Manual: Practical Solutions For Designing Culinary Tourism Services Provided By Local Food Producers

The BASCIL project partners, in cooperation with culinary tourism experts Hubert Gonera and Niclas Fjellström, have updated the BASCIL Manual – Practical Solutions for Designing Culinary Tourism Services. The manual is designed to support food producers and farmers in diversifying their business activities by developing sustainable culinary tourism experiences based on high-quality local products.

The manual guides producers step by step in creating attractive tourism services using tools and strategies based on the Business Model Canvas. It also includes 12 practical examples from BASCIL pilot regions and summarises key findings, lessons learned and recommendations based on the experience of 88 companies across 12 regions, offering a clear roadmap from product-based business models towards the experience economy.

>>> Manual (English)
>>> Manual (Latvian)