The potential of the Wadden gastronomy
The Wadden Sea has abundant amounts of food. For example, millions of migratory birds are enjoying the enormous numbers of bottom dwellers. These worms and shellfish, in turn, make use of the algae that thrive in the relatively warm water. This food richness, the large amounts of fish, crustaceans and shellfish made the Wadden Sea region attractive for human habitation as well. The fertile salt marshes turned out to be suitable for grazing cattle and the first residents started growing crops there.
Connecting Wadden Sea products, gastronomy and the experience
Three thousand years later, the Wadden Sea got the status of natural world heritage and we aim at sustainable development, focused on the promotion of tourism. In the experience of many visitors, the connection between the area and the food produced there has largely disappeared. Within this context, the idea of connecting Wadden Sea products, gastronomy and the experience of the Wadden Sea World Heritage has been circulating for some time.
Knowledge exchange initiative
In December 2018, ETFI organised a workshop about this with producers of local products, restaurant owners, chefs and nature organisations. The results were shared at the recent conference of AIHR Local foods for local regions. This shows that there are many promising, but mostly local, initiatives in the Wadden Sea area region, but that knowledge exchange is insufficient. Therefore, it is recommended to identify best practices and organise knowledge exchange. Within the framework of the strengthening and marketing of the Wadden Sea World Heritage, ETFI will, together with networks of entrepreneurs, formulate a proposal for this.