Best Practice 1 for Cretan Diet

Best Practice 1 for Cretan Diet

GENERAL INFORMATION
Number of the best practice by partner	HCCI_1
Title of the best practice	“Green-Cretan-All Inclusive”
Typology of related cultural value Please place the practice in the given typology of heritage.	Intangible cultural heritage Economic knowledge Diet
Location of the best practice NUTS 3 (Region) LAU 1 (Administrative unit in Slovenia and Serbia or Municipality in Greece and Bulgaria or Statistical subregion in Hungary) LAU 2 (Municipality in Italy, Slovenia and Serbia, Municipal district in Greece, Settlement in Hungary and Bulgaria).	NUTS 2 – Region of Crete
DESCRIPTION OF THE BEST PRACTICE
Brief description (max. 200 words)	A big Cretan group of hotel companies has adopted a model of “all inclusive”services that is based both in the environmental protection and the Cretan lifestyle and diet. It is actually a new innovative touristic product with great impacts in the economic, social and cultural environment. In other words, all the hotel suppliers will be local farmers and producers, so that the local market and agricultural production is protected. This new product was developed in order to satisfy tourists who wish to have a predefined budget for their vacations, but on the other hand, they do not want to isolate from the local tradition. For that reason, the program is based on Cretan Diet and traditional lifestyle.
Short presentation of the territory, context for the action (max. 200 words)	The Region of Crete is located in the largest island in Greece. It forms a significant part of the economy and cultural heritage of Greece, while retaining its own local cultural traits. It consists of the Chania, Heraklion, Rethimno and Lasithi prefectures in 3.835 km2 with a total population of 601.263. The two main sectors of economic activity is agriculture and tourism, the common place of which is the Cretan Diet.
Objectives	Local economy support Satisfaction of the clients needs Innovative touristic product to promote the competitiveness of the company
Best practice promoters	Cretan group of hotels
Stakeholders involved	Hotel owners, Hotel managers, Tour operators Consultants, Researchers Local authorities
Benefits for the involved actors Briefly specify benefits for each involved group   by indicating, if possible, the typology of involved actors.	The hotel owners and tour operators enhance their competitiveness in the global tourism market. The local authorities help the local society and communities to improve, by raising the employment and their incomes. The tourists satisfy their quantity and qualitative needs.
Financial resources required for the implementation of the best practice - singular cost - regular cost If possible please specify the kind of cost (for example for meetings, buying equipment & other materials) and provide a rough amount	The costs incurred for carrying out the best practice are supported regularly, but they are actually expected to return as profits.
First steps taken	Local Stakeholders involvement and brainstorming, Promotion, Dissemination, Marketing
Time needed for developing the best practice Please identify how much time passed between the decision to solve a problem was made and the moment in which the good practice started creating the desired positive consequences.	Big enterprises such as a group of hotel companies need a lot of time to recognise the problems and the needs, to test the sensitivity of the market and to transform an initiative into a best practice requires a long period of hard work. In this case 2-3 years of preparation is estimated.
Possibility of transfer the best practice What needs to be done to realise a transfer? If the best practice cannot be transferred please explain why.	This best practice can and will be transferred in other hotels nationally and also in a transnational level. This is a next target of the company so as to develop a certification globally recognised by caring customers. Effective collaborations, mobility and mutual company visits are only needed to support the transferability of the best practice.
Relation to existing cultural values Please list local cultural values connected or utilized by this best practice (e.g. - olive oil as an important ingredient of the natural cosmetics , receipts, traditional songs/dances related to the olive picking, old houses or mills recognized as a heritage etc.) Do not describe cultural values since they will be described in another application form.	Cretan Diet Olive oil production Cretan Vineyard
EVIDENCE OF SUCCESS
Reasons for which the best practice is considered as good Please explain in a few words the key success factors of implementing the best practice (e.g. new jobs created, ...).	New jobs created, Employment and Income raising, Entrepreneurship and Competitiveness enhancement
Measurable results and/or impact indicators	Jobs, Income, Tourists-clients
New opportunities created at a local level	New opportunities in Local Production: bigger scales and higher quality
MULTIMEDIA PRESENTATIONS
Title of a photo	“Green-Cretan-All Inclusive” Human Network
Name of the file (Please name files using the following system: photo_bp_pp1_1a etc.... Be careful to use the right number for pp according to AF and the right number of your best practice).
Author of a photo	Antonis Panayotopoulos, President of Greek Academy of Taste
Title of a video
Name of the file (Please name files using the following system: video_bp_pp1_1a etc.... Be careful to use the right number for pp according to AF and the right number of your best practice).
Author of a video
Title of an audio record
Name of the file (Please name files using the following system: audio_bp_pp1_1a etc.... Be careful to use the right number for pp according to AF and the right number of your best practice).
Author of an audio record
CONTACT DETAILS
Responsible organization	Heraklion Chamber of Commerce  and Industry
Contact person	Dr. Michael Katharakis
e-Mail	cip@katartisi.gr
Website	www.ebeh.gr