Archive of European Projects

Competences for Added Value Agro-food Micro-Productions: Entrepreneurial Development in Rural Areas. Competenze per micro-produzioni Agroalimentari a Valore Aggiunto: sviluppo imprenditoriale nelle aree rurali
Start date: 01 Sep 2014, End date: 31 Aug 2017 PROJECT  FINISHED 

The project is centered on tourism and catering - agribusiness and aims at enhancing the agro-food product and typical gastronomic culture as areas of business development and job growth. The project works on entrepreneurial skills (creativity, spirit of initiative and entrepreneurship) and technical-vocational competences in the agri-food sector. This promoting the qualification of food micro-processing and the transfer of competences between different cultures and generations as a mean for differentiation of productive activities and for the sustainability of rural economy and tourism related to the promotion of local products, in the perspective of a balanced development of the territory. The project was created by a group of organisations (CEFAL, SCF, AZRRI: Agency for Rural Development of Istrian region, Istrian Region) in continuity with an experience of collaboration between Italy and Croatia started in 2006. In particular, the Key Project Q has activated a cross-border team of trainers (Italian and Croatian), which has carrie out international training sessions based on the exchange of experience in the catering sector. Key Q led to a Memorandum of Understanding that was signed by AZRRI, the Tourism Board of the West Herzegovinan Canton (BiH), the Region of Istria, SCF and its members CEFAL, Civiform and Villaggio del Fanciullo, the International Academy of Dairy Art, the Federation of the Italian Rural Associations, Casa Artusi, the Province of Bologna, the school of Tourism and catering of Porec, Pula, Rovinj, the European Network CEC. The project will consist in the following actions: I) PREPARATION AND KICK OFF THE PROJECT II) RESEARCH AND ANALYSIS - COLLECTION OF EXPERIENCES OF SUCCESS (INTELLECTUAL OUTPUT O1) - ANALYSIS OF SUCCESS FACTORS IN THE QUALIFICATION OF PROCESSES AND PRODUCTS (INTELLECTUAL OUTPUT O2 -A1) - DEFINITION OF KEY COMPETENCIES (INTELLECTUAL OUTPUT O2 -A1) III) IMPLEMENTATION : - DEFINITION OF TRAINING UNITS (INTELLECTUAL OUTPUT O3) - DRAFT OF A METHODOLOGICAL GUIDE (INTELLECTUAL OUTPUT O4) - DEVELOPMENT AND TESTING OF OPEN EDUCATIONAL RESOURCES (INTELLECTUAL OUTPUT O5) IV) FINALISATION AND REVIEW V) COMMUNICATION AND DISSEMINATION MULTIPLIER EVENTS IN BELGIUM, FRANCE, ROMANIA, POLAND, CROATIA, ITALY JOINT STAFF TRAINING SHORT-TERM BLENDED MOBILITY OF LEARNERS The project will address different target groups: - The direct beneficiaries will be: * A total of at least 100 students will participate in the testing of training units, methodological guide and online learning resources in their respective Countries. * At least 20 VET trainers/teachers (in total) from partner Countries (IT, FR , PL , RO, HR) will be involved in the project as the protagonists of the phases of research, analysis, development, implementation and testing in their respective Countries. * Managers and supervisors representing the partners in the Steering Committee, - Indirect beneficiaries are: * Other teachers / trainers of the centers involved ; * Local stakeholders who will participate in the multiplier workshops in each beneficiary Country * Other students / trainees (not directly involved in the testing) in VET partner organizations through informal moments of peer education The expected impact at local, regional, national and European level is to promote regional cooperation and active collaboration to support: * The promotion of entrepreneurial skills for job creation and value added productions (especially agri-food) through the exploitation of local heritage and innovation, creativity, spirit of initiative. The new value added products should be in particular quality products, observant of the environment and ethical consumption; * Sustainable economy, with attention to the rural contexts and to the differentiation of food production and catering towards the promotion of Value added services (agro-tourism, work-based training centers, educational farms, etc. . ) . This is done through : * The exchange of good practice with a view to transferability * The joint staff training * Innovation in teaching methods (active methods, flexible pathways, mobile learning... ) * The recognition of skills, training and career paths of people throughout their entire life. The conditions for achieving a significant impact on the territories are guaranteed by the fact that the proposed activities are connate with the mission of partners, which are deeply rooted in their territories and connected by stable strategic relationships with institutions and policy-makers that go beyond individual initiatives projects. Partners realize the project's products for using them after their first trial, in their ordinary activities of training and human resource development
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