Sustainable Culinary Tourism Pathways in the Baltic Sea Region: A Comparative Perspective

Abstract

This study explores how sustainable culinary tourism fosters rural diversification and resilience in the Baltic Sea Region (BSR). Despite increasing recognition of gastronomy as a driver of sustainable tourism, comparative analyses across macro-regional contexts remain limited. The paper addresses this gap through a qualitative comparative analysis of twelve thematic culinary trails involving seventy-three small and medium-sized enterprises (SMEs) developed under the INTERREG Baltic Sea Region Programme’s BASCIL project. Drawing on documentary analysis, stakeholder consultations, and thematic coding, the research identifies six interconnected pathways: agritourism and farm-based experiences, rural gastronomic branding, culinary festivals, digitalization, sustainability and circular economy practices, and European Union (EU) policy support. Results reveal that culinary tourism strengthens local economies, reinforces cultural identity, and promotes transnational cooperation, while challenges persist in professionalization, digital adoption, and infrastructure. The study underscores the enabling role of EU frameworks in scaling innovation and embedding gastronomy within rural development strategies. It concludes that culinary tourism operates as a strategic lever for sustainable rural transformation, integrating economic, social, and environmental dimensions, and calls for further longitudinal research on its long-term socio-economic and policy impacts in the BSR and beyond.

1. Introduction

Tourism has become a central driver of rural transformation in Europe, reshaping agricultural landscapes into multifunctional spaces that combine food production, cultural preservation, and experiential consumption. Within this shift, culinary tourism has emerged as one of the most dynamic and sustainable form of diversification, contributing to local economies, generating income, preserving heritage, and advancing sustainability goals [1,2,3]. Positioned at the intersection of economic, social, and ecological dimensions, food functions as both nourishment and cultural expression, making culinary tourism particularly significant for rural development [2,4]. Over the past decade, this segment has experienced rapid growth, driven by shifting consumer preferences, digital innovation, and sustainability imperatives [5]. As tourists increasingly seek authentic, locally grounded experiences, food has become a primary vehicle linking sustainability goals with community well-being and cultural heritage [6,7].

The global significance of sustainable culinary tourism lies in its triple contribution to the economic, social, and environmental pillars of sustainability [8,9,10,11]. It stimulates local entrepreneurship, strengthens short food supply chains, and valorises intangible heritage [2,10,12]. Recent studies also highlight its resilience potential, showing how gastronomy-based tourism enabled rural SMEs to recover from disruptions such as the COVID-19 pandemic [12,13]. However, the integration of sustainability and circular economy principles into tourism remains uneven across regions, and comparative macro-regional analyses are still scarce [9,11].

The Baltic Sea Region (BSR) provides a compelling laboratory for studying these dynamics. The area’s diverse food traditions, policy frameworks, and levels of tourism maturity make it a valuable case for studying the interplay between local innovation and supranational governance [14]. EU programmes such as INTERREG Baltic Sea Region (INTERREG BSR), LEADER, and the European Agricultural Fund for Rural Development (EAFRD) have increasingly supported food-related tourism as a tool for diversification, heritage conservation, and circular economy transition [15,16]. Yet, despite policy interest, the literature on BSR culinary tourism remains fragmented, with limited comparative insight into how sustainability and digitalisation are operationalised across countries.

Recent research has made significant progress in identifying key factors underpinning sustainable food tourism, while the existing scholarship offers strong theoretical grounding. Studies on multifunctional agriculture stress the shift from farms as production units to enterprises integrating tourism, education, and heritage [17,18]. Research on place identity and terroir highlights food’s role in constructing authenticity and cultural distinctiveness [19,20]. The experience economy literature points to growing demand for immersive, co-created encounters [21]. More recent work examines contributions of branding [22,23], agritourism and farm-based experiences that connect production and consumption [24,25,26]; festivals [27,28], digitalization [29,30], and sustainability and circular economy practices [8,10,11] linking gastronomy to environmental stewardship. However, integrated comparative frameworks that connect these dimensions across policy levels and regional contexts are still lacking, and research on sustainable culinary tourism remains fragmented. Most studies focus on single-country cases, limiting comparative insights into how institutional and cultural contexts shape models. Analyses often privilege economic or cultural dimensions while neglecting sustainability, digitalization, and EU-level policy influences. Moreover, little attention has been given to the BSR as a macro-regional case, despite its leadership in transnational collaboration and policy-enabled innovation.

This article addresses this research gap by conducting a qualitative comparative analysis of twelve thematic trails within the BSR, uniting 73 SMEs, developed under the INTERREG BSR programme’s BASCIL project and related networks. The study aims to identify how rural SMEs integrate gastronomy into strategies of diversification, cultural reproduction, and sustainability. Specifically, it examines

• How sustainable culinary tourism emerges within broader sustainable tourism paradigms;
• What models of sustainable culinary tourism exist in the BSR;
• How policy frameworks and funding mechanisms influence these pathways.

By linking empirical insights with recent theoretical debates in sustainable tourism, rural development, and policy studies, the paper contributes to advancing knowledge in three ways. First, it enriches theoretical understanding of how culinary tourism operates as a multifunctional driver of rural transformation. Second, it provides comparative evidence across a macro-regional setting often overlooked in existing research. Third, it informs policy by identifying enabling conditions for scaling sustainable culinary initiatives through EU-supported cooperation. The findings are relevant not only for the BSR but also for broader European and global contexts where food-based tourism is increasingly seen as a strategic tool for sustainable and inclusive rural development.

Methodologically, the article adopts a qualitative comparative design, combining project documentation, policy analysis, promotional materials, and stakeholder consultations. Cross-case thematic coding enables identification of common mechanisms and context-specific pathways. While qualitative, the analysis complements quantitative approaches in agricultural economics by foregrounding institutional, cultural, and governance factors often overlooked in statistical modelling.

The remainder of the article is structured as follows. Section 2 situates culinary tourism within broader transformations of sustainable tourism and the EU policy context. Section 3 outlines the methodological approach. Section 4 presents findings across the six themes. Section 5 discusses results in relation to existing literature, and Section 6 concludes with implications for policy and future research.

2. Theoretical Background: Culinary Tourism in the Context of Sustainable Tourism Transformations and the Baltic Sea Region

2.1. Key Trends in Sustainable Tourism Transformations

Sustainable tourism has undergone profound transformation in recent years, driven by shifting consumer preferences, economic diversification, and above all environmental concerns [31,32]. This evolution is largely a response to the negative repercussions of mass tourism over the past four decades [33,34,35,36]. Mass tourism, rooted in the social and economic changes in modern society, reflects the desire to escape urban life, spend disposable income on non-essential consumption, and use holiday entitlements away from wage labor [36]. At the same time, it has grown into a deregulated global industry, designed to satisfy ever-increasing desires alongside rising affordability. Modern society itself has been deeply shaped by expanding technology, infrastructure, personal freedoms, and mobility-all central drivers of transformations in tourism and key sources of sustainability challenges. Tourism thus serves as both a contributor to sustainability pressures and a metaphor for the broader development of modern society.

