AlpFoodway

A cross-disciplinary, transnational and participative approach to Alpine food cultural heritage

AlpFoodway - News archive

  • Alpine food, consumers and online storytelling

    If the traditional know-how of small producers is not properly valued, a whole cultural heritage may be lost which can be used to generate sustainable economic development and which today can produce niche foods increasingly appreciated by consumers in search of authenticity. To understand what can be done to improve the promotion of products that are an expression of the Alpine food heritage, a group of AlpFoodway researchers did a digital ethnography study and discovered how people talk online about Alpine food

  • The rift between local culture and tourist attraction can be welded

    Safeguarding food heritage and respectfully marketing it are the two pillars of the AlpFoodway sustainable development model. These two objectives go together with the need to align the heritage representation made by the community for itself and that intended for "outsiders", often tourists. Through its 10 pilot actions, AlpFoodway identified how to bring these two aspects together.

  • Ten key words for the sustainable development of peripheral Alpine areas

    AlpFoodway created a consistent development model by focusing on the food heritage asset and by tackling several related aspects. During the AlpFoodway final event in Milan, on October 29, 2019, project partners presented politicians of the Alpine regions with ten strategies that will increase resilience and prosperity while helping to achieve the UN 2030 sustainable development goals.

  • Alpine food: heritage to watch, to listen to... to feel

    What is the Alpine food heritage? This is one of the toughest questions to answer. As a matter of fact, it is not an object, but a set of techniques, know-how, rituals and customs related to traditional food, which carry a unique meaning and help define the cultural identity of the Alpine populations. Local culture, including food culture, is something to breathe, taste, look at and listen to: this multi-sensory play is best transmitted through experience and by the communication channels that are closest to it. For this reason, AlpFoodway project partners chose to disseminate this rich, living heritage not only by words, but in a variety of ways.

  • AlpFoodway Final Community Forum "Alpine food heritage will become UNESCO heritage"

    Food heritage has always been an important element of Alpine culture. Today it also becomes an asset for the growth and prosperity of these regions. On Tuesday 29 October, during the AlpFoodway Final Community Forum, AlpFoodway partners presented their project results and the guidelines to turn food related techniques and traditions into elements of a sustainable development strategy for the Alps.