TASTE Partners Explored Sustainable Culinary Tourism During Study Visit in Riga
From 15 to 18 June 2026, partners of the TASTE – Transformative Approaches for Sustainable Food in Tourism project gathered in Riga, Latvia, for the project’s Steering Committee Meeting and Study Visit. Hosted by the Latvian Country Tourism Association “Lauku ceļotājs”, the event combined project coordination, knowledge exchange and hands-on learning through inspiring examples of sustainable food tourism.
The meeting began with a Steering Committee session, where project partners reviewed the progress of ongoing activities, discussed the implementation of the acceleration programme and coordinated the next steps of the TASTE project. The programme also included training for stakeholders, equipping them with practical knowledge and tools that they can later transfer into local training activities for tourism SMEs. The discussions reaffirmed the partners’ shared commitment to supporting innovative tourism SMEs and promoting sustainable gastronomy across Europe.
The study visit showcased several inspiring examples of tourism products developed through the TASTE project. Partners visited the organic farm Dabas gardumi, where locally grown berries are transformed into innovative products complemented by digital storytelling and educational experiences.
They also explored Pavāru māja, a Michelin Green Star restaurant recognised for its strong commitment to sustainability, seasonal cuisine and close cooperation with local producers.
Another highlight was the visit to Karlamuiza Country Hotel, a TASTE beneficiary that has developed a unique nature-based culinary experience combining foraging, outdoor cooking and locally sourced ingredients. The visit demonstrated how authentic local traditions and natural heritage can be transformed into attractive tourism experiences while supporting environmental sustainability and local communities.
The programme concluded with a guided visit to the Riga Central Market, one of Europe’s largest and most vibrant food markets, where participants discovered Latvia’s rich culinary traditions, local products and regional diversity.
The Riga Study Visit once again demonstrated the value of international cooperation within the TASTE project. By sharing knowledge, exchanging good practices and experiencing innovative tourism initiatives first-hand, project partners strengthened their collaboration and gained valuable inspiration for supporting sustainable food tourism and resilient tourism businesses across Europe.
