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Enhancing Cohesion in Europe: Best Practices for Local Integration and Development

This project focuses on boosting local competitiveness and integration within Europe through best practices in the wine sector. It emphasizes the importance of local distinctiveness, entrepreneurship, and quality management. The partners include various development agencies and organizations from Greece, Bulgaria, and other EU countries, aiming to raise awareness, mobilize resources, and create action plans tailored to local identities. Through strategic planning and small-scale investments, we aim to improve agritourism and promote local products while enhancing the community's self-confidence and cooperative initiatives.

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Enhancing Cohesion in Europe: Best Practices for Local Integration and Development

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  1. INTEGRATED CONCEPTS ENHANCING COHESION OF EUROPEANSPACE EUROPEAN EXPERIENCE THE BEST PRACTICES INTEGRATION?

  2. THE PARTNERS LP-PINDOS Strategic Planning Centre, Network of Development Agencies (GR) PP n. 1-ACHAIA sa, Development Agency of Local Authorities (GR) PP n. 2- AgroPOLE ltd, Rural and Regional Development Innovation, Technology Quality Management (GR) PP n. 3- PELOPONNISOS spcd, Development Agency (GR) PP n. 4- KEOSOE, Central Union of Vine and Wine Producing Co-operative Organisations of Greece (GR) PP n. 5- T.E.D.K. of Achaia County, (Union of Local Authorities) (GR) PP n. 6- Verein zur Förderung des Steirischen Vulkanlandes (AT) PP n. 7- b&s – Management Consulting and Training for the Rural Area (DE) PP n. 8- ENAIP - Fondazione Enaip Don Magnani (IT) PP n. 9- Institute of Sociology, Bulgarian Academy of Sociology (BG) PP n. 10- NGO Anti – Poverty Information Center (BG) PP n. 11- ASISTA s.r.o. (CZ) PP n. 12- DECM, District Economic Chamber of Most (CZ) PP n. 13- INCD – URBANPROIECT (RO)

  3. THE THEMATIC COMPONENTS OF COHESION THE STRATEGY Enhancement of Local Competitiveness Coordination of the Local Action Around a Specific Product The Wine • Focusing of Local Action on the WINE Sector • Improving Effectiveness of Local Action around Wine

  4. The Main StructureWork Packages W.P. 2 Enhancing Creation of Clusters in the Pilot Areas W.P. 1 Creating Infra Structure Material W.P. 0 Project Management W.P. 5 Small Scale Investments W.P. 3 Adapting Agritourism Activities to the Local Productive Identity Dissemination W.P. 4 Enhancing Local Entrepreneurship

  5. WHY? HOW?

  6. The Project’s Conception 2. CREATING SELF-CONFIDENCE 1. DEVELOPING THE VISION 3. RAISING AWARENESS MOBILIZATION 4. PLANNING FOR ACTION 5. MOVING TO ACTION

  7. Developing the Vision ... • Who Are We? (our heritage, our area,our environment...) • How is our Local Distinctiveness articulated? • Do We Perceive It as a Competitive Advantage? • Does It Constitute the Basis for Our Local Identity? • Is It Discernible? • Is It the Point of Reference for the Local Community? • Does the Visitor Experience It?

  8. Where We Focus? • Using Local Resources • Bringing Out and Promoting Local Productive Characteristics • Quality • Strengthening Local Entrepreneurship • Tourism Development • Adding Value ... «Supporting the Local Product» and • Devising Clever Ideas (Turning Disadvantages into Competitive Advantages)

  9. RAISING AWARENESS ON • Becoming Conversant with the Area • Realizing Its Particularities • Getting Conscious of Their Specific Value • Applying Them for Developing the Area • Activating Local Entrepreneurship

  10. PLANNING FOR ACTIONS • Tracking Loss of Resources • Developing Policies for Retaining Resources in the Area • Focusing on Sectors Linked to the Local Identity: • Promoting Local Products • Cultural Tourism Development • Preservation of Local Traditional Crafts • Bringing Out Local Cuisine • ....................

  11. Adopting Good Practices On: • Policies for Returning Resources in the Area • Raising Awareness of the Local Community for Active participation • Introducing Quality Standards in Local Products • Favoring Local Products • Entrepreneurial Co-operation (CLUSTERING) • Promoting the Area’s Distinctiveness – Local (Tourism, Gastronomy, Handicraft) - BRANDING • Turning Disadvantages to Advantages

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