Sustainable Tourism in Crete: Olive and Vine Culture Highlighted in New European Project – Travel And Tour World

Report on the “EL-WINE ROOTS” Sustainable Tourism Project in Crete

1.0 Introduction

A new European project, “OLIVE AND VINE – Cultural Routes of Knowledge, EL-WINE ROOTS,” is being implemented in Crete to advance sustainable tourism development. Led by the Mediterranean Agronomic Institute of Chania (MAIX) and the Cretan Winemakers Network, this initiative is part of the INTERREG Greece-Cyprus program. The project’s core mission is to integrate the region’s deep-rooted agricultural traditions of olive and vine cultivation into the tourism sector, thereby creating a model for sustainable development that aligns with several United Nations Sustainable Development Goals (SDGs).

2.0 Project Objectives and Alignment with Sustainable Development Goals (SDGs)

The project is strategically designed to contribute to the global 2030 Agenda for Sustainable Development. Its primary objectives directly support the following SDGs:

• SDG 8: Decent Work and Economic Growth: By diversifying the tourism product and creating new revenue streams for local farmers and producers, the project promotes sustainable tourism that creates jobs and supports the local economy (Target 8.9).
• SDG 11: Sustainable Cities and Communities: The initiative focuses on safeguarding and promoting the Mediterranean’s unique cultural and natural heritage, a key component of Target 11.4.
• SDG 12: Responsible Consumption and Production: It fosters sustainable tourism practices by educating visitors and supporting local, sustainable agricultural methods, contributing to the development of sustainable tourism monitoring tools (Target 12.b).
• SDG 15: Life on Land: The emphasis on environmentally responsible farming practices, biodiversity, and water conservation promotes the sustainable use of terrestrial ecosystems.
• SDG 17: Partnerships for the Goals: The cross-border collaboration between Greece and Cyprus exemplifies a multi-stakeholder partnership to achieve sustainable development goals.

3.0 Key Initiatives and Implementation

The project’s strategy is multifaceted, focusing on infrastructure, education, and community integration to achieve its sustainability objectives.

3.1 Integration of Olive and Vine Culture into Tourism

The project leverages Crete’s agricultural history as a foundation for a unique tourism experience. This is achieved through:

1. Educational visitor experiences, including visits to local farms, olive oil tasting tours, and wine-tasting programs.
2. Direct engagement with local agricultural practices, providing economic benefits to communities and preserving traditional knowledge.
3. Emphasis on environmental stewardship and responsible tourism, encouraging practices that protect the natural surroundings and support local businesses.

3.2 Cultural Routes and Infrastructure Development

A central component is the creation of physical and educational infrastructure to guide visitors through the region’s agricultural heritage.

• Establishment of Cultural Routes: These routes connect olive and vine cultivation areas, showcasing agricultural landscapes, historical sites, and architectural landmarks.
• Infrastructure Construction: The project includes the development of interpretative centers, wayside exhibits, and facilities for hosting cultural workshops and festivals related to olive and wine production.
• Community Empowerment: Local farmers and producers are provided with resources and training to participate in the tourism value chain, ensuring that economic benefits are distributed throughout the community and promoting eco-responsible practices.

4.0 Cross-Border Partnership and Regional Impact

4.1 Fostering Tourism Between Crete and Cyprus

The EL-WINE ROOTS project actively promotes collaboration between Crete and Cyprus, capitalizing on their shared cultural heritage in olive and wine production. This partnership, a model for SDG 17, involves:

• Joint promotional activities and cross-cultural exchanges.
• Development of a distinct, cross-border tourism product focused on Mediterranean agricultural traditions.
• Enhancing tourist traffic between the two islands, thereby strengthening the overall tourism potential of the region.

4.2 Educational and Environmental Outcomes

The project is designed to have a lasting educational impact on visitors, promoting a deeper understanding of sustainability.

• Visitor Education: Tourists are educated on the importance of organic farming, water conservation, and biodiversity.
• Promotion of Sustainable Choices: The initiative encourages visitors to support local agri-businesses and choose environmentally friendly accommodations and transport.
• Long-Term Stewardship: By integrating sustainability into the core tourism experience, the project fosters long-term environmental stewardship and supports the region’s goal of achieving ecological balance.

5.0 Conclusion: A Framework for Sustainable Tourism

The “Olive and Vine – Cultural Routes of Knowledge” project represents a significant step forward for sustainable tourism in Crete. By integrating agricultural heritage with the visitor experience, it provides a replicable framework for development that simultaneously enhances local agriculture, preserves cultural identity, and promotes environmental protection. This initiative positions Crete as a model destination where tourism serves as a catalyst for achieving the Sustainable Development Goals, ensuring mutually beneficial outcomes for both the local community and visitors.

