Trip to the Pyrenees
Visit to inspiring projects in mountain areas
TRIPCANCELLED
TRIP CANCELLED
Trip of farmers, hoteliers, traders and entrepreneurs of the tourism sector of Onís.
October 1-2-3 and 4, 2024
OBJECTIVES
The aim of this trip is that farmers, hoteliers, traders and entrepreneurs in the tourism sector of the Concejo de Onís get to know successful projects and initiatives related to extensive livestock farming and tourism in mountain areas of the Pyrenees.
- Physical and online marketing models for local products from small producers.
- Process of elaboration of Ideazabal Cheese and its importance as a tourist resource
- Training initiatives for shepherds through the Aragon Shepherd School
- Project to promote kmO consumption of Pyrenean Beef.
- Virtual fences and how they are contributing to the management of extensive livestock.
TARGET
- Cattle breeders, hoteliers, traders and entrepreneurs in the tourism sector in Onís.
DATES; October 1 to 4, 2024
Departure: Tuesday October 1st at 9.00h (From Benia de Onís)
Return: Friday October 4th at 7.00 pm
MAX. PARTICIPANTS: 20
ORGANIZED by: City Council of Onís
COLLABORATOR: Foundation for the Conservation of the Bearded Vulture
REGISTRATION DEADLINE: Until September 15
TRAVEL REGISTRATIONS: At the Town Hall of Onís. Tf. 985 84 40 05
SELECTION CRITERIA: Priority will be given to livestock farmers, hoteliers and traders from the Concejo de Onís.
(*) in case the number of registered participants exceeds the number of places available, a selection will be made, so that the maximum number of farms and businesses can be represented by at least one person.
Indicative program
Tuesday, October 1st
9:00 Departure by bus from Benia
10:30 Visit to Grupo deLuz y Compañía, a hospitality group born in Santander that has always been committed to local products. In addition to restaurants and a livestock cooperative, Los siete valles de Cantabria, eco, artisanal and zero kilometer products from more than 150 small producers are placed on the shelves of El Súper de los Pastores, under a model of physical and online stores. In addition, it adds to its offer prepared dishes to take home. This project is combined with other social catering projects.
12:00 Departure to Ordizia (Guipuzcoa), lunch near Bilbao.
17:00 Visit Ondarre cheese factory, winners on several occasions of the Idiazabal Contest.
18:30: Visit to the Idiazabal Cheese Interpretation Center.
19:30 Transfer to hotel in Ordizia, check-in and dinner.
Wednesday, October 2nd
9:30 Visit to Ordizia market (the largest local products market in the Basque Country).
10:45 Visit to the Goizane Center in Zaldibia. Presentation of projects of Goimen (Association for the Rural Development of Goierri) and Goierri tourism:
a) Project ‘Activation of the primary sector-tourism’: the Ministry of Tourism, through SEGITTUR, has chosen the Goierri region to initiate a new pilot plan together with 4 other regions of the State; the new pilot plan “Tourism and primary sector” is aimed at the diversification of the primary sector companies.
b) Idiazabal Cheese Route Route promoted by the Department of Innovation, Guipuzcoana de Montaña. It is a circular mountain route of one week in 6 stages and a total of 95.7 kilometers. It crosses the regions of Goierri, Alto Urola and Alto Deba. It shows the production cycle of Idiazabal Cheese from beginning to end: from the Natural Parks of Aralar and Aizkorri-Aratz where the latxa sheep graze, passing through the cheese factories where it is made and the markets where it is sold -especially the Ordizia market- to the town that gives it its name, Idiazabal.
13:30 Departure to Aínsa
14.00 Lunch Pamplona (Zuasti)
18:00 Arrival in Aínsa. Presentation of the Carnísima Project, with its manager, Ricardo Buil.
Born in Ainsa, Ricardo is also known for being the founder of CentraldeReservas.com. With an organic livestock and agriculture project like Carnísima.com, he is committed to taking advantage of the opportunities and innovative initiatives offered by the rural world to build a sustainable future. The company’s approach is based on the production of healthy, high-quality food, using traditional techniques backed by the most advanced technology and innovation.
Currently, Carnísima has more than five hundred cows, generates direct employment for seventy people and indirect employment for another three hundred and fifty.
Thursday, October 3rd
10:00 Visit to Escuela de Pastores de Aragón, in San Juan de Plan.
16:00 Project ‘Sobrarbe autochthonous and sustainable’, whose main objective is to promote the consumption of Pyrenean Beef km 0 in a sustainable and synergic way with the environment. Visit to the Ainsa slaughterhouse, managed by the FCQ.
20:00 Dinner in Aínsa with local produce
Friday, October 4th
10:30 Visit to the National Park Interpretation Center in Torla. They could explain the E-Barana project, developed by the Pyrenean Business School (Esnepi) and coordinated by the Ordesa Viñamala Biosphere Reserve. It consists of the installation of a virtual fence for the intelligent management of extensive livestock, allowing the monitoring of livestock and grazing areas, as well as keeping up to date all related administrative tasks.
12:00 Return to Asturias
19:00 arrival at Benia
