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Culinary Gulf of Finland, a BOSS-funded project, observed under an entrepreneurial angle.

The BOSS From Borders to Shared Space program fund, among other projects run by Haaga-Helia, is supporting the development of Estonian food tourism in the project Culinary Gulf of Finland, which had its second workshop held on October 30th in Tallinn within the 16th Tallinn FoodFair (TFF).

Around 20 food, tourism and food tourism entrepreneurs and other stakeholders convened at the fair center under the title „Food, Tourism and Food Tourism Entrepreneurs“ in order to present and discuss the past, present and future of the food tourism in the entrepreneurial context of Finland and Estonia.

After the opening by Elisa Aunola, from Haaga-Helia, Kristian Sievers presented  the best entrepreneurial practices in the food tourism in Finland, along with the food tourism strategy launched in the spring, on behalf of Haaga-Helia.

Estonian issues were presented by the Ain Hinsberg, from Haaga-Helia Hospitality Competence Center in Estonia, and Varri Väli, the project expert; and included the past and present of the food tourism development in Estonia, the issue of Estonian food identity, and the question of identifying Estonian cuisine.

During the exchange of ideas moderated by Ain Hinsberg, it was noted that there are more similar issues than differences in Finland and Estonia in the addressed fields, and this provides a promising background for the future cooperation in food tourism development.

The next workshop is held at the Martinmarkkinat fair on 20.11 in Helsinki, in order to present the best benchmarking cases of the Finnish food tourism to the interested fair participants from Estonia.

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