FEAST

The main challenge will be translating inclusive and sustainable principles into practical, measurable tools for small tourism and food operators. Coordinating diverse actors —producers, cultural entities and researchers— while ensuring quality and real user validation (people with disabilities or specific dietary needs) requires strong co-creation and digital capacity building. With additional support from TASTE, the consortium could scale the FEAST model into a European network of Accessible and Sustainable Food Experiences, refining and digitalising the assessment tool, promoting peer learning with other regions, and testing new pilots across Mediterranean destinations. This would strengthen its transferability, create a shared framework for inclusive gastronomy, and turn FEAST into a European reference for sustainable, digital and resilient food tourism.