Ideas for PDL2 Ideas for PDL2

The ideas below have been developed by business, academics, civil society and other stakeholders in the region of Eastern Macedonia and Thrace working together over the course of four focus groups on entrepreneurial discovery in four areas.

Please look through the ideas and if you are interested in knowing more or wish to collaborate on one or more ideas, fill in the contact form.


  • IDEA 1: Local wine grape varietiesOpen or Close

    Research and exploitation of local wine grape varieties through identification of the varietal potential of each variety and of ways to enhance this initial potential during all stages of wine production.

    The idea focuses on research on 6-7 local wine grape varieties, aiming at the definition of their oenological potential and its enhancement during the grape and wine production process.

    More detailed description: Download pdf
  • IDEA 2. Vineyard network with GIS toolsOpen or Close

    Development of a network for collecting and management of data on wine grape cultivation

    The idea refers to the development of a vineyard network within REMTh using GIS tools. The aim is the monitoring and collection of vineyard data (soil, climate, in-situ sensors) and their management with the use of adapted software. The results will be uploaded on an interactive platform designed to assist vine growers in decision making. The network will also help the Regional Administration to better designate areas for vine growing and wine production.

    More detailed description: Download pdf
  • IDEA 3. Indigenous microbiota for local winesOpen or Close

    Exploitation of indigenous microbiota in the production of local wines

    The idea is to exploit local grape microflora for quality improvement and diversification of local wines. For this purpose, native microbiota from important viticultural regions within REMTh will be assessed. Elite strains will be selected based on their technological characteristics and performance in experimental and pilot plant scale fermentations. The wines will be examined through chemical, sensory, microbiological and molecular analyses.

    More detailed description: Download pdf
  • IDEA 4. Prevention of Dekkera/Brettanomyces bruxellensisOpen or Close

    Methods to prevent the growth of Dekkera/Brettanomyces bruxellensis against wine spoilage

    The idea is to better prevent spoilage of local wines by the yeast Dekkera/Brettanomyces bruxellensis since it is often associated with the local wine industry. Research activities will include the isolation of Dekkera bruxellensis from local wines, the genetic and physiological characterisation of the isolates, the development of detection methods, and the development of control protocols to be transferred to the producers.

    More detailed description: Download pdf
  • IDEA 5. Energy from wineOpen or Close

    Energy Production using by-products of winemaking or distilling

    The idea is to use the biomass of the entire wine producing value chain (grape residues, winery residues, distillery residues) to produce biogas through anaerobic fermentation and then, energy.

    More detailed description: Download pdf
  • IDEA 6. Food Supplements and CosmeticsOpen or Close

    Production of food supplements and cosmetics from wine and tsipouro

    The idea is to produce food supplements and cosmetics using extracts from by-products of the various stages of the wine or tsipouro production processes.

    More detailed description: Download pdf
  • IDEA 7. Organic fertilizers from tsipouroOpen or Close

    Using distillery by-products as organic fertilizer

    The so-called "giparta", the key by-product of the tsipouro-distilling process, is an organic residue rich in N2 that can be used as a low-cost organic fertilizer.

    More detailed description: Download pdf
  • IDEA 8. Animal feeds from wine by-productsOpen or Close

    Using by-products of winemaking or distilling for animal feeds

    The idea is about producing animal feeds using extracts from by-products of the various stages of the wine or tsipouro production process. Sell the substances to animal feed manufacturers. The idea is a derivative of another idea on using substances for food supplements (see above for details) and therefore uses the same approach in its development.<

    More detailed description: Download pdf
  • IDEA 9. Tsipouro-based LiqueursOpen or Close

    Bring tsipouro-based flavoured liqueurs to the market that are traditionally produced in households throughout the Region

    The idea is about bringing to the market tsipouro-based liqueurs flavoured by pomegranate, dogwood berries, honey or similar local produce. Tsipouro itself is a strong distilled spirit containing 40-45% alcohol by volume that is produced from the pomace (the residue of the wine press). Tsipouro-based flavoured liqueurs are traditionally produced and consumed in households throughout the Region, but their market opportunity has not been considered so far for various reasons discussed below.

    More detailed description: Download pdf
  • IDEA 10. Local varieties & local historiesOpen or Close

    Use local vineyards to promote local varieties/cultivation/wine-making practices and local gastronomy/cultural identity

    Local vineyards should be selected and ‘adopted' to ‘save' and spread certain varieties and cultivation and wine making practices and methodologies from extinction but also in order to disseminate this knowledge to all businesses and interested individuals. The idea also includes building up relations with the local cultural identity, history, cuisine, gastronomy alongside maintaining, and spreading local recipes as well as producing new wine and by-products. Mapping gastronomical profiles of the region is also important in a specific platform to promote local products. The overall integration of wine-tourism in touristic and agricultural strategy of the region is crucial.

    More detailed description: Download pdf
  • IDEA 11. Wine, gastronomy, culture & entertainmentOpen or Close

    Develop and exploit synergies between wine, gastronomy, culture & entertainment

    Combination of wine – gastronomy – entertainment and culture (including, sports, local customs, art, etc.) at the regional level; research needed on varieties and on producing a wine - gastronomy – culture mapping for the specific region; other prototype regions should also be examined/mapped; the exchange of ideas and knowledge with other regions is important.

    More detailed description: Download pdf
  • IDEA 12. Branding regional winesOpen or Close

    Position the region as a wine tourism destination

    The idea is to capitalize on the assets of regional wines with cultural and touristic characteristics in order to create a strong image of REMTh as far as wine tourism is concerned. The next step would be the planning of a solid promotion campaign creating awareness of the region, hence positioning it as a highly recognised touristic destination.