Building on the foundational insights of the Brundtland Report (1987) [37], urgent global challenges, such as poverty and inequality, food and water security, public health, socio-cultural transformations, clean energy transitions, biodiversity loss, resource depletion, and climate change, have become firmly established as priorities. As a result, the integration of ecological balance [38,39,40,41], cultural preservation [42,43,44], and local economic benefits [42,45,46] has generated diverse sustainable tourism models [47,48,49,50].

Within this spectrum, culinary tourism has emerged as a particularly vital component of sustainability, capable of advancing objectives from the bottom up. Starting with small-scale local producers, it extends to the design of enriched visitor experiences and culminates in the value added for participating stakeholders. By reinforcing locally embedded food systems, culinary tourism contributes directly to ecological, cultural, and economic sustainability.

2.2. Culinary Tourism as Sustainable Diversification of Rural Economy: Essential Elements Considering Recent Developments

Over the past decade, culinary tourism has become a vital driver of rural diversification, offering new income sources for farmers, small enterprises, and communities while aligning with sustainability goals. Shifting consumer preferences, digitalization, sustainability concerns, and policy support have shaped this transformation, influencing how food-related experiences contribute to rural resilience.

The expansion of agritourism and farm-based culinary experiences links agricultural production with experiential tourism. Consumers increasingly demand authentic farm-to-table encounters, transforming rural economies where food experiences supplement agriculture [24]. Farm stays, cooking classes, and participatory practices diversify incomes while strengthening visitor connections [25]. In Northern Europe, small-scale farms adopting agritourism have shortened supply chains and improved sustainability [51]. Such models integrate education, leisure, and sustainability narratives, enabling tourists to co-create experiences [52]. Beyond economics, they support social sustainability by revitalizing traditions and reinforcing place identity [53]. In the BSR, where farms face depopulation and volatility, culinary agritourism provides a strategic response, aligning with EU goals of multifunctional agriculture [14].

Rural gastronomic branding and place-based identity have become cornerstones of sustainable culinary tourism. Food heritage and cuisine strengthen rural identity and competitiveness. Branding emphasizes authenticity, terroir, and heritage [22], with tools such as PGI labels, Slow Food networks, and regional campaigns adding value and reinforcing identity [54]. The Nordic food movement illustrates how gastronomy can build identity around sustainability and innovation. Embedding food into branding enhances visibility and consumer trust [23], while safeguarding traditions against homogenization and extending tourism beyond seasonal peaks [55,56]. In the BSR, branding unites producers, consumers, and policymakers in shared cultural and environmental narratives.

Culinary festivals and food-related events also play a strategic role in rural revitalization, showcasing gastronomy, extending seasons, and fostering pride. They generate spillover benefits for accommodation, retail, and producers [27], while promoting cultural exchange [57]. In peripheral areas, they enhance visibility [58]. Events like Finland’s Baltic Herring Festival sustain heritage while driving revenues, and many festivals act as laboratories for sustainable practices such as waste reduction and circular models [28].

Digitalization has transformed culinary tourism, helping producers overcome geographic limits and reach global audiences. Social media and e-commerce are essential for branding, storytelling, and sales [29]. Digital platforms diversify income through virtual tastings and workshops [59], strengthen resilience [60], and support short supply chains [26]. Yet adoption remains uneven due to infrastructure and skills gaps [30]. In the BSR, digitalization enhances competitiveness by reinforcing regional identity in global markets.

Sustainability and circular economy principles have become structural in culinary tourism, aligning with EU priorities. Enterprises adopt local sourcing, waste reduction, and regenerative practices [61]. Circular approaches such as upcycling and renewable energy strengthen both sustainability and diversification [8], creating narratives that resonate with ethically minded tourists [62]. In the BSR, culinary tourism is increasingly a platform for advancing circular models and community well-being.

Finally, policy frameworks and EU funding mechanisms play a pivotal role. Programmes such as LEADER, EAFRD, and INTERREG provide financial and strategic support [15], fostering clusters and stronger value chains [16]. Beyond funding, EU support legitimizes experimentation [63]. In the BSR, cooperation has been crucial for aligning gastronomy with cohesion and sustainability goals. Yet effectiveness depends on local governance and participatory approaches; without them, initiatives risk top-down limits [64].

To synthesize the key attributes of culinary tourism as a strategy for sustainable rural diversification,

Table 1. Culinary tourism as sustainable diversification of rural economy attributes.

Theme	Trend	Impact	Example
Expansion of Agritourism and Farm-Based Culinary Experiences	Growing consumer demand for authentic, farm-to-table experiences has led to the expansion of agritourism, where rural businesses integrate food-related tourism services alongside traditional agricultural activities.	Farmers and producers diversify income sources by offering cooking classes, food tastings, farm stays, and hands-on activities (e.g., cheese-making, foraging, or beekeeping).	Small-scale farms in Northern Europe have integrated cider and cheese tastings, creating short supply chains and increasing their revenue beyond primary agricultural production.
Rural Gastronomic Branding and Place-Based Identity	Rural regions increasingly use food heritage and local cuisine to strengthen their brand identity and attract tourists.	Establishing regional food identities (e.g., protected geographical indications (PGI), Slow Food initiatives) helps differentiate destinations, adding value to local products and increasing visitor spending.	The Nordic food movement has transformed rural tourism in Scandinavia, using hyper-local and sustainable cuisine as a key attraction, benefiting small food producers.
Culinary Festivals and Food Tourism Events	Food festivals, gastronomic trails, and farm-to-table events have gained popularity as rural tourism attractions.	These events generate income for local producers, artisans, and hospitality businesses, while promoting regional food heritage. They also extend the tourism season beyond peak periods.	The Baltic Herring Festival in Finland and regional truffle festivals in Italy have significantly boosted rural economies by attracting both local and international visitors.
Digitalization and E-Commerce Integration	The rise of online marketing, social media, and e-commerce has enabled small rural businesses to reach global markets, making culinary tourism more accessible.	Producers and culinary tourism operators can sell directly to consumers, offer virtual food experiences, and attract visitors through digital storytelling and influencer marketing.	Many rural wineries and craft food producers have developed online tasting events and direct-to-consumer sales, enhancing their revenue potential beyond local tourism
Sustainability and Circular Economy Integration	The shift towards sustainable food tourism aligns with broader rural development strategies focused on circular economy models.	Rural businesses increasingly adopt zero-waste approaches, farm-to-table models, and regenerative agricultural practices, making culinary tourism an integral part of local food ecosystems.	Some eco-villages and rural cooperatives now upcycle food waste into new products (e.g., beer made from surplus bread), integrating sustainability into culinary tourism.
Policy and EU Funding Support for Culinary Tourism in Rural Areas	The EU and other governing bodies have increased financial and strategic support for rural diversification through culinary tourism, particularly within sustainability and circular economy frameworks.	Funding from LEADER programs, the European Agricultural Fund for Rural Development (EAFRD), INTERREG BSR and Horizon Europe supports small food businesses, rural tourism networks, and culinary experience development.	Many rural businesses in the BSR have secured EU grants for culinary tourism infrastructure, helping them develop visitor centers, gastronomic trails, and local food networks.

