Objective: Identify and drive projects in the gastronomic global tourism sector which cause a transformation in their environment.
Validation of your project´s value proposition and impact from the experts from Basque Culinary Center and UNWTO.
Validate and test
Visibility within the framework of the 6th World Forum on Gastronomy Tourism to be held from 1-3 June 2020 in Flanders, Belgium.
Pitch and connect
A work plan for the design or implementation of a pilot project with experts from specific areas of the BCC.
Implementa el proyecto
Monitoring, mentoring and access to the network of contacts of Culinary Action! For the scale-up and growth of the project and use of the digital tools available.
Accelerate and incubate
How do we evaluate projects?
The projects will be evaluated on the following criteria:
Who can apply?
People or companies developing and promoting a project with a high component of transformation and social improvement in its scope of action.
Projects that are framed in the sector of gastronomic tourism
With tangible indicators of the project´s social impact.