"Gastro-tourism, culinary tourism or food and beverage tourism is the exploration of food/beverage as the purpose of tourism. It is now considered a vital component of the tourism experience. Dining out is common among tourists and ""food is believed to rank alongside climate, accommodation, and scenery"" in importance to tourists.Food/Beverage Tourism is ‘the act of travelling for a taste of place to get a sense of place’ Erik Wolf, Executive Director World Food Travel Association. Gastro-tourism, a niche that attracts billions in revenue worldwide, involves intentional pursuits of authentic memorable culinary experiences while travelling internationally, regionally or locally. For gastro-tourists, food/beverage is the motivation for travel; the locations merely functions as vehicles for gastronomic experiences (food-related-activities that involve behind-the-scenes observations, cultural/regional illuminations and often hands-on participation, culminating in partaking food or drink.) •7.2 travellers choose a destination by its food and drink*•53% of all travellers are ‘culinary’ travellers*•49% of all travellers are beverage travellers*• 80% of travellers research food and drink while they are visiting a destination*(* source World Food Travel Association)The fact that Food and Beverage helps to underline and strengthen local and regional identity is an important point for tourism development. Tourists are often in search of some kind of regional specificity or 'authenticity. Top Tourism Industry Benefits include sustainable, respectful, and educated visitors. Increased media coverage including social media influencers and food and travel bloggers. Increase in tax revenue allocated to government authorities. Increased community awareness and pride in local culinary cultures. Increased benefits to local economy in terms of tourism spend, local agriculture and employment. The BevTOUR project results will help food and beverage producers, and the support organisations and intermediaries in this sector all over Europe to understand the potential benefits of Food and Beverage Tourism to their own business, and to the wider region. It will help them to understand what is possible in terms of developing their tourism potential through best practice cases from around Europe.The results include;•Project Platform (website/app) •A handbook detailing best practices case studies in Food and Beverage Tourism from around Europe, and tools and templates to develop and promote a gastro-tourism destination.•A Tourists Guidebook of Food/Beverage Tourism projects in each partner country, a minimum of 33 projects covering a range of categories of food and beverage including suggested itineraries, recommended stop off points.The main aims and objectives (impact) of BevTOUR are; •To increase awareness among artisan food and beverage producers of the economic opportunity presented•To provide producers and regional intermediaries with the tools to develop their tourism product and marketing strategyProject partners have the requisite range or skills, experience, expertise and reach to deliver on this important project;•Strode College United Kingdom •Mullingar Employment Action Group Ireland •Inn Training Ltd, United Kingdom •Dramblys Social Creative Lab, Spain •Agency for Territorial Marketing, Slovenia •E-Code,Slovakia •Eurotracks France •Med.O.R.O. scarl Italy•Institute Of Entrepreneurship Development Greece •Sihtasutus Noored Teaduses Ja Ettevotluses Estonia•Comparative Research Network EV Germany•ESE, Ensino Superior Empresarial, LDA (European Business School), PortugalThe management and coordination will be based on the Institute of Project Management system and tools that will ensure the correct information processing and will present clearly the decision making responsibilities and tasks by partner. Project management will be closely interlinked with Quality Assurance, Monitoring & Control and Evaluation processes.The milestones of the project are summarized as follows;•Delivery of national reports from all partner jurisdictions, which will be compiled and reviewed with a view to inform the content of the intellectual outputs going forward. These reports will include a minimum 3 best practice case studies from each jurisdiction, minimum 33 in total.•Shortlisting of the case studies and selection of minimum 11 for the BevTOUR Handbook.•Compilation, testing, translations and release of the BevTOUR Guidebook, with minimum 33 BevTOUR destinations, itineraries and maps.•Development of tools, templates and campaign materials for BevTOUR campaigns•Revision and pilot testing of the intellectual outputs•Final revision and translation of intellectual outputs followed by publication and 'official launch'•Official Launch of the Project Web Platform, the BevTOUR Handbook which will include all project outputs, in 10 languages.•A series of Multiplier Events"

The SMILE project was initiated to address a skills gap in the Independent (craft, micro) Brewing industry. It is a feature of this industry that many new entrants are not formally qualified in brewing science, or business. The motivation for many is lifestyle choice and passion for the product and the craft beer scene. As enterprise support and community development workers, the partners are keen to increase new entrant’s chances of success by helping them to recognise the skill gaps in their fledgling businesses and to fill them. Local, independent brewing has many benefits to a community in terms of jobs, local resource (materials, labour, services etc) utilisation. On a macro level, the environmental impacts of locally produced and consumed product, using local ingredients is also well established. Finally, it is important to not that many of the less desirable factors associated with alcohol consumption and alcohol abuse, is not as evident within Craft Beer circles. Brewers tend to be more in touch with their consumers. An important USP for craft brewers is the level of interaction and communication with the consumer, something which large industrial producers can never replicate. Through this interaction, brewers educate consumers about beer, ingredients, and consumption levels. It is true to say that typical craft beer consumer is more interested in quality than quantity,.The funded life of this project is successfully complete, with all commitments delivered and with much more. Partners are impressed that the SMILE project is well known throughout Europe by people connected with the brewing industry, and sustainability is achieved through establishment of the SMILE Training Centre in co-operation with Food and Drink Qualifications Limited (www.fdq.org.uk )Objectives; - The ultimate objective of the project was to create an EU wide qualification for the brewing industry, which would be accepted and recognised by the industry. The project has gone a long way to delivering on this objective, with the Course Syllabus and Curriculum being well developed and tested. The materials are available online, and a new entity, SMILE Training Centre has been established to manage the qualification