuring cooking demonstrations, tastings, and workshops. This can be a great way to bring people together to learn and share knowledge about food.


Food swaps
Organise food swaps where people can trade homemade or locally produced foods with one another. This can be a fun and informal way to share knowledge and skills around food and build community.


Online courses and resources
Online courses and resources, such as webinars, videos, and blogs, offer a convenient and accessible way to learn about local food production and cuisine. These resources can provide information on traditional techniques, recipes, and food history, allowing students to learn at their own pace.


Food preservation workshops
Offer workshops on food preservation techniques such as canning, pickling, and fermenting. These skills can help people make the most of their local food resources and reduce food waste.


Seed-saving programs
Start seed-saving programs to preserve local crop varieties and pass down knowledge about traditional farming techniques. This can help to maintain genetic diversity in local crops and ensure the sustainability of local agriculture.


Collaborating on a project
Chefs can work together on a project that involves the exchange of knowledge and skills, such as creating a cookbook or hosting a culinary event. This collaboration can lead to new ideas, techniques, and flavours that they can incorporate into their own cuisine.


Participating in cooking competitions
Competitions can provide chefs with an opportunity to learn from each other and showcase their skills. They can learn new techniques and styles from their competitors, and also receive feedback and critiques from judges.


Attending culinary workshops and seminars
Chefs can attend workshops and seminars that focus on a specific culinary technique, ingredient, or style. These events provide an opportunity to learn from experts in the field, and to network with other chefs.


Traveling and exploring local cuisines
Chefs can travel to different regions and countries to explore the local cuisine and ingredients. This can broaden their culinary horizons and inspire them to create new dishes and flavour combinations.


Hosting kitchen visits and chef exchanges
Chefs can invite other chefs to visit their kitchen and observe their techniques and processes. This can lead to a sharing of ideas and a cross-pollination of culinary traditions. Additionally, chefs can participate in chef exchanges where they work in another chef's kitchen for a period of time, learning new techniques and ideas while also sharing their own knowledge and skills.

Overall, there are many opportunities for education based on culinary traditions, local food production, and the exchange of knowledge and skills within food. By engaging with local food systems and learning from experienced producers and chefs, individuals can gain a deeper understanding of regional cuisine and the importance of preserving traditional food culture. By doing so, we can help to preserve food traditions, support local agriculture, and build strong and vibrant communities.



Tutorials offer invaluable insights, fresh perspectives, and those enlightening "aha" moments. They serve as a source of inspiration, guiding businesses toward the right strategic direction.

The adage "no need to reinvent the wheel" perfectly captures the essence of sharing knowledge. Our goal is to provide businesses and individuals with practical advice, tips, and shortcuts to streamline their journey towards success.


While not all the information provided in our tutorials may be scientifically verified, they are intended to offer a foundational understanding of various topics. However, it's important to note that these tutorials are provided with the best intentions for educational and advisory purposes only. They should not be taken as exhaustive legal advice. Businesses are responsible for ensuring compliance with the laws and regulations specific to their jurisdiction.


Culinary Heritage Awards labels and sets standards for local food and traditional cuisine of high quality - produced and prepared by people and businesses committed to social and sustainable responsibilities with respect for historical and cultural values in the process. 


For a long time, certifications for responsible practices and awards for superior taste have remained distinct - one honors social and environmental responsibility, while the other celebrates craftsmanship and flavour.


The Culinary Heritage Awards recognises truly good food and respect for culinary traditions as the main elements - for bringing people together building strong and sustainable communities with authentic feelings. 

Culinary Heritage will in the future organise an epic and globally recognised event - based on local competitions and for the local communities. The global event will be held for the public and the trade to meet, celebrate and taste the delicious food from the Culinary Heritage Awarded local winner's.

The audience and participants will honor these exceptional food producers, chefs and restaurants that top the charts in a Blind Tasting and meet all the standards of the Culinary Heritage Awards.

Join us for recognising the contributions of Culinary Heritage food producers and chefs in the creation of a tasty, authentic and responsible food system that honors our culinary traditions.










Traditional Chef

Traditional Restaurant

Bread & Grains









Traditional Recipe


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