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DECISIONS OF THE INTERNATIONAL SCIENTIFIC-PRACTICAL CONFERENCE

«Gastronomic Tourism Development in Ukraine: Current state, Challenges and Opportunities for the implementation of the European experience»

Participants to the conference, experts of the European Commission project “Support of the system of geographical indications in Ukraine”, representatives of Ukrainian and foreign HEI (Higher Education Institution), representatives of non-governmental organizations, restaurants and tourism business, have agreed to:

1.Join efforts to support the European Commission's project "Support of the geographical indications system in Ukraine" and facilitating the transfer of innovative European experience in the geographical indications system for rural development.

2.Sign cooperation agreements Taras Shevchenko National University of Kyiv, Odessa National Academy of Food Technologies and Odessa National Polytechnic University as a first step towards forming a consortium of national HEIs aimed at providing scientific support for the development of the system of geographical indications and the wine and gastronomic tourism in Ukraine.

3.Provide further support for the establishment and expansion of the above mentioned Consortium of HEIs, promoting the participation in international networks.

4.Promote the inclusion, in the curricula of the HEI consortium members, of innovative knowledge on geographical indications system, the development of eno-gastronomic tourism and the safeguard of gastronomic heritage of Ukraine. Provide, by 01 October 2019, relevant references to the GI Project taken from the list of training courses within which transfer of innovative knowledge will take place.

Support the creation of an advisory service, based on the Consortium of HEI, to inform on the development of the system of geographical indications, the gastronomic tourism in Ukraine, the diversification of rural areas economy by means of gastronomic tourism.

1. 5.Improve the cooperation of HEI with specialized NGOs: the National Tourism Organization of Ukraine and its regional representations, the Union of Rural Green Tourism in Ukraine, Slow Food of Ukraine and others.
2. 6.Initiate the scientific research, by HEI consortium, on the following topics:
   1. a)Development of theoretical and methodological foundations for the study and protection of Ukraine's Eno-gastronomic heritage.
   2. b)Organization of field studies on regional features of gastronomic potential of Ukraine and creation of regional registers of gastronomic resources.
   3. c)Development of technological maps of traditional products and dishes of national cuisine.
   4. d)Development of a national program for the conservation of native varieties and breeds.
   5. e)Development of legislative and regulatory framework for the development of eno-gastronomic tourism and preservation of the eno-gastronomic heritage of Ukraine.
   6. f)Characterization Wine and taste routes as a tool to facilitate international cooperation in the border areas.
   7. g)Creation of a national eno-gastronomic tourist product: structure and methods.
   8. 7.Promote and increase the HEI cooperation with the Ministry of Agrarian Policy and Food of Ukraine, within the framework of the MAPFU action plan (2015-2020) for the development of rural, green and eno-gastronomic tourism in rural areas (MAPFU Order No. 216 of April 17, 2019).
   9. 8.Encourage the expansion of HEI cooperation with local governments on the development of eno-gastronomic tourism and the conservation and valorization of the eno-gastronomic heritage.
   10. 9.Provide scientific support for:

-          Pilot projects for the development of organized gastronomic tourist routes: Roads of wine and taste of Ukrainian Bessarabia, Roads of wine and taste of Transcarpathia, roads of Hutsul sheep cheese and others;

-         Content creation for the National Wine and Taste Roads of Ukraine portal.

The cooperation among conference participants in these areas will ensure consolidation of science and practice efforts for the systematic development of a sustainable gastronomic tourism.