    More detailed description: Download pdf
  • IDEA 13. Wine-Gastronomy / Cultural TourismOpen or Close

    Creation of tourist product "Wine-Gastronomy / Cultural Tourism"

    The idea is related to the previous one (branding regional wines). The main marginal aspect is the recording of small elements that could be linked to form the basic product portfolio in terms of a "unique touristic offer" to the market.

    More detailed description: Download pdf
  • IDEA 14. Wine value chain clusterOpen or Close

    Creation of a wine cluster linking the various actors in the region

    The formation of a wine cluster could create stronger linkages among the various players of the value chain within the Region. At the same time it is recognized as the main tool to create economies of scale since most of the enterprises of the sectors involved are small/very small firms, and therefore cannot handle the costs associated with the necessary action to create a sustainable touristic product with a regional dimension.

    More detailed description: Download pdf

Dairy and meat


  • IDEA 1. Regional/local tourism organisationOpen or Close

    Managing & coordinating the touristic product(s) at the regional or local level

    The idea is to establish a regional organisation for managing and coordinating the touristic product(s) in the region. To implement the idea, all stakeholders in the regional tourism value chain should contribute, including: municipalities and the regional government, hoteliers, managing bodies of National Parks, tourist agents, chambers of commerce, networks of local food/beverage producers and Higher Education Institutions.

    More detailed description: Download pdf
  • IDEA 2. Off-season tourism Open or Close

    Extending the season of under-utilised regional assets

    The idea is about organising off-season cultural and athletic events to extend the touristic season. Rehabilitation tourism is included within the specific concept. To implement the idea, all stakeholders in the regional tourism value chain should contribute, including: Regional government and municipalities, hoteliers, Chambers of commerce, the Physical Education and Sports Dept. of Democritus Univ. Thrace, local sports associations and teams. The implementation of this idea would benefit from an organisation that would co-ordinate tourism activities at the prefectural level.

    More detailed description: Download pdf
  • IDEA 3. Eco-TourismOpen or Close

    Collaboration with neighbouring regions in Bulgaria to increase transnational sales for animals and products

    The idea is about improving the infrastructure in support of eco-tourism and nature activities (hiking, climbing, bird-watching, mountain bike, hunting, camping, 4x4 racing, herbal tourism, etc), especially within the boundaries of the Region's four National Parks.

    More detailed description: Download pdf
  • IDEA 4. Innovative management of cultural heritageOpen or Close

    Connect local cultural assets to innovative digital tools/applications and create new business models

    The idea is about the exploitation of local cultural assets with the implementation of innovative digital tools and applications in order to create new forms/models of business applications within the tourism industry.

    More detailed description: Download pdf
  • IDEA 5. ICT based applications for thematic itineraries Open or Close

    Innovative applications of touristic touring with emphasis on cultural heritage

    The idea is about the formation of solid co-operation among the components of the triple helix for the creation of modern ICT based applications for thematic itineraries.

    More detailed description: Download pdf
  • IDEA 6. Personalised tourismOpen or Close

    Digital platform to support personalised tourism services

    The idea is about the creation of platform to exploit currently available digitised repository and offer innovative services like visit planning & execution, aid/guidance, promotion/advertisements, wherein a provider can plug or make available individual services, with a participatory operating model to support business sustainability.

    More detailed description: Download pdf
  • IDEA 7. ICT tools for tourism Open or Close

    Development of high added value digital tools for key tourism sectors

    The idea is about the development of high added value digital tools for hospitality and food/gastronomy businesses & professionals with a range of offered end products and services to support quality personalised experience. Main expected outcomes are: the support of smart building management, with multiple targets, including energy efficiency and comfort optimisation for hotel facilities; the creation of personalised services targeting regular visitors (for example professionals) and supporting visit and preferences data recording and management; the support of basic information provisioning tailored to food/gastronomy offerings and used also by hospitality services units.

    More detailed description: Download pdf
  • IDEA 8. Digital business innovation in tourism Open or Close

    Establishment of an organisation to offer support for digital business innovation in tourism

    The idea refers to a horizontal intervention that will incorporate regional-level data recording and management, innovation awards and destination management services. This can offer multi-stakeholder educational support for improving tourism services and acceleration services for innovative business ideas.

    More detailed description: Download pdf
  • IDEA 9. Regional culinary centre Open or Close

    Enhancing the knowledge of local actors on local cuisine capabilities

    The idea is about the formation of a regional culinary centre to develop local cuisine capabilities in accordance with key tourism objectives (through a PPP). The idea's main goals are: to set a Regional Quality Agreement for all the actors of the value chain of agro-food and tourism; to enhance the aspect of collaboration with neighbouring regions; to increase the involvement of citizens within the establishment of gastronomy - tourism projects; to develop a platform that might combine local ingredients with recipes towards exchange of information on local cuisine (especially Med. cuisine).

    More detailed description: Download pdf
  • IDEA 10. History and cuisine Open or Close

    Development of co-operative projects for linking locality, history and gastronomy

    The idea is about the creation of a structure to design a gastronomy-tourism strategy that will influence the touristic promotion of the region. The idea's main goals are: to associate history and cuisine - the (re)creation of ancient regional and more recent history and cuisine - fusion of different cuisines (Greece, Turkey, Bulgaria, etc.); the promotion of local dishes associated with local myths, recipes, etc. and connect the above with famous chefs, local events etc.; the organisation of a competition of gastronomic city of the region with a relevant awarding scheme; the development of tourist destinations connected to the agro-food value chains.

    More detailed description: Download pdf