Successful presentation of the activities of “Grecopaths” & “Hellenic Paths” (“Ellinika Monopatia”) at HORECA 2018
The team of alternative tourism “GRECOPATHS” and the environmental organization “Hellenic Paths” (“Ellinika Monopatia”) presented their activities at the global gastronomic forum that the “Chef’s Club” organized at HORECA, Athens.
The founder of the team Grecopaths and the president of”Hellenic Paths” (“Ellinika Monopatia”), Mrs. Stavroula Tsirikou, presented their experience in the field of gastro tourism through the alternative forms of tourism. She explained the philosophy of their teams, their differences from the rest of the industry, their distinctions, their collaborations as well as the new trends and possibilities that they have identified in gastronomic tourism.
She emphasized the importance of the synergies and voluntary actions they have carried out to promote the intangible cultural heritage of every place, paths, gastronomy, and folklore.
The combination of Primary Production, Culture and Interactive Tourism through Special Events which can show the identity of each place individually with the relevant synergies in order to strengthen the local community and to benefit from the growing tourism receipts.
Mr. Christos Mantas, Food Engineer and founding member of “Hellenic Paths”(“Ellinika Monopatia”) closed the dialogue and presentation at the gastronomic forum, explaining, that Food Engineering from inaccessible and difficult to understand as a science is becoming a useful tool in the everyday life of restaurants, producers, and small scale local producers, giving them the right certification.
A certification that can ensure, the secure-safe visit to a multifunction farm by visitors, to the surplus value of the producer’s product to be promoted –exported with all the standards in the international markets.
Finally it can be certificated the kitchen of the restaurants or the products that Chefs or owners use-buy, and whether that products they represent the local products or not.
We would like to thank once again the Chef’s club, special thanks to Mr. Milto Karouba, Mr Anastasios Protopsaltis, and to Mr. Tassos Toli for the opportunity that they gave us to present our actions.