for the next stages of SMILE. The SMILE training centre is fully quality assured and accredited through FDQ. The online examinations, and mechanisms for assessment of competence for offline elements will be in place in Early 2019 for anybody wishing to acheive the SMILE/FDQ Certificate in Brewing Entrepreneurship.The project reach was very wide. For the most part, partners engaged directly with people involved in the brewing industry. This does not only include brewers, beer and homebrew clubs, but also raw material suppliers (malt and hop farmers), publicans, barpersons, waiting staff and others in the hospitality sector, PR and marketing professionals, distributers, retailers and managers of enterprise centres and others who work with start-up enterprises, and providers of VET. Through the EBC the project had access to professionals at the top levels of the drinks industry in Europe and Internationally. The project was featured at the Brewers Forum in Brussels in 2018, and presented at a number of European Brewing Science Group meetings. In parallel to the research, development and testing activities, project administration, widespread dissemination, and a series of Multiplier events were delivered.Results and impact attained; - results include 16 recipients of the SMILE 'Certificate of Merit' (i.e. those who completed pilot testing and attended the LTT in Mullingar. we also have a number of interested parties in becoming part of the SMILE delivery network, including some who could become national contact points for the qualification in various countries, and others, like brewers, who will potentially be passed by the SMILE Training Centre as persons competent to provide witness testimony of competence for learners looking to validate the work placement components of the SMILE/FDQ Certificate in Brewing Entrepreneurship.Longer-term benefits; - The SMILE learning is freely available on the SMILE website in 4 languages. In 2019, the qualification will be available via the SMILE BREWING website, and will be offered to everyone who wants it. There will be no cost to do the course online, but a small cost will be necessary to cover the expense of assessment and certification by FDQ if they desire to do so.

Mental illnesses are health conditions involving changes in emotion, thinking or behaviour (or a combination of these). Mental illnesses are associated with distress and/or problems functioning in social, work or family activities.Mental illness does not discriminate; it can affect anyone regardless of age, gender, geography, income, social status, race/ethnicity, religion/spirituality, sexual orientation, background or other aspect of cultural identity. Poor mental health has substantial personal and economic impacts across the European Union. Stigma and discrimination exacerbate these impacts. Consistently, the evidence points towards strongly negative attitudes towards people with mental health problems. Mental illness is treatable.Mental health first aid (MHFA) is the help offered to a person who is developing a mental health problem or who is experiencing a mental health crisis, until appropriate professional treatment is received or until the crisis resolves. It follows the model that has been successful with conventional first aid. We have occupational First Aid in the workplace but no Mental Health First Aid. To put this project in context the following stats are published by EU-OSHA and WHO.•Each year, 25% of the population suffer from depression or anxiety•Up to 50% of chronic sick leaves are due to depression/anxiety•About 50% of major depressions are untreated•The total cost of mental ill health in Europe is €240 billion/per year •€136 billion/per year is the cost of reduced productivity including absenteeism•There are 228.7 million employees in the EU•The average person spends more than 90,000 hours in their lifetime at work•91.4% of EU households have a working adultThe BeWELL project results will enable SME's all over Europe to implement these important mental health initiatives, and incorporate them into how they do business, without financial strain. The results include;•Project Platform (website/app) •A handbook for Employers on how to implement MHFA in the workplace, to work in conjunction with the website and training videos. •An informative and training handbook for Employees to work in conjunction with the website and training videos.•Suite of Employee Training Videos•Suite of templates, forms and documents needed for the MHFA management system.•A suite of dissemination and promotional materials for running a Mental Health Awareness campaign in the workplace.•A campaign to have Occupational MHFA adopted as Best Practice in EuropeThe main aims and objectives (impact) of BeWELL are; •To increase awareness among employers of the personal and economic cost of Mental Illness, and the benefits, personal and economic, of addressing this issue•To provide employers with a cost effective solution to address the issue of mental health in the workplace and comply with their regulatory duty of care•Eliminate stigma and address discrimination in the workplace by having MHFA form a fundamental part of H&S management systems in every workplace in Europe•Promote more inclusive workplace by helping people to help each other•To tackle the issue at EU Policy level to achieve this goal of Occupational MHFA being the recommended best practice solution.Project partners have the requisite range or skills, experience, expertise and reach to deliver on this important project;•Mullingar Employment Action Group Ireland - working in the field of employment and enterprise support•Good2Talk Ireland - working in the field of counselling for mental health.•Dramblys Spain - works in the promotion of social innovation•Inn Training UK - specializing in training for the workplace, including OH&S and MHFA•Agency for Territorial Marketing Slovenia - working in sustainable development in training and social infrastructure•Ekpaideftiria Kaloskami S.A Greece – working in the field of VET•Karabağlar District Governorship Turkey - local authority working with Education, Health, Sports and Youth, Population and Citizenship AffairsThe management and coordination will be based on the Institute of Project Management system and tools that will ensure the correct information processing and will present clearly the decision making responsibilities and tasks by partner. Project management will be closely interlinked with Quality Assurance, Monitoring & Control and Evaluation processes.The milestones of the project are summarized as follows;•Delivery of national 'state of play' reports from all partner jurisdictions, which will be compiled and reviewed with a view to inform the content of the intellectual outputs going forward•Delivery of draft versions of the intellectual outputs•Revision and pilot testing of the intellectual outputs•Final revision and translation of intellectual outputs followed by publication and 'official launch'•Complementing the dissemination strategy which has its own targets and milestones, with a series of multiplier event