The Learning Route

29 Jul 2011

Slow Food, Procasur, Diversity & Development and Rimisp are calling upon entrepreneurs, local representatives, producers, craftsmen, and tourist guides, technical staff from pubic and private organizations, as well as representatives of cooperation agencies and international organizations, researchers and communication media to participate in the Intercontinental Learning Route 2011.

The program is conceived to help weave connections between territories in Latin America and the Mediterranean, in order to establish a network of innovative initiatives on the valuation of bio-cultural diversity and to develop socio-economic initiatives.

The first part of this route would include a series of workshops, fieldworks, visits to innovative businesses and exchanges across various territories in Spain, Morocco and Italy.

The Italian leg of the journey will bring participants to the headquarters of Slow Food in Bra (piedmont), to the University of Gastronomic Sciences as well as several Slow Food Presidia projects in Piedmont and Tuscany, among many other visits. The Slow Food network in Spain and Morocco will also be hosting the group, showing different successful rural development experiences.

These focused experiences would give participants an insight into these regions, help seek information and local knowledge, analyze determinants for planning and implementing business projects, opportunities for investments and to open new spaces and mechanisms of dialogue and cooperation as well as formulate a framework of innovative strategies in rural development among territories of Latin America, Europe and North Africa.

The Mediterranean Course of the Learning Route will be held along 12 days, starting on Monday, September 26th and ending on Friday, October 7th, 2011.

The second part of the Intercontinental Route, the Latin America Course (Bolivia and Peru), is scheduled for April 2012.

The last date to apply for the Mediterranean Course is August 31, 2011.

For more information click here or please contact: [email protected]

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