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Culinary

Heritage

EUROPE
THE GUIDE TO
SELECTED PRODUCERS & EATING HOUSES
WITH REGIONAL FOOD & CULINARY TRADITIONS
Culinary
Heritage
CRITERIA FOR APPROVED REGIONS
REGIONAL CULINARY HERITAGE EUROPE

EUROPE Page 1 of 4
General
Regions in Europe can apply to join the network Regional Culinary Heritage Europe. The Region shall actively
promote and develop a regional network with focus on regional food and culinary traditions and act as good am-
bassadors for the international network Regional Culinary Heritage Europe by using the connected Trademark.

General About The Trademark


The Trademark is recognised as a guide to regional food & culinary traditions in Europe.
It is of utmost importance that the Trademark has the exact same appearance wherever it is used so consumers
and tourists are able to find selected producers and eating houses with culinary traditions and regional food.

Use Of The Trademark


Regional License Holders and Business Members have the right to use the Trademark in accordance with set
criteria for each category: For Business Members it is described in “Criteria for Business Members Regional Culi-
nary Heritage Europe” and for Approved Regions in “Criteria for Approved Regions Regional Culinary Heritage
Europe”.

Regional License Holders and Business Members may use the Trademark freely digitally and in printed form for
information and marketing purposes. Licensed Approved Regions and Business Members in those regions are
responsible for the correct use of the Trademark on behalf of the Trademark owner.
Regional License Holder in the Approved Region are ultimately responsible for the correct use of the Trademark.

Owner & Protection


The Trademark of Regional Culinary Heritage Europe is owned by Southeast Skåne Committee of Cooperation
(SÖSK). The European Coordinator of the Regional Culinary Heritage Europe network represents the owner of
the Trademark. The logotype is protected as a community Trademark throughout Europe.

Only Approved Regions and officially approved Business Members have the permission and license to use the
Trademark together with the Trademark owner Southeast Skåne Committee of Cooperation (SÖSK). The Trade-
mark is registered at the European Office for Harmonization. The registration number is 000778035.

Production Of Originals
The European Coordinator has the sole rights on production of originals of the logotypes adjusted to the partici-
pating regions as well as for the Enamel Signs distributed by the Approved Region to the Business Members.

The Region
Each region in Regional Culinary Heritage Europe shall be a marketing region in its own right. It shall be
considered as an advantage if the region corresponds to an administrative region but ethnical or cultural borders
can also shape the region. It must though be possible for a Regional Coordinator to maintain a good overview of
participating Business Members within the regional network.

Regional Organisation
The organisation that take the long term responsibility of the management for the regional network as a Regional
License Holder within Regional Culinary Heritage Europe shall be a firmly established organisation.
The responsible organisation can be a federation, society, foundation, association or a regional authority.

A Regional Coordinator, who will work with the regional Business Members, shall be appointed by the Regional
License Holder.

Southeast Skåne Committee of Cooperation (SÖSK) info@culinary-heritage.com


Tobaksgatan 11, 271 41 Ystad, Sweden @CulinaryEurope
VAT: SE212000118101 www.culinary-heritage.com
THE GUIDE TO SELECTED PRODUCERS & EATING HOUSES WITH CULINARY TRADITIONS & REGIONAL FOOD
Culinary
Heritage
CRITERIA FOR APPROVED REGIONS
REGIONAL CULINARY HERITAGE EUROPE

EUROPE Page 2 of 4
Candidate Region
Before a region can be become an Approved Region in Regional Culinary Heritage Europe, it must participate as
Candidate Region first to establish necessary knowledge about the Trademark and establish the regional network.

Candidate Regions are granted below benefits and must fulfil following obligations;
• Within the region there shall be an existing or a planned regional food project. The participation in Regional
Culinary Heritage Europe is considered as a project in itself.
• A responsible organisation and a Regional Coordinator shall be appointed.
• The region shall actively acquire knowledge about the full concept of Regional Culinary Heritage Europe.
• Participate in the obligatory course of training for Regional Culinary Heritage Europe held by the European
Coordinator.
• Candidate Regions may use the logo of Regional Culinary Heritage Europe to promote membership, but
without the name of the Candidate Region in the logo.
• Information about the Candidate Region will be published on the official Regional Culinary Heritage Eu-
rope website.
• Have received full knowledge of the Trademark of Regional Culinary Heritage Europe and its concept.
• Have firmly established the participation within the network Regional Culinary Heritage Europe with the
appropriate regional authorities with the objective of a long term commitment.
• The region shall comply with the set of rules stated in this document.

Approved Region
When the Candidate Region has acquired full knowledge of the concept of Regional Culinary Heritage Europe
the Candidate Region will automatically be an Approved Region. The European coordinator will send an official
letter stating that the region has been accepted as an Approved Region within Regional Culinary Heritage Eu-
rope. This procedure will be revised each year for the Approved Region with a certificate stating that the Region is
a part of the network Regional Culinary Heritage Europe, sent out after the region have paid their annual fee.

