The project, which includes 3 cohesion actions and 11 tourism sustainability plans at the destination, will be taken to the Tourism Sector Conference.

It would involve a total investment of almost 32 million euros and its aim is to promote Galicia as a top-level food and wine destination.

Fourteen different projects involving a total investment of almost 32 million euros make up the Territorial Tourism Sustainability Plan for Enogastronomy in Galicia, which has just received the approval of the Xunta’s Council for its presentation at the next Tourism Sector Conference. The project, as explained by the regional government, aims to promote “Galicia as a top-level food and wine destination by implementing transformative actions in different areas” of our territory.

After the Galicia Coastal Plan, this is the second territorial plan promoted by the Xunta within the framework of the European Union’s NextGeneration funds and is structured around the enhancement of the value of wine-growing areas, the improvement of marketing and the promotion of new tourism products related to food and wine, the sustainable promotion of the territory and the promotion of the Galician food and wine territory. And all this, with a strong content of digitisation and innovation.

The planned actions are divided into three destination cohesion actions (ACD) and eleven destination tourism sustainability plans (PSTD), the latter promoted by local administrations. The planned DCAs include actions in charming accommodation in food and wine destinations to enable the creation of experiences, the creation of Galicia Gastro Experience as a reference centre for the improvement of tourist food and wine tourism, and the implementation of a network of mobility in electric vehicles in the five wine routes of Galicia. These three actions add up to a total investment of almost 15 million euros.

The eleven tourism sustainability plans at the destination are: PSTD The Anllóns cookers (promoted by the municipalities of Carballo, Coristanco, A Laracha, Ponteceso and Cabana de Bergantiños, and budgeted at 1.500,000 euros); PSTD Et edendo, Lucus: a historical journey through oenogastronomy (Lugo, 2.000.000 euros), PSTD Valdeorras, Millenary Wine Route (O Barco, A Rúa, A Veiga, O Bolo, Petín, Vilamartín, Rubiá, Larouco and Carballeda, 1.500.000 euros); PSTD Barbanza-Arousa. Journey through the history of flavours (Ribeira, A Pobra do Caramiñal, Boiro and Rianxo, 1.500.000); PSTD O Ribeiro – O Carballiño (A Arnoia, Avión, Beade, Carballeda de Avia, Castrelo de Miño, Cenlle, Cortegada, Leiro, Melón, Ribadavia, Beariz, Boborás, O Carballiño, O Irixo, Maside, Piñor, Punxín, San Amaro, San Cristovo de Cea, Padrenda and Pontedeva, 1.500.000); PSTD O Condado – A Paradanta Food and Wine Destination (A Cañiza, Arbo, As Neves, Covelo, Crecente, Mondariz, Mondariz-Balneario, Ponteareas, Salceda de Caselas and Salvaterra de Miño, 1.500.000 euros); PSTD of Vigo (Vigo City Council, 2.000.000 euros); PSTD of the Geodestination Ría de Vigo and Baixo Miño “ Galician Larder” (A Guarda, Baiona, Fornelos de Montes, Gondomar, Mos, Nigrán, O Porriño, O Rosal, Oia, Pazos de Borbén, Redondela, Soutomaior, Tomiño and Tui, 1.500.000 euros); PSTD O Carballiño and the gastronomy of the Octopus (Concello do Carballiño, 1.000.000 euros); PSTD of A Guarda (Concello da Guarda, 1.000.000 euros); and PSTD O Grove. The Gastromeca. Construction of a new model based on emotion and authenticity through its gastronomic culture (O Grove City Council, 2.000.000 euros).

Facebook

Twitter

Linkedin