Source: elaborated by authors.

presents the thematic trends, impacts, and illustrative examples identified through the implemented review of literature and relevant documents.

From the outlined above, it becomes evident, that culinary tourism has emerged as a critical strategy for the diversification of rural economies, transitioning them from primary agricultural dependence to multifunctional food-based experiences. Indeed, EU funding support is found most effective when embedded in place-based strategies that integrate local identities, food heritage, and community needs, and this will be discussed more detail further.

2.3. The Policy Context: EU Strategies and Funding for Culinary Tourism

In the 20th century, EU agricultural and food policies promoted industrialisation, a system criticised as socio-culturally, economically, and environmentally unsustainable [65,66,67,68]. The standardisation of food chains contributed to the decline of small farms, rural jobs, and regional processing facilities [69]. By the early 21st century, shifts began, and culinary tourism gained recognition at both European and international levels for its capacity to diversify rural economies, preserve food heritage, and enhance sustainability.

Over the past 15 years, EU policies on culinary tourism have moved from fragmented approaches to integrated strategies, reflecting broader objectives for sustainability, cultural heritage, and rural development. Four distinct phases can be identified (see

Table 2. Evolutionary Pathway of EU Policy Attention to Culinary Tourism (2007–2024).

Periods	EU Policies	Main Features of EU Policies	Funding Mechanisms
Initial Recognition of Cultural Tourism (2007–2013)—Agricultural and Cultural Roots	Common Agricultural Policy (CAP) (2007–2013): Rural Development Pillar II European Heritage Label (2007 pilot)	Protecting food identity Promoting rural authenticity Rural diversification	The European Rural Development Fund (ERDF) (2007–2013): GI products often receive EU promotional funding, boosting culinary tourism The INTERREG programmes
Strategic Framing (2014–2020)—Food Meets Tourism and Innovation	CAP (2014–2020): Enhanced rural tourism support EU Strategy for Coastal and Maritime Tourism (2014)—mentions food as a local asset Smart specialisation strategy	Cultural tourism as a pillar Food innovation and value chains Smart specialisation in regional development strategies	COSME programme: Support for tourism SMEs Horizon 2020: Food and cultural innovation projects The European Rural Development Fund (ERDF) (2014–2020) The INTERREG programmes
Policy Integration (2020–2024)—Culinary Tourism as Sustainability Lever	CAP (2021–2027) The European Green Deal Farm to Fork Strategy (2020): Emphasizes local food chains, sustainability EU Agenda for Tourism 2050: Prioritizes sustainable, quality tourism European Climate Law and Biodiversity Strategy	Sustainable food systems as tourism assets Circular economy and local gastronomy Training and digitalization in food-related tourism SMEs.	The European Rural Development Fund (ERDF) (2021–2027). Horizon Europe The European Agricultural Fund for Rural Development (EAFRD) The INTERREG programmes
Current and Future Trajectory (2024 Onwards)—Place-Based Food Policy	CAP (2021–2027) The European Green Deal	Embedded in place-based, climate-resilient models SDGs Regenerative tourism Digitalization	The European Rural Development Fund (ERDF) (2021–2027). Horizon Europe The European Agricultural Fund for Rural Development (EAFRD) The INTERREG programmes

Source: elaborated by authors.

).

Phase I: Initial Recognition (2007–2013). During 2007–2013, culinary tourism entered EU policy indirectly through the Common Agricultural Policy (CAP) and related schemes. Geographical Indications (GI), including PDO and PGI, highlighted authenticity and linked food to place and tradition [70]. Farmers and communities used GI products to brand regions, develop wine routes or cheese trails, and diversify rural economies. EU support came primarily through the Rural Development Programme (RDP) and INTERREG initiatives [71]. LEADER and EAFRD diversification measures encouraged innovation in small farms and tourism ventures [72]. Culinary tourism thus began to align with rural authenticity, heritage, and diversification.

Phase II: Strategic Framing (2014–2020). Between 2014 and 2020, EU policy moved toward a more explicit integration of food and tourism, framing gastronomy as a cultural and economic asset. The CAP 2014–2020 provided enhanced rural tourism support, while the EU Strategy for Coastal and Maritime Tourism (2014) highlighted food as a local asset [73]. Culinary tourism was linked to Europe 2020 objectives of smart, sustainable, and inclusive growth. Funding instruments expanded: COSME supported tourism SMEs, Horizon 2020 fostered food and cultural innovation, and INTERREG and ERDF programmes backed regional cooperation [74]. Policies emphasised cultural tourism, food innovation, value chains, and smart specialisation [75]. Culinary tourism was increasingly framed as a tool for regional identity-building, diversification, and innovation.

Phase III: Policy Integration (2020–2024). From 2020, culinary tourism became a lever for sustainability. EU strategies explicitly linked gastronomy to climate, economic, and cultural goals. The European Green Deal and Farm to Fork Strategy placed food systems at the centre of sustainability agendas, promoting short food chains, organics, and local gastronomy [76,77]. The EU Agenda for Tourism 2050 prioritised sustainable and digital transformation, while the Climate Law and Biodiversity Strategy integrated tourism with environmental protection [78,79]. Culinary tourism was positioned as a cross-sectoral tool addressing sustainability, resilience, and heritage. Funding remained consistent with earlier phases: ERDF (2021–2027), EAFRD, Horizon Europe, and INTERREG supported SMEs, networks, and rural projects [80].

Phase IV: Current and Future Trajectory (2024-onward). From 2024 onwards, EU policy frames culinary tourism as place-based food policy. Strategies emphasise stronger integration of food systems into rural development, the growth of gastronomic trails and digital food platforms, and resilience of food culture in the face of climate change. Culinary tourism is now linked with regenerative tourism models, aligning with the SDGs and promoting circular food economies and digital innovation [14,81,82]. This phase highlights gastronomy as a tool for climate adaptation, rural regeneration, and cultural continuity, combining digitalisation with sustainability.