Approved Regions are granted below benefits and must fulfil following obligations as a Regional License Holder;
• A licence to use the regional logo of Culinary Heritage to promote the region.
• The right to issue licences to Business Members that fulfils the criteria for participation in the network ac-
cording to “Criteria for Business Members Regional Culinary Heritage Europe”.
• Participation in the Regional Culinary Heritage Europe network for development and promotion of regional
foods and culinary traditions.
• Publish and update details and promotion about the region and business members on the official website.
• Agree to maintain a good knowledge of the Trademark for Regional Culinary Heritage Europe.
• Pay the annual license fee.
• Provide the European Coordinator with information.

License Fee
There is a fee for regions that participate in the network of Regional Culinary Heritage Europe. This fee covers
the right to use the Trademark, joint administration costs, access to the network of Regional Culinary Heritage
Europe, production of logotype (Enamel Signs sold separately), database and website management.

• There is a basic annual license fee of 20.000 SEK excluding VAT, that covers the period from January 1st to
December 31st, to be paid by the Approved Regions Regional License Holder.
• Candidate Regions will be charged a fee of 20.000 SEK excluding VAT when they are entering the network
of Regional Culinary Heritage Europe and that fee covers the current subscribing year.

Southeast Skåne Committee of Cooperation (SÖSK) info@culinary-heritage.com


Tobaksgatan 11, 271 41 Ystad, Sweden @CulinaryEurope
VAT: SE212000118101 www.culinary-heritage.com
THE GUIDE TO SELECTED PRODUCERS & EATING HOUSES WITH CULINARY TRADITIONS & REGIONAL FOOD
Culinary
Heritage
CRITERIA FOR APPROVED REGIONS
REGIONAL CULINARY HERITAGE EUROPE

EUROPE Page 3 of 4
Application
Regions shall apply to the European Coordinator by using the form for Region Application Regional Culinary
Heritage Europe. The European Coordinator has the sole authority to approve regions to join the Regional Culi-
nary Heritage Europe on behalf of the Trademark owner.

Control
If a region does not satisfy the criteria described herein, the European Coordinator reserves the right to cancel
enrolment within the network for the Approved Region.

If the license is withdrawn or cancelled the License Holder is obliged to inform and effectuate the following;
• The affected region and all Business Members within the said region must immediately refrain from using the
Trademark and renounce all rights granted by Regional Culinary Heritage Europe.
• The Enamel Signs must be collected according to the rules specified when ordered from Regional Culinary
Heritage Europe.

Business Members
An Approved Region can give license to Business Members in their region in accordance with the “Criteria for
Business Members Regional Culinary Heritage Europe” to use the Trademark and take part in the network.

The Approved Region can decide by themselves if it should be a membership fee for the Business Members to
take part in the regional network and also decide the amount for the membership fee to the Region.

Logotype
When the region has been licensed as an Approved Region it will have the right to use the logotype in accordance
with this document. The logotype are sent by email to the Regional Coordinator in the Approved Region and can
also be downloaded from the official website. If the license of Regional Culinary Heritage Europe is withdrawn or
cancelled, the region and its Business Members immediately looses the right to use the logotype and the concept
of the Trademark.

Enamel Sign
The European Coordinator has the sole rights on production and distribution for the Enamel Sign. The enamel
sign is very important for the identity of the network and therefore it shall have the exact same appearance
throughout Europe. The Enamel Signs are always owned by the Trademark owner of Regional Culinary Heritage
Europe and rented out to the Regional License Holders.

The enamel signs can be ordered from the European Coordinator. The minimum quantity per order is 10 pieces.
Time of deliverance is approximately 4-6 weeks after the European Coordinator has received the signed order.
There are two different options of payment for the Enamel Signs.
• 750 SEK per piece excluding VAT and freight if paid as unlimited time rental fee as long as the region is
licensed as an Approved Region.
• 250 SEK per piece and year excluding VAT and freight if rented on annual basis.

Regional Directions
All participating Business Members must comply with the criteria for Regional Culinary Heritage Europe stated
in “Criteria for Business Members Regional Culinary Heritage Europe”.
The region is however able to specify how to implement these set of criteria for the Business Members in the
region. These specifications shall be sent to the European Coordinator, in English, for approval.

