Interreg Medinno: training seminars 13-15 July

The first online Training Seminars will be held on Tuesday 13 and Thursday 15 July 2021, from 3:30 pm, organized by UPI Puglia (Regional Union of the Apulian Provinces), as part of the project MeDInnoJoint development of innovative processes and products based on local dairy and meat tradition pertaining to ruminant farming and relevant agri-food sectors”.

The first module “Companies and Territory” addresses some of the issues related to territorial marketing, the concept of “tourist itinerary” in a sustainable way and the combination of brand and territory, fundamental for the development and growth of the milk and meat production sector of the areas involved in the project.

A valuable training opportunity, therefore, that will involve not only local producers, but also food and wine operators, representatives of the category and all those who want to approach or deepen these issues. The seminars will be a unique opportunity to discuss and talk about opportunities, good practices, but also on the critical issues of the local agri-food sector, as well as a strategic starting point for a collaboration aimed at economic development, social and cultural territory.

To participate in the Training Seminars, please register at the following links:

In total there will be eight Training Seminars, divided into four modules and dedicated, among other things, to the promotion of the project brand, and more general, to the orientation of territorial marketing policies to maintain the balance between development and environmental, social and economic sustainability of the territories.

Interreg Medinno aims to support micro and small agri-food enterprises through the development of innovative processes and products based on the local tradition of milk and meat in the Programme area, contributing to its smart, sustainable and inclusive growth. The main aim of the project is to examine the key parameters of the production and marketing of ruminants and to facilitate the development of an innovative meat and cheese sector through knowledge transfer, the standardisation and certification of existing local products, the development of new products and the creation of clusters.