BIP Foodscapes

BIP: “Foodscapes as a Mirror of Environment and Culture - a Journey Through Gastronomy, Environment, and Identity Workshop”

Coordinating institution: Nicolaus Copernicus University in Toruń (Poland)

Type of the course: Erasmus+ Blended Intensive Programme (obligatory virtual + physical components)

I EDITION
BIP ID: 2025-1-PL01-KA131-HED-000313801-1
NCU course code: 2800-FAMOEC-BIP

Partner institutions:

• Vilnius University, Lithuania (LT VILNIUS01)
• Gazi University, Turkiye (TR ANKARA02)
• University of Catania, Italy (I CATANIA01)
• Ege University, Turkiye (TR IZMIR02)
• University of Presov (SK PRESOV01)
• University of Latvia (LV RIGA01)

DATES

• 20 April 2026–15 May 2025 – virtual component
• 18-22 May 2026 – physical component – Nicolaus Copernicus University in Toruń (Poland)

FEES

Accommodation (including breakfasts) and boxed lunches will be orginised, however participants have to cover upon arrival the cost of accommodation and lunches with Erasmus+ funding.

TARGET GROUP

Target groups are students (all levels) of environmental-related programmes ( (geography, environmental protection, Tourism etc.) from partner institutions (direct beneficiaries).

STUDY CREDITS (ECTS)

Successful completion of the course can be awarded with 3 credits according to the European Credit Transfer System (ECTS).
Credits will be awarded on the basis of participation in lectures, completing test following the virtual component, active participation in workshops and preparing report (team work) after a face-to-face component
Transcript of records will be issued by the coordinating institution. In order to include the credits in the curriculum at the home institution, participants need a Learning Agreement for Studies.

ON-LINE LEARNING ENVIRONMENT

The online component of the course will be hosted via MS Teams, the collaborative online learning platform of the Nicolaus Copernicus University. Participants need to have a stable internet connection, a computer, a headset, and a webcam.
Sessions will be held in the CEST time zone. 

PROGRAMME OVERVIEW

The main aim of the course is to explore the influence of environmental components, heritage, traditions, society changes and cultural identity on foodscapes, highlighting the role of locality and resources in shaping culinary traditions and exploring its influence on food tourism. 

The expected outcome will be raising theoretical and practical qualifications and skills of students and young researchers. Participants will gain valuable insights into the interplay between foodscapes, culture, and environment. They will learn to:

• Conduct and analyze surveys among tourists to understand the role of local gastronomy in tourism experiences.
• Apply GIS tools to visualize and interpret data collected during field visits, enabling better comprehension of spatial relationships and foodscape patterns.
• Explore and evaluate local food-related sites, such as a vineyard and a culinary museum in Toruń, to understand their significance in cultural heritage and food tourism.
• Develop critical thinking and collaborative skills through hands-on workshops and team projects.
• The possibility of communicating and working in international teams will be developed, as well as self-motivation.
• Translate theoretical knowledge into actionable insights for sustainable tourism and food system development.

By the end of the workshop, students will be equipped with both hard competences (e.g., GIS analysis, survey design) and soft skills (e.g., teamwork, cultural sensitivity) essential for careers in environmental studies, cultural heritage, and tourism management. Students to complete the assignment will be encouraged to sensitively seek a solution, be flexible and manage their time well, efficiently prioritize and organize tasks to meet deadlines;

The overall workload is 90 hours. 

In order to successfully complete the course students will have to: participate actively in classes, pass the test, be active during workshops (team work), prepare report (team work) and present it last day of face-to-face component.

DEATILED COURSE CONTENT

20 April -15 May 2026: virtual module

Topics: 

• The Role of Environment, Cultural Heritage, Religion in Shaping Culinary Identity; p. 1;
• The Role of Environment, Cultural Heritage, Religion, migrations and globalization in Shaping Culinary Identity; p. 2;
• Eno-, Biro-, and Spiritourism: Exploring the Liquid Legacy of Culture;
• Tea and Coffee Tourism: From Plantation to Cup – A Journey of Aroma and Identity;
• Olive Oil and Cheese Tourism: Discovering the Essence of Mediterranean Heritage
• Pastry Tourism: From Sugarcane Fields to Sweet Masterpieces.

On-line workshop in mixed international groups
Evaluation based on on-line test.

date	teacher	title
20th April - Monday	prof. Przemysław Charzyński	The Role of Environment, Cultural Heritage, Religion in Shaping Culinary Identity
22nd April - Wednesday	prof. Donatella Privitera	Enotourism: Exploring the Liquid Legacy of Culture;
27th April - Monday	dr Sindija Balode-Kraujiņa	Beer Tourism: The Cultural Geography of Brewing
29th April - Wednesday	prof. Lenka Demková	Tea Tourism: From Plantation to Cup – A Journey of Aroma and Identity;
4th May- Monday	prof. Lenka Bobuľská	Coffee Tourism: Tracing the Global Culture of Coffee
6th May - Wednesday	prof. Salih Şahin	Cheese Tourism: From Pasture to Wheel – The Taste of Time
11th May - Monday	prof. Donatas Burneika	Olive Oil Tourism: Discovering the Essence of Mediterranean Heritage
13h May - Wednesday	on-line test (A, B, C, D type)

18-22 May 2026: physical module at Nicolaus Copernicus University in Toruń

Day 1 – 18/05/2026

• Morning:
• Welcome speeches and opening of the workshop.
• Ice-breaking session: Introduction of participants and cultural exchange through a discussion on food and environmental connections in their home regions.
• Lecture: Region Foodscapes as a Reflection of Environment and Culture – Theoretical Framework.
• Workshop: Designing and preparing surveys for field data collection among tourists.
• Afternoon:
• Practical exercise: Analyzing foodscapes of Toruń – collecting qualitative and quantitative data through interviews, survey and observation.

Day 2 – 19/05/2026

• Morning: Introduction to GIS tools for visualizing foodscapes.
• Afternoon:
• Field visit: Exploration of a food tourism related sites (to be decided later), to study its integration into local gastronomy and tourism.

Day 3 – 20/05/2026

• Morning:
• Hands-on activity: Observation and data collection focused on foodscapes’ cultural aspects.
• Afternoon:
• GIS workshop: Mapping data collected during field visits to identify spatial patterns in foodscapes.
• Group discussion: Initial findings from surveys and field observations.

Day 4 – 21/05/2026

• Morning:
• Workshop: Interpreting survey results and integrating them with GIS-based analyses.
• Afternoon:
• Collaborative project: Developing foodscape reports in international groups, including visualizations and actionable insights for sustainable food tourism.
• Group brainstorming: Preparing final presentations.

Day 5 - 22/05/2026

• Morning:
• Final presentations: Students present their findings and reports in mixed international groups.
• Peer feedback and discussion.
• Afternoon:
• Field visit: Gingerbread Museum in Toruń – understanding its role in preserving cultural heritage and promoting food tourism.
• Summary and reflections: Lessons learned and future applications.
• Workshop closing ceremony.

Assesment - Student presentations of collected materials in the form of reports prepared in mixed international groups – seminar and discussion;