In the past two decades, EU policy has moved from indirectly supporting culinary tourism through rural heritage schemes (2007–2013) to recognising it as a driver of identity and innovation (2014–2020), embedding it in sustainability agendas like the Green Deal and Farm to Fork (2020–2024), and now framing it as a place-based, climate-resilient model (2024 onward). This trajectory reflects the EU’s view of gastronomy as both heritage and opportunity. Funding mechanisms such as ERDF, LEADER, EAFRD, Horizon Europe, and INTERREG remain crucial, enabling farmers and SMEs to innovate, collaborate, and strengthen rural resilience.

3. Methodology

3.1. Research Design and Data Collection

The research design follows a qualitative, comparative case study approach aimed at generating in-depth, context-sensitive insights into sustainable culinary tourism pathways across the BSR. The design allows exploration of diverse institutional and cultural settings while enabling analytical comparison and triangulation across countries.

Research questions. To maintain analytical clarity and strengthen the alignment between research objectives, findings, and discussion, the study addresses three central questions:

• RQ1: How are sustainable culinary tourism routes in the Baltic Sea Region organized and territorially configured?
• RQ2: What economic, cultural, digital, and policy conditions support their development and sustainability?
• RQ3: What implications do these models hold for replication and scaling in other regional contexts?

This streamlined framing integrates conceptual, empirical, and policy dimensions, providing a coherent structure for further research.

Case selection. Twelve culinary trails, represented by 73 SMEs in total, supported by the INTERREG BSR programme’s BASCIL project, including aligned rural networks, were purposively selected to capture variation in maturity, geography, governance, and product mix across Estonia, Finland, Germany, Latvia, Lithuania, Norway, Poland, and Sweden (see

Table 3. Listed case studies from BASCIL project.

Country	Trail Name	Number of SMEs	Products of SMEs	Introduced Services
Estonia	Estonian Wine Trail	4	Fruit and berry wines; sparkling berry wines from local ingredients; grapes and berries; cider and fruit wine.	Cooking class with multi-course dinner and wine; wine tasting for tourist groups; themed packages tailored to various visitor profiles with additional services; tastings and locally made pizza using regional ingredients; group tours.
Estonia	Jõgevamaa Sets The Table	5	Goat milk-based cheeses and confections, herbal teas, and hydrosols; honey products with unique flavours; herbal salt, teas, mustard, dried apples; handcrafted wines, beer, distillates, dried apple products; free-range chicken eggs.	Educational program for schoolchildren; new collaborative farm visit packages; custom-designed board game for product engagement; wine tours and tennis court for recreation; interactive farm experiences with storytelling, egg collection, cooking, and pop-up café events.
Finland	Gems of Eastern Finland	5	Strawberries, potatoes, onions, jams, juices; vegetables and strawberries; wild herb/mushroom products and trainings; Highland cattle meat; organic beef, sheep meat and products, pies, sausages.	Development of seasonal and educational services including curated farm product packages, wellness experiences with animals, guided historical-herbal tours, thematic pop-up gastronomy events, and creative farm visit formats enhancing rural tourism appeal.
Germany	Landurlaub	6	Fruit spreads and liqueurs from native fruits; lupin and cereal coffees; schnapps, vodka, gin, craft beer; cold-pressed oils, gluten-free flour, muesli, vinegar, spice mixes; gourmet mustards, chutneys, sauces; salt blends.	Free guided garden and production tours; coffee roasting workshop, summer café and evening events; tasting workshops (rum, gin, chocolate); gluten-free flour-themed facility; expanded regional product line and mustard range; regional breakfast experiences with or without brine inhalation.
Latvia	The path of taste explorers	7	Exclusive beef steaks; artisan bread and small livestock farming; various fresh, smoked, and freeze-dried cheeses; sheep and goat dairy (milk, cheese, yogurt, ice cream); cooperative-based distribution for local producers; beef and dairy production.	Farm visits and steak workshops; educational nature trails with QR codes; sustainability-themed excursions; traditional bread tastings and open-farm events; participation in markets and food festivals; collaboration with tourism bodies; development of branded cheese snacks; launch of e-commerce and retail; beef masterclasses; vending machine distribution.
Latvia	Latvian Cider Route	7	Apple cider; perry; fruit wines; beer; strong spirits; winter drinks	Expanded tasting offer and personalized tourism; updated website and pop-up café events featuring locally sourced products; customized tasting packages, gift sets, and wedding stopovers; historical manor tours; participation in regional harvesting and public festivals; ticketed events with scheduled visits, non-alcoholic tastings, and youth engagement;
Lithuania	Timeless Flavours: A Culinary Journey through Central Lithuania	5	Berry and fruit products; cereal farming; mead and bee goods; handmade honey, cheese, bread, herbs; teas, snacks, and dried soups from local produce.	Culinary education on fruits and berries including farming practices and product tasting; Elderberry Delicacies Workshop with syrup-based gummy bears, drinks, and ice cream; Education and mead tasting; Theatrical and cultural heritage-based education with costumes, crafts, and storytelling; Beetroot-focused tastings exploring traditional and modern uses.
Lithuania	The Road of Stones	5	Accommodation and event catering; Ecological farming and oil pressing; Traditional bread baking; Wine production and rural tourism; Honey and herbal tea products.	New culinary tasting initiative piloted; establishment of an online shop to enhance sales continuity; introduction of mobile baking workshops and traditional folk-style event hosting; redesign of hospitality offering to include regenerative experiences; seasonal educational tours on apiculture and farm life.
Norway	The Norwegian Cider Route West Coast	4	Apple products; juice and cider; artisanal cheese; cured lamb meat; seasonal fruits (pears, cherries).	Cider tasting and orchard experiences; cider pairing with local foods at restaurants and farms; development of curated tasting platters with regional products; pilot of cider-focused fjord cruise in collaboration with other producers.
Poland	Taste Lubuskie!	9	Bread and pastries; garden vegetables and fruits; homemade cold cuts; goose and pork dishes; honey and vinegars; fruit and vegetable preserves; fermented drinks; apple and other juices; sourdoughs; lamb pâtés; high-quality meat cold cuts; venison dishes; local wine; coffee.	Baking and confectionery workshops, culinary weekends, wild plant foraging and cuisine, on-site tastings and healthy food preparation, small-scale hospitality services, meat and wine tastings, venison cooking classes, wine-pairing workshops, and educational coffee roasting experiences.
Poland	Taste Pomorskie	13	Jams, syrups, herbal juices; artisanal vinegars and herbal teas; craft ciders; organic fermented vegetables, oils, kimchi, beef; herbal extracts; goat cheeses; bee-derived products; grain and potato-based spirits; wines and fresh vegetables; preserved meals including soups and fish; cow milk cheeses; processed pork and fish, smoked meats.	Culinary and cheese-making workshops; cider and food pairing sessions; farm tours; herbal and beekeeping education; guided spirit tastings with food pairings; wild plant foraging experiences; regional cooking classes; wine and food degustations; outdoor culinary activities with inclusive meal options.
Sweden	Discover The Essence of Skåne	3	Wines, gin from grapes, grappa-style spirits; certified organic honey; beer.	English-language website support and Swedish-focused wine tasting weekends; establishment of a self-guided biodiversity and knowledge garden, including an educational plexiglass beehive; beer tasting events.
Total:	12	73

Source: elaborated by authors.

