1. Missouri Regional Cuisines Project Elizabeth Barham University of Missouri-Columbia

2. Project Concept: Using Ecological Regions and Labels of Origin to Market Missouri Wine and Food Products

3. Project Goals Sustainable rural development: economic, social, environmental Promote regional identity, action through labels of origin Provide new opportunities for rural regions faced with globalizing markets

4. Learning from international case studies: How do labels of origin work in other countries? What is needed to adapt this tool to Missouri?

5. Case study locations: France Appellation d’Origine Côntrolée (AOC) Charlevoix, Québec AOC-type labeling in the New World Duero/Douro River (Spain/Portugal) Environmental attitudes of producers

6. Charlevoix, Quebec New appellation request No existing appellation system Food product (lamb)

13. Duero/Douro Valley Existing appellations River basin with high ecological value Wine

16. Portugal Oldest appellation Porto (Port) 1753 Generally high value Leading product of Portugal

31. Team-building Approach Academic, government Research and specialty expertise Regional Team – private sector Set goals for their region

32. Experts Team: Academic Rural Sociology Community Policy Analysis Center Ag. Economics (tourism) Geography MO Folk Arts Program Natural Resources History Community Development Extension Community Food Systems & Sustainable Agriculture Program Ag. Extension (horticulture) Small Business Development Center

33. Experts Team: Government Missouri Departments of: Agriculture Division of Tourism Conservation

34. Year One Activities Survey Missouri wineries Economic impact on state Degree of regional coordination Current quality control measures

35. Missouri Wineries: A Toast to the Future By Elizabeth Barham Department of Rural Sociology University of Missouri-Columbia 2003

36. Year One Activities (continued) Choose pilot region with help of Experts Team

38. Year One Activities (continued) Develop protocol for mapping best grape land in pilot region

40. Year Two Activities Organize regional effort Begin building regional team

41. March 17, 2004 1 st Regional Meeting Ste. Genevieve, MO Presentation of project Work in smaller groups (report available soon on the web)

42. Small Groups Wineries Vegetables & Fruits Small-scale Processing Hospitality

47. Year Two Activities (continued) Inventory food-related cultural assets towards development of a regional cuisine Map grape land in pilot region Survey related activities: festivals, regional fairs, etc.

48. Regional Promotion Landscape amenities mapped Agri-tourism Hiking, biking, swimming, etc. Bird watching Gardens (native plants)

49. Regional Promotion Family vacations, return tourism Good food, special products, local cuisine Sense of place, exploration Accessible (distance and cost) Quality of life

50. Future Directions New specialty products Markets: urban, internet Promotion: MO Division of Tourism Additional regions Comparison with EU experience