which the analysis of IP-related could be used for the promotion of the selected culinary areas of the value chain of a tradition throughout its value chain. selected culinary tradition is presented. Organization of an international Presence of relevant stakeholders in the IP and seminar in which the gastronomic tourism sector of different countries. experiences and conclusions of the project in each pilot country are presented. Preparation of a compilation of Relevant identification of the conclusions reached as a the main outputs and result of the different research activities of the project. conclusions reached in the different pilot countries. Project Objectives Indicators of Success in Achieving Project Objective (Outcome Indicators) 1. Build the capacity of Number of economic operators in the gastronomic tourism economic operators involved in sector that, the project, have started plans to use and gastronomic tourism and of leverage IP tools to add value to their product or service. national authorities, including IP offices, to use and leverage IP Number and relevance of capacity building activities tools and strategies to add value conducted by national authorities, including IP offices, to that differentiates their products provide advisory services on the use of IP tools in the and services, and to diversify gastronomic tourism sector. their economic activities while respecting local traditions and culture. 2. Raise awareness on the Percentage of participants to the round tables and contributions that the use of IP seminars that reported a better understanding of the can take to the gastronomic potential contributions of IP for the gastronomic tourism tourism activities. sector. Level of access and use of the compilation of main outputs and conclusions of the projects by other interested Member States and stakeholders.
which the analysis of IP-related areas of the value chain of a selected culinary tradition is presented. could be used for the promotion of the selected culinary tradition throughout its value chain. Organization of an international seminar in which the experiences and conclusions of the project in each pilot country are presented. Presence of relevant stakeholders in the IP and gastronomic tourism sector of different countries. Preparation of a compilation of the main outputs and conclusions reached in the different pilot countries. Relevant identification of the conclusions reached as a result of the different research activities of the project. Project Objectives Indicators of Success in Achieving Project Objective (Outcome Indicators) 1. Build the capacity of economic operators involved in gastronomic tourism and of national authorities, including IP offices, to use and leverage IP tools and strategies to add value that differentiates their products and services, and to diversify their economic activities while respecting local traditions and culture. Number of economic operators in the gastronomic tourism sector that, the project, have started plans to use and leverage IP tools to add value to their product or service. Number and relevance of capacity building activities conducted by national authorities, including IP offices, to provide advisory services on the use of IP tools in the gastronomic tourism sector. 2. Raise awareness on the contributions that the use of IP can take to the gastronomic tourism activities. Percentage of participants to the round tables and seminars that reported a better understanding of the potential contributions of IP for the gastronomic tourism sector. Level of access and use of the compilation of main outputs and conclusions of the projects by other interested Member States and stakeholders.
cdip_22_14_rev.docx