).

In the context of the outlined trends of recent developments, which emerged in scientific research with the primary components of how culinary tourism contributes to the diversification of the rural economy, composing particularly significant impacts. These were attributed with case studies from BASCIL project and further analysed in this section. It explores how rural SMEs integrate gastronomy into strategies of diversification, cultural reproduction, and sustainability.

Data collection. Evidence was assembled from project documentation, policy and program materials (LEADER, EAFRD, INTERREG, Horizon Europe), promotional and interpretive texts, and stakeholder inputs gathered via project workshops and consultations. Secondary academic literature provided theoretical anchoring. Stakeholder consultations were conducted between April 2023 and February 2024 and involved 41 participants representing small and medium-sized enterprises (SMEs), local government bodies, tourism associations, and project coordinators. Participants were selected through purposeful sampling to ensure representation from each participating country and from multiple stakeholder categories. Consultations took the form of five online workshops (each 90–120 min) and eight semi-structured interviews (each 45–60 min). Workshops focused on collaborative mapping of culinary tourism practices and challenges, while interviews provided deeper insights into individual enterprise experiences. All participants took part voluntarily, and informed consent was obtained prior to participation. Field notes, transcripts, and workshop summaries served as primary qualitative data sources.

3.2. Data Analysis and Coding Procedure

Analysis followed a two-stage coding procedure designed to ensure methodological transparency and replicability. First, deductive coding was applied using categories derived from the literature and research questions, corresponding to mapped materials to themes: paradigms/models; agritourism and branding; festivals; digitalization; sustainability; policy/funding. Second, inductive coding identified emerging subthemes and contextual nuances within the data, comprising pattern-seeking across cases identified configurations of practices, governance arrangements, and market interfaces that constitute BSR-specific pathways. Discrepancies were resolved through joint discussion until full consensus was achieved, ensuring analytical reliability. The final coding framework included six main categories and twenty-one subcategories, which structures the cross-case synthesis. Cross-case synthesis enabled comparison of mechanisms and contextual contingencies, while triangulation between documentary sources and stakeholder inputs enhanced credibility. This systematic, multi-step approach increased transparency, consistency, and robustness of findings in line with established qualitative research standards in tourism and rural studies.

3.3. Quality, Limitations, and Policy Relevance

Dependability was supported by a transparent coding protocol and cross-checking across researchers; transferability by thick description of cases. Limitations include uneven depth of case materials, language heterogeneity, and the interpretive nature of qualitative synthesis, which may constrain generalizability. Nonetheless, the multi-country comparative lens and policy triangulation provide a robust basis for theorizing how sustainable culinary tourism models emerge, operate, and scale in rural Europe. Importantly, this qualitative design complements more conventional quantitative approaches common in agricultural economics by capturing the institutional and cultural dynamics that underpin policy effectiveness. This methodological complementarity ensures that the study not only informs academic debate but also provides actionable insights for EU rural development policy and practice.

4. Research Results

4.1. Expansion of Agritourism and Farm-Based Culinary Experiences: Comparative Insights from the Baltic Sea Region

The expansion of agritourism has become a defining feature of rural diversification strategies, particularly as consumer preferences shift towards authentic, farm-to-table experiences. Across the BSR, culinary tourism trails have become important instruments in transforming traditional agricultural enterprises into multifunctional rural destinations. The Estonian Wine Trail exemplifies this evolution, where family-owned wineries transitioned from primary production to experience-based enterprises. Anchored in the terroir of southern Estonia, wineries such as Uue-Saaluse and Habaja Viinavabrik introduced thematic tasting packages, guided vineyard tours, and seasonal events. These services align local food identity with immersive visitor engagement, illustrating how wine can function simultaneously as a cultural artifact and economic asset.

A similar transformation is evident in the “Jõgevamaa Sets the Table” trail, where rural producers integrated food education and visitor experiences into their operational models. Farms introduced a variety of services: cooking classes, pop-up cafés, school excursions, and outdoor food preparation, that actively involve guests in the agricultural process. These developments reflect a conscious shift toward multifunctional farming, where hospitality, education, and gastronomy coexist with traditional production. Visitors not only consume but also participate in the making of rural food culture, thereby reinforcing local food literacy and strengthening consumer-producer relationships.

In Lithuania’s “The Road of Stones”, the agritourism expansion has been particularly notable for its emphasis on experiential learning and place-based storytelling. Producers reimagined their farms as educational and regenerative spaces: bread bakers evolved into cultural hosts, and beekeepers curated thematic “bee trails” enriched with narrative and ecological content. These immersive offerings deepen visitor engagement while enabling producers to diversify income streams and elevate their role as custodians of rural heritage. Notably, entrepreneurs reported heightened personal motivation and innovation following these transformations, underlining the reciprocal benefits of tourism for both host and guest.

The Taste Lubuskie! culinary trail in Poland further illustrates the economic and experiential potential of agritourism integration. Participating SMEs offered herb foraging walks, riverside meals, culinary weekends, and cooperative events that brought together farmers, artisans, and hospitality providers. These interactive experiences not only provided new revenue streams but also stimulated cross-sector collaboration and regional visibility. Many producers experienced full bookings and strong consumer satisfaction, suggesting that such services cater effectively to rising demand for rural authenticity. Importantly, the trail helped reposition farms from isolated production units to active agents within broader tourism ecosystems.

Lastly, Taste Pomorskie, also in Poland, showcases a wide array of farm-based experiences, including cheese-making workshops, cider tastings, herb walks, and open-air kitchens. These initiatives are not only tailored to small visitor groups for greater personalization but also serve as mechanisms to extend the tourism season and link with local accommodation and hospitality sectors. Despite challenges such as limited infrastructure or the need for further professionalization, the participating SMEs demonstrated that immersive gastronomy—when grounded in local foodways—can attract diverse audiences and support the sustainable development of rural regions.

