"<< Background >>In the Nouvelle-Aquitaine region, we noticed a strong development gap between wine tourism, which is highly developed in our region, and food tourism, the poor relation of tourism.We have in all our territories products under SIQO Signs of Identification of Quality and Origins but no tourist promotion of IGP/AOP labels.Faced with this observation, it seemed very interesting to us to work on the issues related to the development potential of this sector, which can be a sector as promising as wine tourism.We therefore wanted to carry out collaborative work to build a professional figure that meets the needs of companies and the development of this sector which is still fallow.All the partners were particularly sensitive to bring this theme within their development structures.<< Objectives >>- Know the reality of food tourism in the partner territories- Have a vision of the actions undertaken to promote this tourism- Know the needs of companies and the obstacles to this development- Ultimately think how collectively which methodological and educational tools to train our target audience in the valorization of their agricultural/agri-food productions.How to open companies and small production units to the public in order todiscover their know-how?.Collectively think up a training strategy in the field of culinary and/or gastronomic tourism/promotion of productions under SIQO (labels and quality products) and then build a training course entitled: Culinary heritage facilitator.<< Implementation >>To achieve a shared vision of our objectives, we have carried out the following actions:Field work to assess the weight of food tourism to do this, research work was carried out (interviews, documentary research), this work gave rise to 1 territorial diagnosis of food tourism in each of the territoriesWe continued by constructing a questionnaire and conducting telephone or in-situ interviews to assess the needs of small or large companies.More than 50 questionnaires were submitted.We carried out 3 mobility between partners (France-Spain-Croatia) to know the realities of the partner countries, meet territories, initiatives to act on the promotion of culinary tourism, training sessions and collective work to analyze the results of the questionnaires and define, according to the needs expressed, the figure of the ""culinary tourism facilitator"" profile.<< Results >>6 diagnoses in each of the partner territories1 Technical proposal to rehabilitate lost recipes1 questionnaire created collectivelymore than 50 questionnaires submitted3 meetings between partners (France-Spain-Croatia)2 new projects have been submitted by the partners under the SUDOE programA figure of animator of culinary tourism is taking shape and will have to be the subject of a next Erasmus KA2."