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INTEGRATED CO NCEPTS EN H ANCING COH ESI ON OF EUR O PEA N SPACE. EUROPEAN EXPERIENCE THE BEST PRACTICES INTEGRATION ?. THE PARTNERS. LP - PINDOS Strategic Planning Centre, Network of Development Agencies (GR) PP n. 1- ACHAIA sa, Development Agency of Local Authorities (GR) - PowerPoint PPT Presentation
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EUROPEAN EXPERIENCE
THE BEST PRACTICES
INTEGRATION?
INTEGRATED INTEGRATED COCONCEPTS ENNCEPTS ENHHANCING COHANCING COHESIESION ON OF EUROF EUROOPEAPEANN SPACESPACE
THE PARTNERSTHE 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)
THE THEMATIC COMPONENTS OF COHESION THE THEMATIC COMPONENTS OF COHESION THE STRATEGYTHE STRATEGY
The Wine
Improving Effectiveness of Local Action around Wine
Focusing of Local Action on the WINE Sector
Enhancement of Local CompetitivenessEnhancement of Local Competitiveness
Coordination of the Local Action Around a Specific Coordination of the Local Action Around a Specific ProductProduct
The Main StructureThe Main StructureWork PackagesWork Packages
W.P. 0W.P. 0Project ManagementProject Management
W.P. 1W.P. 1Creating Infra StructureCreating Infra Structure
MaterialMaterial
W.P. 2W.P. 2Enhancing Creation ofEnhancing Creation of
Clusters in the PilotClusters in the PilotAreasAreas
W.P. 5W.P. 5Small ScaleSmall ScaleInvestmentsInvestments
W.P. 3W.P. 3Adapting AgritourismAdapting AgritourismActivities to the LocalActivities to the Local
Productive IdentityProductive Identity
W.P. 4W.P. 4Enhancing LocalEnhancing LocalEntrepreneurshipEntrepreneurship
DisseminationDissemination
HOW? WHY?
The Project’s ConceptionThe Project’s Conception
MOBILIZATION
1. DEVELOPING THE VISION
2. CREATING SELF-CONFIDENCE
4. PLANNING FOR ACTION
3. RAISING AWARENESS
5. MOVING TO ACTION
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?
• 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)
Where We Focus?
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
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
....................
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