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This project has been co-financed by the Cyprus Tourism Organisation and the European Commission under the Grant Programme, COS-WP2014-3-15.01- Selection 2014 “Tourism and Local Gastronomy”.

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, 2015

 
Evaluation Criteria

Once the tourist offers comply with all the basic requirements and take part in the national competition for “Tourism and Local Gastronomy” under the framework of EDEN VII European Programme, they should also meet at least 4 of the 5 specifications that each of the General Award Criteria is analysed (see Table 1 of the General Award Criteria Evaluation Form). The General Award Criteria has been summarized in the following categories with each subject to be divided into additional sub-categories:

  • Eligible tourist destinations must be emerging and non-traditional.
  • Eligible tourist destinations shall offer authentic tourism experiences.
  • Eligible tourist destinations shall have local authorities with a capacity in managing the tourist offer in a way to ensure social, cultural and environmental sustainability.
  • Administrative efficiency and cooperation between public and private entities.
  • Eligible tourist destinations should have agencies, NGOs or other authorities with a capacity in adopting sustainable tourism practices.


Since the candidate tourist offers are evaluated by the Evaluation Committee as eligible tourist destinations they can proceed to the next evaluation process stage. The eligible tourist destinations should receive at least 50% of the total score of the Specific Award Criteria evaluation. The Table 2 of the Specific Award Criteria Evaluation Form analyzes the following topics that are divided into additional sub-categories.

  • Avalaible Gastronomic Capital.
  • Utilization of the Gastronomic Capital.
  • Conservation of the Gastronomic Culture.
  • Promotion of the Local Gastronomy.
  • Gastronomic tourism products and services.
  • Integration with development strategies in the area.

The specific quality criteria provide an effective evaluation of the touristic offers (destinations), focusing and covering both the EU Guidelines as well as the strategic framework of the Cyprus Tourism Organisation and Cyprus.

The candidate destinations can consult the relevant Evaluation Forms (General Award Criteria Evaluation Form and Specific Award Criteria Evaluation Form).
 

Table 1: Specific Quality Criteria

Topic

Evaluation question

Gravity Factor

Topic+2:19

Specifications

AVAILABLE GASTRONOMIC CAPITAL

1. Does the area have local products and / or traditional dishes that can be used as a gastronomical culture information?

15%

1.1

Products, related to the area, that have been registered or even submitted to the EU as Products with Protected Designation of Origin (PDO) and/or Protected Geographical Indication (PGI) Products.

1.2

Products without any specific quality mark that could be associated with the area due to their reputation, the geographical boundaries and/or tradition.

1.3

Receipes that are associated with the area

UTILIZATION OF THE GASTRONOMIC CAPITAL

2. Are there any local companies engaged in the utilization of the local produced products?

15%

2.1

Producers of local food products

2.2

Wineries / or other manufactories producing distillates and spirits in the region

2.3

Restaurants and other catering centres that offer local receipes and/or receipes using local products and/or popular receipes

CONSERVATION OF THE GASTRONOMIC CULTURE

3. Have been made any efforts to list and promote the local products and the special gastronomy in printed and / or electronic form?

20%

3.1

Number of places open to the public that promote gastronomy (museums, traditional gastronomy centres and/or other heritage sites that are relative to gastronomic culture in the area, e.g. traditional watermills, etc)

3.2

Specific historic and cultural information of gastronomy and local agricultural products / processing or manufacturing processes which are preserved and recorded in bibliographic references

3.3

Documentaries concerning the local gastronomy

PROMOTION OF THE LOCAL GASTRONOMY

4. How much the local products, the receipes and the local gastronomy are promoted?

20%

4.1

Available informational material (printed and/or electronic form) for the gastronomic culture and values in the area

4.2

Organisation of annual cultural events with gastronomic interest

4.3

Training and organisation of special "workshops" for the tourists and visitors

GASTRONOMIC TOURISM PRODUCTS AND SERVICES

5. Are there any touristic products and services to promote the Gastronomic Tourism in the area?

20%

5.1

Existence of wine routes or/and gastronomy routes

5.2

Organisation of package tours focusing in gastronomy and the local products

5.3

Existence of interprises /wineries that people can visit

INTEGRATION WITH DEVELOPMENT STRATEGIES IN THE AREA

6. To what extent the gastronomic tourism is or will be integrated in the development strategy of the region?

10%

6.1

Integration of the local gastronomic culture in the development strategy and / or the tourism in the region that should be documented on the relatives strategy documents.

6.2

Existence of Female Association or other form of association that have developed initiatives to promote the local gastronomy.
TOTAL

100%

 

Follow these links for information on rural Cyprus as well as travel and tourism information in Cyprus.

Cyprus Tourism Organisation
Cyprus’ National Tourism Organisation. Visit this site for in-depth information on tourism in Cyprus.

Natura 2000 Network
The European network for protected areas for wild species of flora and fauna.

Maps of the Natura 2000 Network Areas in Cyprus
The Natura 2000 Areas in Cyprus.

Website of the LIFE – NATURE Project
Conservation management in NATURA 2000 sites of Cyprus.

Association of Cyprus Travel Agents
The official association of travel agents and tour operators, regulated by CTO and EU law.