On the 8th and 9th of July, the AlpFoodway project partners involved in work package T3 – pilot cases based on knowledge transfer invited the AlpFoodway observers to an expert synthesis workshop in one of the pilot areas, the Valle Camonica. The aim of the meeting was to discuss the approaches, experiences and results of all AlpFoodway pilot cases and generate recommendations and insights regarding the safeguarding and valorisation of Alpine food intangible cultural heritage. The meeting was graciously hosted by the Università della Montagna in Edolo and complemented by two excursions to experience the areas heritage, as well as a dinner in the typical local restaurant Corte di Bacco.

The format chosen by the lead partner Munich University of Applied Sciences split the participants into three working groups, which internally discussed on the basis of guiding questions, which were partially common to all groups and partially specifically directed at the different focal points of the pilot cases: Capacity development, experience transfer, visibility and distribution. The invited experts joined these groups and the results were documented on posters, which were used to merge the results and discuss them with all participants in a second step.

The common points of discussion for all cases included approaches of working with heritage communities: How can someone get in touch with a community and learn about the heritage? How can community members be connected and motivated to act?

Another question focused on ways to involve the general public in safeguarding heritage and the how to engage different types of media. Furthermore, the partners discussed the necessary measures and opportunities to transfer the developed formats and into the future.

The specific questions regarding capacity development revolved around different ways of re-inventing traditional jobs and products, and how to enable knowledge transfer between Alpine heritage communities. On the topic of experience transfer and the combination of tourism with the protection of Alpine natural and cultural heritage, the main questions were how to create authentic experiences based on Alpine Food ICH without distorting the meaning for the heritage community and the right way of involving tourism stakeholders. The final points of discussion focused on possibilities to effectively communicate the advantages of ICH-consistent products in respect to industrialised products to the consumer and the question, where the consumer should be able to purchase these products and services.

The results of the workshop are currently in the process of being summarized in the WP T3 synthesis report, which can be downloaded at: https://www.alpine-space.eu/projects/alpfoodway/en/activities-and-results/goals-and-activities/wp-3-pilot-actions