MUNICIPALITIES: 134 PRACTICES
Municipality of Crete established by Kallikrates Program. It resulted by the merger of pre-existing municipalities: Heraklion, Palianis, Temenos, New Bodrum and Gorgolaini.
Raed more: www.heraklion.gr
The Municipality of Heraklion in recent years has focused on the development of gastronomic tourism. The thematic unit of "gastronomic tourism", is one of the main categories of tourism products, proposed by EOT, in its Promotion and Promotion Strategy.
Gastronomic tourism contributes significantly to the development of the local economy, to the interconnection of the primary sector (producers of Cretan products) with processing, but mainly with the tertiary sector (companies oriented to tourism services) but is also a key element in shaping the "experience" and Satisfaction of visitors / tourists for a tourist destination such as Heraklion.
It is carried out through the implementation of a basic plan for the creation of a GASTRONOMIC DESTINATION "HERAKLION" which is the first, fundamental stage in the process of Creating the Gastronomic Identity, constituting the Road Axis that keeps the whole effort focused by incorporating the existing
The Creation of the Academy of Gastronomic Tourism is also carried out through assignment, which concerns the Implementation of a series of thematic Master Class seminars / workshops, in key areas that contribute to the perfect shaping of the Gastronomic Tourism product of the Municipality of Heraklion and the shaping of modern Identity.
Local community
Visitors
Bodies Primary Secondary Tertiary sector
Shareholder group (Institutions, companies and individual professionals).
They are actions that have started to be implemented since the year 2018, with some of them continuing to be implemented until today, with the ultimate goal of these actions to be established and to be an "institution" for the development of gastronomic tourism in the city of Heraklion.
It is generally a project that contributes significantly to the development of the local economy, to the interconnection of the primary sector (producers of Cretan products) with processing, but mainly with the tertiary sector (companies oriented to tourism services) but is also a key element in shaping the "experience »And satisfaction of visitors / tourists for a tourist destination such as Heraklion. A recording of the resources that form the unique gastronomic identity of the Municipality of Heraklion is implemented over time.
Primary and secondary research is performed for data collection. The recording is structured. Through records, a gastronomic portfolio will be formed regarding food and local products, companies and institutions that offer quality gastronomic experiences will be identified. The connection between culture and nutrition, social events related to gastronomy will be recorded.
The Group of shareholders (Institutions, companies and individual professionals) plays an important role in the creation and continuous expansion of the proposal of Gastric Tourism of Heraklion, contributing to the addition of new members, new Dissemination Actions with ideas and actions.
The administrative territory of the Municipality of Heraklion.
REGION OF CRETE,
HELLENIC MEDITERRANEAN UNIVERSITY,
UNIVERSITY OF CRETE,
DIKEI,
ΔΕΠΤΑΗ,
HERAKLION CHAMBER,
HERAKLION PORT ORGANIZATION,
AGRICULTURAL,
NATURAL HISTORY MUSEUM,
HERAKLION DEVELOPMENT,
BAKERY ASSOCIATION,
EXPORT ASSOCIATION OF CRETE,
DEVELOPMENT ASSOCIATION OF WOMEN ENTREPRENEURS OF CRETE,
MINOS ASSOCIATION OF THRAJANOS POTTERY,
MESSARA ORGANIC FARMERS COOPERATIVE,
"WINES OF CRETE",
ASSOCIATION OF CATERING AND ENTERTAINMENT PROFESSIONALS PREFECTURE OF HERAKLION,
"WE DO LOCAL",
ASSOCIATION OF BUSINESSES OF RENTED APARTMENTS AND ROOMS OF HERAKLION PREFECTURE "THE HOSPITALITY",
ASSOCIATION OF PROFESSIONAL TOURS OF CRETE - SANTORINI,
CHRISTIAN CHEF CLUB,
COOKERS / CONFECTIONERIES ASSOCIATION,
ASSOCIATION OF TOURIST & TRAVEL AGENCIES OF CRETE,
PANCRETE ASSOCIATION OF HOTEL MANAGERS,
HERAKLION HOTEL ASSOCIATION,
CENTRAL MARKET TRADERS ASSOCIATION,
IEK AKMI,
TASTE ACADEMY,
KAPPA FOODS,
CRETAN CUISINE FESTIVAL,
GOURMET FOOD LOVERS,
TASTING CRETE,
VOURGIALI CRETAN NUTRITION,
CHALKIADAKI STORE CHAIN,
PRODUCERS,
RESTAURANTS,
HOTELS,
CHEF.
Direct participation of executives of the Municipality of Heraklion.
Voluntary participation:
of students of the Hellenic Mediterranean University (ELMEPA),
students from IEK AKMH,
members / trainees from the Chefs Club of Crete and the Association of Cooks / Confectioners.
Heraklion has all the characteristics and size, as a place geographically and productively, to claim the position it deserves as an international, primary, gastronomic destination, with a vision and a plan.
Through the actions and the actions that are continuously implemented, the following is achieved:
the connection of the local gastronomy with the local production and the promotion of their special characteristics and the people who produce them,
the creation of a network of collaborating companies and professionals (cultivation, production, processing, standardization, hospitality, catering, services, agencies, exports) with the aim of the active involvement of the dynamic private sector of Heraklion,
connecting with exporters for the purpose of sustainability, development, strong synergies and mutual benefits,
contribution to the extension of the tourist season 365 days, increase of overnight stays in Heraklion per visit for each visitor,
increase of per capita consumption, highlighting the special local gastronomic culture and its contribution to the Cretan way of life, (basic issue of the modern traveler),
encouraging young entrepreneurship of production, standardization, marketing, services, etc., directly or indirectly related to Gastronomic Tourism
The main implementation arm is defined as the events "Heraklion, Cretan Gastronomy Days which is upgraded visually and communicatively and enriched with events co-organized with the shareholders.
Indicatively, there are reports from the gastronomy festival "HERAKLION GASTRONOMY FEST 2019" which took place with a registration of 13.000+ visitors, participation of 24 dynamic companies, with 3.000 taste tests, with the participation of 65 chefs, cooks and their teams, with 20 co-organizers etc.