Taken together, these five cases demonstrate a converging trend across the BSR: agritourism is no longer an auxiliary activity but a central strategy for revitalizing rural economies. The integration of food-related tourism services: tastings, workshops, tours, and cultural events, into primary agricultural production allows rural SMEs to respond to evolving market demands while preserving and promoting local food heritage. Moreover, the personalization and seasonality of many offerings help build resilient, year-round rural tourism models. By embracing experiential authenticity and interweaving it with agricultural practice, these initiatives not only diversify rural income but also co-create culturally rich, ecologically informed, and economically viable tourism landscapes.

4.2. Rural Gastronomic Branding and Place-Based Identity

Across the BSR, culinary tourism trails have become powerful instruments for rural gastronomic branding, enabling SMEs to embed their products within the cultural, ecological, and historical narratives of their localities. The Estonian Wine Trail exemplifies this transformation, with wineries such as Habaja and Järiste advancing from basic wine production to curators of regional identity through tailored experiences and strategic collaborations. Their offerings emphasize the unique qualities of Nordic viticulture, combining local ingredients, cultural heritage, and landscape engagement. This model of ‘etnogastronomy’ is echoed in the Jõgevamaa Sets the Table initiative, where branding strategies are tightly interwoven with storytelling, heritage revival, and emotional design. By employing native language, creating themed food packages, and leveraging culturally significant symbols, these SMEs elevate themselves from simple producers to cultural stewards. The coherence of their branding reflects a deliberate construction of place-based identity, which not only enhances marketability but also fosters deeper visitor engagement and loyalty.

In Eastern Finland, the Gems of Eastern Finland culinary trail reinforces these dynamics by positioning gastronomy as a cultural artifact. Here, local dishes and preparation methods are reframed as expressions of environmental stewardship and family traditions. SMEs craft narratives that link food to landscape and seasonal rhythms, cultivating authenticity while enhancing regional pride. This cultural grounding transforms culinary encounters into immersive experiences, drawing visitors into the historical and environmental context of the region. Similarly, Germany’s Landurlaub initiative leverages sensory and heritage-based storytelling to reinforce regional identity. From open garden tours to curated farm tastings, the experiences are designed to connect guests emotionally to the Vogelparkregion’s traditions. Social media, collaborations with hotels, and seasonal events become tools for articulating and amplifying these place-based identities, demonstrating the synergy between digital marketing and rural authenticity.

In Central Lithuania, the Timeless Flavours culinary trip utilizes historical reinterpretation to strengthen its culinary brand. The integration of theatrical storytelling, traditional ingredients like elderberry and beetroot, and educational activities situates the culinary experience within a wider cultural and ecological framework. These activities help forge a distinct regional identity that is not only marketable but also pedagogically rich. Visitors are encouraged to explore where food comes from and how it connects to historical practices, thus reinforcing the locality’s cultural capital. A similar strategy is employed along The Norwegian Cider Route West Coast, where cider producers creatively bypass restrictive alcohol marketing laws through on-site engagement and food pairings. By emphasizing traditional Norwegian meals and storytelling around cider’s cultural significance, SMEs create a strong symbolic association between product and place. This direct form of branding positions Western Norway as a destination where landscape, culture, and gastronomy converge.

The Taste Lubuskie! Culinary journey in Poland reflects another approach: utilizing culinary tourism to formalize and disseminate regional food identity. SMEs across this trail incorporate artisanal techniques, wild food sourcing, and rural landscapes into their branding narratives. Activities such as foraging, riverside feasts, and cooking classes are grounded in local history and geography, with specific sites like the Brzeźniczanka River serving as symbolic anchors. Cross-marketing among producers consolidates these efforts into a cohesive regional image, elevating Lubuskie’s profile as a gastronomic region. In Taste Pomorskie, also in Poland, SMEs contribute to brand building by foregrounding unique culinary assets such as herbal remedies, artisanal cheese, and traditional cider. Experiences like the “Secrets of a Poppy Goat” workshop and distillery tours offer not just consumption but co-creation and learning, reinforcing emotional and cultural connections with the place. These branding efforts are coordinated with mentors and institutions, ensuring professionalization and continuity in shaping Pomorskie’s gastronomic identity.

Finally, the Discover the Essence of Skåne trail in Sweden demonstrates how rural branding can embrace environmental narratives alongside cultural ones. SMEs like Ivögården and Linas och Binas utilize vineyard tours, ecological storytelling, and biodiversity education to link products with the region’s unique natural heritage. Whether through quiz nights centered on Swedish wine or interactive beekeeping installations, the enterprises emphasize Skåne’s distinct ecological and cultural landscape. This approach not only enriches the visitor experience but also underpins a resilient regional brand based on sustainability, heritage, and sensory immersion.

Across nine case studies, a clear pattern emerges: successful rural gastronomic branding is anchored in multisensory storytelling, cultural heritage, and regional pride. SMEs no longer act solely as producers but as interpreters of place, weaving narratives that connect food to identity, landscape, and memory. Through these efforts, rural areas are reimagined as destinations of cultural and culinary value, enabling sustainable economic diversification while preserving intangible heritage. This convergence of place, product, and people represents a strategic and replicable model for rural development in the context of global tourism trends.

4.3. Culinary Festivals and Food Tourism Events as Economic Catalysts: The Case of the Latvian Cider Route

The Latvian Cider Route provides a compelling illustration of how culinary festivals and food tourism events act as catalysts for rural economic development. By anchoring cider production within a broader experiential framework, local producers have successfully leveraged themed events: such as pop-up home cafés, cider festivals, and seasonal harvest celebrations, as strategic tools to boost visibility and income. These events attract both domestic and international visitors, generating revenue not only for the cider producers themselves, but also for a range of local stakeholders, including restaurants, farmers, artisans, and accommodation providers. The immersive character of these events—pairing cider tastings with traditional cuisine, live storytelling, and regional music—enhances cultural value and fosters stronger connections between visitors and place. Moreover, the timing of these events has been carefully designed to extend tourism beyond the summer season, with autumn and winter offerings such as mulled cider tastings and apple harvest activities helping to maintain visitor flows throughout the year. This seasonality extension contributes to the resilience of local tourism ecosystems. Importantly, the collaborative organization of such events encourages inter-enterprise partnerships and reinforces community cohesion, transforming the cider trail into a platform for rural regeneration. In doing so, the Latvian Cider Route exemplifies how targeted culinary events can stimulate rural economies, valorise regional food heritage, and consolidate destination identity through a synergetic blend of gastronomy, storytelling, and place-based experience.

