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

AlpFoodway - News archive

  • Research Findings from the AlpFoodway Project become a base for business teaching

    The AlpFoodway project is organized in various Work Packages, one of which, coordinated by Prof. Diego Rinallo of Kedge Business School, is about the commercial valorization of traditional Alpine food culture. In this context, one of the project’s emerging findings is that storytelling and taste education are two important mechanisms enabling consumers to understand the differences between heritage products and their more industrialized version. Here's what happened when he proposed a storytelling and tasting experience to the students of Prof. Rinallo’s course Taste Industries Management, which takes place in Paris in the context of Kedge Business School’s Master of Science in Arts & Creative Industries Management.  
  • Heritage food, part of the Italian EUSALP presidency programme

    Today, the Lombardy Presidency of the European Strategy for the Alpine Region EUSALP has been presented to the press at the Associazione Stampa Estera in Milan. ERSAF, Lombardy regional body for agriculture and forests, has welcome journalists and politicians with a buffet of typical products, from Bitto cheese to Salami.

  • Can safeguarding and commercialisation of ICH food go together?

    Intangible heritage safeguarding and commercialisation have long been considered at odds but that isn't always true. AlpFoodway partners mapped 114 cases across the Alps and identified the conditions for a respectful and sustainable commercialisation of ICH consistent products and experiences.