Good Practices and Real Results in a Product-Based Tourism Project

Over the past months, we have been actively involved in the Erasmus+ project “Future Competencies in the Tourism Services Industry,” led by the Drogowskaz Foundation in collaboration with Akademia Nauk Stosowanych.

The project focuses on product-based and sustainable tourism, highlighting good practices, professional competences, and the connection between education, gastronomy, and local communities. Now in a more advanced phase, the project is already delivering visible and measurable results.

Good practices in product-based tourism, including sustainable cooking, local sourcing, gastronomic storytelling, and the link between education, professional development, and local identity, were identified and documented. Examples from Bulgaria, Poland, the Netherlands, Italy, Portugal, and Spain illustrate how gastronomy and tourism can be developed into sustainable products that create real value for local communities.

The Contribution of HRC Culinary Academy

HRC Culinary Academy has contributed its extensive hands-on experience in professional culinary education and real-life training environments to the project. The Academy developed and shared practices such as the Zero-Waste Recipe Lab, the integration of sustainability principles into both training programmes and restaurant operations, and initiatives connected to product-based tourism, culinary heritage, and regional identity. All of these practices are practical, adaptable, and easily transferable to other educational institutions and tourism organizations.

The project has already delivered visible results and meaningful impact. More than 150 learners and trainers have strengthened their awareness and practical skills through dedicated workshops and activities. Strong partnerships have been established with local producers and industry professionals, creating real connections between education and practice.  The interest in gastronomy as a key element of the tourism product continues to grow steadily.

Many practices are already applied beyond the project, in real professional contexts and in the work of graduating students.
HRC Culinary Academy continues to strengthen the role of gastronomy and education as drivers of sustainable development and product-based tourism.

Learn More and Explore the Project Materials

👉To follow the project from the beginning, you can read our first article

We also invite you to explore the materials and documentation developed so far, which include good practices and practical tools for professionals working in product-based and sustainable tourism:

👉Best practices in Tourism

👉Best practices in Tourism Accessible Tourism Development

👉Best practices in Tourism Product Tourism