4.4. Digitalization and E-Commerce Integration in Culinary Tourism

The integration of digital tools has become a crucial driver in expanding the accessibility and market reach of rural culinary tourism. Both The Path of Taste Explorers in Latvia and Discover The Essence of Skåne in Sweden exemplify how SMEs are navigating digital transformation to enhance visitor engagement and business resilience. In Latvia, participating enterprises adopted diverse digital strategies ranging from e-commerce platforms and vending machines to interactive tools such as QR-coded trails and educational signage. These approaches enabled SMEs to bypass traditional market constraints and offer hybrid experiences that combine on-site services with digital interaction. Social media campaigns and improved visual branding, often supported by project-based mentorship, further amplified outreach and visibility.

Similarly, in Skåne, SMEs prioritized online visibility as a tool for internationalization and customer engagement. For example, Ivögården’s decision to translate its website into English catered to a broader tourist demographic, while other enterprises enhanced promotional strategies through event marketing and storytelling around local production. Although not all Skåne SMEs fully implemented e-commerce, the emphasis on digital hospitality reflects a growing shift toward technology-enhanced rural tourism. These cases collectively underscore the role of digitalization in transforming rural producers into content creators and online ambassadors, thus enabling direct consumer engagement, diversified revenue streams, and greater global visibility. Importantly, digital tools do not replace the physical experiences but complement them, allowing culinary tourism to operate across both virtual and place-based dimensions. This dual-channel strategy supports economic sustainability and reinforces the authenticity and appeal of rural gastronomic offerings.

4.5. Sustainability and Circular Economy Integration

Across the BSR, sustainability and circular economy principles have become integral to the development of rural culinary tourism. In Gems of Eastern Finland, participating SMEs exemplify this trend through practices such as local sourcing of organic raw materials, minimizing transport emissions, and valorising—surplus products. These enterprises engage in composting, use recyclable packaging, and collaborate with neighbouring producers, creating a closed-loop food system that aligns ecological goals with economic viability. Seasonal menus and low-impact processing methods further support cultural and environmental preservation while enhancing visitor awareness through educational content.

Similarly, the Landurlaub trail in Germany demonstrates a strong commitment to circular practices, with businesses like Ostseemühle and Salzmanufaktur employing resource-efficient processing and waste minimization strategies. Short food supply chains and the exclusive use of regional ingredients reinforce both environmental stewardship and local identity. SMEs also integrate biodiversity education and regenerative food system principles into their offerings, thereby transforming culinary tourism into a platform for environmental education and advocacy. Despite logistical and staffing challenges, the embedded sustainability ethos underscores the alignment of German rural tourism with broader green transition goals.

In The Path of Taste Explorers (Latvia), environmental consciousness is reflected in the prioritization of on-farm ingredients, the creative reuse of food by-products, and regenerative land management. Through interactive nature trails and storytelling, SMEs communicate sustainability values to visitors, positioning food production as part of a larger ecological narrative. These initiatives not only diversify income sources but also foster a culture of ecological responsibility and experiential learning. Collectively, these case studies illustrate how culinary tourism in rural areas is evolving into a vehicle for systemic sustainability, where circular economy models support resilient local food ecosystems and enrich the visitor experience.

4.6. Policy and EU Funding Support for Culinary Tourism in Rural Areas

Policy frameworks and European Union funding instruments have played a pivotal role in facilitating the diversification of rural economies through the promotion of culinary tourism. Key programmes such as LEADER, the European Agricultural Fund for Rural Development (EAFRD), INTERREG BSR, and Horizon Europe have prioritized sustainable rural development by providing targeted support to SMEs engaged in food production and tourism. These funding mechanisms have enabled rural stakeholders across the BSR to invest in infrastructure, establish gastronomic trails, enhance visitor experiences, and build local food networks rooted in place-based identity.

Notably, the INTERREG BSR programme has been particularly influential through its support of the BASCIL project. This transnational initiative provided financial and strategic backing for the development of thirteen thematic culinary trails that showcase regional food cultures and enhance rural tourism offerings. These trails include: Estonian Wine Trail and Jõgevamaa Sets The Table (Estonia), Gems of Eastern Finland (Finland), Landurlaub (Germany), The Path of Taste Explorers and Latvian Cider Route (Latvia), Timeless Flavours and The Road of Stones (Lithuania), The Norwegian Cider Route West Coast (Norway), Taste Lubuskie! and Taste Pomorskie (Poland), and Discover the Essence of Skåne (Sweden). Through coordinated cross-border cooperation and targeted investment, these trails have empowered SMEs to scale up their culinary tourism services, stimulate rural economies, preserve gastronomic heritage, and promote sustainable development in less urbanised areas.

These strategic investments reflect a broader trend whereby the European Union and associated governance bodies have increasingly recognised culinary tourism as a catalyst for rural regeneration. In particular, such support is often situated within overarching policy frameworks that prioritise sustainability, circular economy principles, and regional cohesion. The alignment of funding instruments with these priorities has been crucial in enabling rural food entrepreneurs to innovate, collaborate, and contribute meaningfully to local development and cultural valorisation.

5. Discussion

Findings from the BSR corroborate scholarship that frames agritourism as a multifunctional strategy for rural diversification [24,25]. Like research stressing participatory practices as drivers of engagement [52], the Estonian Wine Trail and “Jõgevamaa Sets the Table” show that cooking classes, vineyard tours, and pop-up cafés strengthen consumer-producer ties and enhance food literacy. These cases also highlight culinary trails as frameworks for collaboration and visibility. While [51] stress short supply chains, initiatives in Estonia, Lithuania, and Poland reveal how cooperative branding elevates farms into broader tourism ecosystems. This collective approach, less emphasised in earlier studies, reflects regional adaptation to challenges of scale and market access. Outcomes such as entrepreneurial motivation and season extension support [53] view that agritourism fosters social sustainability, though persistent infrastructural and professionalisation gaps indicate its success depends on continued investment and capacity building.

The results also align with research identifying gastronomic branding as a vehicle for place-based identity and competitiveness [22,54]. BSR SMEs use culinary trails as both promotional tools and frameworks embedding cultural, ecological, and historical narratives. This resonates with [55,56] on food as destination identity and branding as tradition safeguarding. Yet, cases such as Timeless Flavours in Lithuania and Taste Pomorskie in Poland add nuance, demonstrating multisensory and performative branding. Storytelling, theatrical interpretation, and symbolic landscapes foster emotional and pedagogical engagement. This “etnogastronomy” expands on [23] Nordic food analysis, showing identity-making as co-creation and embodied experience. Diversity across contexts, i.e., from ecological storytelling in Skåne to alcohol law adaptations on Norway’s Cider Route, illustrates branding’s local contingency, extending literature that often emphasises universal principles.

