The concept of a local gastronomic point was developed as for supporting small producers, more specifically fishermen in the Danube Delta. By opening such a point, families from the rural area can serve visitors and tourists with fresh and traditional local dishes.

During the first workshop on local gastronomic points topic, organised in March 2023, we aimed to identify the elements that local gastronomic points need in order to develop and continue successfully. The conclusions of the meeting can be accessed at this link.

In the months since the last workshop, the concept of local gastronomic hotspots has gone through a number of important changes, which help to clarify and better implement it:
• Summer 2023 – the map section on the website Gastro Local was launched.
• December 2023 – Law no. 412 from 18.12.2023 on the establishment and functioning of local gastronomic points was enforced.
• June 2024 – Order no. 233 from 07.06.2024 on the establishment of the annual income standard for the local gastronomic point and its correction coefficients was enforced.
• August 2024 –infopgl website was launched: main database of local gastronomic points.

The second meeting on the topic of local gastronomic points was organised within the VISIONARY [1] project and aims at a deeper analysis of the relationship between local gastronomic points and small producers, identifying the business model for local gastronomic points that will ensure the protection and resilience of small producers.
The workshop started by putting the concept of local gastronomic spots into context. Similar initiatives, which contribute to shortening the food chain, supporting small-scale farmers and developing sustainable tourism, can be found across the continent. We presented three such initiatives: the “Gîtes de France” network in France, the “Campagna Amica” association in Italy and the “Gutes vom Bauernhof” program in Germany. Details can be found in the report below.

The discussion focused on five defining aspects for local gastronomic points:

1) Implementation the concept of local gastronomic points

With legislation enforced and an annual income standard [2] in place, the concept of local gastronomic points is becoming increasingly popular among rural communities. Currently, 92 local gastronomic points are registered in Brașov County, but the exact number of active LGPs is unknown. At the same time, Brașov County has the highest number of visitors nationally and its attractiveness is increasing. If we also consider the fact that Via Transilvanica will be extended in the county, we can see the importance of developing the network of local gastronomic points in rural areas where there are no LGPs. In this way, integrated tourist packages can be developed: for example, LGPs, hostels and bicycle rental in the Criț – Rupea area. Vama Buzăului has also established a Destination Management Organisation which is involved in promoting regional tourism and manages the activity of local gastronomic outlets in the area, demonstrating an integrated approach.

2) Capacity building of local gastronomic points

Although the concept originated from the idea of serving visitors and/or tourists with dishes prepared for household members, the situation differs at rural level. For example, depopulation of rural areas reduces the number of members in a household. This makes it difficult to implement the concept everywhere in the way it was originally intended. That is why some local gastronomic points use a reservation system to know how many people to prepare food for – this reduces food waste and allows the coordination of small-scale farming with meal serving service. However, it should be considered that at the moment it is financially unsustainable to prepare meals for a small number of visitors (e.g. six people – almost half the maximum number allowed by current legislation). Thus, although local gastronomic points are examples of sustainable development (particularly in social and environmental terms), they need to be supported and capacitated in order to become financially sustainable as well.

To ensure the sustainable development of this concept, we need to connect it with related services (e.g. certified ecotourism, recreational activities, camping sites, local production outlets) to ensure that all elements are complementary.

3) Promotion of local gastronomic points

Currently, there is still a lack of consumer education in Romania regarding gastronomic tourism, the category of tourism in which LGPs fall. Thus, there is a need for an entity which can connect to small producers, network and highlight them and take responsibility for promoting this concept.
One of the organisations that can take over this responsibility is the Destination Management Organisation, taking into account the main objectives of these bodies. In Brașov County, the first stage of promoting the concept was carried out by Brașov County Council together with the GastroLocal Association, followed by the National Mountain Area Agency, which also provides the training course. This formula has worked and can continue in the form of the “Caravan of Local Gastronomic Points” – the campaign to promote the concept in rural localities where the concept has not yet been promoted. Other organisations that can get involved are:

• Sanitary Veterinary and Food Safety Directorate – which verifies compliance with operating conditions and grants certification.
• Local Action Groups – which can fund the creation and development of local gastronomic points.
• Academic environment (Transilvania University from Brașov, agricultural schools) – for researching the concept and supporting the continuation of agricultural activity.

4) Monitoring and evaluating the local gastronomic points

At the moment, the monitoring of local gastronomic points is carried out by the Sanitary Veterinary and Food Safety Directorates, which have information on the number of local gastronomic points registered in a county. The information also reaches the territorial offices of the National Mountain Area Agency.
However, to be able to integrate the activity of local gastronomic points into regional tourism, there is a need for improved monitoring and evaluation of the LGPs, including information on the number of days they had visitors and tourists, their place of origin, their food preferences, etc. The meeting discussed various solutions for effective monitoring and evaluation: standard questionnaire that can be applied to visitors, creation of a self-monitoring register and monitoring by private associations.

5) Financing local gastronomic points

The meeting specifically discussed the possibility of funding local gastronomic points through Local Action Groups. They can fund non-agricultural activities through Local Development Strategies. There are two main categories that can be funded:

1. Setting up a start-up
   • Aimed at local gastronomic points that have not yet started their activity.
   • The funding is €50,000 (100% non-reimbursable).
   • Owners must be organised in legal form (LAGs cannot fund individuals).
   • At the moment, local development strategies are rather vague in terms of funding. The conditions for receiving funding will be developed in the measures guides.
   • In order to apply, local gastronomic points need to create a business plan (professional consultants can be called in to create a realistic and accurate business plan).
2. Modernization
   • Aimed at local gastronomic points that have started up and want to modernize their working infrastructure.
   • Funding is around €15,000 (40% co-funding required).
   • Owners must be organised in legal form (LAGs cannot fund individuals).
   • At the moment, local development strategies are rather vague in terms of funding. The conditions for receiving funding will be developed in the measure guides.
   • In order to apply, local gastronomic points need to create a business plan (professional consultants can be called in to create a realistic and accurate business plan [3]).

At the end of the workshop, it was emphasized the need to prioritise local gastronomy in tourism and to support the development of an integrated regional tourism in Brașov County. Local gastronomic points remain an efficient and popular solution that can ensure the communication of regional tastes to tourists/visitors and actively contribute to the development of sustainable rural communities by supporting small agricultural producers.

However, for the proper development of the concept, there is a need to co-resolve some situations that affect the effective implementation of the concept, such as the integration of LGPs in regional tourism and ensuring its complementarity, ensuring the economic sustainability of LGP managers, integrated and fair promotion, monitoring the activity of local gastronomic points (which allows the development of integrated regional tourism) and financing sustainable initiatives. In order to find and implement solutions, the entities involved need to work together (County Council, Destination Management Organizations, Local Gastronomic Points, National Agency for Mountain Area, Sanitary Veterinary and Food Safety Directorate, Local Action Groups, private associations).

A detailed presentation of the discussion can be found in the report below.

Cătălina Rogozan, Highclere Consulting 

Referințe

[1] VISIONARY is a project funded by the Horizon Europe program (funding agreement 101060538) which aims to contribute to a more sustainable European food system. For more details on the VISIONARY project: https://visionary-project.eu/.

[2] The annual income standard for 2024 is 39.600 RON.

[3] At the moment, there is no official list of recommended consultants, but the Local Action Groups can give guidance to applicants.