Culinary Trail supports Danube Region programme and Specific Objective 3.3 by addressing the ethnic (its 30 ethnic groups, including Jewish heritage) and local culinary heritage (including viniculture), thus providing significant economic opportunities for remote, rural areas and small settlements, using the culinary heritage as an opportunity to revitalise and diversify tourism and to promote local economic development and frugal and social innovation.

Culinary Trail will improve interconnection and cooperation between destinations, services, products, and stakeholders, encourage short value chains and quality products from the primary sector. To do that, Culinary Trail will, 1. collect, digitalise and protect the culinary cultural heritage of its 30 ethnic groups (digital catalogue). 2. It will revalorise, re-interpret, upgrade and connect the isolated and poorly visible culinary products in a thematic transnational cultural heritage product, by developing a business model with transnational brand and franchise for the Danube Region, including transnational food festival and two prototypes (small river boat and small food cart). 3. It will develop capacity-building modules and train people from 107 organisations from all 30 ethnic groups. 4. It will develop joint Culinary Trail innovation centre with 14 hubs, connecting stakeholders to promote sustainable and slow heritage tourism, harness local resources and value chains, and frugal and social innovation. The centre will develop 33 transnational action plans, covering 30 ethnic groups from all 14 countries of the Danube Region and risk scenarios like Covid-19 and war in Ukraine.

With a balanced partnership covering all 14 countries of the Danube Region and all quadruple helix organisations the project will support the PA3, PA8 and PA9 from EUSDR Action Plan and contribute to networking and experience exchange between the partners and countries with the support of the existing Danube Transfer Center Network.