The Latvian Cider Route supports earlier findings that culinary festivals drive rural revitalisation [27]. Similarly to [57], the case shows how festivals generate spillovers for restaurants, farms, and artisans while reinforcing cultural distinctiveness, echoing [58] view of festivals as platforms for place-making. A key contribution is seasonality management: by anchoring events in autumn harvests and winter mulled cider tastings, Latvian organisers extend tourism beyond the summer peak. This enriches scholarship that identifies but rarely addresses seasonality with concrete strategies. The collaborative nature of organisation also supports [28] claim that festivals act as laboratories for innovation and cohesion. Inter-enterprise cooperation around cider branding turns events into platforms for rural regeneration, illustrating how celebrations evolve into mechanisms for sustainable cultural and economic development.

Latvian and Skåne cases affirm that digitalisation is a transformative force in rural culinary tourism [29,60]. Latvian SMEs employ e-commerce, QR-coded trails, and interactive signage to bypass traditional market limits, supporting [26] view that digital integration strengthens short chains and producer value capture. Skåne’s use of multilingual websites and social media confirms [59] insight that digital strategies enhance global reach. Yet findings add depth by showing hybridisation of digital and physical experiences: online tools complement rather than replace place-based activities, creating immersive, multi-layered engagements that diversify revenue while reinforcing authenticity. Still, Skåne’s partial adoption reflects barriers noted by [30], including skills and infrastructure gaps. Thus, while digitalisation enhances competitiveness and sustainability, uneven uptake risks reinforcing divides unless supported by targeted mentoring and capacity building.

The findings also affirm that sustainability and circular economy principles have shifted from niche to structural components of culinary tourism [8,61]. Gems of Eastern Finland and Landurlaub in Germany demonstrate how SMEs integrate sustainability through efficiency and local sourcing while transforming these practices into educational narratives, consistent with [62]. Cases add nuance by showing micro-level operationalisation of regenerative land management and closed-loop systems. Practices such as valorising by-products, composting, and biodiversity education shift sustainability from efficiency to holistic ecological stewardship, a less explored dimension in earlier research. Latvia further illustrates sustainability as an experience, where ecological storytelling and interactive trails foster awareness. However, logistical and staffing constraints highlight the challenge of maintaining such practices long term. These findings show that while culinary tourism can advance circular economy goals, durable success depends on ongoing support and community knowledge exchange.

Finally, BSR results reinforce literature emphasising EU policy frameworks and funding as key enablers of culinary tourism [15,16]. Evidence from the BASCIL project demonstrates that programmes such as LEADER, EAFRD, INTERREG, and Horizon Europe provide both financial resources and legitimacy, supporting SMEs in innovation and diversification. This aligns with [63], who argue that EU instruments empower rural actors to experiment while strengthening local value chains. The distinct contribution here is demonstrating transnational cooperation: twelve culinary trails across eight countries illustrate how EU funding fosters cross-border exchange and collective branding, extending beyond local impacts described in earlier studies. This networked approach exemplifies how dispersed SMEs become integrated clusters with regional visibility. Yet, results echo [64] concern that effectiveness depends on governance capacity and participatory approaches. While EU support offers structure, long-term benefits rely on strong local leadership to embed tourism in place-based identities and community needs.

Overall, this research confirms and extends existing scholarship by showing how agritourism, branding, festivals, digitalisation, sustainability, and EU policy interact in the BSR. Findings highlight both opportunities-cooperation, identity-making, seasonality management, hybrid experiences, ecological stewardship, and transnational collaboration-and challenges, including infrastructure gaps, uneven digital adoption, and governance needs. Together, they underscore culinary tourism’s potential as a pillar of rural diversification, contingent on continuous investment, adaptive strategies, and local leadership.

6. Conclusions

This study has demonstrated that culinary tourism in the BSR functions as a powerful driver of rural diversification, cultural revitalization, and sustainable development. The analysis of twelve culinary trails reveals how agritourism, gastronomic branding, food festivals, digitalization, sustainability practices, and policy frameworks collectively contribute to reshaping rural economies. These findings corroborate and extend existing scholarship while also highlighting region-specific dynamics that enrich theoretical debates in rural and tourism studies.

First, agritourism and farm-based culinary experiences confirm the importance of authenticity and participation as levers of visitor engagement, while also showing the emergence of culinary trails as collaborative frameworks that elevate individual enterprises into broader ecosystems. Second, rural gastronomic branding in the BSR illustrates how SMEs employ multisensory storytelling, heritage revival, and ecological narratives to construct place-based identities. Third, food festivals, such as the Latvian Cider Route, demonstrate their capacity not only to stimulate local economies but also to extend seasonality and strengthen community cohesion. Fourth, digitalization emerges as a strategic lever for resilience, with hybrid models that combine physical and digital experiences expanding both reach and authenticity. Fifth, sustainability and circular economy practices are no longer peripheral but structural, with SMEs embedding ecological stewardship into their offerings while also educating visitors. Finally, EU policy frameworks, particularly through programs like INTERREG and BASCIL, underscore the central role of targeted funding in enabling transnational collaboration, scaling, and the institutionalization of culinary tourism as a pillar of rural regeneration.

While this study highlights significant progress, several areas warrant further inquiry. Future research could investigate the long-term impacts of culinary trails on rural demographic trends, including youth retention and migration. Comparative studies beyond the BSR would enrich understanding of how cultural, institutional, and regulatory contexts shape the trajectories of culinary tourism. Moreover, greater attention is needed to explore digital divides and professionalization challenges that may limit SMEs’ full participation in culinary tourism markets. Finally, longitudinal analyses of policy-enabled initiatives, such as BASCIL, would provide insights into the durability of transnational cooperation and the resilience of rural food networks under shifting socio-economic and environmental conditions.

While the study offers valuable comparative insights into sustainable culinary tourism pathways across the Baltic Sea Region, several limitations should be acknowledged. First, the analysis is based primarily on qualitative case studies, which, although rich in context, limit the generalizability of findings beyond the selected cases. Second, the availability and depth of case data varied between countries due to differences in documentation, stakeholder engagement, and language, which may have influenced the comparative balance. Third, the cross-sectional nature of the research does not capture the long-term evolution or outcomes of the initiatives studied. Future longitudinal studies could therefore provide a deeper understanding of the durability and scaling potential of such models. Finally, while the study integrates multiple dimensions, including economic, cultural, ecological, and policy-related, it does not include direct measurement of visitor behavior or economic impact, which remain promising areas for future research.