Southeast Skåne Committee of Cooperation (SÖSK) info@culinary-heritage.com


Tobaksgatan 11, 271 41 Ystad, Sweden @CulinaryEurope
VAT: SE212000118101 www.culinary-heritage.com
THE GUIDE TO SELECTED PRODUCERS & EATING HOUSES WITH CULINARY TRADITIONS & REGIONAL FOOD
Culinary
Heritage
CRITERIA FOR APPROVED REGIONS
REGIONAL CULINARY HERITAGE EUROPE

EUROPE Page 4 of 4
Business Membership Certificate
Approved Regions can download the “Business Membership Certificate” from the website. After adding the
regional information, this membership certificate shall be given to the approved Business Members within the
region. The “Business Member Certificate” shall be sent out each year with an update of the information for the
Business Members since they shall be revised annually.

Official Website
As an Approved Region the Regional Coordinator will receive a password for entering the database section of the
website. The Regional Coordinator is responsible for the password and regular updating of the regional website.
The Regional Coordinator shall regularly update the regional website with information about the region and all
Business Members.

The regional website will be set up in English and in the regional native language. Translations will be made from
English to other languages automatically. It is therefore very important that the English texts are produced in a
good way. This concerns all the texts on the website since the default language is English.

Southeast Skåne Committee of Cooperation (SÖSK) info@culinary-heritage.com


Tobaksgatan 11, 271 41 Ystad, Sweden @CulinaryEurope
VAT: SE212000118101 www.culinary-heritage.com
THE GUIDE TO SELECTED PRODUCERS & EATING HOUSES WITH CULINARY TRADITIONS & REGIONAL FOOD
Culinary
Heritage
CRITERIA FOR BUSINESS MEMBERS
REGIONAL CULINARY HERITAGE EUROPE
EUROPE
Page 1 of 2
Business Membership Wholesalers & Retailers
Provided that the Criteria stated in this document are The major part of the products as well as the greater
fulfilled businesses can apply to become a Business part of the product value in the store shall originate
Member from the following food sectors; from the region.
Primary producers of agriculture, horticulture &
fishery General
Producers & Processors of foodstuffs By approval a business can become Business Member
Restaurateurs & Caterers in the network of Regional Culinary Heritage Europe.
Wholesalers & Retailers The approval comes either from a Regional License
Holder in the Region the business are situated in OR by
Regional Links a National Reference Group in the Country where the
Business Members are required to have a clear regional link business are situated in.
and this means that the Business Member actively shall
work for a positive regional development by serving, han- Business Members shall actively use regional food
dling and manufacturing food products that are; products AND/OR make use of the culinary traditions
Grown, produced or caught in the Region within the Region they are situated in.
AND/OR
Part of the Regions cultural heritage in form of culi- It is of great importance that the Business Member shall
nary traditions act as a good ambassador for the Region and for the
network of Regional Culinary Heritage Europe to be
Regional Production able to use the licensed Trademark for Regional Culinary
The Business Member are only allowed to use the Trade- Heritage Europe to promote their own business.
mark in connection with products that fulfil the set
criteria for regional production in respective category; The trademark of Culinary Heritage can only be used
on products that fulfil the criteria and in connection
Primary Producers with general promotion of the Business Member.
The raw materials shall be produced in the region.
The Business Member can publish details about the
Producers & Processors of foodstuffs business on the official website for Regional Culinary
The major part of the raw materials as well as the Heritage Europe www.culinary-heritage.com and use
greater part of the product value shall originate from all services provided in this tool for marketing and
the region promotion.
AND/OR
The product has a clear regional link as a culinary tra- Application & Approval
dition from the region. Businesses shall apply to the Regional License Holder OR
to the National Reference Group if their Region belongs
Restaurateurs & Caterers to Regional Culinary Heritage Europe office to take part
The major part of the raw materials as well as the in Regional Culinary Heritage Europe.
greater part of the product value in the served meal
shall originate from the region Applications shall be made on the official application
AND/OR form that are in use for the particular Region.
The meal has a clear regional link as a culinary tradi-
tion from the region. Control
Business Members shall be correctly registered with the
To differ meals/dishes connected to the Trademark appropriate authorities as a legally registered business
from others the Restaurateur or Caterer shall mark out that is operating in the Region they are approved for.
these with a regional touch with the Trademark so the
customer knows what to expect. The Business Member shall be revised annually by the
At least one meal fulfilling the Criteria shall always be License Holder in the Region OR by the National
available by the Restaurateur or Caterer. Reference Group.

