Valorization of Traditional Food Products for Competiveness and Innovation of Italian and Greek SMEs
The overall objective is to strengthen the competitiveness of SMEs through innovation transfer for the valorization and the recovery of typical and traditional products (fruit 
and vegetables, food grain, oil and legumes) within Mediterranean sustainable diets.

Sub-objectives are:
• identification of agro-food biodiversity and traditional food within Mediterranean Sustainable Diets (WP3). Involved territories have high number of traditional food products with healthy and organoleptic properties that should be better analysed and promoted.

• identification and innovation transfer in typical, traditional and local agro-food chain (WP4). Innovative technologies can improve the quantity or the quality of food products bringing out or preserve their healthy characteristics during the primary production or the industrial process. It can make local SMEs more competitive.

• valorization of traditional food products within Mediterranean Sustainable Diets (WP 5). traditional food products and their nutritional, nutraceutical and organoleptic characteristics will be valorized through a virtual mall and a Customer Relationship Management.

• improving connections between SMEs producing traditional food products and tourism (WP6). Traditional food products are strictly linked with natural resources and cultural heritage of involved territories; these factors can be valorized by strengthening the tourism chain from farm to hospitality sector.

• strategies and politics establishment to valorize Italian and Greek territorial marks on traditional food within Mediterranean Sustainable Diets (WP 5). This objective aims at identifying actions and measures that should be developed within European Programme 2014-20.