Analysis of Sustainable Development Goals in the Article

1. Which SDGs are addressed or connected to the issues highlighted in the article?

The article on the “Olive and Vine – Cultural Routes of Knowledge” project in Crete and Cyprus highlights several Sustainable Development Goals (SDGs) by focusing on the integration of agriculture, cultural heritage, and tourism. The following SDGs are addressed:

• SDG 8: Decent Work and Economic Growth: The project promotes sustainable tourism as a means to create economic opportunities for local communities. By integrating local agricultural products like olive oil and wine into the tourism experience, it aims to economically benefit local farmers and businesses, thereby fostering inclusive and sustainable economic growth.
• SDG 11: Sustainable Cities and Communities: A central theme of the project is the preservation and promotion of cultural heritage. The initiative seeks to “preserve and promote the cultivated traditions of the Mediterranean” and “showcase the Mediterranean’s cultural heritage,” which directly aligns with the goal of safeguarding cultural assets.
• SDG 12: Responsible Consumption and Production: The project explicitly promotes “responsible and sustainable tourism.” It educates visitors on sustainable practices, including “organic farming,” “water saving practices,” and the importance of choosing “green hotels and means of transport,” encouraging more sustainable patterns of consumption and production within the tourism industry.
• SDG 15: Life on Land: The initiative emphasizes environmental stewardship and the sustainable use of land. By promoting “organic farming” and the preservation of “biodiversity of the products,” the project contributes to protecting terrestrial ecosystems and halting biodiversity loss associated with the region’s unique agricultural landscapes.
• SDG 17: Partnerships for the Goals: The project is a collaborative effort under the “INTERREG Greece-Cyprus program,” involving the Mediterranean Agronomic Institute of Chania (MAIX) and the Cretan Winemakers Network. This cross-border partnership between Greece and Cyprus to achieve shared sustainable development objectives is a clear example of SDG 17 in action.

2. What specific targets under those SDGs can be identified based on the article’s content?

Based on the activities and objectives described in the article, the following specific SDG targets can be identified:

1. Target 8.9: “By 2030, devise and implement policies to promote sustainable tourism that creates jobs and promotes local culture and products.” The entire “Olive and Vine” project is a framework designed to achieve this. It focuses on creating a “distinct tourism product” based on local olive and vine culture, which in turn is meant to “economically benefit local communities.”
2. Target 11.4: “Strengthen efforts to protect and safeguard the world’s cultural and natural heritage.” The project’s aim to “preserve and promote the cultivated traditions of the Mediterranean” through the establishment of “cultural routes,” “interpretative centers,” and festivals directly supports the safeguarding of the region’s unique agricultural and cultural heritage.
3. Target 12.b: “Develop and implement tools to monitor sustainable development impacts for sustainable tourism that creates jobs and promotes local culture and products.” The project itself, with its cultural routes and educational programs, acts as a tool to implement and promote sustainable tourism. It encourages “sustainable tourist practices” and educates visitors, thereby shaping the impact of tourism.
4. Target 15.1: “By 2020, ensure the conservation, restoration and sustainable use of terrestrial and inland freshwater ecosystems and their services…” The article’s emphasis on “environmental stewardship,” “organic farming and water saving practices,” and ensuring the routes “follow sustainable methods” directly relates to the sustainable use of the agricultural ecosystems of Crete and Cyprus.
5. Target 17.9: “Enhance international support for implementing effective and targeted capacity-building… including through… cooperation.” The project is funded and facilitated by the “INTERREG Greece-Cyprus program,” which represents a regional cooperation mechanism to build capacity for sustainable tourism and cultural preservation in both locations.

3. Are there any indicators mentioned or implied in the article that can be used to measure progress towards the identified targets?

The article implies several indicators that can be used to measure the project’s success and progress towards the identified SDG targets:

• For Target 8.9:
  • Number and type of new tourism products developed: The article mentions the creation of “olive oil tasting tours, and wine-tasting educational programs.”
  • Level of economic diversification for local producers: Progress can be measured by the number of local businesses and farmers supplied with “equipment and know-how to diversify into tourism.”
  • Increase in tourist traffic: The article states that the project aims to increase “tourist traffic… between Cyprus and Crete.”
• For Target 11.4:
  • Development of cultural infrastructure: Progress can be tracked by the “establishment of cultural routes,” the “construction of interpretative centers,” and the “installation of wayside exhibits.”
  • Number of cultural events hosted: The project plans for “celebrations, festivals, and workshops on olive oil and wine production.”
• For Target 12.b:
  • Adoption of sustainable practices by tourists: An indicator would be the increased awareness and choice of “green hotels and means of transport” by visitors educated through the project.
• For Target 15.1:
  • Adoption of sustainable farming methods: Progress can be measured by the number of local farmers along the cultural routes who adopt “organic farming and water saving practices.”
• For Target 17.9:
  • Number of joint cross-border activities: The implementation of “joint promotional activities” and “cross-cultural exchanges” between Crete and Cyprus would serve as a key indicator of the partnership’s success.

SDGs, Targets, and Indicators Summary

Source: travelandtourworld.com