Southeast Skåne Committee of Cooperation (SÖSK) info@culinary-heritage.com


Tobaksgatan 11, 271 41 Ystad, Sweden @CulinaryEurope
VAT: SE212000118101 www.culinary-heritage.com
THE GUIDE TO SELECTED PRODUCERS & EATING HOUSES WITH CULINARY TRADITIONS & REGIONAL FOOD
Culinary
Heritage
CRITERIA FOR BUSINESS MEMBERS
REGIONAL CULINARY HERITAGE EUROPE
EUROPE
Page 2 of 2
A Business Member Certificate will be sent out digi- criteria for both categories - for Business Members it’s
tally or handed out personally to the Business Member described in “Criteria for Business Members Regional
stating which year they are approved for. Culinary Heritage Europe” and for Approved Regions
in “Criteria for Approved Regions Regional Culinary
Fee Heritage Europe”.
If there is a fee for the Business Member to participate
in the Region that fee must be paid to the Regional Li- Regional License Holders and Business Members may
cense Holder OR the Trademark owner as the Business use the trademark freely in digital and in print for in-
Member otherwise will be automatically withdrawn formation and marketing purposes of their businesses.
from the rights to use the Trademark and take part in
Regional Culinary Heritage Europe. The logotype are delivered digitally and can be down-
loaded from www.culinary-heritage.com from the
Cancellation Admin page. Each Business Member are responsible
If a Business Member does not satisfy the criteria de- for the correct use of the trademark.
scribed in this document the Regional License Holder
in cooperation with the European Coordinator OR the Production Of Originals
National Reference Group reserves the right to cancel The European Coordinator has the sole rights on pro-
and withdraw the approval for the Business Member to duction of originals of the Trademark adjusted to the
take part in Regional Culinary Heritage Europe. participating regions as well as for the Enamel Signs.

Business Member can voluntarily leave Regional Cu- Enamel Sign


linary Heritage Europe and cancel their participation The Enamel Sign are obligatory for the Business Mem-
at any time without prior notice by deleting them- ber to use as long as they are approved to take part in
selves from the website www.culinary-heritage.com Regional Culinary Heritage Europe.
and return the Enamel Sign. If the Enamel Sign aren’t
returned within 3 months after Business Members The Enamel Sign shall be clearly visible by the custom-
seizure of Regional Culinary Heritage Europe a fine er entrance to the Business Member.
specified in the approval agreement will be expelled.
The European Coordinator has the sole rights on
If the approval for the Business Member is withheld, production and distribution for the Enamel Sign. The
cancelled or voluntarily withdrawn the affected Busi- Enamel Sign are always owned by Regional Culinary
ness Member immediately must refrain from using the Heritage Europe and rented out to either Business
trademark of Regional Culinary Heritage Europe and Members or Regional License Holders.
renounce all granted rights concerning the participa-
tion in Regional Culinary Heritage Europe. There are different options for this rental agreement
stipulated by the agreement done with the Business
No refunds for made payments are given if a situation Member respectively the Regional License Holder
for cancellation occurs. when they entered Regional Culinary Heritage Europe.

General About The Trademark Owner & Protection


The Trademark are recognised as a guide to regional The Trademark of Regional Culinary Heritage Europe
food & culinary traditions in Europe. is owned by South East Skåne Committee of Coop-
It is of utmost importance that the Trademark has the eration (SÖSK). The European Coordinator of the
exact same appearance wherever it is used and that the Regional Culinary Heritage Europe network represents
Trademark clearly expresses the concept of Regional the owner of the trademark. The logotype is protected
Culinary Heritage Europe. as a community trademark throughout Europe.

Use Of The Trademark Only Approved Regions and Business Members that
Regional License Holders and Business Members have officially are approved have the permission and license
the right to use the Trademark in accordance with set to use the logotype together with the trademark owner.

Southeast Skåne Committee of Cooperation (SÖSK) info@culinary-heritage.com


Tobaksgatan 11, 271 41 Ystad, Sweden @CulinaryEurope
VAT: SE212000118101 www.culinary-heritage.com
THE GUIDE TO SELECTED PRODUCERS & EATING HOUSES WITH CULINARY TRADITIONS & REGIONAL FOOD
Culinary
Heritage
REGION APPLICATION
REGIONAL CULINARY HERITAGE EUROPE
EUROPE

We hereby apply to take part as Candidate Region in the network Regional Culinary Heritage Europe in ac-
cordance with “CRITERIA FOR APPROVED REGIONS REGIONAL CULINARY HERITAGE EUROPE”.
We are fully aware that the European Coordinator has the right to withdraw or decline the approval if the
said criteria are not fulfilled. Please send the application to the European Coordinator.
Enclose a description about the region, pictures and a map showing the borders of the region as a .kml file.

Region & Country


Ongoing/planned
Regional food activities

WWW & Social Media


Regional food activities

REGIONAL ORGANISATION REGIONAL COORDINATOR

Organisation Organisation

Address Address

Country Country
Phone Phone
Mobile Mobile
Email Email
VAT VAT
Date Date
Name Name

Signature Signature

Southeast Skåne Committee of Cooperation (SÖSK) info@culinary-heritage.com


Tobaksgatan 11, 271 41 Ystad, Sweden @CulinaryEurope
VAT: SE212000118101 www.culinary-heritage.com
YOUR GUIDE TO SELECTED PRODUCERS & EATING HOUSES WITH CULINARY TRADITIONS & REGIONAL FOOD