In March 2025, the BASCIL project published a report detailing the results of testing a new approach to integrating food production with culinary tourism. From April to December 2024, 70 food producers across 12 pilot regions in the Baltic Sea Region trialled innovative culinary tourism experiences—such as cookery classes, tastings, and farm tours—developed with support from the project. These initiatives attracted approximately 12,500 visitors and received highly positive feedback.

The report includes a list of participating companies and services, photographic highlights, key findings, lessons learnt, and recommendations for future development. Overall, the BASCIL project demonstrated practical, sustainable tourism solutions that delivered value to both producers and visitors.

#Tourism development #Destination management #Community engagement #Sustainable tourism